Investigation of the prevalence of tetQ, tetX and tetX1 genes in Bacteroides strains with elevated tigecycline minimum inhibitory concentrations

2011 ◽  
Vol 38 (6) ◽  
pp. 522-525 ◽  
Author(s):  
Noémi Anikó Bartha ◽  
József Sóki ◽  
Edit Urbán ◽  
Elisabeth Nagy
Keyword(s):  
Minimum Inhibitory Concentrations

ANTIMICROBIAL ACTIVITIES OF METHANOL EXTRACT FROM UNIDENTIFIED SPONGE ASSOCIATED BACTERIA IN LEMUKUTAN ISLAND, KALIMANTAN BARAT

2009 ◽  
Vol 1 (2) ◽  
Author(s):  
Risa Nofiani ◽  
Siti Nurbetty ◽  
Ajuk Sapar
Keyword(s):  
Antimicrobial Activity ◽  
Bacillus Subtilis ◽  
Pathogenic Bacteria ◽  
Methanol Extract ◽  
Agar Medium ◽  
Antimicrobial Activities ◽  
Antimicrobial Compounds ◽  
Associated Bacteria ◽  
Minimum Inhibitory Concentrations ◽  
Sponge Associated Bacteria

<p>The increase of issues on the antibiotics resistant pathogenic bacteria has triggered high exploration for new antimicrobial compounds. One of the potential sources is sponge-associated bacteria. The aim of this study was to get sponge-associated bacteria extract containing antimicrobial activities. On the basis screening of antimicrobial activity using by streaking on agar medium, there were two potential isolates with antimicrobial activities namely LCS1 and LCS2. The two isolates were cultivated,then secondary metabolite product were extracted using methanol as a solvent. Minimum inhibitory concentrations (MICs) of extract LCS 1 were 1,000 μg/well for S. aureus, 950 μg/well for Salmonella sp.and 800 μg/well for Bacillus subtilis. Minimum inhibitory concentrations of extract LCS 2 were 500 μg/well for S. aureus, 1,050 μg/well for Salmonella sp., 750 μg/well for Bacillus subtilis, 350 μg/well for P. aeruginosa, 750 μg/sumur terhadap B. subtilis. Based on the MIC values, the two assay extracts have a relatively low antimicrobial activity.</p> <p>Keywords:Antimicrobial,Sponges associated bacteria,MICs</p>

scholarly journals Effect of tannic and gallic acids alone or in combination with carbenicillin or tetracycline on Chromobacterium violaceum CV026 growth, motility, and biofilm formation

2015 ◽  
Vol 61 (7) ◽  
pp. 487-494 ◽  
Author(s):  
Devendra H. Dusane ◽  
Che O’May ◽  
Nathalie Tufenkji
Keyword(s):  
Antibacterial Activity ◽  
Gallic Acid ◽  
Tannic Acid ◽  
Bacterial Growth ◽  
Biofilm Formation ◽  
Opportunistic Pathogen ◽  
Chromobacterium Violaceum ◽  
Minimum Inhibitory Concentrations

Chromobacterium violaceum is an opportunistic pathogen that causes infections that are difficult to treat. The goal of this research was to evaluate the effect of selected tannins (tannic acid (TA) and gallic acid (GA)) on bacterial growth, motility, antibiotic (carbenicillin, tetracycline) susceptibility, and biofilm formation. Both tannins, particularly TA, impaired bacterial growth levels and swimming motilities at sub-minimum inhibitory concentrations (sub-MICs). In combination with tannins, antibiotics showed increased MICs, suggesting that tannins interfered with antibacterial activity. Sub-MICs of tetracycline or TA alone enhanced biofilm formation of C. violaceum; however, in combination, these compounds inhibited biofilm formation. In contrast, carbenicillin at sub-MICs was effective in inhibiting C. violaceum biofilm formation; however, in combination with lower concentrations of TA or GA, biofilms were enhanced. These results provide insights into the effects of tannins on C. violaceum growth and their varying interaction with antibiotics used to target C. violaceum infections.

scholarly journals Antifungal activity of oregano extract against A. Versicolor, E. Nidulans and Eurotium spp.: Producers of sterigmatocystin

2011 ◽  
pp. 165-176 ◽  
Author(s):  
Suncica Kocic-Tanackov ◽  
Gordana Dimic ◽  
Ilija Tanackov ◽  
Danijela Tuco
Keyword(s):  
Antifungal Activity ◽  
Active Component ◽  
Food Products ◽  
Aspergillus Versicolor ◽  
Mold Growth ◽  
Origanum Vulgare ◽  
Emericella Nidulans ◽  
Antifungal Activities ◽  
Minimum Inhibitory Concentrations

The paper presents the influence of oregano extract (Origanum vulgare L.) on growth of Aspergillus versicolor, Emericella nidulans, Eurotium herbariorum, E. amstelodami, E. chevalieri and E. rubrum - producers of sterigmatocystin (STC) isolated from salads. Antifungal tests were performed by agar plates method. The composition of the active component of extract was determined by GC-MS method and the major components were: carvacrol (34.20%), triacetin (22.91%), carvone (18.05%), p-cymene (8.05%) and thymol (3.74%). The examined extract showed the ability to reduce mold growth at all applied concentrations. Minimum inhibitory concentrations (MIC) for E. nidulans, E. chevalieri and E. amstelodami were 2.5% (v/v) and over 2.5% (v/v) for A. versicolor. At 1.5% (v/v) concentration the extract completely inhibited the growth of E. rubrum, whereas higher dose of 2.5% (v/v) was fungicidal against E. herbariorum. Besides its sensory role in food products, the examined oregano extract also exhibits antifungal activities against producers of STC.

scholarly journals P05.14 Minimum inhibitory concentrations of metronidazole and tinidazole againsttrichomonas vaginalis

2015 ◽  
Vol 91 (Suppl 2) ◽  
pp. A113.2-A113
Author(s):  
AN Mtshali ◽  
BC Joubert ◽  
P Moodley ◽  
AW Sturm
Keyword(s):  
Minimum Inhibitory Concentrations

Control of Aspergillus flavus and aflatoxin production with spices in culture medium and rice

2013 ◽  
Vol 6 (1) ◽  
pp. 43-50 ◽  
Author(s):  
V. Aiko ◽  
A. Mehta
Keyword(s):  
Aspergillus Flavus ◽  
High Performance ◽  
Fungal Growth ◽  
Aflatoxin Production ◽  
Culture Broth ◽  
Minimum Inhibitory Concentrations ◽  
Food Grains ◽  
Star Anise ◽  
Aflatoxin B ◽  
Layer Chromatography

Cinnamon, cardamom, star anise and clove were studied for their effect on growth of Aspergillus flavus and aflatoxin B1 (AFB1) synthesis. The experiments were carried out in yeast extract sucrose culture broth as well as in rice supplemented with spices. AFB1 produced was analysed qualitatively and quantitatively using thin layer chromatography and high performance liquid chromatography, respectively. At a concentration of 10 mg/ml, cardamom and star anise did not exhibit any antifungal or anti-aflatoxigenic activity in culture broth, whereas cinnamon and clove inhibited A. flavus growth completely. The minimum inhibitory concentrations of cinnamon and clove were 4 and 2 mg/ml, respectively. Concentrations of cinnamon and clove below their minimum inhibitory concentrations showed enhanced fungal growth, while AFB1 synthesis was reduced. Clove inhibited the synthesis of AFB1 significantly up to 99% at concentrations ≥1.0 mg/ml. The spices also inhibited AFB1 synthesis in rice at 5 mg/g, although fungal growth was not inhibited. Clove and cinnamon inhibited AFB1 synthesis significantly up to 99 and 92%, respectively, and star anise and cardamom by 41 and 23%, respectively. The results of this study suggest the use of whole spices rather than their essential oils for controlling fungal and mycotoxin contamination in food grains.

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