A Frequency Reconfigurable Antenna with Six Switchable Modes for Wireless Application

Yadav, Rachana; Yadav, Sandeep; Sunita, Sunita

doi:10.1007/978-981-10-0767-5_12

Cited by 1 publication

(2 citation statements)

References 8 publications

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“…In general, Weissella spp. are susceptible to this antibiotic [55,70,74], while only a few strains have been reported as resistant to 30 mg/L [67,76]. However, screening of genes involved in tetracycline resistance has been found in different Weissella spp.…”

Section: In Vivo and In Silico Analysis Of Antibiotic Sensitivitymentioning

confidence: 99%

“…None of the genetic determinants of these features, together with cytolysin, hyaluronidase, C3-degrading protease, C5a peptidase, IgA protease, exotoxins, serine protease, and neuraminidase activities, which are considered potential virulence factors, were found after the genome analysis. The absence of these activities is considered an essential characteristic for the selection and potential utilization of these strains in the food industry [43,[76][77][78]. Thus, considering the above characterization, W. cibaria BAL3C-5 C120T does not appear to contain genes, giving rise to safety concerns, and its potential could be investigated as a coadjuvant for functional food development.…”

Section: In Vivo and In Silico Analyses Of Virulence Factorsmentioning

confidence: 99%

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Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking

Russo,

Diez-Ozaeta,

Mangieri

et al. 2023

Foods

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Gluten consumption causes several immunological and non-immunological intolerances in susceptible individuals. In this study, the dextran-producing Weissella cibaria BAL3C-5 and its derivative, the riboflavin-overproducing strain BAL3C-5 C120T, together with a commercial bakery yeast, were used to ferment gluten-free (GF)-doughs obtained from corn and rice flours at two different concentrations and supplemented with either quinoa, buckwheat, or chickpea to obtain laboratory-scale GF bread. The levels of dextran, riboflavin, and total flavins were determined in the fermented and breads. Both strains grew in fermented doughs and contributed dextran, especially to those made with corn plus quinoa (~1 g/100 g). The highest riboflavin (350–150 µg/100 g) and total flavin (2.3–1.75 mg/100 g) levels were observed with BAL3C-5 C120T, though some differences were detected between the various doughs or breads, suggesting an impact of the type of flour used. The safety assessment confirmed the lack of pathogenic factors in the bacterial strains, such as hemolysin and gelatinase activity, as well as the genetic determinants for biogenic amine production. Some intrinsic resistance to antibiotics, including vancomycin and kanamycin, was found. These results indicated the microbiological safety of both W. cibaria strains and indicated their potential application in baking to produce GF bread.

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