Antibiotic resistant bacteria and antibiotic resistance genes as contaminants of emerging concern: Occurrences, impacts, mitigations and future guidelines.

Antibiotic resistance, driven by the proliferation of antibiotic resistance genes (ARGs) and antibiotic resistance bacteria (ARBs), has emerged as a pressing global health concern. Antimicrobial resistance is exacerbated by the widespread use of antibiotics in agriculture, aquaculture, and human medicine, leading to their accumulation in various environmental compartments such as soil, water, and sediments. The presence of ARGs in the environment, particularly in municipal water, animal husbandry, and hospital environments, poses significant risks to human health, as they can be transferred to potential human pathogens. Current remediation strategies, including the use of pyroligneous acid, coagulants, advanced oxidation, and bioelectrochemical systems, have shown promising results in reducing ARGs and ARBs from soil and water. However, these methods come with their own set of challenges, such as the need for elevated base levels in UV-activated persulfate and the long residence period required for photocatalysts. The future of combating antibiotic resistance lies in the development of standardized monitoring techniques, global collaboration, and the exploration of innovative remediation methods. Emphasis on combination therapies, advanced oxidation processes, and monitoring horizontal gene transfer can pave the way for a comprehensive approach to mitigate the spread of antibiotic resistance in the environment.

Bacterial biofilm formation and anti-biofilm strategies.

Bacteria are ubiquitous prokaryotes. They are involved in biofilm formation and also have the ability to produce anti-biofilm products for biofilm mitigation. This special issue entitled: "Biofilms- community structure, applications and mitigation" of the journal Research in Microbiology was designed to discuss the flexibility of bacterial biofilms and their products under particular circumstances. Given that quorum sensing (QS) controls biofilm growth in some situations, especially for pathogenic bacteria antibiotic evading strategies. In Gram-negative bacteria, N-acyl homoserine lactones are the major quorum sensing signaling molecules. Another approach to prevent bacterial biofilm formation may be to inhibit the QS-regulated activities using quorum quenching (QQ). In this context, QS inhibitors and QS enzymes are important because they, respectively, interfere with signal creation, perception, or degradation and chemical modification. There have been numerous reports of QQ enzymes from bacteria. Treatment failure and recurrent staphylococcal infections are also brought on by biofilm development, which boosts an organism's ability to withstand antibiotics and is thought to be a virulence factor in patients. However, polyphenol quercetin antibiofilm activity is naturally available against drug-resistant Staphylococcus aureus.

Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends.

Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 10(5) cfu/g to 1.09 × 10(6) cfu/g while the fungal counts ranged from 8.0 × 10(1) cfu/g to 1.20 × 10(3) cfu/g of the sample. Coliforms were not detected in the bread. Bacteria isolated were species of Bacillus, Staphylococcus, and Micrococcus while fungi isolates were species of Aspergillus, Penicillium, Rhizopus, and Mucor. The mean sensory scores (color, aroma, taste, texture, and general acceptability) were evaluated. The color of the bread baked from WF/IPF2 (wheat/Irish potato flour, 95 : 5%) blend was preferred to WF (wheat flour, 100%) while WF/SPF1 (wheat/sweet potato flour, 100%) and WF/IPF1 (wheat/Irish potato flour, 90 : 10%) aroma were preferred to WF. However, the bread baked from WF, WF/IPF2 (wheat flour/Irish potato flour, 95 : 5%), and WF/SPF2 (wheat/sweet potato flour, 95 : 5%) was more acceptable than other blends. The use of hydrated potato flour in bread making is advantageous due to increased nutritional value, higher bread yield, and reduced rate of staling.

Citric Acid Production by Aspergillus niger Cultivated on Parkia biglobosa Fruit Pulp.

The study was conducted to investigate the potential of Parkia biglobosa fruit pulp as substrate for citric acid production by Aspergillus niger. Reducing sugar was estimated by 3,5-dinitrosalicylic acid and citric acid was estimated spectrophotometrically using pyridine-acetic anhydride methods. The studies revealed that production parameters (pH, inoculum size, substrate concentration, incubation temperature, and fermentation period) had profound effect on the amount of citric acid produced. The maximum yield was obtained at the pH of 2 with citric acid of 1.15 g/L and reducing sugar content of 0.541 mMol(-1), 3% vegetative inoculum size with citric acid yield of 0.53 g/L and reducing sugar content of 8.87 mMol(-1), 2% of the substrate concentration with citric acid yield of 0.83 g/L and reducing sugar content of 9.36 mMol(-1), incubation temperature of 55°C with citric acid yield of 0.62 g/L and reducing sugar content of 8.37 mMol(-1), and fermentation period of 5 days with citric acid yield of 0.61 g/L and reducing sugar content of 3.70 mMol(-1). The results of this study are encouraging and suggest that Parkia biglobosa pulp can be harnessed at low concentration for large scale citric acid production.