The seaweeds are economically valuable resources, used as food, fodder, fertilizer and medicine and thus useful to mankind in many ways. In the present study, Kappaphycus alvarezii, a marine alga, has been analysed for the presence of bioactive products using three solvent extracts. Antimicrobial activity was also done using the same extracts of seaweed. The results revealed that the selected s...

the purpose of this research was to study the neutralization efficacy of a universal neutralizer proposed by the ctpa on a range of antimicrobial agents and its potential toxicity for microorganisms that are used for antimicrobial preservation testing. several types of antimicrobial agents including a mixture of methylisothiazolinone and its 5-chloro derivative, dimethylol dimethyl hydantoin, q...

BACKGROUND The antimicrobial resistance is a global problem, probably due to the indiscriminate and irrational use of antibiotics, prescriptions for incorrect medicines or incorrect determinations of dose, route and/or duration. Another consideration is the uncertainty of patients receiving antibiotics about whether the quality of a generic medicine is equal to, greater than or less than its eq...

The purpose of this research was to study the neutralization efficacy of a universal neutralizer proposed by the CTPA on a range of antimicrobial agents and its potential toxicity for microorganisms that are used for antimicrobial preservation testing. Several types of antimicrobial agents including a mixture of methylisothiazolinone and its 5-chloro derivative, dimethylol dimethyl hydantoin, Q...

Mastitis and antimicrobial resistance are a big challenge to the dairy industry in sub-Saharan Africa. A study was conducted in Kashongi and Keshunga subcounties of Kiruhura District (in Uganda) where the government and private sector have deliberate programs to improve production efficiency, quality, and safety of milk and its products. The study aimed to determine the prevalence of mastitis, ...

Nowadays, there is an increasing interest in the production of functional foods, particularly probiotic foods. Lactic acid bacteria (LAB) particularly strains of Lactobacillus are important bacteria in food microbiology and human nutrition due to their ability to fermented food production and have received considerable attention as probiotics. The traditional fermented dairy foods as a rich sou...