In December 2019, cases of a life-threatening pneumonia-producing disease were reported in Wuhan, China (COVID-19). There is not yet a vaccine or scientifically proven treatment at the moment. WHO recommends: washing hands, covering nose and mouth, correct cooking of food, avoiding close contact with anyone. Nowadays, individuals are interested in consuming foods that, apart from their nutritional value, additionally benefit as preventing diseases, that is why the consumption of probiotics originates a marked interest in Lactic Acid Bacteria (LAB) and their metabolites. Since when ingested, changes occur in the intestinal microflora and have a positive impact on the health status of the consumer. The intestine plays a very important role that has an impact on our tolerance and defense mechanism against diseases, concluding with the fact that by maintaining a better balance in our intestinal microbiota, our entire immune system will be strengthened, thus avoiding contagion by the current virus. It closed with a pilot survey in which it is inferred that most people are willing to consume probiotics to increase their defenses.

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Traditionally food antimicrobials was utilized to extent the lag phase or inhibit the growth of microorganisms; however, it has been demonstrated that exposure to antimicrobials such as sodium benzoate and potassium sorbate in sublethal concentrations, and gradually increasing the dose, allowed the adaptation of microorganisms of interest in food, such as E. coli, exhibiting induced resistance by unknown mechanisms. Therefore, the objective of this study was to identify the ultrastructural changes in viable cells of E. coli adapted to high concentrations (7000 ppm) of these antimicrobials, using transmission electron microscopy (TEM). After treatment with potassium sorbate, E. coli presented important morphological changes such as the separation of the cell membrane from the cytoplasm and cell wall, the appearance of a remarkable electronic light at the center of cells containing condensed deoxyribonucleic acid (DNA) molecules, as well as the appearance of small dense granules of electrons. Therefores, potassium sorbate induced more severe shape structural changes, presence of unusual structures and loss of integrity compared to viable cells adapted to sodium benzoate.

Considered as a religious tradition ingrained in many Mexican communities, the stewardship continues present, facing social and cultural changes that have made it disappear in capital cities. The objective of the present study is to highlights the stewardship importance in San Rafael Comac and Santo Domingo Tonahuixtla communities in, Puebla, Mexico, where the tradition persists, preserves and is spread, considering it as a resilience method for people, based on hope, faith and trust in their social and cultural environment. The qualitative research methodology used was Oral History, approached through interviews with the main actors of this study: the mayordomos, who share their experience on the religious position with respect, honor and privilege, with the firm conviction of preserving the tradition.

The progressive increase in the number of people who cannot consume wheat flour leads the bakery industry to think about the use of different ingredients. In addition to this, there is growing concern about the sustainable use of ingredients for food preparation. The objective of this work is the formation of a flour based on banana peel and chickpea flour. Once the banana peel flour was obtained by drying, grinding and sieving it, a pancake was made by varying the mixture of the two flours (15/85; 20/80; 25/75, 30/70 and 35 / 75% banana flour / chickpea flour), quantifying bread firmness, firm height, weight, moisture, protein, in addition to a sensory evaluation. It is concluded that the mixture with a higher banana peel content has better taste, odor, and texture characteristics than the other preparations. In addition, this flour also has a higher fiber and protein content compared to wheat flour pre-preparation. These types of products help increase sustainability in food preparation as well as improving health due to the nutrients it contains.