Experimental Characterization of the Drying of Kampot Red Pepper ( L.).

The objective of this work is to provide new insights into the mechanisms taking place during the drying of the mature grains of Kampot pepper, a cultivar of pepper ( L.), which is produced in the Kampot Province, Cambodia. Indeed, even if the Kampot pepper is recognized for its organoleptic qualities, no research works were dedicated to the drying of its mature grains, in order to yield red pepper.

High yield production in seven days of Coriolopsis gallica 1184 laccase at 50 L scale; enzyme purification and molecular characterization.

The optimization of culture conditions for high yield laccase production by white rot fungi has been extensively studied. However, to achieve short time laccase production remains a major challenge in several cases. The present study investigated an optimal process for production of Coriolopsis gallica 1184 laccase in a high yield of 200 900 Ul(-1) in 7 d by 50 L scale submerged fermentation.

Carotenoids concentration of Gac (Momordica cochinchinensis Spreng.) fruit oil using cross-flow filtration technology.

Gac (Momordica cochinchinensis Spreng.) fruit, a traditional fruit in Vietnam and other countries of eastern Asia, contains an oil rich in carotenoids, especially lycopene and β-carotene. Carotenoids in gac fruit oil were concentrated using cross-flow filtration.

Potential of tara (Caesalpinia spinosa) gallotannins and hydrolysates as natural antibacterial compounds.

Gallotannins obtained from tara pod extracts (EE) and from the products of acid hydrolysis for 4 and 9h (HE-4 and HE-9) were characterised for their composition, antioxidant activity, antimicrobial activity (AA) and minimum inhibitory concentration (MIC). Results of AA and MIC showed that EE exerted the highest inhibitory activity against Staphylococcus aureus, followed by Pseudomonas fluorescens; and among these bacteria, the antibacterial potency was enhanced after EE hydrolysis only against S. aureus.