Brussowvirus SW13 Requires a Cell Surface-Associated Polysaccharide To Recognize Its Streptococcus thermophilus Host

Streptococcus thermophilus is an important starter culture bacterium in global dairy fermentation processes, where it is used for the production of various cheeses and yogurt. Bacteriophage predation of the species can result in substandard product quality and, in rare cases, complete fermentation collapse.

Descartes on fermentation in digestion: iatromechanism, analogy and teleology

Fermentation is a cornerstone phenomenon in Cartesian physiology, accounting for processes such as digestion or blood formation. I argue that the previously unrecognized conceptual tension between the terms ‘fermentation’ and ‘concoction’ reflects Descartes's efforts towards a novel, more thoroughly mechanistic theory of physiology, set up against both Galenism and chymistry. Similarities with chymistry as regards fermentation turn out either epistemologically superficial, or based on shared earlier sources. Descartes tentatively employs ‘fermentation’ as a less teleological alternative to ‘concoction’, later renouncing the explicit use of the term, possibly to avoid chymical overtones. However, his continued use of analogies with fermentative processes in the natural world and in winemaking, coupled with a strong ontological commitment (the stance that the physiological processes are actual fermentations), leads to a reintroduction of natural teleology in his medical system, which I argue may be understood in an Aristotelian sense of ‘simple necessity’. The paper reveals a more nuanced account of Cartesian fermentative medicine, delineating some of its tensions with regard to chymistry as they play out in the dynamics of fermentation and concoction, and linking the analogies to fermentation processes to the difficulties in erasing teleology altogether.

Draft Genome Sequences of Lacticaseibacillus rhamnosus cek-R1, Lacticaseibacillus paracasei cek-R2, and Lentilactobacillus otakiensis cek-R3, Isolated from a Beetroot Product

Lactic acid bacteria (LAB) participate in fermentation processes and have probiotic potential. The genomes of three LAB strains, Lacticaseibacillus rhamnosus cek-R1, Lacticaseibacillus paracasei subsp. paracasei cek-R2, and Lentilactobacillus otakiensis cek-R3, isolated from a beetroot product, were characterized. The results contribute to our understanding of the beneficial properties of LAB.

Optimal Design Approach Applied to Headspace GC for the Monitoring of Diacetyl Concentration, Spectrophotometric Assessment of Phenolic Compounds and Antioxidant Potential in Different Fermentation Processes of Barley

The present study aimed to validate a control method on the gas chromatography system (GC) based on the experimental design strategy, to examine the changes and correlation between the fermentation process and the quality of alcoholic and non-alcoholic beer product, especially the formation of diacetyl. On the other hand, spectrophotometric methods were applied to the determination of polyphenols content and the potential antioxidant activity of beer during different fermentation processes. with this aim, three modes of barley fermentation were used, specifically classical fermentation, stopped fermentation and thermal process. The results showed that the different fermentation modes had a major impact on diacetyl production. The highest concentration was obtained using stopped fermentation 0.36 mg/L, the lowest concentration value 0.07 mg/L was detected using the thermal process. Monitoring the increase of oxygen concentration between fermentation, filtration, and filling of the final product (32, 107, 130 ppm, respectively) has a significant impact on the concentration of diacetyl. The obtained results of spectrophotometric analysis showed that the total antioxidant activity changed during beer fermentation process and demonstrate that the extend of the antioxidant activity was very much dependent on the total polyphenolic content with a higher value in Hopped wort (13.41%, 65 mg GAE 100 mL−1, 28 mg CE 100 mL−1) for antioxidant potential, total phenolic content, and total flavonoids content, respectively, whereas the lowest values was detected in Non-alcoholic beer using thermal process (7.24%, 35 mg GAE 100 mL−1, 10 mg CE 100 mL−1) for antioxidant potential, total phenolic contents, and total flavonoids contents, respectively. Based on the results achieved, we reveal the impact of the fermentation process on the nutritional value of the final product.

Evaluation of Nitrite, Ethyl Carbamate, and Biogenic Amines in Four Types of Fermented Vegetables

Nitrite, ethyl carbamate, and biogenic amines in fermented vegetables are considered harmful compounds. In this study, the concentration of the nitrite, ethyl carbamate, and biogenic amines in four different varieties of fermented vegetables in China was determined. The results show that the nitrite concentration in the fermented cabbage was the highest, followed by fermented mustard, fermented bamboo, and fermented radish. Additionally, nitrite concentration in two fermented cabbage samples and one fermented mustard sample exceeded the maximum allowed residue limit (20 mg/kg) suggested by China’s National Food Safety Standards. However, only one fermented cabbage sample had a very low level of ethyl carbamate (<10 μg/kg). Otherwise, higher biogenic amines were found in the samples of fermented cabbage, fermented bamboo, and fermented mustard. Additionally, the concentration of biogenic amines in some samples exceeded the recommended limit. On the contrary, biogenic amines in fermented radish samples were relatively low. Therefore, the concentration of nitrite and biogenic amine should be closely monitored and controlled during the vegetable fermentation processes, especially for the fermentation processes of bamboo, cabbage, and mustard.

Potential Therapeutic Option used for the Cure of Covid-19 using Locally Available Indigenous Herbs (Nigeria) Containing Antioxidant, Vitamins, Minerals; thus, this will help to tackle Current Status, Challenges as well as Futuristic Perspective Globally

Purpose: The unprecedented global pandemic from Covid-19 infection has generated significant chaos to humanity in both health wise and as well as economically. Thus, there have been no specific pharmacological and antiviral therapeutic option to date available for covid-19 management. For these reasons, there have been urgent needs to discover an effective medicine for preventive, and eradication methods due to the hash nature of death toll from this novel corona virus infection. Methods: Repurposing of selection, characterization of bacteria through genomic / traditional, phytochemical and fermentation methods base anti covid-19 drugs discovery. Thus, these approaches and techniques is essential to provides a better lead or otherwise. Results: Taking a bold step of faith to approach the techniques for Covid-19 methods, the results for microbiological screening of bacterial reveals that Bacillus sp (spore former, motile, rod (+) was pin-point to have the highest colony followed by Pseudomonas sp alongside with Klebsiellas sp(Capsule formers ,motile and rod (+)) and the least were found with both shigella sp (none motile, Rod (-ve) and Staphylococcus sp (cocci (+). Phytochemical screening of different plants both in qualitative and quantitative methods using Raphanu satinus, Neem (Azadirachata indica), Bagaruwa (Acacia nilotica), Moringa (Moringa oleifera) etc., respectively contain all the natural antioxidant, bioactive compounds, vitamins as well as an appreciable amount of micronutrient/ macronutrient for combatting covid-19 pandemic. Further investigation through fermentation processes were accentuated with time differences have reveal microbial crude proteins (%), pH and dry matter values have significant changes to all the specific species. Thus, there were significant increase in proteins, pH values decrease as well as dry matter decreases in this order% Protein< pH>DM respectively. Originality: in view of this current investigation anti covid-19 leads translated through microbial screening, phytochemical as well as fermentation processes could overcome the current challenges of covid-19 pandemic therapy. Considering the immense potential of phytochemical, microbiological and fermentation processes, this article summarizes the present status of the research carried out on their anti-covid-19 activities with its limitation and futuristic direction to foster drug discovery.