The growing interest of consumers to the new probiotic product has led the industry to focus on it. But viability of probiotic strain has a big challenge during shelf life of food. Therefore, to know the effect of food additives on survival of probiotic is important. The role of probiotics, garlic and yoghurt on the health of humans is widely known. On this study, we focus on finding answers to the question of whether selected beneficial bacteria will survive in the presence of ground garlic solution or fresh garlic juice and obtaining the growth parameters of that strains. Disk diffusion assays revealed that while Bifidobacterium longum BB536 is the most susceptible (49.37 ± 1.07 mm), Lactobacillus acidophilus 74-2 is the most resistant (no inhibition zone) bacteria to the fresh garlic juice, significantly. However, the strains were not adversely affected in possible usage rates of garlic in some Turkish appetizers. Enumeration assays also confirmed these unexpected findings. The addition of certain quantities of ground garlic or fresh garlic juice that did not show antimicrobial activity for selected probiotic strains are suitable for food matrix, especially yogurt based products.
SUMMARYThe numbers of bacteria and the nitrogen fixing efficiency of isolates ofRhizobium leguminosarum, R. ciceriandR. melilotiwith appropriate legume crop species were determined from soils collected from a wide range of locations in Turkey with elevations between 500 and 2200 m. For vetch and lentil nodulated byR. leguminosarum, many native rhizobia are present in most locations but they often have limited nitrogen fixation capacity. However, for chickpea nodulated byR. ciceri, relatively small numbers of bacteria and the almost universal ineffectiveness of fixation capacity point to a need for artificial seed inoculation of chickpea crops as a future agronomic priority. The wide range of bacterial numbers, considerable geographic inconsistency and generally low effectiveness of the indigenous rhizobia associated with the annualMedicagospp. suggest that inoculation would initially be a sensible precaution for all sowings.Biodiversidad del rhizobium en Asia occidental
The native rhizobia capable of symbiosis with annually-sown food and forage legume crops in the Turkish highlands were surveyed and estimates made of the numbers and nitrogen fixing efficiency of native Rhizobium leguminosarum with Turkish cultivars of lentil {Lens culinaris Medik.) and vetch (Vicia saliva L.). Native rhizobia were present in medium to high numbers in most samples but the nitrogen fixation efficiency of at least half of the isolates was poor. Vetch was somewhat less specific in its rhizobial compatibility than lentil, suggesting a potential for artificial inoculation to improve the productivity and sustainability of cropping in both species especially in areas of central and eastern Anatolia where legumes are not traditionally grown.Biodiversidad en el Rhizobium leguminosarum RESUMEN Se estudiaron en las tierras altas turcas las especies autoctonas de rhizobium capaces de simbiosis con cultivos de legumbres forrajeras y comestibles que se siembran anualmente, y se estimaron las cantidades de bacterias y la eficiencia de la fijacion del nitrogeno del Rhizobium leguminosarum autoctono con variedades turcas de lentejas (Lens culinaris Medik.) y de veza (Vicia saliva L.). Las especies autoctonas de rhizobium estuvieron presentes en cantidades que eran entre medias y elevadas en la mayoria de la muestras, pero la eficiencia de la fijacion del nitrogeno de al menos la mitad de las muestras aisladas fue baja. La veza fue un poco menos especifica en su capacidad de compatibilidad de rhizobium que la lenteja, lo que sugiere un potencial para la inoculation artificial con el fin de mejorar la productividad y de poder mantener la continuidad de las cosechas para ambas especies, particularmente en las zonas centrales y orientales de Anatolia en donde no se cultivan legumbres tradicionalmente.
BACKGROUND Royal jelly (RJ) is a unique beehive product and has been recommended for human health since ancient times because of its antioxidant, antimicrobial, antiproliferative, neuroprotective, anti‐lipidemic and anti‐aging features. However, the biggest obstacle in the use of RJ is the need for cold storage and the instability of bioactive components over time. In the present study, 10‐hydroxy‐2‐decenoic acid (10‐HDA) content, as well as antioxidant [using 1,1‐diphenyl‐2‐picrylhydrazy and 2,2′‐azino‐bis(3‐ethylbenzthiazoline‐6‐sulfonic acid) methods] and antimicrobial activity (five Gram‐positive, five Gram‐negative and three yeasts), were comparatively evaluated for three RJ forms, two of which can be stored at 24 ± 1 °C during storage. RESULTS Microencapsulated royal jelly (MRJ) stored at room temperature succeeded in preserving its 10‐HDA content, a major bioactive compound, during the 6 months, with respect to lyophilized royal jelly (LRJ) and fresh RJ stored at 4 °C. The initial 10‐HDA contents of RJ, LRJ and MRJ were determined as 1.90%, 5.26% and 2.75%, respectively. Moreover, the total phenolic content, antioxidant capacity and antimicrobial activity mostly remained constant throughout the storage period (P ≥ 0.05). Gram‐positive strains were generally more sensitive than Gram‐negative strains. In the present study, the in vitro simulated digestion analysis showed that MRJ can tolerate the digestion process. CONCLUSION Overall, the encapsulation process was considered as one preservative technique for RJ. The microencapsulation of RJ as shown in the results of the present study are encouraging in terms of enabling the local beekeeping sector to achieve ease of production and increased product diversity. MRJ shows promise as a commercial product with a high export value for producers. © 2022 Society of Chemical Industry.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.