Fruit peel waste is an underutilized resource that contains bioactive compounds and dietary fiber for use in functional foods. The objective of this research was to produce a spray-dried probiotic powder with fruit peel waste as carrier matrix and then evaluate its physicochemica...
Open access
Research Article10.9734/mrji/2026/v36i31720
Background: The microbiome includes all microbes, their genetic information, and the specific environments where they flourish. The gut microbiota is essential for both healthy individuals and those suffering from various diseases. The metabolites produced is having a significant...
Open access
Research Article10.9734/mrji/2025/v35i51573
Bruna Brasil Oliveira, Saul de Campos de Melo Almeida, Arthur Costa Pereira Santiago de Almeida, Lívia Ribeiro da Silva, Yamina Coentro Montaldo, Tania Marta Carvalho dos Santos & João Manoel da Silva·Microbiology Research Journal International·2025
Poultry farming in Brazil is one of the agricultural activities that is gradually evolving, making the country the third largest producer and exporter of chicken meat in the world. Antibiotic supplementation has traditionally been used to stabilize the intestinal microbiota, acce...
Open access
Research Article10.9734/mrji/2025/v35i41560
Aims: The study aimed to formulate a foxtail millet probiotic powder enriched with high protein and fibre. Study Design: This was an experimental, laboratory-based study. Place and Duration of Study: The study was conducted at the Department of Dairy Microbiology, Dairy Science C...
Open access
Research Article10.9734/mrji/2025/v35i11531
The transmission of viruses between different animal species and humans can lead to the emergence of new infectious diseases with unpredictable pathogenic potential. COVID-19, caused by SARS-CoV-2, has had a significant impact on human health and the global economy. The disease i...
Open access
Research Article10.9734/mrji/2024/v34i91480
Yoghurt made from cow milk is popular due to its delicious taste and nutritional benefits. However, concerns about animal-based proteins have led to the evaluation of alternative options. This study examines the physiochemical, microbial and sensory characteristics of yoghurt mad...
Open access
Research Article10.9734/afsj/2024/v23i9740
Aim: The aim of present study is to evaluate the comparative antimicrobial activity of Lactobacillus acidophilus and Lactobacillus rhamnosus on clinical isolates of Escherichia coli. Study Design: Cross-sectional observational study. Place and Duration of Study: This study was c...
Open access
Research Article10.9734/mrji/2023/v33i11-121418
Aims: This study aimed to extract and characterize a biosurfactant produced by Limosilactobacillus reuteri IDCC 3701, assess its emulsifying activity against crude oil, and investigate its antibiofilm properties against major foodborne pathogens. Methodology: The biosurfactant, n...
Open access
Research Article10.9734/mrji/2023/v33i61388
Gislaine Aurelie Kemegne, Aurore Vanessa Nana Ngahmi, Abraham Nkoue Tong, Sylvain Leroy Sado Kamdem & Jean Justin Essia Ngang·Microbiology Research Journal International·2021
Aims: The aim of this study was to assess the in vitro antibacterial activity of selected antibiotics and essential oils alone or in combination, on selected presumptive probiotic lactic acid bacteria. Study Design: Experimental studies. Place and Duration of Study: Department of...
Open access
Research Article10.9734/mrji/2021/v31i930341
One of the most studied or researched sector is probiotics. The probiotic sector has generated hundreds of publications, products and also created awareness of public health benefits. Probiotics means “live microorganisms (usually bacteria) that are similar to beneficial microorg...
Open access
Research Article10.9734/mrji/2019/v29i130156
Aims: This study assesses the effect of the fermented Acha samples in-vivo using apparently healthy and infected laboratory animals. Methodology: Acha sample was fermented in two different forms; the local fermentation and controlled fermentation. Acha was weighed into a fermenti...
Open access
Research Article10.9734/afsj/2019/v9i230005
The probiotics especially lactic acid bacteria (LAB) are usually found in human mucous layers, dairy items and on some plant surfaces. These are assumed to be a basic part for nourishment generation and welfare conservation for human beings. There is an expanding fervor for these...
Open access
Research Article10.9734/AFSJ/2018/41026
Lactobacillus helveticus is generally found as dominant species in the whey starter culture of many cooked long ripened cheeses, thanks to a perfect adaptation in the dairy environment. Recent bioinformatics studies and phenotypic tests highlighted traits of Lactobacillus helveti...
Open access
Research Article10.9734/AFSJ/2018/40877
Aims: To estimate intestinal microbial changes and study the efficacy of probiotic preparations in systemic inflammation. Study Design: Cohort design. Place and Duration of Study: Sumy State University, Medical Institute. Department of Microbiology and Clinical Immunology, Kharki...
Open access
Research Article10.9734/MRJI/2017/34534
Aims: To evaluate the effect of different doses of P. pentosaceus on colitis symptoms as well as in the intestinal barrier function in an in vivo model of acute ulcerative colitis induced with dextran sodium sulfate (DSS). Study Design: Experimental. Place and Duration of Study:...
Open access
Research Article10.9734/MRJI/2017/33126