scholarly journals The Effect of Sodium Propionate on Microorganism and Self life of Laboratory Biscuit

2009 ◽  
Vol 6 (1) ◽  
pp. 1-10
Author(s):  
Baghdad Science Journal

This study has been conducted to examin the effect of sodium propionate at different level of 0.03,0.06,0.10% on the number of bacteria and mold and to extend the storage life of laboratory processed biscuit. The results indicated that the use of 0.10% sodium propionate prolonged the storage peroid until the third month, while the use of 0.20% sodium propionate showed no growth of bacteria up to six month of storage, three types of bacteria has been isolated from processed biscuit, namely, Staphylococcus aureus, Bacillus cereus, Esherichia coli. using 0.10% sodium propionate showed no growth of mold up to three month of storage ,while using of 0.15 % and 0.20% sodium propionate prevent the growth of mold up to five and six months of storage respectively, Penicillum sp ,Aspergillus terrius, Aspergillus niger, flavus Aspergillus were isolated from the processed biscuit.

2008 ◽  
Vol 5 (3) ◽  
pp. 334-339
Author(s):  
Baghdad Science Journal

This study has been conducted to examin the effect of potassium sorbate at different level of 0.03,0.06,0.10% on the number of bacteria and mold and to extend the storage life of laboratory processed biscuit. The results indicated that the use of 0.03% potassium sorbate prolonged the storage peroid until the third month .three types of bacteria has been isolated from processed biscuit, namely, Staphylococcus aureus, Bacillus cereus, Esherichia coli using 0.06% potassium sorbate showed no growth of bacteria up to six month of storage ,while using of 0.03% and 0.06% potassium sorbate prevent the growth of mold up to three and six months of storage respectively. Both Aspergillus and Penicillium were isolated from the processed biscuit.


2010 ◽  
Vol 7 (2) ◽  
pp. 867-875
Author(s):  
Baghdad Science Journal

This study has been conducted to know the level of microbial ( bacteria and fungi) contamination in 5 types of biscuits from local markets of Baghdad city. Fifty samples (ten sample for each kind of biscuit) were studed,Two are local,others are Iranian,Turkish,and Holandies. The following results have been achieved :1. The highest number of bacteria was 21.6×103 cell/g in Iranian biscuit while the lowest number was 14.3× 103 cell/g in local biscuit No.1 . The highest number of fungi was 16×103 colony/g and the lowest number was 5.3×103 colony/g in the Iranian and the local biscuit No.1,respectively.2. Staphylococcus aureus was the major bacteria appeared at highest level of 100% in Turkish biscuit. The lowest percentage was found in Hollandian biscuit with 37.28%. Bacillus cereus was the major bacteria with a percentage of 100% in local biscuit No.2 where as the lowest was in local biscuit No,1with a percentage of 20.93%, while it was not existed in Turkish biscuit. Esherichia coli was found in Hollandian biscuit at highest rate of 38.98% , the lowest value was appeared in Iranian biscuit with 28.16% while it was not exited in local biscuit No.1,2 and Turkish biscuit.3. Aspergillus niger appeared at highest level of 66.66% in Hollandian biscuit, while was the lowest 37.73% in local biscuit No.1 and not existed in local biscuit No.2, The highest value of A.flavus was 69.76% in local biscuit No.2 and the lowest value in Hollandian biscuit in percentage 8.33%. It has not appeared in Iranian and Turkish biscuit. The A. terreus appeared at highest rate in Turkish biscuit with 33.33% , the lowest value was in local biscuit No.2 at 11.62% and was not appeared in Hollandian biscuit.The Penicillium spp. Was found at highest rate 25% in Hollandian biscuit , the lowest value of 9.52% was appeared in Turkish biscuit.


2007 ◽  
Vol 4 (4) ◽  
pp. 561-570
Author(s):  
Baghdad Science Journal

This study has been conducted to investigate the influence of preservatives(sodium propionate and potassium sorbate) at different levels to extend the storage life of laboratory processed biscuit.The results have shown that When%0.10 sodium propionate was added bacteria and fungi was not found for three months while found in the fourth month of storage.However bacteria and mold didnot grow until the sixth month of storage as %0.20 and %0.30 concentration was used. On the other side as %0.03 potassium sorbate was used,the growth of bacteria was cheched for 3 months and 4 months for molds..When %0.06 potassium sorbate was used no growth of bacterial or mold was found until the sixth month of storage . Three types of bacteria have been appeared in processed biscuit, namely, Staphylococcus aureus, Bacillus cereus, Esherichia coli. In different percentage. and two genera of mold have been found with different rates ,they were Aspergillus and Penicillium. The sensory evaluation of processed biscuit stored for 6 months showed that treatment with %0.30 sodium propionate and %0.10 potassium sorbate were superior as compared to control, they obtained the highest over all acceptance which valued 4.9, 4.7 respectively, while the control treatment obtained 4.1 .


2020 ◽  
Vol 41 (1) ◽  
pp. 3
Author(s):  
Flavia Debiagi ◽  
Renata K.T. Kobayashi ◽  
Gerson Nakazato ◽  
Luciano Aparecido Panagio ◽  
Suzana Mali

A preferência mundial para alimentos mais saudáveis e livres de aditivos químicos pelos consumidores, associada ao aumento da resistência bacteriana, resultaram na necessidade de medidas alternativas no setor de alimentos. Os óleos correspondem a antimicrobianos naturais e constituem uma classe emergente como substitutos dos produtos químicos sintéticos na conservação de alimentos. O objetivo deste trabalho foi avaliar a atividade antimicrobiana de óleos essenciais de orégano (OEO) e cravo (CEO ) frente a bactérias, fungos e leveduras de importância no setor de alimentos. OEO e CEO foram avaliados in natura (IN) e após processamento térmico (TP) a 120 o C por 5 minutos. Para avaliar a atividade antimicrobiana frente a cada microrganismo empregou-se o método de discodifusão e o teste de microdiluição em caldo (MIC). Tanto o OEO quanto o CEO apresentaram zonas de inibição semelhantes para amostras IN e TP, indicando que a atividade antimicrobiana desses óleos são resistentes a altas temperaturas. Os microrganismos mais sensíveis para ambos os óleos essenciais foram os fungos (Aspergillus niger, Penicillium citrinum e Candida albicans), seguidos por Staphylococcus aureus, Bacillus cereus e Staphylococcus aureus resistente à meticilina (MRSA). Já as cepas Streptococcus mutans e Enterococcus faecalis apresentaram uma maior resistência frente à atividade antimicrobiana dos óleos essenciais. Em geral, os maiores halos de inibição e menores valores de MIC foram obtidos quando empregado o OEO, sugerindo uma maior atividade microbiana do mesmo quando comparado ao CEO


2020 ◽  
Vol 9 (2) ◽  
pp. 50-56 ◽  
Author(s):  
Gino Nemesio Cepeda ◽  
Meike Meilan Lisangan ◽  
Isak Silamba ◽  
Nitia Nilawati ◽  
Eka Syartika

Akway (Drimys piperita Hook.f.) adalah tumbuhan obat yang digunakan oleh Suku Sougb Kabupaten Pegunungan Arfak Papua Barat untuk mengobati malaria. Penelitian-penelitian yang telah dilakukan menunjukkan bahwa tumbuhan obat bersifat antibakteri yang kuat. Penelitian ini bertujuan untuk mengevaluasi potensi antibakteri ekstrak etilasetat kulit kayu akway secara in vitro dan aplikasinya sebagai pengawet bakso daging sapi dalam penyimpanan suhu ruang dan refrigerator. Pengujian aktivitas antibakteri ekstrak secara in vitro dilakukan pada konsentrasi 0-25% (b/v) dengan menggunakan metode difusi sumur dalam medium agar sedangkan pengujian aktivitas antibakteri dalam model pangan bakso daging sapi dilakukan pada konsentrasi 0-0,75% (b/v) dengan menggunakan metode angka lempeng total. Hasil menunjukkan bahwa ekstrak etilasetat dapat menghambat pertumbuhan Escherichia coli ATCC25922, Bacillus cereus ATCC10876, Pseudomonas aeruginosa ATCC27853 dan Staphylococcus aureus ATCC25923 secara in vitro dengan konsentrasi penghambatan minimum sebesar 0,27-0,77% (b/v). Konsentrasi ekstrak berpengaruh nyata terhadap diameter zona hambat pertumbuhan bakteri. Semakin tinggi konsentrasi ekstrak yang digunakan menyebabkan semakin besar pula zona hambat pertumbuhannya. Pengujian aktivitas antibakteri ekstrak terhadap pertumbuhan bakteri dalam bakso daging sapi menunjukkan bahwa pencelupan bakso dalam ekstrak dengan konsentrasi 0,25-0,75% (b/v) dapat menghambat pertumbuhan bakteri selama 3-8 hari untuk penyimpanan pada suhu ruang sedangkan pada penyimpanan refrigerator adalah 15-33 hari. Kesimpulannya, ekstrak etilasetat kulit kayu akway sangat berpotensi digunakan sebagai pengawet model pangan bakso daging sapi.Antibacterial Activity of Ethyl Acetate Extracts of Akway (Drimys piperita Hook.f.) Barks on Meatballs during Storage AbstractAkway (Drimys piperita Hook.f.) is a medical plant used by Sougb Tribe, Arfak Mountains Regency, West Papua Province to heal malaria. Previous researches indicated that medical plants had strong antibacterial properties. The objectives of the research were to evaluate in vitro antibacterial potency of ethylacetate extracts of akway barks and its applications as preservative agent on meatballs during room temperature and cold storage. In vitro antibacterial assays were done on concentration of 0-25% (w/v) using agar well diffusion method while antibacterial assays on meatballs on concentration of 0-0.75% (w/v) were performed using total plate counts methods. Results showed that ethylacetate extracts inhibited in vitro growth of Escherichia coli ATCC25922, Bacillus cereus ATCC10876, Pseudomonas aeruginosa ATCC27853 and Staphylococcus aureus ATCC25923 with MIC of 0.27-0.77% (w/v). Concentration of extracts significantly affected the growth of bacteria. The increasing of extract concentrations result in increasing diameters of growth inhibition zones. Meatballs soaked in extract solutions with concentrations of 0.25-0.75% (w/v) inhibited growth of bacteria during 3-8 days in room temperature storage and 15-33 days during cold storage in refrigerator. As conclusion, ethylacetate extracts of akway barks had high potent use as preservative agent in food model of meatballs.


2017 ◽  
Vol 11 (3) ◽  
pp. 33
Author(s):  
Marcos Antonio Afonso ◽  
Lidiane Da Silva Bonapaz ◽  
Moisés Santos Dutra ◽  
Vanessa Backes Nascimento Diel ◽  
Leandro Nicolodi Francescato ◽  
...  

Dentre as inúmeras espécies da flora nativa brasileira, encontra-se a Ilex paraguariensis, conhecida popularmente como erva-mate. Estudos atribuem diversas atividades biológicas para essa espécie. O trabalho teve por objetivo avaliar a atividade antifúngica e antibacteriana do óleo volátil, extrato das folhas e dos ramos da I. paraguariensis. O material vegetal foi coletado na URI (28°16’41.4”S 54°16’13.0”W) em Santo Ângelo – RS/Brasil, sendo moído e filtrado e o óleo volátil obtido por hidrodestilação. A atividade antimicrobiana foi avaliada empregando a técnica de difusão em meio sólido Brain heart infusion (BHI). As bactérias utilizadas foram Corynebacterium fimi, Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Salmonella enteritidis e Escherichia coli. Para a atividade antifúngica, foi empregado o método de difusão em meio sólido ágar Patato dextrose (PDA), e os fungos utilizados foram Aspergillus phoenicis isolado, Aspergillus niger, Fusarium sp. e Fusarium sp. isolado clínico. As alíquotas empregadas foram as mesmas, tanto para as bactérias quanto para os fungos, de 25 e 50 µL nas concentrações de 50 e 100 mg/mL do óleo e extratos. Os resultados obtidos, quando comparados aos resultados de inibição do antifúngico comercial Fox®, usados como padrão comparativo, comprovaram a acentuada atividade antimicrobiana apresentada pelo óleo de I. paraguariensis. Entre os diferentes extratos testados, o de folhas apresentou melhor resultado para atividade antimicrobiana, com a concentração de 100 mg/mL do óleo. O óleo volátil de I. paraguariensis, por apresentar halos de inibição superiores a 10 mm, indica uma boa atividade antimicrobiana.


Author(s):  
R.P. Gentallan Jr., M Rathi ◽  
N C Altoveros ◽  
T H Borromeo ◽  
C G.A Macabecha

Atuna racemosa Raf., a forest tree used to season raw fish dish in the Philippines, is proven to have antibacterial properties. The study aimed to help elucidate the significance of using its kernel as a condiment and consequently, increase its value by assessing its antimicrobial and phytochemical properties. The antimicrobial activity of its ethanolic extracts were screened against Bacillus cereus, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Salmonella enterica ser. Typhimurium, Aspergillus niger, Saccharomyces cerevisiae and Candida albicans using agar disc diffusion technique. Qualitative phytochemical screening was done, and total phenolic content was determined at a concentration of 100 mg dry sample per 1 mL solvent. The extract showed bacterial growth inhibition in Staphylococcus aureus, Pseudomonas aeruginosa and Bacillus cereus while a mild antifungal activity against Aspergillus niger was observed. Phytochemical analysis detected the presence of cardiac glycosides, tannins, phenolic compounds and saponins in the extract. It yielded a total phenolic content of 42.7 mg GAE/100 g. This denotes that the kernel of A. racemosa has the potential to be classified as a natural food preservative and functional food.


2012 ◽  
Vol 75 (12) ◽  
pp. 2238-2240 ◽  
Author(s):  
R. J. MELDRUM ◽  
J. GARSIDE ◽  
P. MANNION ◽  
D. CHARLES ◽  
P. ELLIS

The Welsh Food Microbiological Forum “shopping basket” survey is a long running, structured surveillance program examining ready-to-eat food randomly sampled from the point of sale or service in Wales, United Kingdom. The annual unsatisfactory rates for selected indicators and pathogens for 1998 through 2008 were examined. All the annual unsatisfactory rates for the selected pathogens were <0.5%, and no pattern with the annual rate was observed. There was also no discernible trend observed for the annual rates of Listeria spp. (not moncytogenes), with all rates <0.5%. However, there was a trend observed for Esherichia coli, with a decrease in rate between 1998 and 2003, rapid in the first few years, and then a gradual increase in rate up to 2008. It was concluded that there was no discernible pattern to the annual unsatisfactory rates for Listeria spp. (not monocytogenes), L. monocytogenes, Staphylococcus aureus, and Bacillus cereus, but that a definite trend had been observed for E. coli.


2019 ◽  
Vol 3 (5) ◽  
pp. 471-484
Author(s):  
Adeniyi Adeleye ◽  
Mohammed B. Yerima ◽  
Michael E. Nkereuwem ◽  
Victor O. Onokebhagbe ◽  
Peter G. Shiaka ◽  
...  

2020 ◽  
Vol 15 (6) ◽  
pp. 665-679
Author(s):  
Alok K. Srivastava ◽  
Lokesh K. Pandey

Background: [1, 3, 4]oxadiazolenone core containing chalcones and nucleosides were synthesized by Claisen-Schmidt condensation of a variety of benzaldehyde derivatives, obtained from oxidation of substituted 5-(3/6 substituted-4-Methylphenyl)-1, 3, 4-oxadiazole-2(3H)-one and various substituted acetophenone. The resultant chalcones were coupled with penta-O-acetylglucopyranose followed by deacetylation to get [1, 3, 4] oxadiazolenone core containing chalcones and nucleosides. Various analytical techniques viz IR, NMR, LC-MS and elemental analysis were used to confirm the structure of the synthesised compounds.The compounds were targeted against Bacillus subtilis, Staphylococcus aureus and Escherichia coli for antibacterial activity and Aspergillus flavus, Aspergillus niger and Fusarium oxysporum for antifungal activity. Methods: A mixture of Acid hydrazides (3.0 mmol) and N, Nʹ- carbonyl diimidazole (3.3 mmol) in 15 mL of dioxane was refluxed to afford substituted [1, 3, 4]-oxadiazole-2(3H)-one. The resulted [1, 3, 4]- oxadiazole-2(3H)-one (1.42 mmol) was oxidized with Chromyl chloride (1.5 mL) in 20 mL of carbon tetra chloride and condensed with acetophenones (1.42 mmol) to get chalcones 4. The equimolar ratio of obtained chalcones 4 and β -D-1,2,3,4,6- penta-O-acetylglucopyranose in presence of iodine was refluxed to get nucleosides 5. The [1, 3, 4] oxadiazolenone core containing chalcones 4 and nucleosides 5 were tested to determined minimum inhibitory concentration (MIC) value with the experimental procedure of Benson using disc-diffusion method. All compounds were tested at concentration of 5 mg/mL, 2.5 mg/mL, 1.25 mg/mL, 0.62 mg/mL, 0.31 mg/mL and 0.15 mg/mL for antifungal activity against three strains of pathogenic fungi Aspergillus flavus (A. flavus), Aspergillus niger (A. niger) and Fusarium oxysporum (F. oxysporum) and for antibacterial activity against Gram-negative bacterium: Escherichia coli (E. coli), and two Gram-positive bacteria: Staphylococcus aureus (S. aureus) and Bacillus subtilis(B. subtilis). Result: The chalcones 4 and nucleosides 5 were screened for antibacterial activity against E. coli, S. aureus and B. subtilis whereas antifungal activity against A. flavus, A. niger and F. oxysporum. Compounds 4a-t showed good antibacterial activity whereas compounds 5a-t containing glucose moiety showed better activity against fungi. The glucose moiety of compounds 5 helps to enter into the cell wall of fungi and control the cell growth. Conclusion: Chalcones 4 and nucleosides 5 incorporating [1, 3, 4] oxadiazolenone core were synthesized and characterized by various spectral techniques and elemental analysis. These compounds were evaluated for their antifungal activity against three fungi; viz. A. flavus, A. niger and F. oxysporum. In addition to this, synthesized compounds were evaluated for their antibacterial activity against gram negative bacteria E. Coli and gram positive bacteria S. aureus, B. subtilis. Compounds 4a-t showed good antibacterial activity whereas 5a-t showed better activity against fungi.


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