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Other Double-Stranded RNA Viruses
Published in Paul Pumpens, Peter Pushko, Philippe Le Mercier, Virus-Like Particles, 2022
Paul Pumpens, Peter Pushko, Philippe Le Mercier
This family involves 2 genera, Amalgavirus and Zybavirus, and 10 species. The family members possess monosegmented double-stranded RNA genome of 3.5 kb. The nine species of the genus Amalgavirus are associated with plants, while the only currently accepted zybavirus species Zygosaccharomyces bailii virus Z was isolated from the yeast Zygosaccharomyces bailii (Depierreux et al. 2016). Other possible representatives could be associated with microsporidians and animals. Interestingly, the family name derives from amalgam that refers to amalgaviruses that were originally regarded as possessing typical characteristics of both partitiviruses and totiviruses (Martin et al. 2011; Krupovic et al. 2015).
Soybean-Based Functional Foods Through Microbial Fermentation: Processing and Biological Activities
Published in Megh R. Goyal, Arijit Nath, Rasul Hafiz Ansar Suleria, Plant-Based Functional Foods and Phytochemicals, 2021
Arijit Nath, Titas Ghosh, Abinit Saha, Klára Pásztorné Huszár, Szilvia Bánvölgyi, Renáta Gerencsérné Berta, Ildikó Galambos, Edit Márki, Gyula Vatai, Andras Koris, Arpita Das
Soy sauce originated in China prior to ~500 years B. C. [24]. In first step, steamed, and presoaked soybean seeds are mixed with roasted wheat flour. For Chinese and Japanese variants, their mixing ratios are 4:1 and 1:1, respectively. Subsequently, the mixture is fermented with fungal consortia (such as: Aspergillus oryzae ox Aspergillus sojae) to prepare ‘Koji,’ the first fermented product [26]. In the next step, sodium chloride solution at a concentration 16-18% w/v is mixed with kioji and mixture is allowed to ferment. In this fermentation step, kojiis converted to moromi [18, 24, 36]. During the moromi phase, the microbial community is changed from filamentous fungi to salt-tolerant LAB and acidophilic yeast. Lactic acid bacteria (such as: Weissella sp., Lactobacillus sp., Streptococcus sp. and Tetragenococcus sp.) have been generally detected in moromi. These bacteria reduce the pH of moromi, which supports the growth of several acidophilic yeasts, such as Candida etchellsii, Zygosaccharomyces rouxii, and Candida versatilis [24, 105]. In the fermentation process, yeast produces alcohol and volatile flavor compounds [18, 76, 110]. Soy sauce preparation from soybean is presented in Figure 1.5.
Preservative Resistance
Published in Philip A. Geis, Cosmetic Microbiology, 2020
Preservative resistance is an established phenomenon that occurs when a microorganism becomes largely unaffected and resistant to the antimicrobial activity (e.g., cidal and/or static) of a preservative which will no longer be able to control the survival and proliferation of a microorganism in a product formulation. The development of resistance to the antimicrobial activity of preservatives is not a new problem. It has been a well-known fact for many years in the food and beverage industry that Saccharomyces cerevisiae and Zygosaccharomyces bailii can become resistant to the antimicrobial activity of organic acid preservatives such as benzoic acid and sorbic acid (1,2). In the cosmetic industry, there are many literature reports of bacteria becoming resistant to the antimicrobial activity to the following types of cosmetic and personal care preservatives: quaternary ammonium compounds (QACs) (3), p-hydroxybenzoic acid esters (4), imidazolidinyl urea (5), methylchloroisothiazolinone (MCIT)/methylisothiazolinone (MIT), dimethylol dimethyl (DMDM) hydantoin, dibromodicycanobutane (DBCB), glutaraldehyde, parabens (6), phenoxyethanol (6), chlorhexidine diacetate (7), and combinations of DMDM hydantoin/iodopropynyl butylcarbamate (IPBC) and DMDM hydantoin/IBPC/MCIT/MIT (8).
Biomedical applications of yeasts - a patent view, part two: era of humanized yeasts and expanded applications
Published in Expert Opinion on Therapeutic Patents, 2020
Farzin Roohvand, Parastoo Ehsani, Meghdad Abdollahpour-Alitappeh, Mehdi Shokri, Niloufar Kossari
In general, the antimicrobial and probiotic characteristics of yeasts are defined through their antagonistic and inhibitory activities against other unwanted bacteria or yeasts that are principally attributed to: i) struggle for food and nutrients, ii) acidification of the medium, iii) pathogen-binding and anti-toxin effects and iv) ethanol production and secretion of secondary metabolites with antimicrobial properties such as antimycotic (antifungal) killer toxins, also known as ‘mycocins.’ Mycocins are extra-chromosomal encoded (mostly by double-stranded RNA) glycoproteins which disrupt cell membrane integrity in susceptible fungi [120]. Mycocins are the most recognized form of yeast-against-yeast antagonism and their application against human and animal fungal infections received considerable attention. In this context, the killer toxin produced by Williopsis mrakii [121] or Zygosaccharomyces bailii (so-called ‘zygocin’) [122] was reported to have killing effects against a wide range of pathogenic fungi and Candida strains [123].
Formulation and stability study of hydroxychloroquine sulfate oral suspensions
Published in Pharmaceutical Development and Technology, 2021
Sarah El Mershati, Agathe Thouvenin, Philippe-Henri Secretan, Pascale De Lonlay, Caroline Tuchmann-Durand, Salvatore Cisternino, Joël Schlatter
To evaluate the efficacy of antimicrobial preservation of the selected HCQ formulation in bottles, the test involved the artificial contamination of the sample formulation, using a graded inoculum of prescribed microorganisms according to the European pharmacopeia (European Pharmacopeia: Efficacy of antimicrobial preservation 01/2011:50103). The inoculated product was kept at room temperature and away from light for 28 days. The amount of microorganisms was monitored by sampling at defined time intervals by counts of the microorganisms in the samples taken. The product preservation properties were suitable if, under the test conditions, a significant reduction of microorganisms in the inoculated product occurred over the defined time intervals. Six collection type strains were included corresponding to three bacteria (i.e., Pseudomonas aeruginosa ATCC 9027, Staphylococcus aureus ATCC 6538, and Escherichia coli ATCC 8739) and three fungi (i.e., Candida albicans ATCC 10231, Aspergillus brasiliensis ATCC 16404, Zygosaccharomyces rouxii IP 2021.92). A neutralizing solution was used to ensure that any preservative effect of the formulation was neutralized at the moment of microbial enumeration, allowing the existent microorganisms to be recovered and counted in an agar medium. For this purpose, a mixture of compounds was prepared using 30 g polysorbate 80, 3 g soy lecithin, 1 g histidine, 1 g peptone for casein, 4.3 g sodium chloride, 3.6 g potassium phosphate monobasic, 7.2 g phosphate disodium in 1 L purified water. Tryptone agar medium (TSA) and Sabouraud dextrose agar (SDA) were used as culture media. For each reference strain, 1 ml of a suspension containing between 1.102 and 1.103 CFU/mL is added to 9 ml of the neutralizing agent, for the test in the absence of the product. Into two 9 cm-diameter Petri dishes for each medium, 1 ml of the previous solution was introduced separately. The same procedure was applied to the selected HCQ formulation. A count of the number of colony-forming units (CFU) per dish was performed after a maximum incubating time of 5 days at 30–38 °C for soybean-casein digest agar and a maximum incubating time of 3 days at 20–25 °C for the Sabouraud dextrose agar. The method was considered validated when the CFUs counted in 1 ml of inoculated sample was at least 50% of that obtained in the control (neutralizing solution inoculated with each microorganism). At each time point, the log reduction in the number of viable microorganisms against the value obtained for the inoculum was calculated.