scholarly journals AVALIAÇÃO DA SUSCEPTIBILIDADE E RESISTÊNCIA BACTERIANA AOS AGENTES CONTROLADORES DO CRESCIMENTO DE USO HOSPITALAR E INDUSTRIAL

2017 ◽  
Vol 21 (1) ◽  
Author(s):  
Priscylla Andrade Volkart ◽  
Matheus Souza Spagiari ◽  
Delmar Bizani
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Bacillus Cereus ◽  
Serratia Marcescens ◽  
Proteus Mirabilis ◽  
Plate Count ◽  
Plate Count Agar

O presente trabalho tem como objetivo estudar o comportamento e a resistência de bactérias em relação a agentes químicos com ação antimicrobiana em diferentes concentrações e determinar a quantidade mínina para que ocorra a inibição dos microrganismos. Serratia marcescens, Proteus mirabilis, Pseudomonas aeruginosas, Escherichia coli, Bacillus cereus e Staphylococcus aureus, foram os microrganismos utilizados, os quais foram semeados em meio Plate Count Agar (PCA). Na sequência, aplicaram-se os testes com os agentes controladores, nas concentrações de 0,5 %, 1,5%, 3,0%, 5,0%, 7,0% e 10,0 %, e os álcoois pré-determinados. A identificação da eficácia foi definida atraves frequência e índice de inibição. Foram realizadas análises de 13 substâncias nas seis diferentes concentrações, ou seja, 468 amostras totalizadas no experimento. Com relação aos microrganismos estudados observou-se, dentre os componentes escolhidos, uma ampla resistência, mesmo em concentrações maiores. O estudo demonstrou variação de resistência e sensibilidade, sendo ácido ascorbico o agente com a maior concentração inibitória mínima e as menores concentrações foram do peróxido de hidrogênio. Considerando importância do uso desses compostos na inibição e no controle de agentes bacterianos em diferentes áreas, torna-se vital o conhecimento da amplitude de seu espectro, assim alguns produtos, nas diluições recomendadas para uso, revelaram possuir atividade antibacteriana mais reduzida ou inexistente.

scholarly journals Cemaran bakteri pada makanan pempek produksi rumah tangga dan pabrik pengolah makanan

2020 ◽  
Vol 12 (2) ◽  
pp. 193-200
Author(s):  
Joko Sapto Pramono ◽  
Mustaming Mustaming ◽  
Dewi Samara Putri
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Random Sampling ◽  
Plate Count ◽  
Plate Count Agar ◽  
Colony Counter

Pempek merupakan makanan tradisional yang berasal dari Palembang. Makanan ini diproduksi oleh industri rumah tangga maupun pabrik pengolah makanan. Olahan ikan ini beresiko dicemari oleh bakteri Escherichia coli, Salmonella, dan Staphylococcus aureus. Penelitian ini bertujuan untuk mengetahui cemaran bakteri pada pempek yang dijual di pasaran kota Samarinda. Jenis penelitian yang digunakan adalah penelitian laboratorium. Teknik sampling yang digunakan yaitu random sampling. Jumlah sampel yang diperoleh sebanyak 20 sampel pempek, 10 sampel produksi industri rumah tangga dan 10 sampel produksi pabrik. Sampel kemudian dibawa ke laboratorium dan dilakukan pemeriksaan jumlah koloni dengan menggunakan colony counter. Hasil penghitungan Angka Lempeng Total (ALT) pada media Plate Count Agar (PCA) menunjukkan bahwa sebanyak 18 sampel (90%) yang terdiri dari 10 sampel pempek produksi pabrik dan 8 sampel pempek produksi rumahan mengandung cemaran mikroba yang tinggi (> 5x 104). Masyarakat disarankan memasak pempek hingga matang sebelum mengkonsumsi baik pempek produksi pabrik maupun produksi rumahan agar terhindar dari resiko cemaran bakteri patogen. Catatan PenerbitPoltekkes Kemenkes Kendari menyatakan tetap netral sehubungan dengan klaim dari perspektif atau buah pikiran yang diterbitkan dan dari afiliasi institusional manapun. PendanaanKajian terlaksana atas pembiayaan sukarela peneliti. Konflik KepentinganPara penulis menyatakan bebas dari konflik kepentingan. Berbagi DataData hasil kajian tersedia melalui permohonan kepada penulis koresponden. Kontribusi PenulisPara penulis tidak mendeklarasikan setiap kontribusinya.

scholarly journals Microbial Assessment of Bed Linens in Ekiti State University Students’ Hostels

2020 ◽  
pp. 43-52
Author(s):  
T. O. Olowomofe ◽  
J. O. Oluyege ◽  
A. O. Ogunlade ◽  
D. T. Makinde
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Bacillus Cereus ◽  
Proteus Mirabilis ◽  
Disease Transmission ◽  
Enterobacter Aerogenes ◽  
Antibiotics Resistance ◽  
Klebsiella Aerogenes ◽  
State University ◽  
Plasmid Profiling

Bed linen is clearly recognized as a potential reservoir for microorganisms and could be a vector of disease transmission. The present study was aimed at isolating and characterizing bacteria and fungi from different kinds of bed linen of student in Ekiti State University hostels. Pour plate method was used for the enumeration of total bacteria count from the posterior and anterior end of the bed linen. The average bacteria count for the anterior and posterior end was 7.46 and 7.16 Log10 CFU/ml respectively. The most dominant microbial species were bacteria and these were mostly found in the environment and on human skin. The bacteria isolated were Staphylococcus aureus, Staphylococcus epidermidis, Proteus mirabilis, Enterobacter aerogenes, Bacillus cereus, Escherichia coli and Klebsiella aerogenes. Bacillus cereus had the highest frequency of occurrence (25%), followed by Staphylococcus aureus (15%), Escherichia coli (15%), Klebsiella aerogenes (15%), Staphylococcus epidermis (15%), Enterobacter aerogenes (10%) and Proteus mirabilis (5%). The fungi isolates were Aspergillus sulphureus, Aspergillus fumigatus, Aspergillus niger, Aspergillus flavus and Fusarium spp. Antibiotics susceptibility test was carried out on the bacteria isolates with gram negative bacteria showing resistance to Cotrimoxazole and gram positive bacteria showing resistance to Amplicillin. Most of the bacteria isolates have multiple antibiotics resistance. The bacterial isolates were susceptible to Ciprofloxacin. Plasmid profiling was also done with Escherichia coli having three high molecular weight plasmids, Bacillus cereus and Enterobacter aerogenes do not possess plasmid. The identified species are suspected to be opportunistic pathogens for human, representing a risk for people with weakened immune system, especially in cases of super-infection.

scholarly journals Aktivitas Antibakteri dari Damar Batu (Shorea eximia) asal Indonesia

2012 ◽  
Vol 17 (1) ◽  
Author(s):  
Noryawati Mulyono ◽  
Bibiana Widiyati Laya ◽  
Siuling Susanti Rusli
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Bacillus Cereus ◽  
Proteus Mirabilis ◽  
Salmonella Typhi

Damar batu adalah resin natural, atau lebih tepatnya adalah hasil hutan bukan kayu dari tumbuhan Shorea eximia. Getah ini dihasilkan sebagai metabolit sekunder yang diinduksi oleh malnutrisi dan kekeringan. Penelitian ini bertujuan melakukan evaluasi aktivitas antibakteri dalam metabolit sekunder tersebut. Resin dilarutkan dalam heksana, etil asetat, dan etanol secara terpisah selama 24 jam dengan konsentrasi 0,5 g L -1 . Selanjutnya, aktivitas antibakteri diuji terhadap Escherichia coli, Salmonella typhi, Proteus mirabilis, Pseudomonas aeruginosa, Chromobacter violaceum, Streptococcus sp., Staphylococcus aureus, S. epidermidis, dan Bacillus cereus. Tiga komponen utama dalam damar batu yang mempunyai aktivitas antibakteri adalah δ-kadinen, valencene, dan spatulenol.

Destruction de Microbacterium lacticum, Escherichia coli et Staphylococcus aureus au cours du séchage du lait par atomisation. I. Dénombrement sélectif des bactéries survivantes

1977 ◽  
Vol 23 (6) ◽  
pp. 716-720
Author(s):  
A. Chopin ◽  
G. Mocquot ◽  
Y. Le Graet
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Spray Drying ◽  
Skim Milk ◽  
Resistant Mutant ◽  
Plate Count ◽  
Mannitol Salt Agar ◽  
E Coli ◽  
Plate Count Agar ◽  
Plate Counts

In this paper a method which allows the measure of microbial death rate during spray-drying by means of a streptomycin-resistant mutant that can be grown on a streptomycin-containing agar is described. Plate counts of Microbacterium lacticum, Escherichia coli, and Staphylococcus aureus recovered from skim milk powders were done on plate count agar in the presence and absence of streptomycin and on various selective media. The powders were produced from evaporated milk previously inoculated with those organisms.Our results showed that the proposed method allows the recovery of 78% of M. lacticum, 61% of E. coli, and 100% of S. aureus that survived spray-drying. Recoveries of surviving E. coli on violet bile agar and brilliant green bile 2% were 34% and 29% respectively. Baird-Parker and mannitol salt agar media allow the recovery of all surviving S. aureus, thus showing that S. aureus cells did not lose their ability to grow in media containing 7.5% NaCl. Our results show that physiological injury of the cells during spray-drying differs from injury due to heating only. [Traduit par le journal]

scholarly journals UJI AKTIVITAS ANTIBAKTERI EKSTRAK ETANOL KULIT BATANG MANGGA KWENI (Mangifera odorata Griff) TERHADAP Escherichia coli ATCC 25922 DAN Staphylococcus aureus ATCC 25923

2018 ◽  
Vol 8 (2) ◽  
Author(s):  
Wuri Prihatiningtiyas ◽  
Yeni Mariani ◽  
H A Oramahi ◽  
Fathul Yusro ◽  
Lolyta Sisilia
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Secondary Metabolite ◽  
Ethanol Extract ◽  
Positive Control ◽  
Plate Count ◽  
Diffusion Method ◽  
Phytochemical Screening ◽  
Plate Count Agar

The aims of this research are to determine the secondary metabolite content found in the ethanol extract of kweni mango bark (Mangifera odorata Griff) and analyze its potency as a natural antibacterial against Escherichia coli and Staphylococcus aureus. The research was started by maceration process using 96% ethanol solvent, then evaporated at 40-50oC and obtain yield of 20,61% with powder content of 8,34%. Furthermore, phytochemical screening was performed qualitatively to determine the secondary metabolite of the extract. The results showed that ethanol extract of M. odorata Griff bark contained secondary metabolites such as alkaloids, flavonoids, saponins, tannins, terpenoids and phenolics. In this study antibacterial activity was carried out using disc diffusion method in Plate Count Agar media and incubated for 24-48 hours. The results showed that the largest diameter of inhibitory zones formed at a concentration of 15 mg/ml for S. aureus was 12,33 mm with strong classified and for E. coli bacteria with a concentration of 200 mg/ml of 23,67 mm with very strong classified, and almost equal with the result shown by 30 µg tetracycline as positive control, which is 25 mm. The results of this study it can be concluded that the ethanol extract of the kweni mango bark (M. odorata Griff) is bacteriostatic.Keywords: antibacterial activity, Mangifera odorata Griff, phytochemical screening, Escherichia coli, Staphylococcus aureus.

scholarly journals Bioactive Components of the Traditionally used Mushroom Podaxis pistillaris

2006 ◽  
Vol 3 (1) ◽  
pp. 87-92 ◽  
Author(s):  
M. A. A. Al-Fatimi ◽  
W.-D. Jülich ◽  
R. Jansen ◽  
U. Lindequist
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Bacillus Subtilis ◽  
Serratia Marcescens ◽  
Spectral Data ◽  
Proteus Mirabilis ◽  
Culture Medium ◽  
Ethnobotanical Study ◽  
Bioactive Components

In the course of an ethnobotanical study on fungi used in Yemeni ethnomedicine the fungusPodaxis pistillaris(Podaxales, Podaxaceae, Basidiomycetes) was found to exhibit antibacterial activity againstStaphylococcus aureus,Micrococcus flavus,Bacillus subtilis,Proteus mirabilis,Serratia marcescensandEscherichia coli. In the culture medium ofP. pistillaristhree epidithiodiketopiperazines were identified by activity-guided isolation. Based on spectral data (NMR, ESI-MS and DCI-MS) their identity was established as epicorazine A (1), epicorazine B (2) and epicorazine C (3, antibiotic F 3822), which have not been reported as constituents ofP. pistillarispreviously. It is assumed that the identified compounds contribute to the antibacterial activity of the extract.

Identificación molecular de microorganismos aislados de quesera artesanal ubicada en la Libertad-Chontales, Nicaragua

2020 ◽  
Vol 10 (2) ◽  
pp. 62-78
Author(s):  
Heysell Dodanig Delgado Silva ◽  
Leandro Alberto Páramo Aguilera
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Klebsiella Pneumoniae ◽  
Bacillus Cereus ◽  
Serratia Marcescens ◽  
Enterobacter Cloacae ◽  
Pseudomonas Sp ◽  
Rhodotorula Mucilaginosa ◽  
Proteus Vulgaris

En la producción quesera artesanal de Nicaragua coexisten un sin número de microorganismos que no han sido estudiados, y muchas veces no se considera como intervienen en la producción del queso. Por tal razón, en este trabajo se aislaron microorganismos de una quesera artesanal en medios de cultivos básicos AN, LB, PCA, PDA y AM con el objeto de aislar una amplia cantidad de microorganismos. Una vez aislados y purificados los cultivos se obtuvieron 82 bacterias, 3 hongos levaduriformes y 12 hongos filamentosos. Mediante el análisis morfológico de las características macro y microscópicas se seleccionaron 16 morfotipos que incluían bacterias y hongos, para la identificación molecular mediante la extracción del ADN, la amplificación por la PCR y la secuenciación de las regiones 16S para bacterias, ITS para hongos filamentosos y los dominios D1/D2/D3 para las levaduras. Se logró identificar 20 aislados a nivel de especie: Bacillus cereus (1), Enterobacter cloacae (1), Escherichia coli (1), Klebsiella pneumoniae (2), Planococcus maritimus (1), Proteus vulgaris (1), Pseudomonas aeruginosa (2), Psychrobacter alimentarius (1), Serratia marcescens (3), Staphylococcus aureus (1), Cybelindnera jadinii (2), Rhodotorula mucilaginosa (1), Candida pararugosa (1), Aspergillus hiratsukae (1) y Trichoderma orientale (1). Además, se identificaron 7 bacterias a nivel de género: Enterobacter sp (4), Escherichia sp (1), Klebsiella pneumoniae (1) y Pseudomonas sp (1). La presente investigación contribuirá al avance del conocimiento de los microorganismos presentes en el proceso de producción de una quesera artesanal, permitiendo la selección y utilización de estos para su aplicación en procesos biotecnológicos.

A Survey of Coliforms and Staphylococcus aureus in Cheese Using Impedimetric and Plate Count Methods1

1988 ◽  
Vol 51 (1) ◽  
pp. 53-55 ◽  
Author(s):  
F. A. KHAYAT ◽  
J. C. BRUHN ◽  
G. H. RICHARDSON
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Correlation Coefficient ◽  
Cheddar Cheese ◽  
Plate Count ◽  
Impedance Method ◽  
Colony Forming Units ◽  
Fresh Cheese ◽  
Cheese Products ◽  
And Staphylococcus Aureus

A total of 256 cheese samples were analyzed for coliform plate count using violet red bile agar and for an impedance count using BactometerR Coliform Medium with a correlation coefficient between methods of R=−.91. Fifty-four percent of the samples contained 102 to 107 colony forming units/gram (CFU/g). The highest counts were in cream and fresh cheese products. When 27 Cheddar cheese samples were inoculated with from 102 to 107 CFU of Escherichia coli/g a correlation of R=−.97 was found between methods. Two hundred of the cheese samples were analyzed for Staphylococcus aureus using Baird-Parker medium and impedance count using BactometerR S.aureus Medium. Five samples (2%) contained over 103 CFU/g. The strains isolated were coagulase-positive. When 34 samples of cheese were inoculated with 102 to 107 CFU of staphylococci/g, the correlation between the plate and impedance method was R=0.98.

Microbial Quality of Hoummos (Chickpea Dip) Commercially Produced in Jordan

1994 ◽  
Vol 57 (5) ◽  
pp. 431-435 ◽  
Author(s):  
MOHAMMED I. YAMANI ◽  
BASIM A. AL-DABABSEH
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Low Ph ◽  
Plate Count ◽  
Microbial Quality ◽  
Aerobic Plate Count ◽  
And Staphylococcus Aureus ◽  
Reference Samples ◽  
Hygienic Conditions

Sixty samples of fresh hoummos (chickpea dip) from 15 restaurants were examined in winter and summer to find out numbers and types of microorganisms present. Five reference samples, produced by the investigators under hygienic conditions, were examined for comparison. The microbial load of commercial hoummos was high, and spherical lactic acid bacteria (LAB) belonging to Lactococcus, Enterococcus and Leuconostoc were the predominant microorganisms. The means of the aerobic plate count (APC) and the counts of LAB and coliforms (1.9 × 108, 1.6 × 108 and 2.9 × 105/g, respectively) in summer samples were significantly higher (p < 0.05) than the averages of the same counts in winter samples (2.7 × 107, 1.6 × 107 and 2.2 × 103/g). The average summer and winter yeast counts were 4.2 × 104 and 1.5 × 104g, respectively. In reference samples of hoummos, APC and LAB counts were < 103/g, while the coliform and yeast counts were < 10/g and 102/g, respectively, indicating lack of hygienic practices during the production of commercial hoummos. Salmonella was not detected in any sample, and Escherichia coli and Staphylococcus aureus counts of all samples were < 10/g. The relatively low pH of hoummos (the average pH of all samples was 5.1) and the rapid growth of LAB, possibly accompanied by production of inhibitory substances, may explain the predominance of these bacteria, and could have contributed to the absence of the pathogens examined.

Survey of the Bacterial Populations of Bologna Products1,2

1978 ◽  
Vol 41 (9) ◽  
pp. 692-695 ◽  
Author(s):  
JOHN T. FRUIN ◽  
JAMES F. FOSTER ◽  
JAMES L. FOWLER
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Foodborne Pathogens ◽  
High Volume ◽  
Plate Count ◽  
Retail Market ◽  
Bacterial Populations ◽  
Retail Markets ◽  
Aerobic Plate Count

Bologna products most frequently are stored and consumed as refrigerated products. Thus bacteria that survive processing or those that contaminate the product subsequent to processing are not destroyed. Ten types of presliced, vacuum-packaged bologna products were purchased from a high-volume retail market and analyzed for total aerobic plate count (APC) and common foodborne pathogens. No Salmonella were isolated. Less than 1% of the 419 samples analyzed contained either Clostridium perfringens or Escherichia coli, Staphylococcus aureus was isolated from 4% of the samples, but only one sample contained more than 1000/g. Just over 5% of the samples contained coliform organisms. The manufacturer appeared to play an important role in bacterial quality of the finished items. An APC < 5 × 106/g is a realistic criterion for bologna products at the time of delivery to retail markets.

Sign in / Sign up

Export Citation Format

Share Document