scholarly journals EFFECT OF GARLIC POWDER ADDITION TO GELATIN BIOCOMPOSITE ON ITS ANTIBACTERIAL ACTIVITY

2016 ◽  
Vol 12 (1) ◽  
pp. 1
Author(s):  
Pramudita Putri Kusuma ◽  
Ganjar Fadillah ◽  
Husna Syaima ◽  
Teguh Endah Saraswati
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Weight Ratio ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Powder Preparation ◽  
Natural Preservative ◽  
Garlic Powder ◽  
Optimum Diameter ◽  
Powder Addition

<p>The addition of garlic powder to gelatin from chicken claw waste was potentially developed as a natural preservative in food, especially for meat. Preparation of gelatin/garlic biocomposite was performed in three stages: synthesis of gelatin from chicken claw, garlic powder preparation as allicin source and preparation of biocomposite gelatin/garlic. The preparation of dry biocomposites was done by weighing the gelatin and garlic powder in weight ratio of 1 : 1 and 1 : 2 (w/w) in the total mass of 0.75 grams. For wet biocomposite preparation, the mixture of the powder was solved in 5 mL of lactic acid 2 %. Functional groups of gelatin, garlic and biocomposite were analyzed by <em>f</em><em>ourier transform infrared spectroscopy</em> (FTIR). The antibacterial activity of biocomposite against <em>Staphylococcus aureus</em> were tested using disc diffusion method. This test was performed on garlic powder, solvent and gelatin/garlic biocomposites powder in the ratio of 1 : 1 and 1 : 2 in 2 % lactic acid solvent. The biocomposite with a weight ratio of gelatin : garlic of  1 : 1 had the optimum diameter of inhibition zone. The effectiveness of biocomposite gelatin/garlic as natural preservative applied in meat was also physically studied by organoleptic analysis. Organoleptic analysis through the hedonic test was conducted on the parameters of color, smell, and texture of gelatin/garlic biocomposites-coated meat. The results showed that the addition of garlic can increase the effectiveness of gelatin as a natural preservative of meat for four days stored in closed packaging at room temperature.</p>

EFFECT OF GARLIC POWDER ADDITION TO GELATIN BIOCOMPOSITE ON ITS ANTIBACTERIAL ACTIVITY

2016 ◽  
Vol 12 (1) ◽  
Author(s):  
Pramudita Putri Kusuma
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Weight Ratio ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Powder Preparation ◽  
Natural Preservative ◽  
Garlic Powder ◽  
Optimum Diameter ◽  
Powder Addition

The addition of garlic powder to gelatin from chicken claw waste was potentially developed as a natural preservative in food, especially for meat. Preparation of gelatin/garlic biocomposite was performed in three stages: synthesis of gelatin from chicken claw, garlic powder preparation as allicin source and preparation of biocomposite gelatin/garlic. The preparation of dry biocomposites was done by weighing the gelatin and garlic powder in weight ratio of 1 : 1 and 1 : 2 (w/w) in the total mass of 0.75 grams. For wet biocomposite preparation, the mixture of the powder was solved in 5 mL of lactic acid 2 %. Functional groups of gelatin, garlic and biocomposite were analyzed by <em>f</em><em>ourier transform infrared spectroscopy</em> (FTIR). The antibacterial activity of biocomposite against <em>Staphylococcus aureus</em> were tested using disc diffusion method. This test was performed on garlic powder, solvent and gelatin/garlic biocomposites powder in the ratio of 1 : 1 and 1 : 2 in 2 % lactic acid solvent. The biocomposite with a weight ratio of gelatin : garlic of  1 : 1 had the optimum diameter of inhibition zone. The effectiveness of biocomposite gelatin/garlic as natural preservative applied in meat was also physically studied by organoleptic analysis. Organoleptic analysis through the hedonic test was conducted on the parameters of color, smell, and texture of gelatin/garlic biocomposites-coated meat. The results showed that the addition of garlic can increase the effectiveness of gelatin as a natural preservative of meat for four days stored in closed packaging at room temperature.

scholarly journals EFFECT OF GARLIC POWDER ADDITION TO GELATIN BIOCOMPOSITE ON ITS ANTIBACTERIAL ACTIVITY

2016 ◽  
Vol 12 (1) ◽  
pp. 1
Author(s):  
Pramudita Putri Kusuma ◽  
Ganjar Fadillah ◽  
Husna Syaima ◽  
Teguh Endah Saraswati
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Weight Ratio ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Powder Preparation ◽  
Natural Preservative ◽  
Garlic Powder ◽  
Optimum Diameter ◽  
Powder Addition

<p>The addition of garlic powder to gelatin from chicken claw waste was potentially developed as a natural preservative in food, especially for meat. Preparation of gelatin/garlic biocomposite was performed in three stages: synthesis of gelatin from chicken claw, garlic powder preparation as allicin source and preparation of biocomposite gelatin/garlic. The preparation of dry biocomposites was done by weighing the gelatin and garlic powder in weight ratio of 1 : 1 and 1 : 2 (w/w) in the total mass of 0.75 grams. For wet biocomposite preparation, the mixture of the powder was solved in 5 mL of lactic acid 2 %. Functional groups of gelatin, garlic and biocomposite were analyzed by <em>f</em><em>ourier transform infrared spectroscopy</em> (FTIR). The antibacterial activity of biocomposite against <em>Staphylococcus aureus</em> were tested using disc diffusion method. This test was performed on garlic powder, solvent and gelatin/garlic biocomposites powder in the ratio of 1 : 1 and 1 : 2 in 2 % lactic acid solvent. The biocomposite with a weight ratio of gelatin : garlic of  1 : 1 had the optimum diameter of inhibition zone. The effectiveness of biocomposite gelatin/garlic as natural preservative applied in meat was also physically studied by organoleptic analysis. Organoleptic analysis through the hedonic test was conducted on the parameters of color, smell, and texture of gelatin/garlic biocomposites-coated meat. The results showed that the addition of garlic can increase the effectiveness of gelatin as a natural preservative of meat for four days stored in closed packaging at room temperature.</p>

Antibacterial Activity of Selenium Nanoparticles extracted from Capparis decidua against Escherichia coli and Lactobacillus Species

2021 ◽  
pp. 4452-4454
Author(s):  
Sneka S ◽  
Preetha Santhakumar
Keyword(s):  
Antibacterial Activity ◽  
Inhibition Zone ◽  
Selenium Nanoparticles ◽  
Nano Particles ◽  
Diffusion Method ◽  
Lactobacillus Species ◽  
Traditional System ◽  
Unani Medicine ◽  
Oxidative Stresses ◽  
Capparis Decidua

Nano particles have an enormous impact on society. Selenium nanoparticles are used in various oxidative stresses. Capparis decidua is a plant which belongs to a family Capparidaceae. Capparis decidua is found in desert and semi desert areas and is used in Unani medicine and traditional system of medicine. The aim of the present study was to evaluate the antibacterial activity of selenium nanoparticles synthesized using Capparis decidua. Antibacterial activity was studied by inhibition zone against E.coli and Lactobacillus using Agar well diffusion method which was characterized by a clear zone. Selenium nanoparticles extracted from Capparis decidua fruit showed good antibacterial activity against lactobacillus species and E.coli.

scholarly journals THE EFFECT OF ADDITION OF SUCROSE SOLUTION ON THE ANTIBACTERIAL ACTIVITIES OF GREEN GRASS JELLY EXTRACT SINBIOTIC BEVERAGES DURING STORAGE IN COLD TEMPERATURE

Agric ◽  
2019 ◽  
Vol 31 (1) ◽  
pp. 53-66
Author(s):  
Samsul Rizal ◽  
Julfi Restu Amelia ◽  
Suharyono A S
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Sucrose Solution ◽  
Cold Temperature ◽  
Diffusion Method ◽  
Total Acid ◽  
Cold Temperatures ◽  
Significant Difference

Sinbiotic drinks have a very acidic taste, so it is necessary to add sucrose solution to get the best taste. This study aims to determine the effect of adding 65% (v/v) sucrose solution to changes in antibacterial activity of green grass jelly synbiotic drinks during storage in cold temperatures. The finished green grass jelly synbiotic product was given two different treatments, namely the product without the addition of sucrose solution and product with the addition of 10% (v/v) of 65% (b/v) sucrose solution. The product was stored for 28 days at a cold temperature of ± 10oC. Observations were carried out every 7 days for antibacterial activity, pH, total acid, and total lactic acid bacteria. Antibacterial activity was evaluated using the agar diffusion method against pathogenic bacteria including Staphylococcus aureus, Salmonella sp., Bacillus cereus, and Eschericia coli. The results showed that the antibacterial activity, pH, and total lactic acid bacteria of green grass jelly synbiotic drinks both without and with the addition of 65% (b/v) sucrose as much as 10% (v/v) reduced during storage at cold temperatures, while total acid increases. There was no significant difference between the antibacterial activity and the characteristics of the green grass jelly synbiotic drink given 65% sucrose solution and without the addition of 65% sucrose solution. Thus the study concluded that the addition of 65% sucrose solution to increase the preference for the product did not significantly affect the change in antibacterial activity of the green grass jelly synbiotic beverage during storage in cold temperatures.

scholarly journals Antibacterial Activity Test of Bacteriocin from Lactobacillus brevis, Lactobacillus casei and Lactobacillus plantarum Against Gram Positive Pathogenic Bacteria

2018 ◽  
Vol 3 (3) ◽  
pp. 85
Author(s):  
Novi Permata Sari ◽  
Rafika Sari ◽  
Eka Kartika Untari
Keyword(s):  
Antibacterial Activity ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Casei ◽  
Pathogenic Bacteria ◽  
Heating Temperature ◽  
Lactobacillus Brevis ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Activity Test ◽  
Ph Range

Bacteriocin is a secondary metabolite product of lactic acid bacteria (LAB) which have an antimicrobial and potentially as a natural preservative. LAB isolates used in this study were Lactobacillus brevis, Lactobacillus casei and Lactobacillus plantarum. This study aimed to determine the antibacterial activity of bacteriocin produced by each isolate of LAB including the influence of pH and heating variation against Bacillus cereus, Bacillus subtilis and Staphylococcus epidermidis. Antibacterial activity test was done by using disc diffusion method. method. Confirmation test using proteolytic enzyme aimed to analyse that the inhibition zone produced from the activity of bacteriocin. The inhibition zone produced from L. brevis, L. casei and L. plantarum against B. cereus were 15.70, 16.43 and 14.50 mm, against B. subtilis were 13.37, 14.10 and 12.53 mm and against S. epidermidis were 11.37, 14.50 and 12.45 mm. The activity of each bacteriocin decreased with the addition of trypsin and catalase, bacteriocin was active in the pH range of 2-10 and heating temperature of 40-121oC. Statistical test showed that the addition of trypsin, catalase and the variation of pH also heating had significant differences (p<0.05) to antibacterial activity produced by bacteriocin from L. brevis, L. casei and L. plantarum. 

scholarly journals AKTIVITAS ANTIBAKTERI EKSTRAK ETANOL BIJI KAPULAGA JAWA (Amomum compactum Soland. ex Maton) TERHADAP Streptococcus pyogenes

EKOLOGIA ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 31-39
Author(s):  
Oom Komala ◽  
. Ismanto ◽  
Muhammad Alan Maulana
Keyword(s):  
Antibacterial Activity ◽  
Streptococcus Pyogenes ◽  
Pathogenic Bacteria ◽  
Inhibition Zone ◽  
Positive Control ◽  
Negative Control ◽  
Diffusion Method ◽  
Dilution Method ◽  
Natural Treatment ◽  
Amomum Compactum

Streptococcus pyogenes is one of the pathogenic bacteria that causes pharyngitis. Natural treatment to overcome these problems is to use cardamom seeds. The purpose of this study was to test the antibacterial activity, determine the concentration of inhibitory zone and phytochemical compounds from  ethanol 96% extract of Java cardamom seeds (Amomum compactum Soland. Ex Maton) against Streptococcus pyogenes. The method is used   solid dilution and paper disc diffusion method. The solid dilution method is used for the Minimum Inhibitory Concentration (MIC) test with a concentration of 1.25%, 2.5%, 5% and 7.5% while the paper diffusion method is used for the Inhibition zone Diameter (IZD)  using five treatments namely three concentrations of ethanol 96% extract of Java cardamom seeds (7.5%, 10% and 12%), one positive control of amoxicillin 0.01 mg/mL and one negative control of sterile distilled water. IZD data were  analyzed using ANOVA with a confidence level of 95% and α = 0.05 and Duncan's further tests to determine differences between treatments. The results showed that the MIC  was at a concentration of 7.5% while for the IZD test which had the highest activity there was a concentration of 12% with an average inhibition diameter of 12.03 ± 0.14 mm. In addition, ethanol 96% extract of Java cardamom seeds contain alkaloids, flavonoids, terpenoids and tannins which function in antibacterial activity.

scholarly journals Uji Aktivitas Antibakteri Ekstrak Metanol dan Fraksi Daun Kenikir (Cosmos caudatus Kunth) terhadap Salmonella typhi

2020 ◽  
Vol 8 (3) ◽  
pp. 177
Author(s):  
Achmad Syarifudin Noor ◽  
Bawon Triatmoko ◽  
Nuri Nuri
Keyword(s):  
Antibacterial Activity ◽  
Typhoid Fever ◽  
Ethyl Acetate ◽  
Methanol Extract ◽  
Inhibition Zone ◽  
Salmonella Typhi ◽  
Diffusion Method ◽  
Disk Diffusion Method ◽  
Water Fraction ◽  
Zone Diameter

The leaves of kenikir are known to have many benefits, one of which can be used as medicine. Kenikir leaves are reported to have antibacterial activity against the bacteria Salmonella typhi (S.typhi). S. typhi is a bacterium that causes typhoid fever. Typhoid fever is still an endemic disease in Asian countries, especially Indonesia. Typhoid fever became the third largest disease in Indonesia in 2010. The study related to the antibacterial activity of kenikir leaf fraction to S. typhi has never been reported. Therefore, it is necessary to conduct research related to the antibacterial activity of extracts and leaf fractions of kenikir to compare their potential against S. typhi. The study was conducted using the disk diffusion method using 5 series of concentrations namely 5%, 10%, 15%, 20%, and 30%. Tests were carried out on methanol extract, hexane, ethyl acetate, and methanol-water fraction. The results showed that highest inhibition zone diameter is 7,75 mm which is reached by methanol extract. The order of the highest inhibiting zone diameter are extract, hexane, ethyl acetate, and methanol-water fraction.

scholarly journals Antimicrobial Activity of two Mentha Species Essential Oil and its Dependence on Different Origin and Chemical Diversity

2018 ◽  
Vol 13 (8) ◽  
pp. 1934578X1801300 ◽  
Author(s):  
Mária Pl'uchtová ◽  
Teresa Gervasi ◽  
Qada Benameur ◽  
Vito Pellizzeri ◽  
Daniela Grul'ová ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Essential Oil ◽  
Inhibition Zone ◽  
Chemical Diversity ◽  
Diffusion Method ◽  
Salmonella Spp ◽  
Disk Diffusion Method ◽  
Gram Positive Bacteria ◽  
Growth Inhibition Zone

Genus Mentha presents group of plants which are the most studied in family Lamiaceae. Aboveground parts are used for different purposes in pharmacy, food industry or confectionery. Most important is natural product extracted from leaves - essential oil (EO). The aim of presented experiment was to demonstrate different chemotype and compare antibacterial activity of two Mentha species EO. Plant samples were obtained from various environments – from Slovakia and from Italy. Dominant compounds were determined by GC/MS. The results showed high amount of menthol and menthone in tested Slovak peppermint EO. On the other hand, carvone and 1,8-cineole were determinate as dominant compounds in Italian spearmint EO. The antimicrobial activity of the EO was investigated by disc diffusion and broth micro dilution methods. EO was evaluated for their antibacterial activity against 7 microorganisms: Enterobacter cloacae, Salmonella spp., Klebsiella pneumoniae, Escherichia coli, Staphylococcus aureus, Streptococcus pyogenes. The determination results of antibacterial activity by agar disk diffusion method ranged from 7 to 14 mm of the growth inhibition zone. MIC of tested mint EO varied from 0.625 to 2.5 μg/mL. In addition, both EO showed relatively the same antibacterial activity against the selected Gram-negative bacteria. However, there is a variation in the antibacterial activity against Gram-positive bacteria.

scholarly journals Antibacterial Potential of Aloe weloensis (Aloeacea) Leaf Latex against Gram-Positive and Gram-Negative Bacteria Strains

2019 ◽  
Vol 2019 ◽  
pp. 1-4
Author(s):  
Yohannes Kelifa Emiru ◽  
Ebrahim Abdela Siraj ◽  
Tekleab Teka Teklehaimanot ◽  
Gedefaw Getnet Amare
Keyword(s):  
Antibacterial Activity ◽  
Bacterial Infections ◽  
Inhibition Zone ◽  
Antibacterial Activities ◽  
Maximum Activity ◽  
New Drugs ◽  
Diffusion Method ◽  
Bacterial Strains ◽  
Gram Positive ◽  
Gram Negative

Objective. To evaluate the antibacterial effects of the leaf latex of Aloe weloensis against infectious bacterial strains. Methods. The leaf latex of A. weloensis at different concentrations (400, 500, and 600 mg/ml) was evaluated for antibacterial activities using the disc diffusion method against some Gram-negative species such as Escherichia coli (ATCC 14700) and Pseudomonas aeruginosa (ATCC 35619) and Gram-positive such as Staphylococcus aureus (ATCC 50080) and Enterococcus fecalis (ATCC 4623). Results. The tested concentrations of the latex ranging between 400 and 600 mg·mL−1 showed significant antibacterial activity against bacterial strain. The highest dose (600 mg/ml) of A. weloensis leaf latex revealed the maximum activity (25.93 ± 0.066 inhibition zone) followed by the dose 500 mg/ml against S. aureus. The lowest antibacterial activity was observed by the concentration 400 mg/ml (5.03 ± 0.03) against E. coli. Conclusion. The results of the present investigation suggest that the leaf latex of A. weloensis can be used as potential leads to discover new drugs to control some bacterial infections.

Synthesis and Antibacterial Activities of N-Phenylpyrazolines from Veratraldehyde

2017 ◽  
Vol 901 ◽  
pp. 124-132
Author(s):  
Artania Adnin Tri Suma ◽  
Tutik Dwi Wahyuningsih ◽  
Deni Pranowo
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Bacillus Subtilis ◽  
Bacillus Cereus ◽  
Shigella Flexneri ◽  
Inhibition Zone ◽  
Antibacterial Activities ◽  
Diffusion Method ◽  
Agar Well Diffusion Method

Some novel N-phenylpyrazolines were synthesized and investigated for their antibacterial activitiy. Chalcones 2-4 which were prepared from acetophenone and veratraldehyde derivatives were reacted with phenylhydrazine to give N-phenylpyrazolines 5-7. All of the synthesized compounds were characterized using FTIR, GC-MS, and NMR spectrometers. Further, antibacterial activity of N-phenylpyrazolines were evaluated by agar well-diffusion method against Staphylococcus aureus, Bacillus cereus, Bacillus subtilis, Escherichia coli, and Shigella flexneri. The highest activity (highest inhibition zone) of compound 5 was 2.6 mm (at 1000 ppm) against B. subtillis, compound 6 was 7.25 mm (at 1000 ppm) against S. aureus, and compound 7 was 6.75 mm (at 500 ppm) against S. aureus. The results indicated that compound 6 and 7 exhibited promising antibacterial activity.

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