Antimicrobial Activities of Selected Medicinal Plant with Potential Role of Chemical Compounds

Increased uses of microbial enzymes in cheese processing are largely responsible for the use of enzymes in dairy industry, which is the next largest application industry followed by the beverages industry. Microbial enzymes such as fructosyltransferase, laccases, amylases, lipase, and cholesterol oxidase, as well as their potential applications in various industries. GUS in the form of β-glucuronidases acting as main gut enzyme have been sued in the pharmaceutical and clinical trials for testing the drugs toxicity prior their use in the human body. Amylase is the most important microbial enzyme that involved in the digestion of starch into small molecules of sugars. Amylase obtained from microorganisms usually less expensive and catalyzed the breakdown of starch in effective ways while the amylase obtained form plants as well as other animals required lots of chemicals and other microbial process for their separation, purification as well as their characterization. Submerged fermentation is the cultivation of microorganisms in liquid nutrient broth. Industrial enzymes can be produced using this process. In a batch process, all nutrients are provided at the beginning of the cultivation, without adding any more in the subsequent bioprocess.

Section: Introductionmentioning

confidence: 99%

A Review on Microbial Enzymes, Synthesis, Biological Role, Current Applications and Future Perspectives

Naureen¹,

Bashir²,

Ahmed³

et al. 2021

“…Campylobacter means "curved rod", deriving from the Greek kampylos (curved) and baktron (rod). Escherichia coli, also known as E. coli, is a Gram-negative, facultative anaerobic, rod-shaped, coliform bacterium of the genus Escherichia that is commonly found in the lower intestine of warm-blooded organisms [1][2][3]. Listeria monocytogenes is the species of pathogenic bacteria that causes the infection listeriosis.…”

Section: Introductionmentioning

confidence: 99%

A Review on Bacterial Pathogens, Types and Their Inhibition by the Action of Medicinal Plants

Zahra¹,

Alam²,

Munir³

et al. 2021

Self Cite

Bacterial infections are one cause of food borne illness. Nausea, vomiting, diarrhea, fever, chills, and abdominal pain are common symptoms of food poisoning. Campylobacter jejuni is a diarrheal illness often accompanied by cramps and fever. Clostridium botulinum is a potentially life-threatening bacterium that produces powerful neurotoxins. Escherichia coli is a diarrheal (often bloody) illness that may be accompanied by nausea, vomiting, fever, and abdominal cramps. Listeria monocytogenes causes fever, muscle aches, and diarrhea. Pregnant women, elderly individuals, infants, and those with weakened immune systems are most at risk for acquiring this infection. Salmonella causes fever, diarrhea, and abdominal cramps. Symptoms typically last between 4 and 7 days. Vibrio causes diarrhea when ingested, but it can also cause severe skin infections. Bacterial vaginosis, which causes an overgrowth of pathogenic bacteria in the vagina. Bacterial meningitis is a severe infection of the meninges, the lining of the brain.

“…People have known of this for centuries, and mutant branches are called "sports". If the fruit on the sport is economically desirable, a new cultivar may be obtained [2][3][4].…”

Section: Introductionmentioning

confidence: 99%

A Review on Plant Genetics, Gene Transformation and Role of Plant Active Compounds

Khakwani¹,

Ashraf²,

Ateeq³

et al. 2021

Plant genetic engineering raises exaggerated expectations and induces fear in parts of the population. Plants, like all other known living organisms, pass on their traits using DNA. Plants however are unique from other living organisms in the fact that they have chloroplasts. Genetic modification has been the cause for much research into modern plant genetics, and has also lead to the sequencing of many plant genomes. The gene gun method is also referred to as "biolistics" (ballistics using biological components). This technique is used for in vivo (within a living organism) transformation and has been especially useful in monocot species like corn and rice. Transformation via Agrobacterium has been successfully practiced in dicots, i.e. broadleaf plants, such as soybeans and tomatoes, for many years. Extract of the plants has ability to protect the cells of the DNA from the attack of the chemicals, xenobiotics and other compounds that damages the cells. Free radicals when in the excess concentration, cause severe damage to nitrogen bases of the specific region of the DNA which ultimately damaged due to large chain of the free radicals.