Impact of chemical treatments on Leuconostoc bacteria from harvested stored cane/stale cane

Misra, Varucha; Solomon, S.; Mall, A. K.; Prajapati, C. P.; Ansari, Mohammad Israil

doi:10.1016/j.btre.2020.e00501

Cited by 7 publications

(2 citation statements)

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“…Microbes can consume the sugar in roots, leading to a reduction in the recoverable sucrose content. Proper sanitation and storage practices can help minimize the risk of microbial infection and reduce the loss of sucrose during storage and processing (Selmar and Kleinwächter, 2013 ; Kumar and Kalita, 2017 ; Misra et al, 2020 , 2022 ).…”

Section: Introductionmentioning

confidence: 99%

“…However, they have a notorious effect on human health. Therefore, finding a natural source that can substitute for chemical use is necessary, and it should be safe and applicable (Misra et al, 2020 ). Therefore, our goals were to explore the most common microorganisms that could attack sugar fruits and cause the loss of sugar during storage or production.…”

Section: Introductionmentioning

confidence: 99%

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Exploring the antibacterial potential of plant extracts and essential oils against Bacillus thermophilus in beet sugar for enhanced sucrose retention: a comparative assessment and implications

Yousef,

Zohri,

Darwish

et al. 2023

Front. Microbiol.

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Sugar beet is one of the greatest sources for producing sugar worldwide. However, a group of bacteria grows on beets during the storage process, leading to a reduction in sucrose yield. Our study focused on identifying common bacterial species that grow on beets during manufacturing and contribute to sucrose loss. The ultimate goal was to find a potential antibacterial agent from various plant extracts and oils to inhibit the growth of these harmful bacteria and reduce sucrose losses. The screening of bacterial species that grow on beet revealed that a large group of mesophilic bacteria, such as Bacillus subtilis, Leuconostoc mesenteroides, Pseudomonas fluorescens, Escherichia coli, Acinetobacter baumannii, Staphylococcus xylosus, Enterobacter amnigenus, and Aeromonas species, in addition to a dominant thermophilic species called Bacillus thermophilus, were found to be present during the manufacturing of beets. The application of 20 plant extracts and 13 different oils indicated that the extracts of Geranium gruinum, Datura stramonium, and Mentha spicata were the best antibacterials to reduce the growth of B. thermophilus with inhibition zones equal to 40, 39, and 35 mm, respectively. In contrast, the best active oils for inhibiting the growth of B. thermophilus were Mentha spicata and Ocimum bacilicum, with an inhibitory effect of 50 and 45 mm, respectively. RAPD-PCR with different primers indicated that treating sugar juice with the most effective oils against bacteria resulted in new recombinant microorganisms, confirming their roles as strong antibacterial products. The characterization of Mentha spicata and Ocimum bacilicum oils using GC/MS analysis identified cis-iso pulegone and hexadecanoic acid as the two main bioactive compounds with potential antibacterial activity. An analysis of five genes using DD-PCR that have been affected due to antibacterial activity from the highly effective oil from Mentha spicata concluded that all belonged to the family of protein defense. Our findings indicate that the application of these pure antibacterial plant extracts and oils would minimize the reduction of sucrose during sugar production.

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