scholarly journals Studies of antagonistic effect between Lactobacillus sakei on Escherichia coli, Listeria monocytogenes and Staphylococcus aureus

2012 ◽  
Vol 3 (1) ◽  
pp. 10-17
Author(s):  
Augustus Caeser Franke Portella ◽  
Raimundo Wagner de Souza Aguiar ◽  
Jefferson da Luz Costa ◽  
André Luís Lopes Da Silva ◽  
Gessiel Newton Scheidt
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Antagonistic Effect ◽  
Lactobacillus Sakei ◽  
E Coli ◽  
And Staphylococcus Aureus

A atividade antimicrobiana de uma cultura comercial probiótica  deLactobacillus  sakei  (ATCC  1521)  foi avaliada em termos de concentração celular (30, 42, 60, 78 e 90 mcg / ml, 105 - 107UFC/mL), temperatura de incubação (4, 10, 20, 30, 37 ° C) e pH inicial do meio de cultura (3.5, 4.0, 4.5, 5.0 e 5.5) contra três patógenos alimentares, Escherichia coli, Listeria monocytogenes e Staphylococcus aureus. O efeito antagônico da cultura probiótica in vitro foi realizada através da aplicação de método quantitativo espectrofotométrico. Os resultados indicaram que uma substância inibitória presente em caldo de cultura de 24 horas poderia ser vantajoso quando mantendo a cultura dominante durante fermentações mais prolongadas. Para a maior produção de ácido láctico (1,04%v/v), o período de incubação da bactéria em caldo MRS foi de 24 horas em condições aeróbicas e a 37 ºC, com um valor de pH mínimo do sobrenadante (3,5). Os dados sugerem que o sobrenadante pode ter atividade bacteriostática significativa contra E. coli,L. monocytogenes e S. aureus, e pode fornecer carnes curadas com um grau de protecção contra este microorganismo, particularmente se empregada com uma combinação de pH ácido, e de refrigeração adequada.

scholarly journals Evaluation preliminary phytochemistry and antimicrobial activity of extracts in Eugenia uniflora L. on Escherichia coli and Staphylococcus aureus

2021 ◽  
Vol 10 (13) ◽  
pp. e329101320579
Author(s):  
Alexandre Horácio Couto Bittencourt ◽  
Jaqueline Souza Machado ◽  
Mariana Garcia da Silva ◽  
Braz Antônio Pereira Cosenza
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Eugenia Uniflora ◽  
E Coli ◽  
And Staphylococcus Aureus

Devido ao aumento da resistência de patógenos humanos e animais aos medicamentos atuais, pesquisas por novos antimicrobianos têm sido incentivadas, principalmente por meio de plantas medicinais. Eugenia uniflora L., conhecida como pitangueira, é popularmente utilizada com diversas funções terapêuticas, justificando estudos nesta espécie. Assim, os objetivos deste estudo foram avaliar a atividade antibacteriana “in vitro” de extratos de folhas e cascas de Eugenia uniflora L. sobre Escherichia coli e Staphylococcus aureus. Para as etapas de triagem fitoquímica e microbiologia, foram utilizadas as metodologias usuais nessas áreas para obtenção dos extratos e avaliação da atividade antibacteriana com uso de controle positivo e negativo. Os resultados obtidos mostraram que no extrato das folhas foi verificada a presença de saponinas, flavonóides, alcalóides e taninos, enquanto na casca foram obtidos apenas saponinas e alcalóides. Os extratos da folha e da casca foram capazes de inibir o crescimento de Stapylococcus aureus apenas, promovendo halos de inibição de meio de 19,4 mm e 14,4 mm, respectivamente. As análises permitiram concluir que os extratos apresentam metabólitos secundários interessantes e de grande potencial antimicrobiano e que esses extratos foram capazes de inibir apenas as cepas de S. aureus, sendo resistentes às cepas de E. Coli.

In vitro bactericidal activity of diterpenoids isolated from Aframomum melegueta K.Schum against strains of Escherichia coli , Listeria monocytogenes and Staphylococcus aureus

2014 ◽  
Vol 151 (3) ◽  
pp. 1147-1154 ◽  
Author(s):  
Kenneth G. Ngwoke ◽  
Olivier Chevallier ◽  
Venasius K. Wirkom ◽  
Paul Stevenson ◽  
Christopher T. Elliott ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Bactericidal Activity ◽  
And Staphylococcus Aureus

scholarly journals In vitro synergistic potentials of novel antibacterial combination therapies against Salmonella Typhimurium, Escherichia coli and Staphylococcus aureus

2019 ◽  
Author(s):  
Md Akil Hossain ◽  
Hae-Chul Park ◽  
Kwang-jick Lee ◽  
Sung-Won Park ◽  
Seung-Chun Park ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Phenolic Compounds ◽  
Phenolic Compound ◽  
Virulence Factors ◽  
In Vitro Cytotoxicity ◽  
E Coli ◽  
And Staphylococcus Aureus

Abstract Background: Bacteria have remarkable abilities to acquire resistance against antibiotics by several mechanisms. New strategies are needed to block the development of resistance and to prolong the life of traditional antibiotics. This study aimed to increase the efficacy of existing antibiotics by combining them with the opportunistic phenolic compound gallic acid (GA) and its derivatives. Fractional inhibitory concentration (FIC) indexes of phenolic compound-antibiotic combinations against Salmonella enterica serovar Typhimurium, Escherichia coli and Staphylococcus aureus were determined. Based on the FIC indexes and clinical importance, 3 combinations were selected to evaluate their effects on the virulence factors of these bacteria. The in vitro cytotoxicity of GA and hamamelitannin in the Rattus norvegicus (IEC-6) cell line were evaluated. Results: Phenolic compounds demonstrated considerable antibacterial effects as the minimum inhibitory concentrations (MICs) of epigallocatechin, GA and hamamelitannin found against different strains were (32–1024), (128–1024) and (512–≥2048) μg/mL, respectively. The FIC indexes of the combined antibacterials against these strains were 0.281–1.016. The ultrastructural morphology and time-kill assays showed that the GA-ceftiofur combination, and hamamelitannin-erythromycin and GA-ampicillin combinations more efficiently inhibited the growth of S. Typhimurium and E. coli, respectively, compared to the individual antibiotics. Biofilm viability and the swimming and swarming motilities of S. Typhimurium in the presence of GA-ceftiofur and E. coli in the presence of the hamamelitannin-erythromycin and GA-ampicillin combinations were more competently inhibited than individual antimicrobials. The 50% inhibitory concentrations (IC50) of GA and hamamelitannin in IEC-6 cells were 564.55 μM and 988.54 μM, respectively. Conclusions: The phenolic compounds increase the efficacy of existing antibiotics might be by disrupting virulence factors. We can conclude that these antibacterial combinations are safe and can be potential medications to treat S. Typhimurium, E. coli and S. aureus infections in animals and humans. Further study to confirm this effect in in vivo system and to determine the precise mechanism of action should be undertaken to establish these combinations as medications.

scholarly journals Attachment and Colonization by Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica subsp. enterica serovar Typhimurium, and Staphylococcus aureus on Stone Fruit Surfaces and Survival through a Simulated Commercial Export Chain

2010 ◽  
Vol 73 (7) ◽  
pp. 1247-1256 ◽  
Author(s):  
STACEY COLLIGNON ◽  
LISE KORSTEN
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Stone Fruit ◽  
Escherichia Coli O157 ◽  
Infectious Dose ◽  
E Coli ◽  
Serovar Typhimurium ◽  
And Staphylococcus Aureus

The ability of the foodborne pathogens Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica subsp. enterica serovar Typhimurium, and Staphylococcus aureus to attach, colonize, and survive on stone fruit surfaces was investigated. Fifty microliters of bacterial suspension was spot inoculated onto the sterile intact fructoplane of whole peaches and plums. Minimum time required for initial adhesion and attachment was recorded for different surface contact times. Surface colonization patterns of the four pathogens and survival under simulated commercial export conditions also were evaluated. L. monocytogenes and Salmonella Typhimurium attached immediately to stone fruit surfaces. E. coli O157:H7 and S. aureus were visibly attached after 30 s and 1 h, respectively, of direct exposure. Holding freshly harvested stone fruit at 0.5°C to simulate cold storage conditions significantly lowered the titer of E. coli O157:H7 on plums and the titers of L. monocytogenes and Salmonella Typhimurium on stone fruit. E. coli O157:H7 and L. monocytogenes at a low inoculum level and S. aureus and Salmonella Typhimurium at high and low levels did not survive the simulated export chain conditions at titers that exceeded the minimum infectious dose. However, E. coli O157:H7 and L. monocytogenes were able to survive on stone fruit surfaces when inoculated at an artificially high level. In this case, the final titer at the end of the supply chain was higher than the infectious dose. In this laboratory experiment, E. coli O157:H7, L. monocytogenes, Salmonella Typhimurium, and S. aureus at potential natural contamination levels were unable to survive simulated export conditions.

scholarly journals ATIVIDADE ANTIBACTERIANA “IN VITRO” DE DIFERENTES ACESSOS DE URUCUM (Bixa orellana L.) E SUA RELAÇÃO COM O TEOR DE BIXINA PRESENTE NAS SEMENTES

2013 ◽  
Vol 31 (1) ◽  
Author(s):  
CLÁUDIA MAJOLO ◽  
HELOISA HELENA CARVALHO ◽  
JOSÉ MARIA WIEST
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Enterococcus Faecalis ◽  
Salmonella Enteritidis ◽  
Bixa Orellana ◽  
E Coli

Determinou-se a intensidade de atividade de inibição bacteriana (IINIB/bacteriostasia) e a intensidade de atividade de inativação bacteriana (IINAB/bactericidia) de soluções contendo extratos hidroetanólico e hídricos (decocto e infuso) de três acessos de Bixa orellana L. (Arroio do Meio/RS, Eldorado do Sul/RS e Maringá/PR) sobre inóculos padronizados de Salmonella enteritidis (ATCC 11076), Escherichia coli (ATCC 11229), Staphylococcus aureus (ATCC 25923), Enterococcus faecalis (ATCC 19433) e Listeria monocytogenes (ATCC 19114). Determinou-se paralelamente o teor de bixina nas sementes. Os extratos hídricos apresentaram baixa atividade de inibição e/ou inativação sobre os inóculos bacterianos, enquanto a forma de extração hidroetanólica revelou atividade antibacteriana seletiva e significativamente mais intensa (inibição/inativação) entre as cinco bactérias testadas. Independente da forma de extração, as bactérias E. faecalis e L. monocytogenes foram as mais sensíveis à atividade antibacteriana, enquanto E. coli apresentou a menor sensibilidade. Verificou-se diferença significativa entre os teores de bixina entre os três acessos, e, consequentemente, a atividade antibacteriana determinada mostrou-se diretamente proporcional a esses teores.

Destruction of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Staphylococcus aureus Achieved during Manufacture of Whole-Muscle Beef Jerkyin Home-Style Dehydrators

2010 ◽  
Vol 73 (11) ◽  
pp. 2034-2042 ◽  
Author(s):  
SARAH DIERSCHKE ◽  
STEVEN C. INGHAM ◽  
BARBARA H. INGHAM
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Water Activity ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Mixed Inoculum ◽  
Home Style ◽  
Whole Muscle ◽  
And Staphylococcus Aureus

Adequate lethality in jerky manufacture destroys appropriate levels of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Staphylococcus aureus. Our goal was to evaluate the lethality of four home-style dehydrator processes against these pathogens. Whole-muscle beef strips were inoculated with L. monocytogenes (five strains), S. aureus (five strains), or a mixed inoculum of E. coli O157:H7 (five strains) and Salmonella (eight strains). After allowing for attachment, strips were marinated in Colorado-, Original-, or Teriyaki-seasoned marinade for 22 to 24 h and dried in three home-style dehydrators (Garden Master, Excalibur, and Jerky Xpress) at 57.2 to 68.3°C. Samples were taken postmarination; after 4, 6, and 8 h of drying; and after drying, followed by heating for 10 min in a 135°C oven. Surviving inocula were enumerated. With a criterion of ≥5.0-log CFU/cm2 reduction as the standard for adequate process lethality, none of the samples achieved the target lethality for any pathogen after 4 h of drying, even though all samples appeared “done” (water activity of less than 0.85). A postdehydration oven-heating step increased the proportion of samples meeting the target lethality after 4 h of drying to 71.9, 88.9, 55.6, and 77.8% for L. monocytogenes-, S. aureus-, E. coli O157:H7-, and Salmonella-inoculated samples, respectively, and after an 8-h drying to 90.6, 94.4, 83.3, and 91.7% of samples, respectively. Significantly greater lethality was seen with higher dehydrator temperature and significantly lower with Teriyaki-marinated samples. Heating jerky dried in a home-style dehydrator for 10 min in a 135°C oven would be an effective way to help ensure safety of this product.

scholarly journals Uji Daya Hambat Sabun Cair Cuci Tangan pada Restoran Waralaba di Kota Padang Terhadap Pertumbuhan Bakteri Escherichia coli dan Staphylococcus aureus Secara In Vitro

2014 ◽  
Vol 3 (3) ◽  
Author(s):  
Anisha Fazlisia ◽  
Elizabeth Bahar ◽  
Yulistini Yulistini
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Cell Wall ◽  
Bacterial Growth ◽  
Diffusion Method ◽  
E Coli ◽  
Maximum Inhibition ◽  
And Staphylococcus Aureus ◽  
Coli Growth

AbstrakSabun cair cuci tangan terbukti dapat menghambat pertumbuhan bakteri Escherichia coli dan Staphylococcus aureus. Sebagian besar restoran waralaba di Kota Padang menyediakan sabun cair cuci tangan yang telah diencerkan. Proses pengenceran mengubah kemampuan sabun dalam menghambat pertumbuhan bakteri. Penelitian bertujuan untuk menguji daya hambat sabun cair cuci tangan pada restoran waralaba di Kota Padang terhadap pertumbuhan E. coli dan S. aureus. Sampel diambil dari empat restoran waralaba dan diuji dengan metode difusi. Hasil penelitian menunjukkan bahwa keempat sabun dapat menghambat pertumbuhan S. aureus namun hanya sebagian yang memiliki daya hambat terhadap E. coli. Median daya hambat pertumbuhan E. coli dan S. aureus pada setiap periode yaitu 0, 7.4, 7.3 dan 0, 26.1, 23.3. Nilai maksimum daya hambat pertumbuhan E.coli dalam tiga periode yaitu 19.5, 35.4, 27.1 dan 20.7, 40.2, 36.6 untukS. aureus. Daya hambat minimum terhadap kedua bakteri adalah 0.00. Hal tersebut dapat dipengaruhi komposisi dan konsentrasi antiseptik, antibakteri, pH sabun, pengenceran dan struktur dinding sel bakteri. Disimpulkan bahwa sabun cair cuci tangan yang diuji memiliki kemampuan lebih besar dalam menghambat pertumbuhan S.aureus daripada E.coli.Kata kunci: sabun cair cuci tangan, restoran, pengenceran, uji daya hambat, pertumbuhan bakteriAbstractLiquid hand soaps proved to inhibit Escherichia coli and Staphylococcus aureus bacterial growth. In Padang, most of Restaurants provide diluted liquid hand soaps. Research found dilution changed soap ability to inhibit bacterial growth. The purpose of this study was to examine the ability of Padang City Restaurants’ liquid hand soaps to inhibit E. coli and S. aureus bacterial growth. The samples were taken from four restaurants and examined by using diffusion method. The results showed all of them could inhibit S. aureus but only a half inhibited Escherichia coli bacterial growth. Median for E. coli and S. aureus bacterial inhibition growth for each period were 0, 7.4, 7.3 and 0, 26.1, 23.3. Maximum inhibition value for E. coli growth in the first, second, and third periods were 19.5, 35.4, 27.1 and 20.7, 40.2, and 36.6 for S. aureus. In addition, minimum inhibition in both bacteria were 0.00. It could be influenced by soap antiseptic and antibacterial composition and concentration, pH, dilution, and structure of bacterial cell wall. In conclusion, the liquid hand soaps has greater ability to inhibit S. aureus than E. coli.Keywords: liquid hand soaps, restaurant, dilution, inhibitory test, bacterial growth

Substituted 4-Formyl-2H-chromen-2-ones: Their Reaction with N-(2,3,4,6-Tetra-Oacetyl- β-D-galactopyranosyl)thiosemicarbazide, Antibacterial and Antifungal Activity of Their Thiosemicarbazone Products

2020 ◽  
Vol 24 (19) ◽  
pp. 2272-2282
Author(s):  
Vu Ngoc Toan ◽  
Nguyen Minh Tri ◽  
Nguyen Dinh Thanh
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Candida Albicans ◽  
Selenium Dioxide ◽  
Antibacterial And Antifungal Activity ◽  
E Coli ◽  
Antibacterial And Antifungal Activities ◽  
Alkyl Ethers ◽  
Antibacterial And Antifungal

Several 6- and 7-alkoxy-2-oxo-2H-chromene-4-carbaldehydes were prepared from corresponding alkyl ethers of 6- and 7-hydroxy-4-methyl-2-oxo-2H-chromen-2-ones by oxidation using selenium dioxide. 6- and 7-Alkoxy-4-methyl-2H-chromenes were obtained with yields of 57-85%. Corresponding 4-carbaldehyde derivatives were prepared with yields of 41-67%. Thiosemicarbazones of these aldehydes with D-galactose moiety were synthesized by reaction of these aldehydes with N-(2,3,4,6-tetra-O-acetyl-β-Dgalactopyranosyl) thiosemicarbazide with yields of 62-74%. These thiosemicarbazones were screened for their antibacterial and antifungal activities in vitro against bacteria, such as Staphylococcus aureus, Escherichia coli, and fungi, such as Aspergillus niger, Candida albicans. Several compounds exhibited strong inhibitory activity with MIC values of 0.78- 1.56 μM, including 8a (against S. aureus, E. coli, and C. albicans), 8d (against E. coli and A. niger), 9a (against S. aureus), and 9c (against S. aureus and C. albicans).

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