Bioactive nanoparticles derived from marine brown seaweeds and their biological applications: a review.

The biosynthesis of novel nanoparticles with varied morphologies, which has good implications for their biological capabilities, has attracted increasing attention in the field of nanotechnology. Bioactive compounds present in the extract of fungi, bacteria, plants and algae are responsible for nanoparticle synthesis. In comparison to other biological resources, brown seaweeds can also be useful to convert metal ions to metal nanoparticles because of the presence of richer bioactive chemicals.

Synthetic Biology Tools for Genome and Transcriptome Engineering of Solventogenic .

Strains of genus are used for production of various value-added products including fuels and chemicals. Development of any commercially viable production process requires a combination of both strain and fermentation process development strategies. The strain development in sp.

Probiotics and its functionally valuable products-a review.

During the past two decades probiotic bacteria have been increasingly proposed as health promoting bacteria in variety of food system, because of its safety, functional, and technological characteristics. Commonly, Lactobacillus spp., Bifidobacterium spp.

Synthesis and functional characterization of antibiofilm exopolysaccharide produced by Enterococcus faecium MC13 isolated from the gut of fish.

The synthesis and functional characterization of an antibiofilm exopolysaccharide (EPS) from a probiotic Enterococcus faecium MC13 were investigated. The temperature of 35 °C, pH of 6.5, and salinity of 1-2% were found to be optimum for EPS production.

Traditional Indian fermented foods: a rich source of lactic acid bacteria.

This review describes the diversity of Indian fermented food and its significance as a potential source of lactic acid bacteria (LAB). Fermented foods consumed in India are categorized based upon their base material. Fermented foods such as dahi, gundruk, sinki, iniziangsang, iromba, fermented rai, kanjika and handua were reported to have significant medicinal properties.