Probiotic evaluation, adherence capability and safety assessment of Lactococcus lactis strain isolated from an important herb "Murraya koenigii".

Lactic acid bacteria (LAB) isolated from medicinal herb Murraya koenigii, commonly known as curry leaf, which promotes the growth and maintenance of gut microbiota, were studied for their probiotic potential. The key objective of this research was to isolate and evaluate probiotic characteristics, test adherence capabilities, and confirm their safety. Lactococcus lactis (MKL8), isolated from Murraya koenigii, was subjected to in vitro analysis to assess its resistance to the gastric environment, ability to adhere Caco-2 cells, anti-microbial activity, hydrophobicity, auto-aggregation, and safety profiling through MTT assay and hemolytic. MKL8 exhibited growth at 0.5% phenol concentrations (> 80%) and was able to survive in conditions with high bile concentrations (> 79%) and a relatively low pH (72%-91%). It shows high tolerance to high osmotic conditions (> 73%) and simulated gastric juice (> 72%). Additionally, MKL8 demonstrated strong hydrophobicity (85%), auto-aggregation (87.3%-91.7%), and adherence to Caco-2 cells. Moreover, it had an inhibitory effect against pathogens too. By performing the hemolytic and MTT assays, the non-toxicity of MKL8 isolate was examined, and it exhibited no harmful characteristics. Considering MKL8's resistance to gastrointestinal tract conditions, high surface hydrophobicity, non-toxicity, and ability to inhibit the tested pathogens, it can be concluded that MKL8 demonstrated promising probiotic properties and has potential for use in the food industry.

Fungicidal and plant growth-promoting traits of Lasiodiplodia pseudotheobromae, an endophyte from Andrographis paniculata.

Introdution: Fungal endophytes are widespread and dwell inside plant cells for at least part of their life without producing any symptoms of infection. Distinct host plants may have different fungal endophyte rates and community compositions. Despite this, the endophytic fungi connected with the host plant and their hostile behaviors, remain unknown. Methods: The objective of the current research was to isolate and identify endophytic fungal species from the root of Andrographis paniculata. The effects of fungal isolate APR5 on the mycelial growth of phytopathogens and the production of plant-promoting traits were assessed. Results and discussion: Endophytic fungal isolate APR5 showed higher inhibitory efficacy in dual and double plate assay against the tested phytopathogenic fungi. The scanning electron microscope analysis demonstrated that the phytopathogenic fungal hyphae were coiled by endophytes which makes them shrink and disintegrate. Further, an ethyl acetate crude extract effectively suppressed the mycelium growth of Rhizoctonia solani by 75 ± 0.1% in an agar well diffusion assay. The fungal isolate APR5 was identified as Lasiodiplodia pseudotheobromae using the nuclear ribosomal DNA internal transcribed spacer (ITS) region and qualitatively evaluated for their capacity to produce plant growth-promoting hormones. Gas chromatography-mass spectrometry was implemented to acquire a preliminary understanding of the secondary metabolic profile of ethyl acetate crude extract. 1-octadecene, erythritol, niacin, oleic acid, phenol, pantolactone, phenyl ethyl alcohol, p-cresol, and tbutyl hydroquinone are the metabolites analyzed in a crude extract of APR5 isolate and are reported to have antimicrobial properties.

Bread packaging techniques and trends.

Bread staling and microbial growth is a complex physiochemical change that occurs during bread storage mainly reducing the quality and consumer acceptance. It is significant to understand the causes of physical, chemical, and microbial spoilage of bakery products in the food industry, to prevent quality decay and economic loss for manufacturers and consumers. Traditional packaging has limitations in protecting and preserving the final products' safety, hygiene, and quality. Effective novel strategies must be included in food packaging, especially to minimize the organoleptic losses of baked foods during their shelf life. Furthermore, owing to the spread of foodborne diseases, which directly affect the safety of the products, customer demand is increasing significantly to reduce the use of synthetic preservatives instead of natural ones. Innovative packaging is altering the way food items are packed in several ways to extend and monitor product shelf life. Traditional packaging includes packaging food in synthetic polymer film; however, modern technology allows them to interact with active/functional substances. This paper discusses innovative bread packaging strategies such as modified atmosphere packaging (MAP), active packaging (AP), intelligent packaging (IP), biosensor, and nano packaging. Furthermore, MAP and AP have received greater attention in this study due to their considerable effect in prolonging the shelf life of bread and naturally preventing fungal activity, and have gained a lot of interest among producers and consumers in recent years.