Browsing by Author "Saleh H, Salmen"

Now showing 1 - 3 of 3

SCREENING, CHARACTERIZATION, AND OPTIMIZATION OF LIPASE ENZYME PRODUCING BACTERIA ISOLATED FROM DAIRY EFFLUENTS CONTAMINATED MUDDY SOIL
(SpringerLink, 2023) Sabariswaran, Kandasamy; V S, Vijayalakshmi; Saleh H, Salmen; Saleh, Alfarraj; Milton, Wainwright; Devarajan, Natarajan
Lipases, particularly microbial lipases, are important industrial biocatalysts. As a result, lipase enzyme screening, synthesis, and purification from microbial strains are constantly evolving to meet the needs of the pharmaceutical and food industries. Thus, the goal of this study was to identify the most potential lipase-producing bacterial strains from Aavin dairy industry effluent contaminated soil. Furthermore, growth parameters, such as pH, temperature, carbon and nitrogen sources, were optimized for lipase enzyme production from selected bacterial strains. According to the findings, 9 strains (V1–V9) of 15 bacterial isolates were found to be lipase producers. However, three strains (V1, V7, and V8) predominated and demonstrated significant lipase-producing activity. These V1, V7, and V8 bacterial strains were identified as Bacillus pumilus V1, Bacillus pumilus V7, and Bacillus subtilis V8 through 16S rRNA sequencing. About 16.6 to 27.8 µg mL−1 of lipase production was recorded under the optimal growth conditions: pH 8, temperature 37 °C, fructose and yeast extract as suitable carbon and nitrogen source. Among these 3 strains B. pumilus V1 showed excellent lipase productivity than others. The molecular weight of this lipase produced by bacteria was determined to be 35 kDa using sodium dodecyl sulphate–polyacrylamide gel electrophoresis (SDS-PAGE).
UTILIZING PROTEIN NANOFIBRILS AS A SCAFFOLD FOR ENHANCING NUTRITIONAL VALUE IN TONED MILK
(Elsevier Inc, 2023-12-15) Praveetha, Senthilkumar; Arunadevi, Natarajan; Saleh H, Salmen; Sulaiman, Ali Alharbi; Vladimir, Shavrov; Petr, Lega; Ramesh, Subramani; Charumathi, Pushparaj
Toned milk is a lower-fat, healthier alternative to whole milk that still contains all essential nutrients. A number of methods have been developed to improve the functionality of toned milk and make it more appealing to the consumers. However, these methods often involve extensive processing techniques and can be expensive. Therefore, alternative methods are needed. Proteins are well known for their ability to form well-defined nanofibril materials that can be used as a scaffold for various applications. In this article, a straightforward self-assembly process was used to load inulin into protein nanofibrils, creating unique composite nanofibrils. Characterization using AFM and SEM revealed well-defined composite nanofibrils with an average diameter of 4-6 nm and lengths ranging from 0.25 μm up to 10 μm. FT-IR and in-vitro release assays show that inulin was successfully attached to prepared protein nanofibrils. The composite nanofibrils were tested on toned milk to enhance the physico/chemical properties and nutritional values. The findings can be applied to the food industry to create a number of novel functional food products cost-effectively.
UTILIZING PROTEIN NANOFIBRILS AS A SCAFFOLD FOR ENHANCING NUTRITIONAL VALUE IN TONED MILK
(Elsevier, 2023-12-15) Praveetha, Senthilkumar; Arunadevi, Natarajan; Saleh H, Salmen; Sulaiman, Ali Alharbi; Vladimir, Shavrov; Petr, Lega; Ramesh, Subramani; Charumathi, Pushparaj
Toned milk is a lower-fat, healthier alternative to whole milk that still contains all essential nutrients. A number of methods have been developed to improve the functionality of toned milk and make it more appealing to the consumers. However, these methods often involve extensive processing techniques and can be expensive. Therefore, alternative methods are needed. Proteins are well known for their ability to form well-defined nanofibril materials that can be used as a scaffold for various applications. In this article, a straightforward self-assembly process was used to load inulin into protein nanofibrils, creating unique composite nanofibrils. Characterization using AFM and SEM revealed well-defined composite nanofibrils with an average diameter of 4–6 nm and lengths ranging from 0.25 μm up to 10 μm. FT-IR and in-vitro release assays show that inulin was successfully attached to prepared protein nanofibrils. The composite nanofibrils were tested on toned milk to enhance the physico/chemical properties and nutritional values. The findings can be applied to the food industry to create a number of novel functional food products cost-effectively.