Land Use, Community Insights, and Soil Fungal Microbial Dynamics in Itigi, Tanzania | InformativeBD

Community Knowledge, Land Use Practices, and Fungal Microbial Volume in Soil from Protected and Non-Protected Areas of Itigi District, Tanzania

Regina Jacob, from the institute of the Tanzania . Akida Meya, from the institute of the Tanzania. Francis Moyo, from the institute of the Tanzania. and Ernest Mbega, from the institute of the Tanzania. wrote a Research Article about, Land Use, Community Insights, and Soil Fungal Microbial Dynamics in Itigi, Tanzania. Entitled, Community Knowledge, Land Use Practices, and Fungal Microbial Volume in Soil from Protected and Non-Protected Areas of Itigi District, Tanzania. This research paper published by the International Journal of Biosciences (IJB). an open access scholarly research journal on Biosciences. under the affiliation of the International Network For Natural Sciences | INNSpub. an open access multidisciplinary research journal publisher.

 Abstract

Soil fungal microorganisms are vital for soil health and ecosystem balance, are highly threatened by human. Unsustainable land use practices such as improper land tillage and crop residue management, excessive use of industrial inorganic fertilizer and pesticide, overgrazing and deforestation lead soil degradation and disruption of fungal microbial activities. This study explores a case of Itigi District in Tanzania to determine the relationship between community knowledge, land use practices, and fungal microbial volume in soils from farmland and protected areas. Soil fungal isolation were done using Potato Dextrose Agar with streptomycin sulfate. A structured questionnaire collected information from 150 participants to assess knowledge. Data analysis was performed using SPSS. Results show that gender (female), higher education level, increase in income level and practical knowledge positively influences the adoption of practices that enhance soil fungal microbial activities. It also shows that protected forest soils have higher fungal volume compared to farmlands. This study underscores the need for awareness campaigns on sustainable soil management practices and the promotion of the use of organic manure to maintain soil fertility and ecosystem balance. Females showed a statistically significant difference in the use of organic manure (P=0.0364).Moreover, comparison of CFU/mL mean 4.175×10⁶ and 1.308×10⁷ from non-protected and protected areas respectively revealed that protected areas consistently exhibited higher fungal microbial growth, probably attributed by minimal human disturbance and richer organic matter. The study concludes that sustainable soil fungal management is essential for soil health and ecosystem services, with protected areas demonstrating superior fungal volume. Raising awareness about responsible land use practices is crucial for maintaining these vital microbial communities.

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Introduction

Soil fungal represent a diverse array of microscopic fungi that inhabit the earth's soil, playing crucial role in maintaining soil health and ecosystem balance (Srivastava et al., 2023; Chen etal., 2022). Approximately 144,000 fungal species have been identified globally (Satyanarayana et al., 2019; Wijavawardene et al., 2020),where about 4843 fungal species are found in African countries specifically in the Western Africa(Piepenbring et al., 2020).Soil fungal communities play a crucial roles in land management, significantly influencing soil hearth, fertility, and ecosystem stability (Frąc et al., 2018; Zhang et al., 2022). Soil fungi are involved in the decomposition of organic materials and transform compounds, as a such playing a key role in soil formation (Chen et al., 2022; Dhiman et al., 2022). Higher soil fungal microbes are linked to increased soil fertility, reduced erosion, and enhanced soil aggregation dynamics(Ren et al., 2022). The fungi interact directly with plants but also play a crucial role in improving soil structure(Khaliq et al., 2023),therefore, facilitate a variety of sustainability programs in agriculture, ecosystem conservation, and restoration particularly relevant in the context of soil rehabilitation and restoration of depleted natural resources (Kuyper & Suz, 2023; Chabay, 2018).

Fungi, as key players in soil ecosystems, provide multiple benefits that support both environmental sustainability and agricultural productivity. Saprotrophic fungi, for example, are responsible for the decomposition of organic matter, releasing essential nutrients back into the soil and contributing to nutrient cycling (Sterkenburg et al., 2018). This process not only maintains soil fertility but also improves plant health by enriching the soil with nutrients. In parallel, biocontrol fungi suppress soilborne plant pathogens, thereby reducing the incidence of plant diseases and enhancing agricultural productivity (Sharma et al., 2014). By reducing the reliance on chemical pesticides, biocontrol fungi promote more sustainable farming practices, ensuring long-term crop resilience (Mehla, 2023). Despite the essential roles of soil fungi, their populations and volume are increasingly at risk due to human activities such as unsustainable farming practices, inappropriate use of agricultural inputs, excessive tillage, overgrazing and deforestation(Zelleke et al., 2019;Jinger et al., 2023). These activities disrupt the fragile balance of soil ecosystems, leading to a decline in fungal microbial populations and volume, and the overall soil health(Daunoras et al., 2024). This study explored Itigi district in the Singida region, Tanzania to; 1) investigate the impact of land use practices on soil fungal, microbial population and volume, 2)assess the population by counting Fungal Colony Forming Units (CFU) from soil samples collected in farmlands and protected forest areas to unveil the impact of human activityon soil fungal communities.

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SourceCommunity Knowledge, Land Use Practices, and Fungal Microbial Volume in Soil from Protected andNon-Protected Areas of Itigi District, Tanzania  

Dehydration Techniques for Prolonging Mulberry Shelf Life: A Comprehensive Evaluation | InformativeBD

https://innspub.net/extending-shelf-life-of-mulberry-fruit-through-dehydration-chemical-microbial-and-sensory-evaluation/

Mary Ann Ysabel Y. Orpilla, from the institute of the Philippines. wrote a Research Article about, Dehydration Techniques for Prolonging Mulberry Shelf Life: A Comprehensive Evaluation. Entitled, “Extending Shelf Life of Mulberry Fruit Through Dehydration: Chemical, Microbial, and Sensory Evaluation”. This research paper published by the International Journal of Biosciences (IJB). an open access scholarly research journal on Biosciences. under the affiliation of the International Network For Natural Sciences | INNSpub. an open access multidisciplinary research journal publisher.

Abstract

Dehydrated candied mulberry fruits were developed to process underutilized mulberry fruit with very short shelf life and to specifically investigate the chemical compositions, water activity, microbiological and sensory qualities of mulberry fruits. Dehydration using Multi-Commodity Solar Tunnel Dryer (MCSTD) and sugar preservation methods were used to extend the shelf life of the mulberry fruits. Slightly ripe and fully ripe fruits were processed into dehydrated candy. The chemical compositions, water activity, microbiological, and sensory qualities were studied. The results showed that the dehydrated candied mulberry fruits both fully ripe and slightly ripe were good sources of protein (2.42 and 2.27 g per 100g), ash (0.69 and 1.20 g per 100g), and carbohydrates (81.45 and 91.44g per 100g). Water activity values were 0.47 and 0.62. Results on microbiological analyses particularly on aerobic plate count and yeast and mold count were within safety levels. The degree of ripeness of the fruit showed significant differences in color, taste, hardness, and fracturability. The developed dehydrated candied mulberry can be considered in the human diet with abundant nutrients.

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Read moreAdvances in Sugarcane Transcriptome Research | InformativeBD

Introduction

Food waste is produced worldwide on a large scale at different stages of food production, processing, marketing, and consumption. The total food waste produced worldwide is almost 1.3 billion tons per year which explains that 30%–50% of the food produced globally gets discarded. Among the food waste, 50% is produced from fruits, vegetables, and root crops (Bellemare et al., 2017). Fruit wastage is mainly due to its perishable nature and being underutilized. Fruits are available as seasonal surpluses during certain parts of the year in different regions and are wasted in large quantities due to absence of facilities and know-how for proper handling, distribution, marketing, and storage. Furthermore, massive amounts of the perishable fruits produced during a particular season result in oversupply in the market and become scarce during other seasons. Food preservation has an important role in the conservation, better utilization of fruits and utilize the surplus during the off-season. It is necessary to employ methods to extend storage life for better distribution and processing techniques to preserve them for utilization during off-season in both large and small scale. Mulberry (Morus alba) is widely known because of its importance in silk production. The leaves are the sole food of silkworm while its fruits contain high nutrient profile including minerals, amino acids, polyphenols, and polysaccharides (Jiang & Nie, 2015; Sanchez et al., 2015; Wei et al., 2007). Because of these bioactive compounds, antioxidant, antiatherosclerosis, immunomodulative, anticancer, antihyperglycemic, hypolipidemic, and neuroprotective activities, other therapeutic uses of mulberry fruit have been found (Zhang et al., 2018). The fruit can be eaten fresh, dried, and processed products (Yuan & Zhao, 2017). In some other countries like Vietnam, mulberry fruits were processed into syrup (Trung et al., 2018), “pestil” and “köme”, traditional Turkish food prepared from mulberry, honey, walnut, hazelnut, and flour mixture (Yildiz, 2013), jams, marmalades, jellies, juices, liquors, natural dyes, and even cosmetics (Nayab et al., 2020). Mulberry fruit is perishable in nature, softer, more susceptible to mold growth causing their quality to deteriorate and prone to bruising during storage and distribution (Hamid and Thakur, 2018; Park et al., 2013). These are major factors that necessitate developing a cheap and efficient preservation process or value-addition for growers of this fruit and dehydration using MultiCommodity Solar Tunnel Dryer (MCSTD) and sugar preservation were used on this study as methods in extending the shelf life of the mulberry fruit. Dehydration is a valuable food preservation method because it offers several advantages compared to other methods such as freezing or canning. By removing moisture, dehydration inhibits the growth of bacteria, yeasts, and molds that need water to thrive, thus extending shelf life. Dehydrated foods are also lightweight and compact, making them easier to store and transport, unlike frozen foods that require continuous refrigeration or canned goods that are bulky due to liquid content, dehydrated foods can be stored at room temperature in airtight containers, saving on energy costs and storage space. Nutritionally, dehydration preserves many vitamins and minerals, with only minimal loss of heat-sensitive nutrients, making it more advantageous than canning, which often uses high temperatures that can degrade nutritional content. Additionally, dehydration tends to retain flavors. In contrast, freezing can alter texture due to ice crystal formation, and canning can result in softer or altered-tasting foods due to the high heat involved. Furthermore, dehydration is a low-cost, energy-efficient process, making it an accessible and effective method for longterm food preservation.

The main objective of this study is to process mulberry into dehydrated candied mulberry fruit. Furthermore, the chemical compositions, water activity, microbiological, and sensory qualities were investigated.

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Source :  “Extending Shelf Lifeof Mulberry Fruit Through Dehydration: Chemical, Microbial, and SensoryEvaluation”  

Advances in Sugarcane Transcriptome Research | InformativeBD

Recent developments in sugarcane transcriptome

Shafee Ur Rehman, from the institute of Kyrgyzstan. wrote a Research Article about Advances in Sugarcane Transcriptome Research. Entitled, Recent developments in sugarcane transcriptome. This research paper published by the International Journal of Biosciences (IJB). an open access scholarly research journal on Biosciences. under the affiliation of the International Network For Natural Sciences | INNSpub. an open access multidisciplinary research journal publisher.

Abstract

Hybrid sugarcane is one of the major industrially important cash crops. Cultivated in the tropical and subtropical regions, it is a C4, tall-stalked plant of the Poaceae family which provides 80% world sugar and bioethanol. The genome of hybrid represents polyploidy originating from two Saccharum species Saccharum officinarum L. and Saccharum spontaneum L. The complexity of the polyploid genome remains a challenge for researchers to analyze the whole genome sequence of sugarcane. The recent, more sophisticated DNA sequencing technologies have made studying the genomes of the closest species possible. Once the whole genome of sugarcane is available, it becomes easier to understand the hybrid. transcriptome sequencing by High Throughput Illumina sequencing technology has a great role in studying an organism’s total transcriptome at different developmental stages, in different tissues, and under environmental stimuli. Large-scale expression profiling techniques of hybrid Saccharum involving generating sequence tags or hybridizing RNA samples with nucleotide probes have been used. In this review, we mainly focused on the recent developments in the transcriptome analysis of sugarcane.

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Introduction

Sugarcane (Saccharum spp.) is one of the important commercial crops harvested mainly in the tropical and subtropical areas. The hybrid Saccharum is a tall perennial true grass with sweet stalk rich in sucrose content. It belongs to the family Poaceae (family with seed plants like maize, sorghum, rice, wheat and many other important grasses), genus Saccharum and tribe Andropogoneae. The modern complex Saccharum is derived by the interbreeding of Saccharum species. Sugarcane is the major source of sugar. All the modern sugarcane crop species are interbreed (Vilela et al., 2017). The sugarcane production in the year 2018/19 estimated at 21 million tonnes and around 19.5 million next year. Brazil is the largest producer with yield at about 28.6 million tonnes of sugar in year 2018/19 (Anonymous, 2019).

According to Food and Agriculture Organization in 2018 reported that the crops are cultivated on about 64 million acres (26million hectares) in more than 100 countries. Sugarcane accounts for 79% of world sugar. It was cultivated almost in all tropical and subtropical parts of the globe (sugar beets grown in cold regions). The products of sugarcane other than sugar are molasses, rum, falernum, cachaça (Brazil traditional spirit), ethanol, and bagasse. People use sugarcane reeds to make mats, pens, thatch and screens. In some regions like south, southeast Asia, Fiji and some island communities in Indonesia the young unexpended inflorescence of Saccharum edule (tebu telor or duruka) is eaten raw, toasted or steamed and prepared and eaten in some way (Dahlia et al., 2010).

The sugarcane crop is the incent crop of the Papuan and Austronesian people. This crop was introduced to Madagascar, island Melanesia and Polynesia by Austronesian sailors. In southern china and India the crops was introduced by Austronesian traders round about 1000 to 1200 BC (Daniels and Menzies, 1996).

The Greeks followed the Persian encountered the famous “reeds that produce honey without bees” in India round about in 4th or 6th centuries BC. They spread and adopted the sugarcane agriculture (Food and Agriculture Organization, United Nations. 2009). Dealers began to start trading of sugar from India, which is known as an expensive and luxurious spice. The sugarcane crop was introduced to South America, Caribbean, Indian Ocean and Pacific Ocean in 18th century AD. The need of laborers becomes a major driver of large human migration, both the voluntary in indentured servants (The National Archives, Government of the United Kingdom, 2010) and the involuntary migrations, in the form of slave labor (Sidney, 1986).

The sugarcane plant form lateral shoots at the base yield to multiple stems, typically the stems is 3 to 4 m (10 to 13 feet.) (Fig. 1) high and the diameter is 5cm (2 in). The sugarcane stalk grown from stem, the mature stalk of Saccharum hybrid mostly consists of 75% of the entire plants. The sugarcane crop is mainly composed of 63 to 73% of water, 12 to 16% soluble sugar, 11 to 16% fiber and 2 to 3% non-sugars. The sugarcane plant is mostly sensitive to stresses (biotic and abiotic stresses), the response to stress varies among the cultivars, and also it depends on time period of harvesting, fertilizer and climate. The yield may vary between 30 and 180 tons/hectare, depending on management and crop cultivation techniques. It is also used as a fodder for livestock (Perez, 1997).

According to botanical description, six species of genus Saccharum namely S. officinarum, S. spontaneum, S. edule, S. barberi, S. robustum and S. sinense have been reported worldwide (D'Hont et al., 1998) (Table 1). The modern Saccharum hybrid cultivars are derived from introgression among S. spontaneum, Miscanthus sinensis and Erianthus arundinaceus (Daniels and Roach, 1987), although some data supports it originating from S. robustum (Amalraj and Balasundaram, 2006). However, Irvine (1999) has proposed that grouping six Saccharum species should be reduced to only two major species as S. officinarum and S. spontaneum on the basis of inter-fertility grouping of species and insufficient discriminative traits to nominate separate species. Moreover, it has been discussed in few reports that Erianthus is synonym of Saccharum and therefore Erianthus spp. should be incorporated into Saccharum genus (Burner and Webster, 1994). It is thought that the word Saccharum derived from Sanskrit Sharkara (Daniels and Roach, 1987).

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SourceRecent developments in sugarcane transcriptome

 

Probiotic Bacteria from Neera: Extending Fresh Produce Shelf Life | Informativebd

Isolation and Identification of probiotic bacteria from natural Neera to extend the shelf life of fresh fruits and vegetables

Y.V. Phani Kumari, from the institute of Telangana. and Kavita Waghray, from the institute of Telangana. wrote a Research Article about, Probiotic Bacteria from Neera: Extending Fresh Produce Shelf Life. Entitled, Isolation and Identification of probiotic bacteria from natural Neera to extend the shelf life of fresh fruits and vegetables. This research paper published by the International Journal of Biosciences (IJB). an open access scholarly research journal on Biosciences. under the affiliation of the International Network For Natural Sciences | INNSpub. an open access multidisciplinary research journal publisher.

Abstract

Packaging and processing techniques in the food sector can adversely impact both consumer health and the environment. Consequently, there’s a growing demand for minimally processed foods that retain their nutritional and sensory qualities while ensuring extended shelf life. Edible coatings have emerged as a promising solution, offering improved quality, safety, and functionality for perishable items like fruits and vegetables. These coatings regulate water diffusion, gas permeability, and oxidation, and can be applied through dipping, spraying, or coating methods. A recent study focused on isolating probiotic bacteria from Neera samples collected near Choutuppal in Nalgonda, Telangana. Ten bacterial strains were cultivated from these samples on MRS agar and subsequently sub-cultured to obtain pure cultures. Morphological analysis confirmed the purity of each culture. The isolates were then assessed for antimicrobial activity against spoilage-causing microorganisms in fruits and vegetables. Biochemical tests, including catalase, methyl red, oxidase, starch hydrolysis, citrate utilization, and Voges-Proskauer tests, were conducted to characterize the isolates. Among the ten strains, isolate 3 demonstrated the most promising characteristics, including strong antibacterial activity. Molecular identification using universal 16S rRNA primers identified this isolate as Levilactobacillus brevis. Phylogenetic analysis using Mega-4 bioinformatics software further confirmed its identity. This strain exhibited excellent performance in bile salt tolerance tests and demonstrated other probiotic activities, highlighting its potential as a functional food ingredient. The findings underscore the significance of probiotics in enhancing food quality and safety, offering a natural solution to meet consumer preferences for healthier and longer-lasting food options.

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 Introduction

Fruits and vegetables are an important part of a healthy diet due to their low-calorie content (Charlton et al., 2014) and several health benefits (Berger et al., 2010). Consuming a diet rich in fruits and vegetables has been shown to lower the risk of several diseases, including cardiovascular disease, colon cancer, obesity, and diabetes (More et al., 2020). They have become increasingly popular in recent years, and their richness of nutrients makes them necessary for everyday use (Leneveu-Jenvrin et al., 2020). Producing minimally processed fruits and vegetables has helped meet the rising demand for fresh produce (both whole and cut) in many developed countries over the past decade. This is because these foods are both nutritious and easy to prepare. Fruits and vegetables that can be stored for longer without losing their quality are one way in which minimal processing techniques are replacing more conventional ones (De Corato et al., 2020; Hasan et al., 2020). Food quality declines during preservation, a major issue for food manufacturers and a significant contributor to food waste. Recently, novel and effective food handling methods have been invented to lead to the extension of food safeguarding, shelf-life extension, and, thus, food waste decrease (Stan et al., 2019; Stan, 2020; Verma et al., 2021; Chitrakar et al., 2021; Nezami, 2020). But not all of these cutting-edge technologies are viable commercial solutions because they influence customer behavior (Rabadán et al., 2021; Stefanoiu et al., 2018). Edible packaging, coatings, and films are novel solutions to this issue because they protect perishable goods, delaying spoilage from microorganisms and preventing loss of moisture and gas (Dehghani et al., 2018).

Research into edible packaging systems is increasing annually as more people seek less conventional and more nutritious foods. Senses of smell, taste, and sight can be preserved using edible films and coatings as the principal packaging material for goods with edible ingredients. The ripening of produce coated with edible films is slowed, and its shelf life is extended (Hassan et al., 2018; Ulusoy et al., 2018). Wax was applied to oranges in China in the 12th and 13th centuries to create an edible coating. Edible coatings produced from boiling soybeans were developed in Japan in the 15th century (Tural et al., 2017) and were used to enhance the visual appeal of various foods. The edible packaging industry has proliferated in the past few years, with a projected valuation of $1097 million by 2023 (Mamtani et al., 2021). Edible packaging has two separate applications in the food sector. Edible coatings can be sprayed directly onto the food item or onto a prefabricated film that is then coiled around the food item (Suhag et al., 2020).

Isolation and Identification of probiotic bacteria from natural Neera to extend the shelf life of fresh fruits and vegetables

The food sector needs help with customer acceptability regarding novel manufacturing methods, such as edible coatings and films (Vital et al., 2018), even though these can assist in extending the shelf life of numerous food items. Consumer acceptability is vital to the production of effective food products. Hence insight into how consumers create and interpret opinions about novel technology and goods is essential for food chain invention (Stan et al., 2019; Siegrist et al., 2021). Several studies have been conducted to determine whether or not consumers will embrace novel processing technologies and techniques, such as nanotechnology (Peters et al., 2016), radio frequency (Stefanoiu et al., 2018), food irradiation (MacRitchie et al., 2014), and edible coatings and films (Wan et al., 2007). This investigation examines the current state of knowledge regarding the use of edible formulations on a variety of less processed fruits and vegetables, with a particular emphasis on the scientific aspects of this practice, involving coating ingredients and composition, implementation techniques, and the impact on food shelf life and quality, which involves nutritional quality.

Probiotics are live bacteria that help humans stay healthy. Maintaining viability and metabolic activity is essential from when food is harvested until the consumer consumes it. Although protecting against these microbes is crucial, the question of when and where to release them still needs to be answered. There is no issue with release when employing edible films or food coatings because they are both ingested with the food. However, these coatings help extend the storage life of perishable commodities like fresh produce. Beneficial microbes, or probiotics, aid humans when consumed in adequate amounts. Protecting against harmful germs, boosting mucus formation, and improving gastrointestinal mucosa proliferation are all functions these microorganisms perform well. Additionally, they contain immunogenic qualities that lessen the side consequences of diarrhea, avoid intestinal inflammation, lower blood cholesterol levels, prevent allergies, and regulate genital and urinary tract diseases (E Silva et al., 2014). One of the most efficient ways to obtain probiotics is by incorporating them into your food, including cornflakes (Dadgar et al., 2014), pomegranate juice (Khanbagi Dogahe et al., 2015), dough (Javanmard et al., 2013), cheese (Tavakoli et al., 2016), yogurt (Massoud et al., 2015; Beheshtipour H et al., 2012), processed milk (Beheshtipour et al., 2013), and grape drink (Malganji et al., 2016). Helpful substances and bioactive substances are produced by probiotic varieties during their residency, including peptides with opiate and antithrombotic effects, attached linolenic acid, and propionic acid (Massoud et al., 2015; Gholami et al., 2014; Farhadi et al., 2013).

Using these beneficial microbes has been reported to decrease oxidative stresses and inflammatory mediators (Mohammadi et al., 2015; Mohammadi et al., 2015), as well as remove poisons and heavy metals (Massoud et al., 2020; Siahmoshteh et al., 2016). As stated by Hosseini et al. (2013) and Soheili et al. (2011), prebiotics are used to promote the development of probiotics. More research into the human gut microbiome can lead to identifying hitherto unrecognized prebiotics and probiotics (Gómez et al., 2016). Probiotics' survival and metabolic activity must be preserved through food manufacturing, after ingestion, and within the gastrointestinal system (Nguyen et al., 2016). For example, lactic acid bacteria have been shown to increase the nutritional value of foods by contending with pathogens for nutrients (such as vitamins, minerals, trace elements, and peptides) and by creating organic acids and bacteriophages (antimicrobial peptides) to combat spoilage during storage. Thus, using probiotics might lengthen the period that vegetables and fruits can be stored, avoiding being linked to their antagonistic effects (Alegre et al., 2011). Protecting fruits and vegetables with edible coverings has become a common practice recently. By limiting postharvest moisture loss, gas exchange, respiration, and oxidative processes, edible coating with semipermeable films might extend the storage life of fruit (Khodaei et al., 2019; Petriccione et al., 2015). Films and coatings for edibles can be fabricated from a wide range of biocompatible materials, including lipids, polysaccharides, proteins, and their respective combinations (Pereira et al., 2016). The food packaging business and the network of edible polymer films can both benefit from the incorporation of probiotics. An alternate strategy for managing dangerous microbes and bolstering food safety is provided by incorporating probiotics and other active chemicals into the structure of biopolymers. Research on both probiotics and food packaging has increased over the past two decades (Espitia et al., 2016), yet there has been relatively little research on the use of probiotics in food packaging. It was first suggested in 2007 (Tapia et al., 2007) that probiotics may be used in consumable films. Therefore, there is continuing investment in the study and production of probiotics films and coatings for proactive packaging. These coatings and films could serve as viable replacements for transporting probiotics. Active or bioactive packing, like probiotic material for packaging, can improve food stability and even positively affect the health of the customer. This research aimed to determine which strains of lactic acid bacteria could be isolated from Neera to improve food safety and shelf life without sacrificing nutritional value.

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Source : Isolation and Identification of probiotic bacteria from natural Neera to extend the shelf life of fresh fruits and vegetables