Biopreservation

Many popular foods are still using harmful artificial preservatives. Therefore, a natural and safe compound as a preservative (biopreservatives) for foods is strongly required. Squid ink has an antibacterial activity that can be used as biopreservative. This research aimed to take the advantage of squid ink as a biopreservative. Antibacterial activity of squid ink was performed to determine the optimal concentration of squid ink as a natural preservative using paper disc method to inhibit the growth of pathogenic bacteria (Escherichia coli, Shigella flexnery, dan Salmonella thyposa). The result shows that the optimal concentration of squid ink as an antibacterial was 120% (v/v). This was used to perform the potential test of squid ink as food preservative in meatballs and noodles. Formalin and borax used as a controls. Noodles and meatballs that supplemented with squid ink deteriorated after 30 hours, and 20-25 hours without preservatives. Whilst noodles and meatballs that supplemented with formalin and borax deteriorated after 48-72 hours. Due to the results, squid ink has potency as a biopreservative.

The aim of the current research is to investigate the effects of edible coatings based on celery pectin singly and in combination with a bacteriocin of Bacillus methylotrophicus BM47 on the quality and storage life of fresh blackberries under refrigeration conditions. In this study three experimental groups were prepared: uncoated blackberries as a control, blackberries with 1% pectin coatings and blackberries with 1% pectin coatings+bacteriocin of B. methylotrophicus BM47. During the storage at 4°C and 75% RH for 16 days, the weight loss, decay percentage, total soluble solids (TSS), titratable acidity (TA), pH, organic acids, sugars, total phenolic content, total anthocyanins and antioxidant activity were analyzed. The results showed that the application of pectin and pectin+bacteriocin coatings led to a reduction in weight loss with 6.3% and 6.7% compared to the control fruit on the 16-th day of storage. A decrease in decay percentage was also noticed, which was most pronounced i...

The Infectious Diseases BioBank (IDB) has consistently archived peripheral blood mononuclear cell (PBMNC) RNA for transcriptome analyses. RNA is particularly labile, and hence, these samples provide a sensitive indicator for assessing the IDB's quality-assurance measures. Independent analyses of 104 PBMNC RNA specimens from 26 volunteers revealed that the mean RNA integrity number (RIN) was high (9.02), although RIN ranged between scores of 7 and 10. This variation of RIN values was not associated with ischemic time, PBMNC quality, number of samples processed per day, self-medication after immunization, freezer location, donor characteristics, differential white blood cell counts, or daily variation in RNA extractions (all P>0.05). RIN values were related to the date of collection, with those processed during mid-summer having highest RIN scores (P=0.0001). Amongst specimens with the lowest RIN scores, no common feature could be identified. Thus, no technical explanation for...

Lactic acid bacteria (LAB) commonly used as starter cultures in foods is known to produce antimicrobial substances such as bacteriocins, hydrogen peroxide and organic acids. They have great potential as food biopreservatives. The present study was aimed at profiling lactic acid bacteria of some selected food products and bacteriocin production from various food products. Different food samples comprising four each of cucumber, fresh fish, fresh milk (nunu), meat, ogi, cheese, yoghurt, and tapioca making it a total of thirty two (32) was bought in area markets in Calabar Metropolis. Serial dilutions of these samples were prepared and inoculated by pour plate method on MRS medium and incubated. It was observed that the lactic acid bacteria loads ranged from 1.11±0.41 × 10 2 cfu/ml(g) for fresh milk to 4.62 × 10 3 cfu/ml(g) for cheese. As for the distinct colonies, cheese had the highest 22 while silage had the lowest 9. Others were 21 for fresh milk, 20 for fufu, 19 for ogi, 18 for yoghurt, 15 for meat, 14 for cucumber and 12 for fish. The isolates were identified based on morphological, physiological and biochemical analysis using API 50 CHL kit. One hundred and fifty five morphologically distinct colonies of lactic acid bacteria isolated from these food samples were screened for bacteriocin production. Only 26 of these were found to be bacteriocin-positive indicating their ability to produce bacteriocin. The isolates identified included Original Research Article John and Lennox; JAMB, 13(3): 1-8, 2018; Article no.JAMB.45134 2 Lactobacillus sp, Leuconostoc sp, Lactococcus spp, Enterococcus sp and Pediococcus sp. This research extends our knowledge of the ubiquitous distribution of lactic acid bacteria in foods. These bacteriocin positive isolates can, therefore, be used in food preservation and control of food borne pathogens.

The aim of the current research is to investigate the effects of edible coatings based on celery pectin singly and in combination with a bacteriocin of Bacillus methylotrophicus BM47 on the quality and storage life of fresh blackberries under refrigeration conditions. In this study three experimental groups were prepared: uncoated blackberries as a control, blackberries with 1% pectin coatings and blackberries with 1% pectin coatings+bacteriocin of B. methylotrophicus BM47. During the storage at 4°C and 75% RH for 16 days, the weight loss, decay percentage, total soluble solids (TSS), titratable acidity (TA), pH, organic acids, sugars, total phenolic content, total anthocyanins and antioxidant activity were analyzed. The results showed that the application of pectin and pectin+bacteriocin coatings led to a reduction in weight loss with 6.3% and 6.7% compared to the control fruit on the 16-th day of storage. A decrease in decay percentage was also noticed, which was most pronounced i...

Preanalytical variables, including the anticoagulants and stabilizing agents, time, storage temperature, and methods of DNA extraction applied to blood samples, may affect quality and quantity of isolated nucleic acids for future genomic applications. Considering the large number of collected samples, standard operating procedure optimization for whole blood preservation before DNA extraction is a crucial step in a biological repository. Moreover, the future application of the biological material may not be known subsequent to its extraction. To define standard operating procedures for whole blood preservation before DNA extraction, we aimed to determine whether different combinations of anticoagulants, blood storage temperatures, and time intervals before storage at -80°C might have an impact on quality and quantity of subsequent extracted DNA. After spectrophotometer quantification, the quality and integrity of DNA were assessed by agarose gel electrophoresis, polymerase chain rea...

... of blood and urine for metabolomic studies and biobanks. Patrizia Bernini, Ivano Bertini, Claudio Luchinat, Paola Nincheri, Samuele Staderini ... A Review of International Biobanks and Networks: Success Factors and Key Benchmarks. Jim Vaught, Andrea Kelly, Robert Hewitt ...

Aim: This study aimed to determine the effect of the bacteriocin produced by strain 9 lactic acid bacteria (LAB) isolate on the biopreservation of beef. Materials and Methods: The strain 9 LAB isolate was identified conventionally by culturing with de Man, Rogosa, and Sharpe broth medium followed by Gram staining and catalase testing. The molecular confirmation of the isolate involved analyzing the 16S rRNA gene with specific primers, that is, B27F (5-AGAGTTTGATCCTGGCTCAG-3) and U1492R (5-GGTTACCTTGTTACGACTT-3). Then, the isolate was centrifuged to evaluate the bacteriocin production, and the effect of the biopreservative activity in beef was evaluated by measuring the NH3 produced with the Eber test and the organoleptic acceptance from expert panels. Results: This study confirmed that the strain 9 LAB isolate was a strain of Pediococcus pentosaceus, and the bacteriocin product showed biopreservative potential. The biopreservative potential was characterized by a significant decline...