Oyster mushroom (Pleurotus sajor-caju) cultivated in the laboratory was studied for nutritional constituents, flavor components, antioxidant and antibacterial properties. Nutritional constituents estimated per 100 g dry weight (d.w.) include protein (29.3 g), carbohydrate (62.97 g), crude fat (0.91 g), ash (6.82 g) and crude fiber (12.3 g). Energy value of this mushroom was about 297.5 kcal/100 g d.w. Major mineral components estimated include Ca, Fe, and Mg with highest level of 505.0, 109.5 and 108.7 mg/100 g respectively. Methanolic extract containing significant amounts of phenols and flavonoids showed free radical scavenging potential and antibacterial activities against various spp. of Gram positive and Gram negative bacteria. Compounds responsible for antibacterial activities analyzed by GC-MS include β- Sistosterol, Cholestanol, 1,5-Dibenzoylnaphthalene and 1,2-Benzenedicarboxylic acid. Flavor components extracted by hot extraction method were found to be higher in number and concentration than the cold extraction method. The characteristic flavor component of mushroom i.e. 1-Octen-3-ol was better extracted by hot than the cold.

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The mesophilic organism, Oerskovia xanthineolytica NCIM 2839, was adapted to grow at moderate thermophilic temperatures. At these elevated temperatures, it was found to produce two thermostable chitinases--C1 and C2. These were purified by ion exchange chromatography using DEAE cellulose. The chitinases C1 and C2 were found to be stable in a pH range from 3.0 to 9.0 with 7.5 and 8.0 being the optimum pH, respectively. The optimum temperatures of the activities of C1 and C2 were 50 and 55 degrees C, respectively. These were activated by Mn(++) and Cu(++)and inactivated by Hg(++). This is first report of an extracellular thermostable chitinase being produced by O. xanthineolytica NCIM 2839.

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Summary-Misti dahi is a traditional Indian fermented milk product prepared from partially concentrated sweetened milk. Besides variations in chemical and microbiological qualities the market survey of Misti dahi has revealed many f1avour defects such as fruit y, alcoholic, acidic or fiat taste and texturai defects su ch as gassiness, weak body, wheying-off and dried surface. Since this product is gaining commercial significanc;e, the technology for its industrial production has been developed. Eight lactic cultures, viz S lactis (C1Q)' S diacetylactis (ORC 1 ); S cremoris (C 1 ); S thermophilus (HST); L bulgaricus (LBW); 1:1 mixture of C1Q and DRC 1 ; 1:1 mixture of HST and LBW; LF-40 (a mixed culture of different strains of S lactis, S diacetylactis, S cremoris and Leuconostoc) were examined for their ability to grow in a concentrated, sweetened milk system (18% milk solids and 14% sucrose). On the basis of lactic acid, diacetyl and acetyl methyl carbinol production and pH and curd tension measurements, the LF-40 culture was found to be the most suitable for commercial production of Misti dahi.

The surface engineering of rutile phase TiO 2 nanoparticles were performed by carbogenic carbon dots for biological applications. Carbon dots were synthesized by green hydrothermal method from herb ginger and TiO 2 nanoparticles were synthesized by co precipitation of TTIP. The carbon dots were successfully coated over surface of TiO 2 nanoparticles and hydrophobic multi therapeutic drug curcumin was loaded wet chemically. These nanostructures were characterized using UV-vis, PL, FTIR spectroscopy and XRD, TEM analysis. The curcumin loaded C dot coated TiO 2 nanoparticles have shown higher anti-cancer potential than unloaded nanoparticles on MCF-7 breast cancer cells and anti-psoriatic potential on HaCaT karatinocyte skin cells. The enhancement in biocompatibility was observed for curcumin after loading on TiO 2 nanoparticles destroying the hydrophobicity after C dots surface engineering.

The present study reports the economic production of thermostable chitinase production from Oerskovia xanthineolytica NCIM 2839 by solid-state fermentation (SSF) technique and its application in fungal protoplasts formation. The Oerskovia xanthineolytica NCIM 2839 was found to produce thermostable chitinase 148 U g(-1) of solid substrate in SSF using wheat bran with colloidal chitin as base. Protoplasts of A. niger were formed by using crude chitinase produced in SSF and formed protoplasts were confirmed by using scanning electron microscopy. This is the simple and economical method for protoplast formation which makes it possible applications in strain improvement of various fungi by protoplasts fusion in Biotechnological industries.

in Wiley Online Library (wileyonlinelibrary.com).One pot three component reaction of 4-hydroxy-6-methylpyran-2-one, 3-methoxy benzaldehyde, and malononitrile in water using protic ionic liquid as a catalyst at room temperature afforded pyrano[4,3-b]pyran derivatives. Protic ionic liquid has been proved to be an efficient and mild catalyst for the synthesis of pyrano[4,3-b]pyran scaffolds due to their highly polar nature. The notable aspects of protic ionic liquid are easy availability, improved reaction rates, high product yields, simple workup procedure, recyclability, and reusability. Molecules docking studies have been performed on enzyme enoyl-ACP-reductase from Mycobacterium tuberculosis. The molecular docking simulation indicated plausible π-alkyl and alkyl-alkyl interactions between the amino acids and scaffolds. The synthesized derivatives have been evaluated for their in vitro antituberculotic activity against M. tuberculosis H 37 RV strain using Microplate Alamar Blue Assay method. Together, biological activity data and docking data showed that the tested scaffolds exhibited excellent antituberculotic activity.