Volume 50, Issue No 1

Characterisation of New Bacillus circulans Strain Isolated from Oil Shale

Vesna Dragutinović¹*, Miroslav M. Vrvić^2,3, Izabela Swiecicka⁴, Olga Cvetković³, Tanja Berić⁵ and Slaviša Stanković⁵¹Institute of Medical Chemistry, Faculty of Medicine, University of Belgrade, Višegradska 26, RS-1000 Belgrade, Serbia
²Faculty of Chemistry, University of Belgrade, Studentski trg 16, RS-11000 Belgrade, Serbia
³Institute of Chemistry, Technology and Metallurgy, Center of Chemistry, University of Belgrade, Njegoševa 12, RS-11000 Belgrade, Serbia
⁴Department of Microbiology, Institute of Biology, University of Bialystok, PL-15-950 Bialystok, Poland
⁵Faculty of Biology, University of Belgrade, Studentski trg 16, RS-11000 Belgrade, Serbia

Article history:
Received March 18, 2010
Accepted January 18, 2011

Key words:
Bacillus circulans, oil shale, kerogen, siliceous bacteria

Summary:
A new strain of Bacillus sp. was obtained during experiments of oil shale demineralization, which were carried out in order to get ’pure’ organic matter (kerogen). The demineralization efficiency of newly isolated strain was found to be substantially higher in comparison with that of Bacillus circulans Jordan 1890. On the basis of the biochemical characteristics, protein patterns and fatty acid composition, as well as the whole genome profile and 16S rDNA sequencing, the new strain was identified as Bacillus circulans VD01.

*Corresponding author:           This email address is being protected from spambots. You need JavaScript enabled to view it.
                                               ++381 11 360 7140
                                            ++381 11 360 7058

Biological Activity of Sour Cherry Fruit on the Bacterial Flora of Human Saliva in vitro

Mária Hevesi^1*, Anna Blázovics², Erzsébet Kállay³, Anita Végh¹, Monika Stéger-Máté⁴, Gitta Ficzek¹ and Magdolna Tóth¹¹Corvinus University of Budapest, Faculty of Horticultural Science, Department of Pomology, Villányi út 29–43, HU-1118 Budapest, Hungary
²Semmelweis University, Department of Pharmacognosy, Üllo”i út 26, HU-1085 Budapest, Hungary
³Research Institute for Fruit Growing and Ornamentals, Park u. 2, HU-1223 Budapest–Érd, Hungary
⁴Corvinus University of Budapest, Faculty of Food Science, Department of Food Preservation, Ménesi út 43–45, HU-1118 Budapest, Hungary

Article history:
Received July 16, 2010
Accepted April 1, 2011

Key words:
Prunus cerasus, Érdi jubileum, polyphenols, anthocyanins, minimum inhibitory concentration, minimum bactericidal dilution, time-kill assay

Summary:
This study is the first report on the antibacterial effect of Hungarian sour cherry cultivars. Biological activity of sour cherry juices prepared from fruits Érdi jubileum, Érdi bo”-termo”, Maliga emléke and Kántorjánosi 3 harvested at different maturity stages was investigated on bacteria present in human saliva. The influence of sour cherry on a mixed bacterial flora of human saliva of 10 volunteers was determined by different experimental approaches. Bactericidal effects were evaluated by minimum inhibitory concentration (MIC) using agar diffusion methods and by minimum bactericidal dilution (MBD) assays counting the number of surviving bacterial cells in the diluted juices. Time-dependent antibacterial effects were also determined by monitoring the decrease in bacterial cell numbers after the treatment with undiluted juices. The investigated sour cherry juices displayed an impressive bactericidal effect against human saliva bacteria (10–100× reduction of cell numbers) within a short time frame (10–40 min). Érdi jubileum was more effective (100 000× reduction of cell number after 270 min) than the other studied cultivars. Bactericidal effect was influenced by ripening of samples of Érdi jubileum obtained at different harvesting dates. Biologically active components were effective against a large spectrum of opportunistic bacterial pathogens such as Pseudomonas, Klebsiella, Pantoea spp. and Escherichia coli, including the antibiotic-resistant Pseudomonas aeruginosa but they were ineffective against beneficial probiotic Lactobacillus spp. Results confirmed the antibacterial potential of all the investigated sour cherry fruits, therefore the consumption of the fruit or its juice for positive influence on oral hygiene is highly recommended.

*Corresponding author:           This email address is being protected from spambots. You need JavaScript enabled to view it.
                                               ++36 1 482 6284
                                            ++36 1 482 6337

Transgenic Plants Expressing Phytase Gene of Microbial Origin and Their Prospective Application as Feed

Iti Gontia, Keerti Tantwai, Lalit Prasad Singh Rajput and Sharad Tiwari*

Biotechnology Centre, J. N. Agricultural University, Jabalpur 482004, India

Article history:
Received November 25, 2010
Accepted July 27, 2011

Key words:
transgenic plants, phytase, phy gene, animal feed

Summary:
Phytate is the primary storage form of phosphate in plants. Phytases from microbial sources are supplemented to feedstuff of monogastric animals to increase the uptake of phytate phosphorus. The use of microbial phytase is associated with high production cost and also requires special care in feed processing. Expression of phytase in transgenic plants is an alternative approach to the production of phytase for commercial use (organic farming) as well as for animal feed. This review summarizes the current knowledge of transgenic plants overexpressing phy gene and their potential application in animal feed. The need for alterations in the phy gene for enhanced expression, accumulation and activity of phytase in transgenic plants is also discussed.

*Corresponding author:           This email address is being protected from spambots. You need JavaScript enabled to view it.
                                               ++91 942 465 8241
                                            ++91 761 268 1089

Characterization of Slovenian Apples with Respect to Their Botanical and Geographical Origin and Agricultural Production Practice

Karmen Bizjak Bat¹, Rajko Vidrih², Marijan Nečemer³, Branka Mozetič Vodopivec⁴, Ines Mulič¹, Peter Kump³ and Nives Ogrinc⁵*¹Fructal d.d, Tovarniška cesta 7, SI-5270 Ajdovščina, Slovenia
²University of Ljubljana, Biotechnical Faculty, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
³Department of Low and Intermediate Energy Physics, Jožef Stefan Institute, Jamova 39, SI-1000 Ljubljana, Slovenia
⁴University of Nova Gorica, Wine Research Centre, Vipavska 11c, SI-5270 Ajdovščina, Slovenia
⁵Department of Environmental Sciences, Jožef Stefan Institute, Jamova 39, SI-1000 Ljubljana, Slovenia

Article history:
Received March 29, 2011
Accepted October 24, 2011

Key words:
apples, stable isotopes, total reflection X-ray fluorescence (TXRF) spectrometry, botanical origin, geographical origin, agricultural practice, Slovenia

Summary:
The objective of this preliminary study is to demonstrate that the combination of multi-element analysis, several isotopic ratios (¹³C/¹²C, ¹⁵N/¹⁴N, ¹⁸O/¹⁶O, ²H/¹H) and selected chemical and physical parameters (fruit mass, antioxidant activity, content of ascorbic acid and total phenols) can be used to differentiate the varieties of Slovenian apples, the geographical location of their growth and agricultural practice. The stable isotope parameters in sugar, pulp, protein and water were shown to be the most significant variables in this regard. Botanical origin (cultivar) was found to have a major influence on the δ¹³C and δ¹⁵N values of proteins and the δ¹⁸O and δD values of water. Geographical regions were well separated based on the δ¹⁸O and δD values in water and the concentrations of Rb and S in fruit juice. The most significant variables to distinguish between organically and conventionally cultivated fruits were found to be ¹⁵N/¹⁴N ratio and antioxidant activity. In addition, significant differences were also observed in ascorbic acid content.

*Corresponding author:           This email address is being protected from spambots. You need JavaScript enabled to view it.
                                               ++386 1 5885 387
                                            ++386 1 5885 346