Antimicrobials are commonly used to treat and prevent bacterial diseases in aquaculture.
However, prolonged antimicrobial use in aquaculture leads to public health hazards by …

The administration of antimicrobials in aquaculture provides a selective pressure creating a
reservoir of multiple resistant bacteria in the cultured fish and shrimps as well as the …

Objective Increase in antimicrobial resistance is a threat to health sector globally.
Surveillance on the spread and emergence of antimicrobial resistance is therefore invertible …

Enterococci are an important member of lactic acid bacteria due to their presence in
fermented foods, tolerance to low pH and bile salts, bile salt hydrolase (BSH) activity …

Fermented products such as yoghurt, pickles, and kefir are considered as sources of
probiotic microorganism. However, it is known that bacteria specific to yoghurt are weak in …

Microbial diversity in traditional foods is decreasing due to widespread industrial production,
using a limited number of strains, and industrial products as starter cultures in homemade …

Piper nigrum, commonly known as black pepper, is one of the most important spice crops
with high demand by the world market. However, diseases like foot rot and stem blight cause …

Recreational activities may affect a river's water quality, which may pose health risks to those
in direct contact with the water. This study aims to analyse the water quality if Jangoi River in …

Plant growth promoting rhizobacteria (PGPR) are strains of naturally occurring soil bacteria
that live in close vicinity to the plant's rhizosphere region which possess the capability to …

Abstract 16S ribosomal RNA (16S rRNA) gene sequences used to study bacterial phylogeny
and taxonomy have been by far the most common housekeeping genetic marker utilized for …