scholarly journals Bacteriological Study of salivaricin production from treptococcus salivarius isolated from the oral cavity

2010 ◽  
Vol 4 (1) ◽  
pp. 23-33
Author(s):  
Ibtihal AbdulHadi Majeed ◽  
Abdulkareem Al-Kazaz ◽  
Moayad Sabri ◽  
Sahar Abdul-Wahab
Keyword(s):  
Oral Cavity ◽  
Inhibitory Activity ◽  
Inhibitory Effect ◽  
Antagonistic Effect ◽  
Streptococcus Salivarius ◽  
Gram Positive ◽  
Bacteriological Study ◽  
Gram Negative ◽  
Gram Positive Bacteria

A total of 115 samples (oral cavity swabs) were collected from healthy individuals. Sixty eight isolates were identified as Streptococcus salivarius using microscopical, biochemical and serotyping tests. The ability of Streptococcus salivarius local isolates to produce salivaricin was detected by testing the inhibitory activity against gram positive bacteria and gram negative bacteria. Results showed that only 26 isolates were capable of producing salivaricin and showed inhibitory activity against some gram positive isolates especially S. pyogenes, while no inhibitory effect was noticed towards the gram negative isolates that were used in this study. S. salivarius IS9 was selected according to its efficiency of inhibiting activity against a number of tested bacteria.The results of determination of antagonistic effect of IS9 against all local isolates of S. salivarius showed that 45 isolates of them were affected, while 23 isolates were not affected.

scholarly journals Determination of Patulin By TLC From Mouldy Apples

2010 ◽  
Vol 34 (1) ◽  
pp. 201-207
Author(s):  
Omar J. Al saree
Keyword(s):  
Escherichia Coli ◽  
Klebsiella Pneumoniae ◽  
Inhibitory Effect ◽  
Gram Negative Bacteria ◽  
Zone Of Inhibition ◽  
Gram Positive ◽  
Gram Negative ◽  
Gram Positive Bacteria ◽  
Tlc Plates

Analysis of the decayed apples (van. Starking delicious), collected from the localmarket, for patulin mycotoxin, using column chromotography and TLC Plates showedthat the presence of the amount of patulin mycotoxin in the mouldy tissues (1.3 , 2.5 ,3.4 , 4.2, 5.5, and 6.4 ) cm in diameters were (5.1, 5.8, 6.3, 10.5, 12.3, and 14 ) μgpatulin/g moldy tissues respectively. According to this research also, Patulinmycotoxin could diffused to the surrounding mouldy tissues. It is found that (0.5and0.2), (1.0 and 0.5), and (1.5 and 0.5) μg patulin/g tissues in the first and secondcentimeters after mouldy tissues 4.2, 5.5 and 6.4 cm respectively, this phenomenondue to the presence of intracellular spaces in the tissues which allow to patulin todiffuse from mouldy to the healthy tissues there was no patulin found in the othersurrounding healthy tissues. Gram positive bacteria found to be more susceptible topatulin, the zone of inhibition against Staphyllococcus aureus was 10 to 11 mm indiameter at concentration 10 and 30 mg /ml respectively when compared with 0.3μg/ml streptomycin and 0.06 μg/ml ciprofloxacin while no inhibitory effect foundagainst Gram negative bacteria Klebsiella pneumoniae and Escherichia coli

scholarly journals The Carpathian lingonberry, raspberry and blackberry fruit extracts feature variable antimicrobial efficiency

2019 ◽  
pp. 27-32
Author(s):  
Emőke Mihok ◽  
Éva György ◽  
Endre Máthé
Keyword(s):  
Antimicrobial Properties ◽  
Ethanolic Extract ◽  
Inhibitory Effect ◽  
Diffusion Method ◽  
Gram Positive ◽  
Gram Negative ◽  
Antimicrobial Effects ◽  
Fruit Extracts ◽  
Gram Positive Bacteria ◽  
Wild Berries

Wild berry is an excellent source of phytonutrients and/or bioactive compounds associated with significant therapeutic properties, so that they have been utilized in folk medicine and traditional nutrition throughout centuries. Multiple health-promoting effects, such as anti-inflammatory, anti-diabetic, anti-heart and coronary disease properties were attributed to such wild berries. It has also been proved that berries could feature antimicrobial effects that could be of a great importance for the prevention of food-feed poisoning and fighting back antibiotic resistance. In this study, we investigated the antimicrobial properties of lingonberry (Vaccinium vitis-idaea), raspberry (Rubus idaeus) and blackberry (Rubus fruticosus) crude and ethanolic extracts prepared from fruits obtained from the spontaneous flora of Eastern Carpathian Mountains situated in Transylvania. The antimicrobial effect of crude and alcoholic extracts were assessed on four Gram-negative, five Gram-positive bacteria and one yeast species using the agar diffusion method. The studied bacteria can cause food or feed spoilage and foodborne diseases. Our results indicate the significant inhibitory effect of lingonberry extracts in the case of Gram-negative bacteria like Proteus vulgaris and Salmonella Hartford, while among Gram-positive bacteria the strongest inhibitory effect was observed for Bacillus species like B. cereus, B. subtilis, B. mojavensis and Micrococcus luteus. The raspberry and blackberry extracts featured milder inhibitory effects in the case of the studied bacteria species. Furthermore, we have studied the crude or ethanolic extract combinations associated antimicrobial effects synergistic/additive or antagonistic properties. Interestingly, the triple and double ethanolic extract mixes had stronger antimicrobial properties, whereas the crude extract mixes showed relatively reduced effects, if any. Our results indicate that the antimicrobial activity of studied fruit extracts obtained from wild berries can vary upon the applied extraction method and their combination formulae, so that all these considerations must be taken into account when such fruit extracts are considered for foodstuff development.

scholarly journals Identification of the microflora from the oral cavity of exotic snakes kepth as pets

2020 ◽  
Vol 12 (2) ◽  
pp. 56-63
Author(s):  
Marko Naumovski ◽  
Ivamaria Jovanovska ◽  
Kakja Popovska ◽  
Vesna Velikj Stefanovska ◽  
Gordana Mirchevska
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Oral Cavity ◽  
Gram Negative Bacteria ◽  
Proteus Vulgaris ◽  
Gram Positive ◽  
Providencia Rettgeri ◽  
Gram Negative ◽  
Gram Positive Bacteria ◽  
Venomous Snakes ◽  
The Republic

In recent years, snakes have become suitable pets for people with little spare time. By buying these animals people ignore the fact that they carry many microorganisms that are pathogenic for humans. The idea of ​​this study was to identify the microorganisms from the oral cavity of exotic snakes kept as pets in the Republic of North Macedonia, which can help in the treatment of bite infections if they occur. The study comprised 30 snakes of 9 species, from 3 families of non-venomous snakes: Pythonidae, Boidae and Colubridae. Snakes are part of the 5 largest collections of exotic snakes in the Republic of North Macedonia. Only one swab from the oral cavity was taken from each snake. The brushes were cultured and microscopically analyzed at the Institute of Microbiology and Parasitology at the Faculty of Medicine in Skopje. From 59 isolated microorganisms from the oral cavity of 30 exotic snakes, 37.3% were Gram-positive bacteria, 61.01% were Gram-negative bacteria and 1.69% were fungi. Of the total number of microorganisms, Pseudomonas aeruginosa was predominant with 27.11%, Providencia rettgeri / Proteus vulgaris with 18.64% and KONS / Micrococcus luteus with 16.94%. Pseudomonas aeruginosa was present in all three snake families, with 62.5% of the snake in the fam. Pythonidae; 50% in the fam. Boidae and 50% in the fam. Colubridae. The isolate Providencia rettgeri / Proteus vulgaris was most frequently found in the fam. Colubridae with 71.43%, followed by fam. Pythonidae with 12.5%, but was not isolated in any specimen of the fam. Boidae. The microbiome of the non-venomous snakes is composed of Gram-positive bacteria in healthy snakes, but also in snakes kept in inadequate hygienic conditions. Gram-negative bacteria were predominant, of which the most significant was the presence of multiple drug resistance Pseudomonas aeruginosa. Snakes as pets require proper knowledge of terms and conditions.

Antimicrobial Activity of Some Egyptian Spice Essential Oils

1989 ◽  
Vol 52 (9) ◽  
pp. 665-667 ◽  
Author(s):  
R. S. FARAG ◽  
Z. Y. DAW ◽  
F. M. HEWEDI ◽  
G. S. A. EL-BAROTY
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Microbial Growth ◽  
Inhibitory Effect ◽  
Diffusion Method ◽  
Gram Positive ◽  
Filter Paper Disc ◽  
Gram Negative ◽  
Gram Positive Bacteria ◽  
Chemical Structures

Six spice essential oils (sage, rosemary, caraway, cumin, clove, and thyme) and their basic ingredients were tested for their inhibitory effect against 3 strains of Gram-negative bacteria, 4 strains of Gram-positive bacteria, one acid fast bacterium, and one yeast. Preliminary screening of antimicrobial activity of the essential oils was done using the filter paper disc agar diffusion method. The minimum inhibitory concentration for each essential oil against various micro-organisms was also measured. Very low concentrations (0.25 – 12 mg/ml) of the various essential oils were sufficient to prevent microbial growth. The data show that Gram-positive bacteria were more sensitive to the antimicrobial compounds in spices than Gram-negative. The inhibition zones of different microbial growth produced by various essential oils were similar to those produced by their basic compounds. Thyme and cumin oils possessed very strong antimicrobial activity compared with the other essential oils. There was a relationship between the chemical structures of the most abundant compounds in the essential oils under investigation and the antimicrobial activity.

scholarly journals Affectivity of Zatoria multiflora Boiss extracts Against Bacteria

2011 ◽  
Vol 46 (1) ◽  
pp. 105-110
Author(s):  
M Ur Rahman ◽  
S Gul ◽  
EA Odhano ◽  
Ir Hafeez ◽  
RB Tareen
Keyword(s):  
Staphylococcus Aureus ◽  
Methanol Extract ◽  
Inhibitory Effect ◽  
Bacterial Strains ◽  
It Use ◽  
Gram Positive ◽  
Reference Drug ◽  
Gram Negative ◽  
Bacterial Diseases ◽  
Gram Positive Bacteria

The extracts of Zatoria multiflora Boiss were evaluated for prospective antibacterial activity against gram negative and gram positive bacteria. Cefoperazone is used as antibacterial reference drug. The activity of ethanol and methanol extract varied from organism to organism. The inhibitory effect of both the extracts and their 50/50 combination was more pronounced against gram positive bacteria. The MIC and MBC values were in the range of 1.718-6.25 and 2.832-6.25 mg/ml respectively. Significant (p=0.05) synergistic effect of combination of EtOH and MeOH extracts was recorded against Staphylococcus aureus ATCC 29213, Staphylococcus aureus ATCC 25923 while additive effect against rest of the bacterial strains. The present studies provide evidences for presence of antibacterial elements in alcoholic extracts and recommends for more exploration for it use against bacterial diseases. Key words: Extracts; Zatoria multiflora Boiss; Antibacterial; MIC; MBC; Synergistic. DOI: http://dx.doi.org/10.3329/bjsir.v46i1.3652 Bangladesh J. Sci. Ind. Res. 46(1), 105-110, 2011

scholarly journals Synthesis, Characterization, and Antimicrobial Studies of Novel Series of 2,4-Bis(hydrazino)-6-substituted-1,3,5-triazine and Their Schiff Base Derivatives

2018 ◽  
Vol 2018 ◽  
pp. 1-13 ◽  
Author(s):  
Hessa H. Al-Rasheed ◽  
Essam N. Sholkamy ◽  
Monirah Al Alshaikh ◽  
Mohammed R. H. Siddiqui ◽  
Ahmed S. Al-Obaidi ◽  
...  
Keyword(s):  
Schiff Base ◽  
Pathogenic Bacteria ◽  
Specific Effect ◽  
Antagonistic Effect ◽  
Gram Positive ◽  
Gram Negative ◽  
Gram Positive Bacteria ◽  
Antimicrobial Studies ◽  
Schiff Base Derivatives ◽  
Wide Range

The present work represents the synthesis, characterization, and antimicrobial studies of novel series of 2,4-bis(hydrazino)-6-substituted-1,3,5-triazine and their Schiff base derivatives. IR, NMR (H1 and C13), elemental analysis, and LC-MS characterized the prepared compounds. The biological activity of the target products was evaluated as well. Twenty-two of the prepared compounds were selected according to their solubility in aqueous DMSO. Only eight compounds showed good activity against the selected pathogenic bacteria and did not show antagonistic effect against fungus Candida albicans. Two compounds 4k and 5g have wide-range effect presently in Gram-positive and Gram-negative bacteria while other compounds (4f, 4i, 4m, 5d, 6i, and 6h) showed specific effect against the Gram-negative or Gram-positive bacteria. The minimum inhibitory concentration (MIC, μg/mL) of 4f, 4i, 4k, and 6h compounds against Streptococcus mutans was 62.5 μg/mL, 100 μg/mL, 31.25 μg/mL, and 31.25 μg/mL, respectively. The MIC of 4m, 4k, 5d, 5g, and 6h compounds against Staphylococcus aureus was 62.5 μg/mL, 31.25 μg/mL, 31.25 μg/mL, 100 μg/mL, and 62.5 μg/mL, respectively. The MIC of 4k, 5g, and 6i compounds against Salmonella typhimurium was 31.25 μg/mL, 100 μg/mL, and 62.5 μg/mL, respectively. The MIC of 6i compound against Escherichia coli was 62.5 μg/mL.

Antimicrobial Activity of the Essential Oils of Thymus vulgaris L. Measured Using a Bioimpedometric Method

1999 ◽  
Vol 62 (9) ◽  
pp. 1017-1023 ◽  
Author(s):  
MARILENA MARINO ◽  
CARLA BERSANI ◽  
GIUSEPPE COMI
Keyword(s):  
Antibacterial Activity ◽  
Essential Oils ◽  
Direct Contact ◽  
Inhibitory Effect ◽  
Thymus Vulgaris ◽  
Gram Negative Bacteria ◽  
Inhibitory Effects ◽  
Gram Positive ◽  
Gram Negative ◽  
Gram Positive Bacteria

The essential oils obtained from Thymus vulgaris L. harvested at four ontogenetic stages were evaluated for their biological activity and chemical composition. The thyme essential oils were tested for their inhibitory effects against nine strains of gram-negative bacteria and six strains of gram-positive bacteria. The bioimpedance method was chosen for studying the antibacterial activity of the essential oils and the parameter chosen for defining and quantifying the antibacterial activity of the essential oils was the detection time. The plate counting technique was used to study the inhibitory effect by direct contact. All the thyme essential oils examined had a significant bacteriostatic activity against the microorganisms tested. This activity was more marked against the gram-positive bacteria. The oil from thyme in full flower was the most effective at stopping the growth of the microbial species examined. The oils tested were also shown to have good antibacterial activity by direct contact, which appeared to be more marked against the gram-negative bacteria. Only a few of the species were capable of recovering at least 50% of their metabolic function after contact with the inhibitor, while most of the strains were shown to have been inactivated almost completely. Escherichia coli O157:H7 was the most sensitive species, given that after contact with even the lowest concentration of oil cells could not be recovered.

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