Unveiling the impact of additives on structural integrity, thermal and color stability of C-phycocyanin - Agar hydrocolloid.

C-Phycocyanin and sugar (C-PC/S) blended agar hydrocolloid was prepared and its rheological, thermo-functional and morphological properties were examined based on the fluorescence excitation-emission matrix profile. Sucrose (40%, w/v) determined as a superior preservative, maintaining the native conformation of C-PC effectively. C-PC/S exhibited enhanced structural integrity with high storage modulus (G') and 86.

Production and characterization of exopolysaccharide from the sponge-associated Bacillus subtilis MKU SERB2 and its in-vitro biological properties.

In this study, the sponge-associated a potential endosymbiotic bacterium, Bacillus subtilis MKU SERB2 was identified and optimized the production of exopolysaccharide (EPS) by using response surface methodology (RSM). The central composite rotatable design (CCRD) exhibited the highest yield of EPS (617.81 μg/mL) obtained from the optimized medium containing 11.

Effect of nitrogen sources and neutralizing agents on D-lactic acid production from Kodo millet bran hydrolysate: comparative study and kinetic analysis.

D-lactic acid (DLA) serves as a key monomer enhancing both the mechanical and thermal properties of Poly(lactic) acid films and coatings, extensively used in the food packaging industry. Economically viable production of optically pure DLA by NBRC3202 was achieved using a low-cost carbon source, Kodo millet bran residue hydrolysate (KMBRH) and nitrogen source (casein enzyme hydrolysate (CEH) resulting in a high DLA yield of 0.99 g g and KMBRH conversion to final product (95.

Production of L-glutamic Acid with Corynebacterium glutamicum (NCIM 2168) and Pseudomonas reptilivora (NCIM 2598): A Study on Immobilization and Reusability.

Background: L-glutamic acid is one of the major amino acids that is present in a wide variety of foods. It is mainly used as a food additive and flavor enhancer in the form of sodium salt. Corynebacterium glutamicum (C.

Antibacterial effect of Allium sativum cloves and Zingiber officinale rhizomes against multiple-drug resistant clinical pathogens.

Objective: To evaluate the antibacterial properties of Allium sativum (garlic) cloves and Zingiber officinale (ginger) rhizomes against multi-drug resistant clinical pathogens causing nosocomial infection.

Methods: The cloves of garlic and rhizomes of ginger were extracted with 95% (v/v) ethanol. The ethanolic extracts were subjected to antibacterial sensitivity test against clinical pathogens.