Gram-positive bacteria are primed for surviving lethal doses of antibiotics and chemical stress.

Antibiotic resistance kills millions worldwide yearly. However, a major contributor to recurrent infections lies in a small fraction of bacterial cells, known as persisters. These cells are not inherently antibiotic-resistant, yet they lead to increased antibiotic usage, raising the risk of developing resistant progenies.

Effect of processing methods on the nutraceutical and antioxidant properties of little millet (Panicum sumatrense) extracts.

The effect of germination, steaming and roasting on the nutraceutical and antioxidant properties of little millet (Panicum sumatrense) was investigated. The nutraceutical properties were determined by evaluating the total phenolic, flavonoid and tannin contents while the antioxidant properties were studied by the DPPH free radical scavenging activity and the iron reducing power assay. The results showed that the total phenolic, flavonoid and tannin contents of processed little millet increased by 21.