Hafiz Arbab Sakandar

New mechanistic insights into the motile-to-sessile switch in various bacteria with particular emphasis on Bacillus subtilis and Pseudomonas aeruginosa: a review.

Abstract A biofilm is a complex assemblage of microbial communities adhered to a biotic or an abiotic surface which is embedded within a self-produced matrix of extracellular polymeric substances. Many transcriptional regulators play a role in triggering a motile–sessile switch and in consequently producing the biofilm matrix. This review is aimed at highlighting the role of two nucleotide signaling molecules (c-di-GMP and c-di-AMP), toxin antitoxin modules and a novel transcriptional regulator BolA in biofilm formation in various bacteria. In addition, it highlights the common themes that have appeared in recent research regarding the key regulatory components and signal transduction pathways that help Bacillus subtilis and Pseudomonas aeruginosa to acquire the biofilm mode of life.

OPTIMIZATION OF COLOUR AND CLOUD STABILITY OF CARROT JUICE BY USING HYDROCOLLOIDS AND ANTIOXIDANT

National Institute of Food Science and Technology, University of Agriculture Faisalabad-Pakistan State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People’s Republic of China Microbiology Department, Quaid-I-Azam, University Islamabad-Pakistan Institute of Horticultural Sciences, University of Agriculture Faisalabad-Pakistan *Corresponding author’s e-mail: azam1087@gmail.coms

Effects of Polymerized Whey Proteins Isolates on the Quality of Stirred Yoghurt made from Camel Milk

Camel milk has unique characteristics as compare to the other mammal’s milks. It has anti-carcinogenic, anti-hepatic, antidiabetic and anti-hypertension bioactive components. Polymerized whey protein is important for its functional and nutritional properties in various dairy food products. This study was conducted to check the effects of polymerized whey protein isolates as thickening agent on the camel milk stirred yoghurt. 10% w/v polymerized whey protein isolates (PWPI) were prepared by heating whey proteins at 85°C for 30 minutes at pH 7. Stirred yoghurt from camel milk was prepared by using PWPI as thickening agent in various concentrations of 2, 4, 6 and 8% and compared with the control (without PWPI). All the samples were studied for a period of 21 days with an interval of 7 days for physico-chemical, compositional, rheological and microbial by using standard methods. Increased concentrations of PWPI have least effects on pH and acidity whereas pH decreased and acidity increased with the increase of storage days. Protein, ash and total solids increased with the increase of PWPI concentration whereas fat contents were very close to each other in all samples. There was no significant effect of storage days on all these constituents of all yoghurt samples. The viscosity of the camel milk stirred yoghurt increased with the increase of concentration of PWPI showing maximum at maximum concentration i.e. 8% and the lowest in the control. Reciprocally water holding capacity also increased and syneresis decreased with the increasing concentration of PWPI. PWPI had no effect on TPC of all samples. Results showed that PWPI can be a good source to have desired characteristics in camel milk stirred yoghurt like gelling, viscosity, less syneresis and better hydro-colloidal properties.

Fermented Food-Derived Bioactive Compounds with Anticarcinogenic Properties: Fermented Royal Jelly As a Novel Source for Compounds with Health Benefits

Fermented foods and their components have received extensive attention for their potential health benefits. Phenolics and other food related bioactive phytochemical and zoochemical compounds generated by fermentation have attracted particular attention for their putative roles in reducing the risk of chronic diseases including cardiovascular diseases, diabetes, and certain types of cancer. In this regard, the royal jelly produced by honey bees is a rich source of nutrients and bioactives for the development of functional foods because of its established pharmaceutical and nutraceutical properties. Royal jelly contains several essential nutrients and a number of bioactive compounds including peptides, flavonoid phenolics, and fatty acids such as 10-hydroxy-2-decenoic acid. The natural variation in bioactive peptides and phenolics in royal jelly depends on the floral sources and biodiversity of the wild plant species present in various environments. Royal jelly proteins and protein hydrolysates possess anticarcinogenic, antidiabetic, and antihypertensive properties. The present chapter comprehensively covers the potential anticarcinogenic benefits of fermented foods, including the possible anticancer properties of fermented royal jelly and its constituents.

Evaluation of the effect of Saccharomyces cerevisiae on fermentation characteristics and volatile compounds of sourdough

The objective of this study was to unveil insights into the effects of Saccharomyces cerevisiae on the development of volatile compounds and metabolites during the dough fermentation in making Chinese steamed bread. Changes in gluten structure under the influence of baker’s yeast were studied using scanning electron micrographs (SEM). A unique aroma profile was found comprising some previously reported aromatic compounds and some unreported aromatic aldehydes ((E)-2-Decenal and 2-Undecenal) and ketones (2-Heptanone and 2-Nonanone) in the baker’s yeast fermentation. Among metabolites, the most preferred sugar for this yeast (glucose) showed a significant decrease in contents during the initial few hours of the fermentation and at last an increase was observed. However, most of the amino acids increased either slightly or decreased by the fermentation time. SEM of fermented dough showed that the yeast had a very little effect on starch stability. This study provided some fermentation features of the bakers’ yeast which could be used for the tailored production of steamed bread.

BEHAVIORAL PATTERN OF MILK THISTLE (SILYBUM MARIANUM L.) AGRONOMIC PARAMETERS TO VARIABLE TEMPERATURE AND LAND ZONES OF PUNJAB

The objective of this study was to investigate the agronomic parameters of Silybum marianum to variable temperature and land zones of Punjab. Experiments were conducted at PARS, AARI, Karoor, Farooqabad and Chakwal. Sowing time and sowing conditions significantly affect the yield of milk thistle in four different localities. To see the effect of temperature/seasonal variation, seeds of milk thistle were sown at four different sowing times in different months i.e. during first week of November, December, January and February. In addition to study the effect of seasonal variation/time, some other parameters, like plant to plant spacing by providing the sufficient space for plant growth, on yield of seed and quality of silymarin were also studied. Different spaces (50, 100, 200 cm) between plant to plant were maintained to see its effect on the plan growth. Maximum growth was observed in the land locations of PARS and AAI in the month of November and December. Maximum growth performance of milk Thistle was also observed when the plant to plant pacing were 200cm. All the significant data were analyzed under CRD experiment.

STUDIES ON PHYSIOCHEMICAL DIMENSIONS OF TWO BASMATI (SUPER BASMATI, BASMATI 385) AND TWO NON-BASMATI (KS-282, IR-6) PAKISTANI COMMERCIAL RICE VARIETIES

Pakistan is an agriculture country which has large variety of crops grown. Rice is one of the very important crops of Pakistan which plays pivotal role in countries economy. In this study, physiochemical characteristics of two aromatic and two non-aromatic commercial rice varieties of Pakistan were studied. Super Basmati showed highest value for kernel length and thickness while IR-6 showed lowest values for both trait 6.6mm and 3.170mm respectively. IR-6 revealed maximum kernel breath while Basmati 385 disclosed lowest in value. The gel consistency, an indicator of texture softness, was significantly higher for the both Basmati rice as compared to non-Basmati rice varieties. The alkali spreading value for Basmati rice varieties was low and high for the non-Basmati varieties Highe amylose content was observed in IR 6 rice variety.