Journal of Bioprocessing & Biotechniques

In this work, a new photochemical was isolated from the n-hexane extract of Mesua ferrea L. (seeds). The obtained compound was characterized to be an aliphatic compound namely, Pentatriacontan-8-one. The identification was done with the help of spectral techniques (IR, 1H NMR, Mass spectrum, elemental analysis) and chemical analysis. The compound being novel is first time reported by us.

The current investigation was done to detect and numerate coliforms at different ghats of Ganga River. The project aims to check the bacteriological quality of water and to check resistant profile of most prevalent isolates. These samples were processed and analysed for their quality with respect to various microbiological aspects. Methods used for the investigation of coliform are MPN method. According to the method all water samples collected from different Ghats were unsafe. The water was mainly contaminated by coliform bacteria Escherichia, followed by Klebsiella, Enterobacter and Citrobacter. 29 different species were identified from ten different ghats. Drug susceptibility of isolates revealed that highest susceptibility was seen in Tetracycline and ciprofloxacin.

HER-2 amplification is a rare mutation and potential target in the treatment of pulmonary adenocarcinoma (AC). Clinical efficacy of HER-2 targeted agent has been reported for AC with HER-2 exon 20 insertions; however it remains unknown for those with HER-2 amplification. Here we report a case of advanced AC harboring HER-2 amplification treated with afatinib, and objective response and symptom improvement were observed.

A rising number of people drink their coffee on their way to work (or “to go”), causing an increased usage of single-use mugs. Efforts to lower this number by using multi-use mugs are often not supported by coffee shops due to doubts about food safety. The data collected in this study, show that the number detected in multi-use mugs can be neglected compared to the number of microorganisms found in freshly prepared coffee. The bacteria found were inter alia part of the human skin flora (e.g., Staphylococcus epidermidis), ubiquitous bacteria as Acinetobacter johnsonii, water bacteria like Pseudomonas aeruginosa and food spoiling bacteria as Bacillus cereus as well as different Enterobacteriaceae.

Furthermore, our data suggest that a coffee output temperature of 68°C or higher significantly reduces the number of microorganisms present in the brewed beverage. These findings do not only help to enhance food safety, but can at the same time reduce the number of single-use mugs as the microbiological risk associated with multi-use mugs seems to be overestimated.