Journal of Food & Industrial Microbiology

Allium sativum, frequently recognized call garlic, is a type in the onion genus, Allium. Its seal connections comprise the onion. It is vegetative propagated from clove. The two widespread subspecies are firm collar and squashy collar garlic. It contains diverse helpful raw resources, vitamins, sulfur compounds, amino acids and frequent additional substance second-hand for physical condition of human beings. Sulfur-containing compound are oil soluble and water soluble. Allicin, most active an Oily, to some amount yellow water that give garlic its only one of its sort smell. When fresh garlic is chopping or packed down, the enzyme alinase converts alliin in to allicin. Alliin is the good number overflowing sulfur composite.

Obesity is the most common health problem in developed countries and is considered a significant risk factor for many major human diseases. This study aimed to evaluate the inhibitory effect of lactic acid bacteria isolated from the human vagina on adipocyte differentiation in 3T3-L1 preadipocytes. We screened 26 strains of lactic acid bacteria to test their effects against obesity. Among the tested strains, Lactobacillus gasseri MG2855 exhibited a lipase inhibitory activity of 11.84% and inhibited relative lipid content of 3T3-L1 cells (96.21%) at a concentration of 1,000 μg/mL. The survival rate of L. gasseri MG2855 in 0.3% bile salt was 88.47%, and the survival rate after incubation for 3 h in pH 3.0 was 78.64%. L. gasseri MG2855 showed higher sensitivity to erythromycin, chloramphenicol, tetracyclin, and cephalothin in 16 antibiotic sensitivity tests. These results demonstrate that L. gasseri MG2855 can be employed as a potential probiotic with anti-obesity effects.

Pectin is a complex hetero polysaccharide mainly found in the primary cell wall of dicotyledonous plants and it is extensively employed as a gelling agent, thickener, stabilizer and emulsifier in food industry. This study was designed to extract and characterize pectin from waste of Cucurbita maxima. Pectin was extracted separately from core, peel and whole fruit of Cucurbita maxima by the method of acid hydrolysis. Subsequently, extracted pectin was isolated from acid solution through ethanol precipitation. Extracted pectin was dried at 40 ± 1°C overnight. Physiochemical properties and solubility of dried pectin were evaluated using different tests.

The highest yield was reported for the fresh pumpkin peel extracted using 0.1 N hydrochloric acid at 80 ± 5°C, 1.25 pH for 1 hour. In addition moisture content, ash content, crude fibre content, crude fat content, crude protein content and degree of esterification of extracted pectin were 4.53% (SD 1.24%), 3.11 (SD 0.16%), 4.47% (SD 0.3%), 3.22% (SD 0.74%), 1.97% (SD 0.42%) and 67.64 (SD 0.89), respectively. In conclusion, pectin extracted from pumpkin waste can be categorized as high methoxy pectin.

The current investigation aimed to study the impact of smoking process and refrigeration storage on microbiological load for smoked fillets of catfish. Total bacterial counts (TBC) and yeast and moulds (Y and M) of fresh fillets of Catfish products decreased after smoking process. The decline of microbiological load was greater in hot smoked than cold. Microbiological aspects of smoked catfish product gradually increased (p<0.05) during storage period. Appearance of yeast and moulds growths on the surface of smoked catfish products were firstly on hot products followed by cold smoked product after 35 and 40 days respectively. Microbiological load of smoked products were within the permissible limits until end of storage period.