Different efforts have been made especially in the fields of nanotechnology that employed various combinations of nanoparticles to overcome the stresses occurred in the agricultural lands. Nanoparticles that potentially designed through nanotechnology applied to the soil in the form nanofertilizers that increased the yield also good impact on soil composition. Application of nano-SiO2 improves also seed germination throiugh rooting applications, chlorophyll content with proline accumulation. Soil composition also improved the overall fruits and vegetables varieties in such a way that nanoparticles makes intact combinations with inner layers of soil. Biological applications of iron sulfate (FeSO4) in the form of foliar spray also showed excellent resistance to the salinity stress tolerance in the case of sunflower cultivars. Nano zeolite; another type of newly modified materials efficient for long term delivery of nutrients and minerals in soil composition and mineral balance ensures for plant growth. Nanopesticides can be used for efficient crop protection also promote plant stress tolerance and soil enhancement. Nano-Si that improves the various other stresses in plants species such as nickle and chromium. Nanotechnology has several advantages over other technologies due to cost efficient and simple to use and imply on more effective treatment and remediation methods.

Moringa oleifera leaves and Ginger crops still remain an underutilized commodity because of limited information on its wider use. Moringa oleifera is very rich in nutrition but has undesirable taste and flavor. However, addition of ginger takes the edge off the bitter spinachy taste of Moringa oleifera leaves. Lactic acid bacteria (LAB) are important microbes that have long been used in both traditional and modern industrial food fermentation. Lactic acid bacteria can be used for production of food due to their ability to coax microorganisms into producing In the process of food fermentation; microorganisms produce enzymes to break down complex compounds to simple bio-molecules for several biological activities such as proteinase, amylase, mannase, cellulase, and catalase. The aim of this research work is to determine the effect of Lactic acid bacteria (LAB) fermentation on the quality attributes of tea-like beverage produced from blends of Moringa oleifera leaves and Ginger(Zingiber officinale). The results showed that The phenotypic and biochemical characteristic of Blends of Drumstick leaves (Moringa oleifera) and Ginger (Zingiber officinale) reveals that the isolates were presumptively categorized to belong to the genus Lactobacillus, the isolates are gram positive, cocci, rod shaped, either, short rod or long rods, non-sporulating, ferments carbohydrate, non-motile and catalase negative. Technological properties of isolates are the properties that indicate the quality of the isolate to be used as a starter culture in the course of fermentation. A total of 35 colonies were isolated from the blend samples. Of them, 3 colonies were identified as Lactobacillus species, through observation of phenotypic characters, and identification, It was found that L. plantarum had tolerance under acid conditions, as its viable cell count remained at pH 2.0 and under 1.0 % bile salt condition, after 72 h incubation time. The proximate and energy content of fermented beverage produced from the blends shows that percent Dry matter, Moisture content, Crude protein, Ether extract , Crude fibre, Ash, carbohydrate and energy value were ranged from 10.00- 30.00, 4.0-5.0, 35.00 -71.00, 3.0-5.0, 11.00 - 18.00,3.0-10,7.0-15 and 74Kcal - 396Kcal respectively. The study concludes that The phenotypic and biochemical characteristic of blends of drum stick leaves (Moringa oleifera) and Ginger (Zingiber officinale) reveals that the isolates were to belong to the genus Lactobacillus. Also, Many of the LAB metabolites such as low molecular weight acids, alcohols, carbon dioxide, diacetyl and hydrogen peroxides have broad spectrum antimicrobial activity against other species of bacteria. The proximate and energy value of the beverage plays a crucial role in assessing its nutritional significance (P<0.05). Consequently, the fermentation of these blends with LAB species might provide a means of retaining more of the nutrients that are trapped in the matrix of the cells of these plant materials.

Aim and Objective: To evaluate the probiotic potenties along with safety of probiotics within infant faecal origin. Methods and Results: The present study isolates lactic acid bacteria from infant feces were characterized and identified by 16S rRNA sequencing. On evaluation of in vitro probiotic capability, the test isolates exhibited in vitro probiotic potency, antagonistic property and better cell surface properties. The Bile salt hydrolase activity, cholesterol assimilation, antioxidant activity and angiotensin converting enzyme inhibitory action of the test isolates proves their health conferring potency. Standard protocols were used for the estimation of lymphocyte proliferation rate, phagocytosis rate, cytokine response and faecal enzyme levels. Animal experiment using different doses of L. plantarum (MBTU-S1B) substantiated its immunotolerance against inhibitory effects of supraoptimal concentration of both T and B cell mitogens with significant reduction on β-Glucosidase and Nitroreductase activity with p< 0.05, while contrasting effect was noticed for β-Glucuronidase. Findings of the in vivo study proved higher dose of probiotic would not provide any additional benefit on host body. Conclusions: The test isolates possesed in vitro probiotic potency and the in vivo study with MBTU- S1B proved their applicability in nutraceutical and pharmaceutical industries. Significance and Impact of Study: To conflict disease outbreaks by improving general immunity via probiotics.