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natranaerobius thermophilus</title> <meta name="description" content="Search results for: natranaerobius thermophilus"> <meta name="keywords" content="natranaerobius thermophilus"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> 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action="https://publications.waset.org/abstracts/search"> <div id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="natranaerobius thermophilus"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 14</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: natranaerobius thermophilus</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">14</span> Adaptation Mechanisms of the Polyextremophile Natranaerobius Thermophilus to Saline-Alkaline-Hermal Environments</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Qinghua%20Xing">Qinghua Xing</a>, <a href="https://publications.waset.org/abstracts/search?q=Xinyi%20Tao"> Xinyi Tao</a>, <a href="https://publications.waset.org/abstracts/search?q=Haisheng%20Wang"> Haisheng Wang</a>, <a href="https://publications.waset.org/abstracts/search?q=Baisuo%20Zhao"> Baisuo Zhao</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The first true anaerobic, halophilic alkali thermophile, Natranaerobius thermophilus DSM 18059T, serves as a valuable model for studying cellular adaptations to saline, alkaline and thermal extremes. To uncover the adaptive strategies employed by N. thermophilus in coping with these challenges, we conducted a comprehensive iTRAQ-based quantitative proteomic analysis under different conditions of salinity (3.5 M vs. 2.5 M Na+), pH (pH 9.6 vs. pH 8.6), and temperature (52°C vs. 42°C). The increased intracellular accumulation of glycine betaine, through both synthesis and transport, plays a critical role in N. thermophilus' adaptation to these combined stresses. Under all three stress conditions, the up-regulation of Trk family proteins responsible for K+ transport is observed. Intracellular K+ concentration rises in response to salt and pH levels. Multiple types of Na+/H+ antiporter (NhaC family, Mrp family and CPA family) and a diverse range of FOF1-ATP synthase are identified as vital components for maintaining ionic balance under different stress conditions. Importantly, proteins involved in amino acid metabolism, carbohydrate metabolism, ABC transporters, signaling and chemotaxis, as well as biological macromolecule repair and protection, exhibited significant up-regulation in response to these extreme conditions. These metabolic pathways emerge as critical factors in N. thermophilus' adaptation mechanisms under extreme environmental stress. To validate the proteomic data, ddPCR analysis confirmed changes in mRNA expression, thereby corroborating the up-regulation and down-regulation patterns of 19 co-up-regulated and 36 key proteins under saline, alkaline and thermal stresses. This research enriches our understanding of the complex regulatory systems that enable polyextremophiles to survive in combined extreme conditions. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=polyextremophiles" title="polyextremophiles">polyextremophiles</a>, <a href="https://publications.waset.org/abstracts/search?q=natranaerobius%20thermophilus" title=" natranaerobius thermophilus"> natranaerobius thermophilus</a>, <a href="https://publications.waset.org/abstracts/search?q=saline-%20alkaline-%20thermal%20stresses" title=" saline- alkaline- thermal stresses"> saline- alkaline- thermal stresses</a>, <a href="https://publications.waset.org/abstracts/search?q=combined%20extremes" title=" combined extremes"> combined extremes</a> </p> <a href="https://publications.waset.org/abstracts/185460/adaptation-mechanisms-of-the-polyextremophile-natranaerobius-thermophilus-to-saline-alkaline-hermal-environments" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/185460.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">55</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">13</span> Effect of Capsule Storage on Viability of Lactobacillus bulgaricus and Streptococcus thermophilus in Yogurt Powder</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kanchana%20Sitlaothaworn">Kanchana Sitlaothaworn</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Yogurt capsule was made by mixing 14% w/v of reconstitution of skim milk with 2% FOS. The mixture was fermented by commercial yogurt starter comprising Lactobacillus bulgaricus and Streptococcus thermophilus. These yogurts were made as yogurt powder by freeze-dried. Yogurt powder was put into capsule then stored for 28 days at 4oc. 8ml of commercial yogurt was found to be the most suitable inoculum size in yogurt production. After freeze-dried, the viability of L. bulgaricus and S. thermophilus reduced from 109 to 107 cfu/g. The precence of sucrose cannot help to protect cell from ice crystal formation in freeze-dried process, high (20%) sucrose reduced L. bulgaricus and S. thermophilus growth during fermentation of yogurt. The addition of FOS had reduced slowly the viability of both L. bulgaricus and S. thermophilus similar to control (without FOS) during 28 days of capsule storage. The viable cell exhibited satisfactory viability level in capsule storage (6.7x106cfu/g) during 21 days at 4oC. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=yogurt%20capsule" title="yogurt capsule">yogurt capsule</a>, <a href="https://publications.waset.org/abstracts/search?q=Lactobacillus%20bulgaricus" title=" Lactobacillus bulgaricus"> Lactobacillus bulgaricus</a>, <a href="https://publications.waset.org/abstracts/search?q=Streptococcus%20thermophilus" title=" Streptococcus thermophilus"> Streptococcus thermophilus</a>, <a href="https://publications.waset.org/abstracts/search?q=freeze-drying" title=" freeze-drying"> freeze-drying</a>, <a href="https://publications.waset.org/abstracts/search?q=sucrose" title=" sucrose"> sucrose</a> </p> <a href="https://publications.waset.org/abstracts/10794/effect-of-capsule-storage-on-viability-of-lactobacillus-bulgaricus-and-streptococcus-thermophilus-in-yogurt-powder" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/10794.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">328</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">12</span> Use of Lactic Strains Isolated from Algerian Ewe's Milk in the Manufacture of a Natural Yogurt</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Chougrani%20Fadela">Chougrani Fadela</a>, <a href="https://publications.waset.org/abstracts/search?q=Cheriguene%20Abderrahim"> Cheriguene Abderrahim</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fifty three strains of thermophilic and mesophilic lactic acid bacteria were isolated from the ewe’s milk. Identification reveals the presence of nineteen strains (36%) of Lactobacillus sp., seventeen strains (32%) of Lactococcus sp., nine strains (17%) of Streptococcus thermophilus and eight strains (15%) of Leuconostoc sp. The strains were characterized for their technological properties. A high diversity of properties among the studied strains was demonstrated. On the basis of technological characteristics, two strains (Lactobacillus bulgaricus and Streptococcus thermophilus) were screened with respect to their acid and flavour production for the preparation of a natural yogurt and compared to a commercial starter cultures. Sensorial analyses revealed that the product manufactured on the basis of the isolated strains have a cohesiveness and adhesiveness corresponding to standard products. The pH and the acidity recorded are also within accepted levels during all the period of conservation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lactobacillus%20bulgaricus" title="Lactobacillus bulgaricus">Lactobacillus bulgaricus</a>, <a href="https://publications.waset.org/abstracts/search?q=Streptococcus%20thermophilus" title=" Streptococcus thermophilus"> Streptococcus thermophilus</a>, <a href="https://publications.waset.org/abstracts/search?q=yoghurt" title=" yoghurt"> yoghurt</a>, <a href="https://publications.waset.org/abstracts/search?q=cohesiveness" title=" cohesiveness"> cohesiveness</a>, <a href="https://publications.waset.org/abstracts/search?q=adhesiveness" title=" adhesiveness"> adhesiveness</a>, <a href="https://publications.waset.org/abstracts/search?q=Algerian%20ewe%E2%80%99s%20milk" title=" Algerian ewe’s milk"> Algerian ewe’s milk</a> </p> <a href="https://publications.waset.org/abstracts/7427/use-of-lactic-strains-isolated-from-algerian-ewes-milk-in-the-manufacture-of-a-natural-yogurt" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/7427.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">344</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">11</span> Microencapsulation for Enhancing the Survival of S. thermophilus and L. bulgaricus during Spray Drying of Sweetened Yoghurt</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Dibyakanta%20Seth">Dibyakanta Seth</a>, <a href="https://publications.waset.org/abstracts/search?q=Hari%20Niwas%20Mishra"> Hari Niwas Mishra</a>, <a href="https://publications.waset.org/abstracts/search?q=Sankar%20Chandra%20Deka"> Sankar Chandra Deka</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Microencapsulation is an established method of protecting bacteria from the adverse conditions. An improved extrusion spraying technique was used to encapsulate mixed bacteria culture of S. thermophilus and L. bulgaricus using sodium alginate as the coating material. The effect of nozzle air pressure (200, 300, 400 and 500 kPa), sodium alginate concentration (1%, 1.5%, 2%, 2.5% and 3% w/v), different concentration of calcium chloride (0.1, 0.2, 1 M) and initial cell loads (10⁷, 10⁸, 10⁹ cfu/ml) on the viability of encapsulated bacteria were investigated. With the increase in air pressure the size of microcapsules decreased, however the effect was non-significant. There was no significant difference (p > 0.05) in the viability of encapsulated cells when the concentration of calcium chloride was increased. Increased level of sodium alginate significantly increased the survival ratio of encapsulated bacteria (P < 0.01). Encapsulation with 3% alginate was treated as optimum since a higher concentration of alginate increased the gel strength of the solution and thus was difficult to spray. Under optimal conditions 3% alginate, 10⁹ cfu/ml cell load, 20 min hardening time in 0.1 M CaCl2 and 400 kPa nozzle air pressure, the viability of bacteria cells was maximum compared to the free cells. The microcapsules made at the optimal condition when mixed with yoghurt and subjected to spray drying at 148°C, the survival ratio was 2.48×10⁻¹ for S. thermophilus and 7.26×10⁻¹ for L. bulgaricus. In contrast, the survival ratio of free cells of S. thermophilus and L. bulgaricus were 2.36×10⁻³ and 8.27×10⁻³, respectively. This study showed a decline in viable cells count of about 0.5 log over a period of 7 weeks while there was a decline of about 1 log in cultures which were incorporated as free cells in yoghurt. Microencapsulation provided better protection at higher acidity compared to free cells. This study demonstrated that microencapsulation of yoghurt culture in sodium alginate is an effective technique of protection against extreme drying conditions. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=extrusion" title="extrusion">extrusion</a>, <a href="https://publications.waset.org/abstracts/search?q=microencapsulation" title=" microencapsulation"> microencapsulation</a>, <a href="https://publications.waset.org/abstracts/search?q=spray%20drying" title=" spray drying"> spray drying</a>, <a href="https://publications.waset.org/abstracts/search?q=sweetened%20yoghurt" title=" sweetened yoghurt"> sweetened yoghurt</a> </p> <a href="https://publications.waset.org/abstracts/60735/microencapsulation-for-enhancing-the-survival-of-s-thermophilus-and-l-bulgaricus-during-spray-drying-of-sweetened-yoghurt" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/60735.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">253</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10</span> Selection of Potential Starter Using Their Transcription Level</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Elif%20Coskun%20Daggecen">Elif Coskun Daggecen</a>, <a href="https://publications.waset.org/abstracts/search?q=Seyma%20Dokucu"> Seyma Dokucu</a>, <a href="https://publications.waset.org/abstracts/search?q=Yekta%20Gezginc"> Yekta Gezginc</a>, <a href="https://publications.waset.org/abstracts/search?q=Ismail%20Akyol"> Ismail Akyol</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fermented dairy food quality is mainly determined by the sensory perception and influenced by many factors. Today, starter cultures for fermented foods are being developed to have a constant quality in these foods. Streptococcus thermophilus is one of the main species of most a starter cultures of yogurt fermentation. This species produces lactate by lactose fermentation from pyruvate. On the other hand, a small amount of pyruvate can alternatively be converted to various typical yoghurt flavor compounds such as diacetyl, acetoin, acetaldehyde, or acetic acid, for which the activity of three genes are shown to be especially important; ldh, nox and als. Up to date, commercially produced yoghurts have not yet met the desired aromatic properties that Turkish consumers find in traditional homemade yoghurts. Therefore, it is important to select starters carrying favorable metabolic characteristics from natural isolates. In this study, 30 strains of Str. Thermophilus were isolated from traditional Turkish yoghurts obtained from different regions of the country. In these strains, transcriptional levels of ldh, nox and als genes were determined via a newly developed qPCR protocol, which is a more reliable and precision method for analyzing the quantitative and qualitative expression of specific genes in different experimental conditions or in different organisms compared to conventional analytical methods. Additionally, the metabolite production potentials of the isolates were measured. Of all the strains examined, 60% were found to carry the metabolite production potential and the gene activity which appeared to be suitable to be used as a starter culture. Probable starter cultures were determined according to real-time PCR results. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=gene%20expression" title="gene expression">gene expression</a>, <a href="https://publications.waset.org/abstracts/search?q=RT-PCR" title=" RT-PCR"> RT-PCR</a>, <a href="https://publications.waset.org/abstracts/search?q=starter%20culture" title=" starter culture"> starter culture</a>, <a href="https://publications.waset.org/abstracts/search?q=Streptococcus%20thermophilus" title=" Streptococcus thermophilus"> Streptococcus thermophilus</a> </p> <a href="https://publications.waset.org/abstracts/91926/selection-of-potential-starter-using-their-transcription-level" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/91926.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">189</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9</span> In vitro Antioxidant, Anticancer Properties and Probiotic Characteristics of Selected Lactic Acid Bacteria Strains</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20G.%20Shehata">M. G. Shehata</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20A.%20El%20Sohaimy"> S. A. El Sohaimy</a>, <a href="https://publications.waset.org/abstracts/search?q=Marwa%20M.%20Abu-Serie"> Marwa M. Abu-Serie</a>, <a href="https://publications.waset.org/abstracts/search?q=Nourhan%20M.%20Abd%20El-Aziz"> Nourhan M. Abd El-Aziz</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Probiotic strains can potentially be used as bio-preservatives and functional food supplement. Eight lactic acid bacteria strains (LAB) Lactobacillus brevis NRRL B-4527; Streptococcus thermophilus BLM 58; Pediococcusacidilactici ATCC 8042; Lactobacillus rhamnosus CCUG 1452; Lactobacillus curvatus ATCC 51436; Lactococcuslactis sub sp. lactisDSM 20481; Lactobacillus plantarum DMSZ 20079 and Lactobacillus plantarumTF103 were selected to screen the antioxidant, anticancer potential and probiotic properties. LAB strains exhibited good probiotic, antioxidant properties and showed antagonistic activity against food-borne pathogenic (Bacillus subtilis DB 100 host; Candida albicans ATCCMYA-2876; Clostridium botulinum ATCC 3584; Escherichia coli BA 12296; Klebsiellapneumoniae ATCC12296; Salmonella senftenberg ATCC 8400 and Staphylococcus aureus NCTC 10788). Further, in vitro probiotic properties of eight strains displayed excellent acid tolerance, bile tolerance, simulated gastrointestinal juice tolerance, in vitro adhesion ability for HT-29 cell line. The antioxidant effect of intracellular and cell-free extract of lactic acid bacteria strains was evaluated by various antioxidant assays, namely, resistance to hydrogen peroxide, DPPH radical scavenging, ABTS radical scavenging, and hydroxyl radical scavenging (HRS). The results showed that intracellular and cell-free supernatant of S. Thermophilus BLM 58, L. lactissubsp.lactis DSM 20481, P. acidilactici ATCC 8042, L. brevis NRRL B-4527 strains possess excellent antioxidant capacity. The intracellular of S. Thermophilus BLM 58 and P. acidilactici ATCC 8042 also showed excellent anticancer activity against Caco-2, MCF-7, HepG-2, and PC-3. Antioxidative property of selected lactic acid bacteria strains would be useful in the functional food manufacturing industry. They could beneficially affect the consumer by providing dietary source of antioxidants. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=anticancer%20activity" title="anticancer activity">anticancer activity</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title=" antioxidant activity"> antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20food" title=" functional food"> functional food</a>, <a href="https://publications.waset.org/abstracts/search?q=lactic%20acid%20bacteria" title=" lactic acid bacteria"> lactic acid bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=probiotic" title=" probiotic"> probiotic</a> </p> <a href="https://publications.waset.org/abstracts/78318/in-vitro-antioxidant-anticancer-properties-and-probiotic-characteristics-of-selected-lactic-acid-bacteria-strains" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/78318.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">223</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8</span> Effects of Certain Natural Food Additives (Pectin, Gelatin and Whey Proteins) on the Qualities of Fermented Milk</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abderrahim%20Cheriguene">Abderrahim Cheriguene</a>, <a href="https://publications.waset.org/abstracts/search?q=Fatiha%20Arioui"> Fatiha Arioui</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The experimental study focuses on the extraction of pectin, whey protein and gelatin, and the study of their functional properties. Microbiological, physicochemical and sensory approach integrated has been implanted to study the effect of the incorporation of these natural food additives in the matrix of a fermented milk type set yogurt, to study the stability of the product during the periods of fermentation and post-acidification over a period of 21 days at 4°C. Pectin was extracted in hot HCl solution. Thermo-precipitation was carried out to obtain the whey proteins while the gelatin was extracted by hydrolysis of the collagen from bovine ossein. The fermented milk was prepared by varying the concentration of the incorporated additives. The measures and controls carried performed periodically on fermented milk experimental tests were carried out: pH, acidity, viscosity, the enumeration of Streptococcus thermophilus, cohesiveness, adhesiveness, taste, aftertaste, whey exudation, and odor. It appears that the acidity, viscosity, and number of Streptococcus thermophilus increased with increasing concentration of additive added in the experimental tests. Indeed, it seems clear that the quality of fermented milk and storability is more improved than the incorporation rate is high. The products showed a better test and a firmer texture limiting the whey exudation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fermented%20milk" title="fermented milk">fermented milk</a>, <a href="https://publications.waset.org/abstracts/search?q=pectin" title=" pectin"> pectin</a>, <a href="https://publications.waset.org/abstracts/search?q=gelatin" title=" gelatin"> gelatin</a>, <a href="https://publications.waset.org/abstracts/search?q=whey%20proteins" title=" whey proteins"> whey proteins</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20properties" title=" functional properties"> functional properties</a>, <a href="https://publications.waset.org/abstracts/search?q=quality" title=" quality"> quality</a>, <a href="https://publications.waset.org/abstracts/search?q=conservation" title=" conservation"> conservation</a>, <a href="https://publications.waset.org/abstracts/search?q=valorization" title=" valorization"> valorization</a> </p> <a href="https://publications.waset.org/abstracts/112954/effects-of-certain-natural-food-additives-pectin-gelatin-and-whey-proteins-on-the-qualities-of-fermented-milk" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/112954.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">136</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7</span> High-Throughput Artificial Guide RNA Sequence Design for Type I, II and III CRISPR/Cas-Mediated Genome Editing</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Farahnaz%20Sadat%20Golestan%20Hashemi">Farahnaz Sadat Golestan Hashemi</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohd%20Razi%20Ismail"> Mohd Razi Ismail</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohd%20Y.%20Rafii"> Mohd Y. Rafii</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A huge revolution has emerged in genome engineering by the discovery of CRISPR (clustered regularly interspaced palindromic repeats) and CRISPR-associated system genes (Cas) in bacteria. The function of type II Streptococcus pyogenes (Sp) CRISPR/Cas9 system has been confirmed in various species. Other S. thermophilus (St) CRISPR-Cas systems, CRISPR1-Cas and CRISPR3-Cas, have been also reported for preventing phage infection. The CRISPR1-Cas system interferes by cleaving foreign dsDNA entering the cell in a length-specific and orientation-dependant manner. The S. thermophilus CRISPR3-Cas system also acts by cleaving phage dsDNA genomes at the same specific position inside the targeted protospacer as observed in the CRISPR1-Cas system. It is worth mentioning, for the effective DNA cleavage activity, RNA-guided Cas9 orthologs require their own specific PAM (protospacer adjacent motif) sequences. Activity levels are based on the sequence of the protospacer and specific combinations of favorable PAM bases. Therefore, based on the specific length and sequence of PAM followed by a constant length of target site for the three orthogonals of Cas9 protein, a well-organized procedure will be required for high-throughput and accurate mining of possible target sites in a large genomic dataset. Consequently, we created a reliable procedure to explore potential gRNA sequences for type I (Streptococcus thermophiles), II (Streptococcus pyogenes), and III (Streptococcus thermophiles) CRISPR/Cas systems. To mine CRISPR target sites, four different searching modes of sgRNA binding to target DNA strand were applied. These searching modes are as follows: i) coding strand searching, ii) anti-coding strand searching, iii) both strand searching, and iv) paired-gRNA searching. The output of such procedure highlights the power of comparative genome mining for different CRISPR/Cas systems. This could yield a repertoire of Cas9 variants with expanded capabilities of gRNA design, and will pave the way for further advance genome and epigenome engineering. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=CRISPR%2FCas%20systems" title="CRISPR/Cas systems">CRISPR/Cas systems</a>, <a href="https://publications.waset.org/abstracts/search?q=gRNA%20mining" title=" gRNA mining"> gRNA mining</a>, <a href="https://publications.waset.org/abstracts/search?q=Streptococcus%20pyogenes" title=" Streptococcus pyogenes"> Streptococcus pyogenes</a>, <a href="https://publications.waset.org/abstracts/search?q=Streptococcus%20thermophiles" title=" Streptococcus thermophiles"> Streptococcus thermophiles</a> </p> <a href="https://publications.waset.org/abstracts/48402/high-throughput-artificial-guide-rna-sequence-design-for-type-i-ii-and-iii-crisprcas-mediated-genome-editing" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/48402.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">257</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">6</span> Mechanisms Leading to the Protective Behavior of Ethanol Vapour Drying of Probiotics </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Shahnaz%20Mansouri">Shahnaz Mansouri</a>, <a href="https://publications.waset.org/abstracts/search?q=Xiao%20Dong%20Chen"> Xiao Dong Chen</a>, <a href="https://publications.waset.org/abstracts/search?q=Meng%20Wai%20Woo"> Meng Wai Woo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A new antisolvent vapour precipitation approach was used to make ultrafine submicron probiotic encapsulates. The approach uses ethanol vapour to precipitate submicron encapsulates within relatively large droplets. Surprisingly, the probiotics (Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus) showed relatively high survival even under destructive ethanolic conditions within the droplet. This unusual behaviour was deduced to be caused by the denaturation and aggregation of the milk protein forming an ethanolic protective matrix for the probiotics. Skim milk droplets which is rich in casein and contains naturally occurring minerals provided higher ethanolic protection when compared whey protein isolate and lactose droplets. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=whey" title="whey">whey</a>, <a href="https://publications.waset.org/abstracts/search?q=skim%20milk" title=" skim milk"> skim milk</a>, <a href="https://publications.waset.org/abstracts/search?q=probiotic" title=" probiotic"> probiotic</a>, <a href="https://publications.waset.org/abstracts/search?q=antisolvent" title=" antisolvent"> antisolvent</a>, <a href="https://publications.waset.org/abstracts/search?q=precipitation" title=" precipitation"> precipitation</a>, <a href="https://publications.waset.org/abstracts/search?q=encapsulation" title=" encapsulation"> encapsulation</a>, <a href="https://publications.waset.org/abstracts/search?q=denaturation" title=" denaturation"> denaturation</a>, <a href="https://publications.waset.org/abstracts/search?q=aggregation" title=" aggregation"> aggregation</a> </p> <a href="https://publications.waset.org/abstracts/22431/mechanisms-leading-to-the-protective-behavior-of-ethanol-vapour-drying-of-probiotics" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/22431.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">522</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">5</span> In Vivo Evaluation of the Therapeutic Effect on Intestinal Disorders by Thermophilic Streptococcus Isolated from Camel Milk</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20T.%20%20Laiche">A. T. Laiche</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20L.%20Tlil"> M. L. Tlil</a>, <a href="https://publications.waset.org/abstracts/search?q=Benine%20B."> Benine B.</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Bechoua"> S. Bechoua</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of this study is to isolate and select, from camel milk from El-Oued region in Algeria, a strains of lactic acid bacteria and possessing probiotic properties ; and to evaluate their potential effect on intestinal disorders in Wistar ratsmThe results relating to the selection of probiotic strains confirms that the Thermophilic streptococcus exhibits the best probiotic activity performance, with a resistance important to different degrees of pH and to bile salts, and a remarkable antibacterial activity and resistance to antibiotics compared to the other four isolated strains. In the in vivo study, diseases are induced in rats at the level of the digestive system, it was reported that the administration of Escherichia coli and castor oil caused an intestinal disorders. The microscopic observation of the histological section of the intestine showed a damaged intestinal structure and some symptoms of its irritation, including a decrease in the height of the villi and the presence of others destroyed cells, and after treatment with Streptococcus thermophilus, the microscopic observation of the cut of the histological section of the intestine showed almost complete disappearance of the mentioned symptoms, The dosage of the hematological parameters by complete blood count (CBC) is in agreement with the results of the histological sections. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=camel%20milk" title="camel milk">camel milk</a>, <a href="https://publications.waset.org/abstracts/search?q=probiotic" title=" probiotic"> probiotic</a>, <a href="https://publications.waset.org/abstracts/search?q=pathogenic%20bacteria" title=" pathogenic bacteria"> pathogenic bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=intestinal%20disorders" title=" intestinal disorders"> intestinal disorders</a>, <a href="https://publications.waset.org/abstracts/search?q=lactic%20acid%20bacteria" title=" lactic acid bacteria"> lactic acid bacteria</a> </p> <a href="https://publications.waset.org/abstracts/165963/in-vivo-evaluation-of-the-therapeutic-effect-on-intestinal-disorders-by-thermophilic-streptococcus-isolated-from-camel-milk" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/165963.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">158</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4</span> The Dynamics of Microorganisms in Dried Yogurt Storages at Different Temperatures</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jaruwan%20Chutrtong">Jaruwan Chutrtong</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Yoghurt is a fermented milk product. The process of making yogurt involves fermenting milk with live and active bacterial cultures by adding bacteria directly to the dairy product. It is usually made with a culture of Lactobacillus sp. (L. acidophilus or L. bulgaricus) and Streptococcus thermophilus. Many people like to eat it plain or flavored and it's also use as ingredient in many dishes. Yogurt is rich in nutrients including the microorganism which have important role in balancing the digestion and absorption of the boy.Consumers will benefit from lactic acid bacteria more or less depending on the amount of bacteria that lives in yogurt while eating. When purchasing yogurt, consumers should always check the label for live cultures. Yoghurt must keep in refrigerator at 4°C for up to ten days. After this amount of time, the cultures often become weak. This research studied freezing dry yogurt storage by monitoring on the survival of microorganisms when stored at different temperatures. At 300°C, representative room temperature of country in equator zone, number of lactic acid bacteria reduced 4 log cycles in 10 week. At 400°C, representative temperature in summer of country in equator zone, number of lactic acid bacteria also dropped 4 log cycle in 10 week, similar as storage at 300°C. But drying yogurt storage at 400°C couldn’t reformed to be good character yogurt as good as storage at 400°C only 4 week storage too. After 1 month, it couldn’t bring back the yogurt form. So if it is inevitable to keep yogurt powder at a temperature of 40°C, yoghurt is maintained only up to 4 weeks. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dynamic" title="dynamic">dynamic</a>, <a href="https://publications.waset.org/abstracts/search?q=dry%20yoghurt" title=" dry yoghurt"> dry yoghurt</a>, <a href="https://publications.waset.org/abstracts/search?q=storage" title=" storage"> storage</a>, <a href="https://publications.waset.org/abstracts/search?q=temperature" title=" temperature"> temperature</a> </p> <a href="https://publications.waset.org/abstracts/7210/the-dynamics-of-microorganisms-in-dried-yogurt-storages-at-different-temperatures" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/7210.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">325</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3</span> The Ability of Organic Acids Production by Lactic Acid Bacteria in M17 Broth and Squid, Shrimp, Octopus, Eel Infusion Broth </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Fatih%20%C3%96zogul">Fatih Özogul</a>, <a href="https://publications.waset.org/abstracts/search?q=Sezen%20%C3%96z%C3%A7eli%CC%87k"> Sezen Özçeli̇k</a>, <a href="https://publications.waset.org/abstracts/search?q=Yesim%20%C3%96zogul"> Yesim Özogul</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Lactic, acetic, succinic, propionic, formic and butyric acid production by lactic acid bacteria (LAB) were monitored in M17 broth (the control) and some fish (squid, shrimp, octopus, and eel) infusion broth by using HPLC method. There were significant differences in terms of lactic, acetic, succinic, propionic, formic and butyric acid production (p < 0.005) among bacterial strains. Acetic acid production was the lowest by LAB while succinic acid followed by propionic acid was synthesized at the highest levels. Lactic acid production ranged from 0 to 938 mg/L by all LAB strains in different infusion broth. The highest acetic acid production was found by Lb. acidophilus and Lb. delbrueckii subsp. lactic in octopus and shrimp infusion broth, with values of 872 and 674 mg/L, respectively while formic acid formation ranged from 1747 mg/L by Lb. acidophilus in octopus infusion broth to 69 mg/L by Lb. delbrueckii subsp. lactis in shrimp infusion broth. Propionic acid and butyric acid productions by St. thermophilus were 9852 and 3999 mg/L in shrimp infusion broth while Leu. mes. subsp. cremoris synthesized 312 and 9 mg/L of those organic acid in European squid infusion broth, respectively. Apparently, LAB strains had a great capability to generate succinic acid followed by propionic and butyric acid. In addition, other organic acid production differed significantly depending on bacterial strains and growth medium. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lactic%20acid%20bacteria" title="Lactic acid bacteria ">Lactic acid bacteria </a>, <a href="https://publications.waset.org/abstracts/search?q=organic%20acid" title=" organic acid"> organic acid</a>, <a href="https://publications.waset.org/abstracts/search?q=HPLC%20analysis" title=" HPLC analysis"> HPLC analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=growth%20medium" title=" growth medium"> growth medium</a> </p> <a href="https://publications.waset.org/abstracts/72696/the-ability-of-organic-acids-production-by-lactic-acid-bacteria-in-m17-broth-and-squid-shrimp-octopus-eel-infusion-broth" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/72696.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">385</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2</span> Technological Characterization of Lactic Acid Bacteria Isolated from Algerian's Goat's Milk</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20Cheriguene">A. Cheriguene</a>, <a href="https://publications.waset.org/abstracts/search?q=F.%20Chougrani"> F. Chougrani </a> </p> <p class="card-text"><strong>Abstract:</strong></p> A total of 153 wild lactic acid bacteria were isolated from goat’s milk collected from different areas in Western Algeria. The strains were identified using phenotypical, biochemical and physiological properties. API system and SDS-PAGE technique was also used in identification of the strains. Six genera were found Enterococcus (41.83%), Lactobacillus (29.40%), Lactococcus (19.60%), Leuconostoc (4.57%), Streptococcus thermophilus (3.26%) and Pediococcus (1.30%). The most abundant species were Enterococcus faecium (24 isolates), Enterococcus durans (22 isolates), Lactococcus lactis subsp. lactis (25 isolates), Lactobacillus rhamnosus (09 isolates) and Lactobacillus delbrueckii subsp. bulgaricus (07 isolates). The strains were screened for production and technological properties such as acid production, aminopeptidase activity, autolytic properties, antimicrobial activity and exopolysaccharide production. In general most tested isolates showed a good biomass separation when collected by centrifugation; as for the production of the lactic acid, results revealed that our strains are weakly acidifying; nevertheless, lactococci showed a best acidifying activity compared to lactobacilli. Aminopeptidase activity was also weak in most strains; but, it was generally higher for lactobacilli compared to lactococci, where we recorded 30 units for Lactobacillus delbrueckii subsp. bulgaricus M14. Autolytic activity was generally higher for most strains, more particularly lactobacilli where we recorded values of 71.13% and 70% of autolysis rate respectively in Lactobacillus rhamnosus strains 9S10 and 9S7. Antimicrobial activity was detected in 50% of the isolates, particularly in lactobacilli where 80% of strains tested were able to inhibit the growth of other strains. Two strains could produce exopolysaccharides, E. faecium 8M6 and E. durans 7S8. Some strains were able to maintain two or three technological characteristics together. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=lactic%20acid%20bacteria" title="lactic acid bacteria">lactic acid bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=technological%20properties" title=" technological properties"> technological properties</a>, <a href="https://publications.waset.org/abstracts/search?q=acidification" title=" acidification"> acidification</a>, <a href="https://publications.waset.org/abstracts/search?q=aminopeptidase%20acivity%20%28AP%29" title=" aminopeptidase acivity (AP)"> aminopeptidase acivity (AP)</a>, <a href="https://publications.waset.org/abstracts/search?q=autolysis" title=" autolysis"> autolysis</a> </p> <a href="https://publications.waset.org/abstracts/22612/technological-characterization-of-lactic-acid-bacteria-isolated-from-algerians-goats-milk" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/22612.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">431</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1</span> The Effect of Inulin on Aflatoxin M1 Binding Ability of Probiotic Bacteria in Yoghurt</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sumeyra%20Sevim">Sumeyra Sevim</a>, <a href="https://publications.waset.org/abstracts/search?q=Gulsum%20Gizem%20Topal"> Gulsum Gizem Topal</a>, <a href="https://publications.waset.org/abstracts/search?q=Mercan%20Merve%20Tengilimoglu-Metin"> Mercan Merve Tengilimoglu-Metin</a>, <a href="https://publications.waset.org/abstracts/search?q=Banu%20Sancak"> Banu Sancak</a>, <a href="https://publications.waset.org/abstracts/search?q=Mevlude%20Kizil"> Mevlude Kizil</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Aflatoxin M1 (AFM1) represents mutagenic, carcinogenic, hepatotoxic and immunosuppressive properties, and shows adverse effect on human health. Recently the use of probiotics are focused on AFM1 detoxification because of the fact that probiotic strains have a binding ability to AFM1. Moreover, inulin is a prebiotic to improve the ability of probiotic bacteria. Therefore, the aim of the study is to investigate the effect of inulin on AFM1 binding ability of some probiotic bacteria. Yoghurt samples were manufactured by using skim milk powder artificially contaminated with AFM1 at concentration 100 pg/ml. Different samples were prepared for the study as: first sample consists of yoghurt starter bacteria (L. bulgaricus and S. thermophilus), the second sample consists of starter and L. plantarum, starter and B. bifidum ATCC were added to the third sample, starter and B. animalis ATCC 27672 were added to the forth sample, and the fifth sample is a binary culture consisted of starter and B. bifidum and B. animalis. Moreover, the same work groups were prepared with inulin (4%). The samples were incubated at 42°C for 4 hours, then stored for three different time interval (1,5 and 10 days). The toxin was measured by the ELISA. When inulin was added to work groups, there was significant change on AFM1 binding ability at least one sample in all groups except the one with L. plantarum (p<0.05). The highest levels of AFM1 binding ability (68.7%) in samples with inulin were found in the group which B. bifidum was added, whereas the lowest levels of AFM1 binding ability (44.4%) in samples with inulin was found in the fifth sample. The most impressive effect of inulin was found on B.bifidum. In this study, it was obtained that there was a significant effect of storage on AFM1 binding ability in the all groups with inulin except the one with L. plantarum (p<0.05). Consequently, results show that AFM1 detoxification by probiotics have a potential application to reduce toxin concentrations in yoghurt. Besides, inulin has different effects on AFM1 binding ability of each probiotic bacteria strain. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=aflatoxin%20M1" title="aflatoxin M1">aflatoxin M1</a>, <a href="https://publications.waset.org/abstracts/search?q=inulin" title=" inulin"> inulin</a>, <a href="https://publications.waset.org/abstracts/search?q=probiotics" title=" probiotics"> probiotics</a>, <a href="https://publications.waset.org/abstracts/search?q=storage" title=" storage"> storage</a> </p> <a href="https://publications.waset.org/abstracts/60080/the-effect-of-inulin-on-aflatoxin-m1-binding-ability-of-probiotic-bacteria-in-yoghurt" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/60080.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">317</span> </span> </div> </div> </div> </main> <footer> <div id="infolinks" class="pt-3 pb-2"> <div class="container"> <div style="background-color:#f5f5f5;" class="p-3"> <div class="row"> <div class="col-md-2"> <ul class="list-unstyled"> About <li><a href="https://waset.org/page/support">About Us</a></li> <li><a href="https://waset.org/page/support#legal-information">Legal</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/WASET-16th-foundational-anniversary.pdf">WASET celebrates its 16th foundational anniversary</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Account <li><a href="https://waset.org/profile">My Account</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Explore <li><a href="https://waset.org/disciplines">Disciplines</a></li> <li><a href="https://waset.org/conferences">Conferences</a></li> <li><a href="https://waset.org/conference-programs">Conference Program</a></li> <li><a href="https://waset.org/committees">Committees</a></li> <li><a href="https://publications.waset.org">Publications</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Research <li><a href="https://publications.waset.org/abstracts">Abstracts</a></li> <li><a href="https://publications.waset.org">Periodicals</a></li> <li><a href="https://publications.waset.org/archive">Archive</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Open Science <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Science-Philosophy.pdf">Open Science Philosophy</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Science-Award.pdf">Open Science Award</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Society-Open-Science-and-Open-Innovation.pdf">Open Innovation</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Postdoctoral-Fellowship-Award.pdf">Postdoctoral Fellowship Award</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Scholarly-Research-Review.pdf">Scholarly Research Review</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Support <li><a href="https://waset.org/page/support">Support</a></li> <li><a href="https://waset.org/profile/messages/create">Contact Us</a></li> <li><a href="https://waset.org/profile/messages/create">Report Abuse</a></li> </ul> </div> </div> </div> </div> </div> <div class="container text-center"> <hr style="margin-top:0;margin-bottom:.3rem;"> <a href="https://creativecommons.org/licenses/by/4.0/" target="_blank" class="text-muted small">Creative Commons Attribution 4.0 International License</a> <div id="copy" class="mt-2">© 2024 World Academy of Science, Engineering and Technology</div> </div> </footer> <a href="javascript:" id="return-to-top"><i class="fas fa-arrow-up"></i></a> <div class="modal" id="modal-template"> <div class="modal-dialog"> <div class="modal-content"> <div class="row m-0 mt-1"> <div class="col-md-12"> <button type="button" class="close" data-dismiss="modal" aria-label="Close"><span aria-hidden="true">×</span></button> </div> </div> <div class="modal-body"></div> </div> </div> </div> <script src="https://cdn.waset.org/static/plugins/jquery-3.3.1.min.js"></script> <script src="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/js/bootstrap.bundle.min.js"></script> <script src="https://cdn.waset.org/static/js/site.js?v=150220211556"></script> <script> jQuery(document).ready(function() { /*jQuery.get("https://publications.waset.org/xhr/user-menu", function (response) { jQuery('#mainNavMenu').append(response); });*/ jQuery.get({ url: "https://publications.waset.org/xhr/user-menu", cache: false }).then(function(response){ jQuery('#mainNavMenu').append(response); }); }); </script> </body> </html>