Bacteriocins: A promising biopreservative

Abstract Bacteriocins are antibacterial proteins produced by bacteria that kill or inhibit the growth of bacteria outside the genera of the producers. Bacteriocins in Gram-positive LAB (Lactic Acid bacteria) found in numerous fermented and non-fermented foods, have attracted much attention because they kill a broad spectrum of Gram-positive bacteria including important pathogens. Nisin is currently […]

Cucumber regeneration and Agrobacterium – mediated transformation

Abstract: Cucumber (Cucumis sativus L.) is an important vegetable crop belonging to family Cucurbitaceae. Cucumber is severely affected by number of fungal diseases, which affect overall growth of plant and also yield. Major pathogens are developing resistance to most classes of chemicals may be insecticides or fungicides and environmental damage caused by these is becoming […]

Use of Hurdle Technology in Food Preservation

Abstract:- Today’s concern is toward minimal damage food product with maximum protection of food to microorganisms. Consumers demand fresher and more natural products. This prompts food manufacturers to use milder preservation techniques and could be stimulating the current trend to hurdle technology Hurdle technology is used in food industry for the gentle but effective preservation […]

Phytotoxic effects of sodium chloride on Maize (Zea mays).

Abstract Maize is an incredibly important crop, accounting for the caloric intake worldwide. Maize and cornmeal (ground dried maize) constitute a staple food in many regions of the world. Maize is central to Mexican food. Virtually every dish in Mexican cuisine uses maize. Salinity stress in plants is a result of ionic and osmotic components, […]