scholarly journals The effect of storage period on calcium and magnesium level and antimicrobial activity of goat’s milk kefir

2022 ◽  
Vol 335 ◽  
pp. 00003
Author(s):  
Lilik Eka Radiati ◽  
Hariana Tri Juliyanti ◽  
Cindy Heryanti Kusuma Wardhani
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Storage Period ◽  
Inhibition Zone ◽  
Clear Zone ◽  
Salmonella Enterica Serovar Typhi ◽  
Goat’S Milk ◽  
Calcium And Magnesium ◽  
Goat's Milk ◽  
Mineral Levels

The purpose of this reasearch was to determine the effect of storage period goat’s milk kefir (GMK) on total LAB, total mineral levels included Ca and Mg and antimicrobial activity to pathogenic microbes. The materials used was GMK. This research was conducted using Completely Randomized Design with 4 treatments and 4 replications. The treatments were storage period that consist of D0 (0 day), D1 (7 days), D2 (14 days), and D3 (21 days). Total calculation of LAB used TPC (Total Plate Count). Samples were diluted from 10-1 to 10-8, then incoculated PCA medium by using pour plate method. Petri dish was incubated at 37ºC for 48 hours. Calcium and magnesium levels were calculed base AAS method. The result of this study was analyzed using analysis of variance (ANOVA), then followed by Duncan’s Multiple Range Test (DMRT). The storage time treatment has a significant effect on the total microbial count, mineral levels (Ca and Mg) and inhibition zone of Staphylococcus aureus, Escherichia coli and Salmonella enterica serovar typhi on goat's milk kefir. Average clear zone Staphylococcus aureus 2.60 – 3.18 mm. Average inhibition zone Escherichia coli 2.09 – 3.32 mm. Average clear zone Salmonella enterica serovar typhi 1.97 – 2.72 mm.

scholarly journals 24. Antimicrobial Activity of Ant Plant (Myrmecodia sp.) Water Fraction to Escherichia coli and Salmonella sp. Growth

2019 ◽  
Vol 13 (2) ◽  
Author(s):  
Roslizawaty Roslizawaty ◽  
Robbi Ghani ◽  
Maryulia Dewi ◽  
Darniati Darniati ◽  
T. Armanyah TR ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Antimicrobial Effect ◽  
Inhibition Zone ◽  
Positive Control ◽  
Negative Control ◽  
Clear Zone ◽  
Water Fraction ◽  
Randomized Design ◽  
Completely Randomized Design

The aim of this study was to determine antimicrobial activity of sarang semut (Myrmecodia sp.) to Escherichia coli and Salmonella sp. growth using Kirby Bauer methode. This study used Completely Randomized Design one way pattern. Sample used was water fraction of sarang semut with concentration of 25% (P2), 50% (P3), and 75% (P4). Positive control was amoxycillin and negative control was Aquadest. Data were analyzed by Analysis of Varians (ANOVA). Average clear zone formed on Escherichia coli of P0, P1, P2, P3, and P4 were 0; 18,76; 5,96; 6,4; and 7,8 mm, respectively. Average clear zone formed on Salmonella sp. of P0, P1, P2, P3, and P4 were 0; 33,63; 7,73; 10,5; and 11,56 mm, respectively. ANOVA analysis showed there was correlation between extract concentration and inhibition zone on each culture of Escherichia coli and Salmonella sp. T test on P2, P3, and P4 showed that this extract had better antimicrobial effect on Salmonella sp. compared to Escherichia coli. In conclusion, water fraction of Myrmecodia sp. had capability to inhibit Escherichia coli and Salmonella sp. growth.

scholarly journals Aktivitas Antibakteri Ekstrak Jamur Lingzhi (Ganoderma lucidum) Menggunakan Pelarut Etanol terhadap Escherichia coli.

2017 ◽  
Vol 2 (1) ◽  
pp. 33-35
Author(s):  
Prasetyo Handrianto
Keyword(s):  
Escherichia Coli ◽  
Antibacterial Activity ◽  
Ganoderma Lucidum ◽  
Herbal Remedy ◽  
Transmembrane Protein ◽  
Ethanol Extract ◽  
Inhibition Zone ◽  
Clear Zone ◽  
Porin Protein ◽  
Paper Disc

ABSTRAKJamur Lingzhi (Ganoderma lucidum) merupakan herbal yang memiliki aktivitas antibiotik atau antibakteri. Triterpenoid dalam Jamur Lingzhi mengandung senyawa yang menunjukkan aktivitas antibakteri melaluimekanisme pengikatan polimer yang kuat terhadap porin (protein transmembran) pada membran luar dari dinding sel bakteri sehingga menyebabkan kerusakan pada porin. Tujuan penelitian ini adalah menentukan efek ekstrak etanol Jamur Lingzhi dalam menghambat pertumbuhan bakteri Escherichia coli. Metode yang digunakan adalah metode cakram dengan mengamati zona hambat yang muncul disekitar cakram. Kosentrasi ekstrak yang digunakan adalah 20 µg / ml, 40 µg / ml, 60 µg / ml, 80 µg / ml, 100 µg / ml. Kosentrasi ekstrak 20µg / ml dan 40 µg / ml menghasilkan zona hambat masing-masing 10,5 mm dan 12,4 mm yang dikategorikan sebagai kurang aktif, sedangkan kosentrasi 60 µg / ml, 80 µg / ml, dan 100 µg / ml menghasilkan zona hambat 13,65 mm, 14,9 mm, dan 16,5 mm yang dikategorikan sebagai aktif. Hasil menunjukkan ekstrak etanol Jamur Lingzhi dapat  menghambat pertumbuhan bakteri Escherichia coli.Kata kunci : Ganoderma lucidum, Escherichia coli, Ekstrak etanol, Antibakteri.ABSTRACTLingzhi mushroom (Ganoderma lucidum) is a herbal remedy that has as an antibiotic or antibacterial activity. Lingzhi mushroom triterpenoids containing compounds which possess antibacterial activity by reacting with porin mechanisms (transmembrane protein) on the outer membrane of the bacterial cell wall, forming a strong bond polymers that cause damage porin. The purpose of this study was to was to determine the effect of Lingzhi mushroom extract (Ganoderma lucidum) using ethanol in inhibiting the growth of bacteria Escherichia coli. The method used was paper disc method by observing the clear zone that is visible around the paper disc. And concentration used was 20 µg / ml, 40 µg / ml, 60 µg / ml, 80 µg / ml, 100 µg / ml. At a concentration of 20 µg /ml and 40 µg / ml produce inhibition zone of 10.5 mm and 12.4 mm by category inhibition zone less active and at a concentration of 60 µg / ml, 80 µg / ml, 100 µg / ml produce inhibition zone 13.65 mm by 14.9 mm and 16.5 mm in the active category. The results obtained show that the extract of lingzhi mushroom (Ganoderma lucidum) using ethanol effect on the growth of the bacterium Escherichia coli.Keywords: Ganoderma lucidum , Escherichia coli, Ethanol extract, Antibacterial.

scholarly journals Evaluation of the interaction between microencapsulated Bifidobacterium BB-12 added in goat’s milk Frozen Yogurt and Escherichia coli in the large intestine

2020 ◽  
Vol 127 ◽  
pp. 108690 ◽  
Author(s):  
Silvani Verruck ◽  
Clarissa Barretta ◽  
Marília Miotto ◽  
Maria Helena Machado Canella ◽  
Gabriela Rodrigues de Liz ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Large Intestine ◽  
Goat’S Milk ◽  
Frozen Yogurt ◽  
Goat's Milk

scholarly journals Antimicrobial Activity of Plant Extracts againstBacillus Subtilis,Staphylococcus Aureusand Escherichia Coli

2011 ◽  
Vol 8 (s1) ◽  
pp. S282-S284 ◽  
Author(s):  
Liliwirianis N ◽  
Wan Zuraida Wan Mohd Zain ◽  
Jamaluddin Kassim ◽  
Shaikh Abdul Karim
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Gram Negative Bacteria ◽  
Gram Positive ◽  
Gram Negative ◽  
Gram Positive Bacteria ◽  
Stemona Tuberosa ◽  
Elephantopus Scaber

Local herbs have many potential that may be active with antimicrobial activity. A screening was conducted with 11 species of herbs collected in UiTM Pahang Forest Reserve.Epipremnumsp.,Zingibersp.Tetracera indica, Tectaria crenata, Piper stylosum, Homalomena propinque, Goniothalamus sp., Elephantopus scaber, Mapania patiolale, Melastomasp.,Stemona tuberosa, Phullagathis rotundifolia, Thotea grandifoliaandSmilaxsp. were extracted with methanol to obtain their crude. The agar diffusion method using blank disc of 6 mm diameter were loaded with 1000 µg/mL of methanol crude and applied to the inoculate plate was used to assess the antimicrobial activity against two gram positive bacteria (Bacillus subtilisandStaphylococcus aeureus) and one gram negative bacteria (Escherichia coli). The results evaluated as the diameter of the inhibition zone of microbial growth, showed that all the extracts were active against gram-positive bacteria and gram-negative bacteria. The extract ofStemona tuberosewas found to be the most active against theE. coliandS. aeureuswhilePiper stylosumactive againstB. subtilis.

Microbiological Characterization of Randomly Selected Portuguese Raw Milk Cheeses with Reference to Food Safety

2007 ◽  
Vol 70 (7) ◽  
pp. 1710-1716 ◽  
Author(s):  
GONÇALO ALMEIDA ◽  
ALEXANDRE FIGUEIREDO ◽  
MARTA RÔLA ◽  
RUI MANUEL BARROS ◽  
PAUL GIBBS ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Raw Milk ◽  
Processing Conditions ◽  
Indicator Organisms ◽  
Soft Or ◽  
E Coli ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Made In

Seventy raw milk cheeses made in different regions of Portugal, both hard and soft varieties, made with cow's, ewe's, or goat's milk or combinations of these, were sampled within their quoted shelf lives for microbiological safety. On the basis of the presence or numbers of Escherichia coli, E. coli O157, Staphylococcus aureus, Salmonella, and Listeria monocytogenes, cheeses were categorized as satisfactory, acceptable, unsatisfactory, or unacceptable and potentially hazardous. Twenty-two of the 70 cheeses were classified as satisfactory or acceptable. Thirty-seven of the cheeses were considered unsatisfactory because of the presence of E. coli, S. aureus, or both, while 11 of the cheeses were graded as unacceptable and potentially hazardous because of the presence of excessive numbers of S. aureus, E. coli, or L. monocytogenes and the presence of Salmonella in three of these. All cheeses graded as unacceptable and potentially hazardous were soft or semisoft cheeses made with ewe's and goat's milk, with the exception of two hard cheeses made with cow's milk. E. coli O157 was not detected in any of the cheeses. According to the present results, it seems that the presence or counts of pathogenic or indicator organisms in raw milk cheeses cannot be related to the processing conditions, milk type, or region of production.

scholarly journals Antimicrobial Activity of Nylon Nanocomposites Against Staphylococcus Aureus and Escherichia Coli Bacteria

2019 ◽  
Vol 7 (4) ◽  
pp. 138-143
Author(s):  
Rebaz A. Omer
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Antibacterial Agent ◽  
Surface Modifications ◽  
Inhibition Zone ◽  
Nano Composites ◽  
Gram Negative Bacteria ◽  
Titanium Oxide Nanoparticles ◽  
Escherichia Coli Bacteria

This research focuses on the properties and applications of inorganic nanostructured materials and their surface modifications, with good antimicrobial activity.  In this research, the synthesized nylon 6, 10 was saturated with different concentrations of aluminum and titanium oxide nanoparticles to form Nano-composites, which used as an antibacterial agent against both harmful Staphylococcus aureus and Escherichia coli bacteria. The nylon Nano-composites become a good antibacterial agent by inhibition bacteria from growing. Staphylococcus aureus was the inhibition zone 6 to 12mm and Escherichia coli from 3 to 11mm. Concentration of Nano-composites become a powerful inhibitor against both gram-positive and gram-negative bacteria.

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