Production of phenolic flavoring compounds from sugarcane bagasse by Lactobacillus acidophilus MTCC 10307.

The production of useful phenolic flavor compounds by utilizing Lactobacillus acidophilus MTCC 10307 was studied. Ferulic acid, vanillic acid and vanillin were obtained as the significant phenolic acids from the fermentation medium. The compounds were identified and quantified by high-performance thin-layer chromatography.

Evaluation of antibacterial and antioxidant potential of the zinc oxide nanoparticles synthesized by aqueous and polyol method.

In this paper, we have reported the synthesis, characterization, and evaluation of antimicrobial and antioxidant potential of monodispersed Zinc Oxide (ZnO) nanoparticles synthesized by the room temperature precipitation (aqueous phase) and polyol method (organic phase). ZnO nanoparticle synthesized by both the methods had shown excellent DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging, metal chelating (MC), ABTS (2,2'-azino-bis; 3-ethylbenzothiazoline-6-sulphonic acid), hydroxyl radical and superoxide radical scavenging activity (SAS). Scavenging activities were assayed within a concentration range of 25-75 ng ml.