Pigments are compounds that are widely used in industries that come in a wide variety of colors, some of which are water-soluble. Nontoxic nature of pigment produced by a number of microorganisms make them environmentally friendly for utilization in dye, foodstuff, pharmacy, cosmetics and other industrial purposes. Moreover natural pigments produced from biological origin have medicinal importance as been used as antioxidant, antimicrobial, additives, color intensifiers, and anticancer as well as economically friendly. Some of Bacteria capable of producing pigment with different varieties of colors are Agrobacterium aurantiacum, Staphylococcus aureus, Chromobacterium violaceum, Serratia marcescens, Bacillus Spp, Flavobacterium sp, etc. colors are Pink-red, Golden Yellow, Purple, red, Creamy and yellow respectively. Industrial production of natural food colorants by microbial fermentation has several advantages such as cheaper production, easier extraction, higher yields through strain improvement, no lack of raw materials and no seasonal. Therefore the present study aimed at reviewing pigment produced by bacteria and its significance.

Ethanol is an alternative fuel derived from renewable biological resources. It's a good substitute for gasoline in spark ignition engines. In this study, the sugar cane bagasse was chemically pretreated with 1% NaOH at room temperature for 2 hours. Dilute acid H 2 SO 4 and Aspergillus niger was used to hydrolyse the biomass to sucrose. Fermentation of the hydrolysed sample was done using Saccharomyces cerevisiae. The fermented product was purified by distillation process at 78 o C, and the fraction was collected, and the ethanol was determined by measuring the specific gravity. The production of ethanol from sugar cane bagasse with Saccharomyces cerevisiae was determined after the inoculation into sample A 1 , A 2 and B 1 and B 2 and highest ethanol produced were from B 1 with 0.090 followed B 2 0.074, A 2 with 0.069% and D 0.116. The use of Saccharomyces cerevisiae gives a better yield. The result of this study can be of a better application in the large production of biofuel from sugar cane bagasse which is renewable and highly abundant, it is saving costs by Original Research Article

The incidence and antibiotic susceptibility profile of bacteria from door handles were studied to X-ray the public health implication of bacterial infections in the complex. Eleven genera were identified: Staphylococcus aureus, Staphylococcus intermidis, Streptococcus pneumonia, Listeria monocytogenes, Staphylococcus cohinii, and Streptococcus pyogenes, Staphylococcus epidermidis, Staphylococcus chromogenes, Staphylococcus capitis, Escherichia coli, Pseudomonas aeruginosa. The antibiotic susceptibility pattern revealed that Gentamycin exhibited the highest zone of inhibition to all isolates, followed by ciprofloxacin, oflaxacin, nitrofurantoin and Ampicillin. The frequency of bacterial isolates showed that Staphylococcus aureus had the highest percentage of 30%, followed by Escherichia coli (12.5%), Streptococcus pyogenes (10.0%). Streptococcus pneumonia, Staphylococcus cohinii, and Staphylococcus capitis each had (7.5%); the least was Listeria monocytogenes and Staphylococcus intermidis (2.5%). Finally, the public health implications of the isolates were discussed.

Nowadays, the search for potential probiotics from lactic acid bacteria continues to develop exclusively for pharmaceutical applications. This study aimed at evaluating the potency of lactic acid bacteria (LAB) isolated from fermented brine of romaine lettuce as next-generation probiotics. The study began with romaine lettuce fermentation in a 10% salt solution for four days at room temperature in the dark. The LAB from the fermentation liquid were grown on MRS agar supplemented with CaCo3 then purified. Purified colonies were identified using Gram-staining, catalase test, and 16S rRNA gene marker, and tested for their ability to be developed as the next-generation probiotics which included the following criteria: antibacterial activity, cholesterol assimilation, and their survival at pH3. The cholesterol-lowering ability was evaluated by incubating the bacteria in MRS agar supplemented with 0.5% taurodeoxycholic acid (TDCA). Well diffusion method was used to assess the antibacterial activity. Their ability to withstand acid environment at pH 3 was also evaluated. This study showed that all isolates (AS1, AS2, AS3, and AS4) survived at pH 3 for 2 hours and grew until the fifth day. Isolates AS2, AS3, and AS4 inhibited the growth of Staphylococcus aureus, while AS1, AS3, and AS4 inhibited the growth of Escherihia coli. All isolates had the ability to lower cholesterol. Isolate AS3 was molecularly identified as Enterococcus faecium. This isolate was chosen to be identified as it showed the best characteristics among all the isolates tested. We concluded that AS3 can be further developed as next-generation probiotic.