scholarly journals Uji Ekstrak Daun Maja (Aegle marmelos L.) terhadap Pertumbuhan Bakteri Escherichia coli dan Staphylococcus aureus

2020 ◽  
Vol 6 (1) ◽  
pp. 16
Author(s):  
Deny Romadhon Badaring ◽  
Sari Puspitha Mulya Sari ◽  
Satrina Nurhabiba ◽  
Wirda Wulan ◽  
Sintiya Anugrah Rante Lembang
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Bacterial Growth ◽  
Leaf Extract ◽  
Herbal Medicines ◽  
Descriptive Study ◽  
Aegle Marmelos ◽  
Tropical Plants ◽  
E Coli ◽  
And Staphylococcus Aureus

Aegle marmelos L. is one of the tropical plants that has many benefits and also has the potential to be used as herbal medicines. It caused in some areas in Indonesia, A. marmelos have been widely used in traditional medicine. This research was a qualitatively descriptive study to see the effectiveness of A. marmelos leaf extract in inhibiting the growth of Escherichia coli and Staphylococcus aureus bacteria. Stages of A. marmelos leaf extract inhibition test on bacterial growth included the stages: extraction by maceration method, phytochemical test, chromatography test, anti-microbial test. Data were analyzed qualitatively. The results showed that A. marmelos leaf extract was more effective in inhibiting the growth of E. coli bacteria than in S. Aureus bacteria. This can be information that Maja leaf extract can be used as a phytopharmaca material for diseases caused by E.coli

scholarly journals Uji Aktivitas Antimikroba Ekstrak Daun Mahkota Dewa (Phaleria macrocarpa) dengan Metode Difusi Cakram

2020 ◽  
Vol 6 (1) ◽  
pp. 8
Author(s):  
M. Fiqriansyah Wahab ◽  
Yustika Indahsari ◽  
Nurdiana Nurdiana ◽  
Andi Maghfira Manggabarani ◽  
Putri Bella Aulia Nur
Keyword(s):  
Staphylococcus Aureus ◽  
Medicinal Plant ◽  
Bacterial Growth ◽  
Leaf Extract ◽  
Inhibitory Zone ◽  
E Coli ◽  
Phaleria Macrocarpa ◽  
And Staphylococcus Aureus

Indonesia has abundant biological rich potential so it needs to be researched and utilized especially for various plants that have potential as medicine. One of the plants that can be used as a medicinal plant and has many benefits is the Phaleria macrocarpa. This study aimed to determine the effectiveness of P. macrocarpa leaf extract to inhibit the growth of Escherecia coli and Staphylococcus aureus bacteria. The results showed that the leaf extract of P. macrocarpa containing tannin compounds has the ability to inhibit bacterial growth. The extract of the crown of the deity of the god is more effective in inhibiting the growth of S. aureus bacteria compared to E. coli bacteria which is shown with a larger inhibitory zone. It means that the extract of the P. macrocarpa can be used as a medicinal ingredient for diseases caused by S. aureus bacteria

scholarly journals Antibacterial activity and toxicological evaluation of Anogeissusleiocarpus and Psidium guajava on Escherichia coli and Staphylococcus aureus

2021 ◽  
Vol 14 (1) ◽  
pp. 214-220
Author(s):  
S.A. Yabo ◽  
S.B. Manga ◽  
A.S. Baki ◽  
R.F. Atata ◽  
S. Gambo ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Leaf Extract ◽  
Diffusion Method ◽  
Potential Candidate ◽  
Toxicological Evaluation ◽  
E Coli ◽  
Function Tests ◽  
And Staphylococcus Aureus

The study was carried out to determine the antibacterial activities and toxicological evaluation of Anogeissusleiocarpus and Psidiumguajava on Escherichia coli and Staphylococcus aureus isolated from clinical samples. The plants leaves were extracted using Hexane, Methanol, Ethanol and Water. Various concentrations (50, 25, 12.5 and 6.25mg/ml) of the crude extract of the plants were prepared and their antibacterial activity against Staphylococcus aureus and E. coli was determined using Agar well (Diffusion) method. Toxicity of the plants was evaluated, acute toxicity test, kidney and liver function tests. The result revealed that at 50mg/ml concentration, the leaf extract of Psidiumguajava was active against Staphylococcus aureus and E. coli exhibiting the highest zones of inhibition of 19mm and 9mm respectively. Whereas The leaf extract of Anogeissusleiocarpus only inhibited the growth of Staphylococcus aureus recording highest zone of inhibition of 15mm at a concentration of 50mg/ml. The plant extracts were found to be non-toxic as the LD50  was above 5000mg/kg and the biochemical parameters evaluated for both liver and kidney function tests revealed values that are within normal range. Hence the study established that consumption of the leaves of P.guajava for medicinal purpose can be said to be innocuous, as such the plant could be regarded as a potential candidate in the search of potent and harmless plants of therapeutic value.

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

Comparison of the Effects of Silver in Nanostructured and Ultrahigh Diluted Form on Growth and Volatile Compounds Produced by Escherichia coli and Staphylococcus aureus

2020 ◽  
Vol 10 (3) ◽  
pp. 316-329
Author(s):  
Fateme Mirzajani ◽  
Amin Hamidi
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Life Cycles ◽  
Gas Chromatography Mass Spectrometry ◽  
Untreated Sample ◽  
E Coli ◽  
Volatile Metabolites ◽  
Octyl Acetate ◽  
Volatile Organic ◽  
And Staphylococcus Aureus

Introduction: In this project, the growth and volatile metabolites profiles of Escherichia coli (E. coli ) and Staphylococcus aureus were monitored under the influence of silver base chemical, nanoparticle and ultra-highly diluted compounds. Materials & Methods: The treatments were done for 12000 life cycles using silver nanoparticles (AgNPs) as well as ultra-highly diluted Argentum nitricum (Arg-n). Volatile organic metabolites analysis was performed using gas chromatography mass spectrometry (GC-MS). The results indicated that AgNPs treatment made the bacteria resistant and adapted to growth in the nanoparticle condition. The use of ultra-highly diluted Arg-n initially increased growth but it decreased later. Also, with the continuous usage of these materials, no more bacterial growth was observed. Results: The most important compounds produced by E. coli are Acetophenone, Octyl acetate, Styrene, 1,8-cineole, 4-t-butyl-2-(1-methyl-2-nitroethyl)cyclohexane, hexadecane and 2-Undecanol. The main compounds derived from S. aureus are Acetophenone,1,8-cineole, Benzaldehyde, 2-Hexan-1-ol, Tridecanol, Dimethyl Octenal and tetradecane. Acetophenone and 1,8-cineole were common and produced by both organisms. Conclusion: Based on the origin of the produced volatiles, main volatiles percentage of untreated sample is hydrocarbon (>50%), while bacteria treatments convert the ratio in to aldehydes, ketones and alcohols in the case of AgNPs, (>80%) and aldehydes, ketones and terpenes in the case of Arg-n (>70%).

Penggunaan Limbah Logam Tembaga yang Didaur Ulang untuk Antibakteri dan Degradasi Metil Merah Secara Fotolisis

2019 ◽  
Vol 4 (1) ◽  
pp. 15
Author(s):  
Ariyetti Ariyetti ◽  
Muhammad Nasir ◽  
Safni Safni ◽  
Syukri Darajat
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Silver Nitrate ◽  
Copper Sulfate ◽  
Bacterial Growth ◽  
Methyl Red ◽  
Copper Metal ◽  
Sulfate Hydrate ◽  
Red Dye ◽  
And Staphylococcus Aureus

<p><em>Metil merah merupakan salah satu zat warna golongan azo yang sering digunakan dalam industri dan laboratorium. Penggunaan metil merah dapat menimbulkan efek terhadap kesehatan dan lingkungan. Oleh sebab itu dilakukan metode fotodegradasi dengan menggunakan semikonduktor dan radiasi sinar tampak. Semikonduktor yang digunakan yaitu berbahan dasar tembaga sulfat hidrat dan perak nitrat. Prekusor tembaga sulfat hidrat dibuat dari pengolahan limbah logam tembaga hasil pemotongan tembaga yang ada di bengkel Lembaga Ilmu Pengetahuan Indonesia (LIPI) Bandung. Bahan semikonduktor juga memiliki kemampuan dalam menghambat pertumbuhan bakteri. Hasil optimum yang didapatkan dalam proses fotodegradasi dan antibakteri merupakan gabungan antara kedua prekusor tembaga sulfat hidrat dan perak nitrat dengan bantuan penyinaran. Kemampuan dalam menghambat pertumbuhan bakteri didapatkan persentase kematian 100 % untuk masing-masing bakteri, yaitu Escherichia coli dan Staphylococcus aureus. Aktifitas fotokatalitiknya dengan konsentrasi semikonduktor 10 ppm untuk mendegradasi zat warna metil merah 5 ppm, selama 23 jam, dimana persentase degradasi yang didapatkan dengan penyinaran lebih tinggi dibandingkan dengan tanpa penyinaran. Pengaruh pH larutan terhadap degradasi metil merah yaitu optimum pada pH 12 (basa).</em></p><p><em><br /></em></p><p><em>Methyl red is one of the azo group dyes that is often used in industry and laboratories. The use of methyl red can have an effect on health and the environment. Therefore photodegradation method is done by using semiconductor and visible light radiation. The semiconductor used is based on copper sulfate hydrate and silver nitrate. The copper sulphate hydrate precursor is made from the processing of copper-cut copper metal waste in the workshop of the Indonesian Institute of Sciences (LIPI) in Bandung. Semiconductor materials also have the ability to inhibit bacterial growth. The optimum results obtained in the photodegradation and antibacterial process are a combination of both copper sulfate hydrate precursor and silver nitrate with the help of irradiation. The ability to inhibit bacterial growth obtained 100% mortality for each bacterium, namely Escherichia coli and Staphylococcus aureus. Photocatalytic activity with 10 ppm semiconductor concentration to degrade methyl red dye 5 ppm, for 23 hours, where the percentage of degradation obtained by irradiation is higher than without irradiation. The effect of pH of the solution on the degradation of methyl red is optimum at pH 12 (base).</em></p>

Food Poisoning Potential of Artificially Contaminated Vacuum Packaged Sliced Ham in Sandwiches1

1981 ◽  
Vol 44 (6) ◽  
pp. 430-434 ◽  
Author(s):  
JAMES E. STEELE ◽  
MICHAEL E. STILES
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Storage Temperature ◽  
Food Poisoning ◽  
Microbial Competition ◽  
Growth And Survival ◽  
E Coli ◽  
Enteropathogenic Bacteria ◽  
Test Conditions ◽  
And Staphylococcus Aureus

Ham sandwiches inoculated with a mixture of five enteropathogenic bacteria, Bacillus cereus, Clostridium perfringens. Escherichia coli, Salmonella typhimurium and Staphylococcus aureus, were held at 30, 21 and 4 C for up to 24 h. Food poisoning potential was judged by the growth and survival of the inoculated pathogens. Major differences were observed between new and old (30 days of storage at 4 C) ham samples. On new ham, all enteropathogens were able to grow except C. perfringens, whereas on old ham, with high microbial competition. the pathogens survived but did not grow. Severe storage temperature abuse was necessary to develop a food poisoning potential in new ham samples. The safety of old ham was attributed to the competitive microflora that grew in the ham during storage at 4 C for 30 days. Infective pathogens, E. coli and S. typhimurium, either survived or increased in numbers under all test conditions. The safety of vacuum packaged sliced ham for use in sandwiches, in its present market form, was indicated by these studies.

Fate of Pathogens Inoculated onto Vacuum-Packaged Sliced Hams to Simulate Contamination During Packaging1

1979 ◽  
Vol 42 (6) ◽  
pp. 464-469 ◽  
Author(s):  
M. E. STILES ◽  
L.-K. NG
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
Bacillus Cereus ◽  
Clostridium Perfringens ◽  
Subsequent Treatment ◽  
Vacuum Packaging ◽  
E Coli ◽  
Survival And Growth ◽  
And Staphylococcus Aureus

Ham and chopped ham from two manufacturers were contaminated with five enteropathogens: Bacillus cereus, Clostridium perfringens, Escherichia coli, Salmonella typhimurium and Staphylococcus aureus, at time of slicing and vacuum-packaging, to simulate contamination by manufacturer. Subsequent treatment of the samples, representing sound and undesirable retail handling and consumer use conditions, indicated marked differences in the fate of the pathogens between these products and within product type between the two manufacturers. Greatest differences were observed between the chopped ham products. All pathogens, except C. perfringens, grew actively in fresh ham and chopped ham with abusive holding at 30 and 21 C. After storage at 4 or 10 C for 30 days, B. cereus and C. perfringens were no longer detected, even after subsequent holding at 30 or 21 C for 24 h. E. coli survival and growth was variable, S. typhimurium survived well and grew under some conditions and S. aureus was generally inhibited at high levels of competition.

Sensitivity analysis of Escherichia coli and Staphylococcus aureus of mixed salad vegetables during washing step at packing house

2020 ◽  
Author(s):  
Sukhuntha Osiriphun ◽  
Phichaya Poonlarp ◽  
Danai Boonyakiat ◽  
Patcharin Raviyan
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Sensitivity Analysis ◽  
Assessment Model ◽  
Health Food ◽  
E Coli ◽  
Global Trend ◽  
Washing Process ◽  
Fresh Cut ◽  
And Staphylococcus Aureus

Fresh cut vegetables are a source of minerals, vitamins, and phytonutrients that are convenient foods for consumers which are following the global trend of inclination toward health food. In terms of food safety, contamination of vegetables with microorganisms can occur at multiple points along the supply chain. This study was conducted to investigate the risk factors of Escherichia coli and Staphylococcus aureus which contaminate freshly cut vegetables during production (receiving, washing, centrifuging, and packing areas) by using a statistical method for sensitivity analysis and an exposure assessment model complying with the @RiskTM software program. At washing step, the numbers of S. aureus found in the vegetables and water were 0.79 ±1.76 Log cfu/g and 0.68±1.52 Log cfu, respectively. For the equipment, the hand, and the table swabbing samples, the numbers of S. aureus were 0.48±1.07 Log cfu/25 cm2, 1.81±1.69 Log cfu/25 cm2 , and 0.54±1.21 Log cfu/25 cm2 , respectively. An amount of E. coli of 0.48±1.07 Log cfu/25 cm2 was found in the table swabbing samples at the packing area. E.coli and S. aureus were not found in any of the mixed fresh-cut salad samples; therefore, the product samples could be considered safe for consumers. The result of the sensitivity analysis showed that the temperature and pH of water samples were the important factors in the washing process. The suggested interventions included monitoring and maintaining the water temperature at 5°C; also, maintaining the pH of water between 6.5 and 7.5 could help to reduce pathogen contamination of freshly cut vegetables.

scholarly journals UJI FITOKIMIA DAN DAYA HAMBAT EKSTRAK DAUN JUWET (Syzygium cumini) TERHADAP PERTUMBUHAN Escherichia coli DAN Staphylococcus aureus ATCC

2017 ◽  
Vol 5 (2) ◽  
pp. 47 ◽  
Author(s):  
Kadek Sudarmi ◽  
Ida Bagus Gede Darmayasa ◽  
I Ketut Muksin
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Leaf Extract ◽  
Syzygium Cumini ◽  
E Coli ◽  
Randomized Design ◽  
Test Concentration ◽  
Completely Randomized Design ◽  
Difference Test ◽  
Test Level

Bacterial Escherichia coli dan Staphylococcus aureus ATCCis a normal flora bacteria that naturally exist human body. This bacteria may by pathogenic if it exceeds acertain limits. To prevent the disease caused, need to be overcome by using herbal ingredients one of them is juwet leaves (Syzygiumcumini).The purpose of the study was to determine wheter the extract of juwet leaf (S. cumini) can inhibited the growth of E. coli and S. aureus ATCC and to know compounds contained in juwet leaf extract (S. cumini). This research used diffusion wells methodwith 6 treatments and 4 replications. Date analysis using completely randomized design (CRD) with using ANOVA variance analysis. If the date obtained has a real difference test level at the 5% (P? 0,5) that continue with Duncan test. Concentration of the extract tested was 0%, 5%, 10%, 15%, 25% and 50%. Juwet leaf extract is able to inhibited the growth of E. coli and S. aureus ATCC which is shown by the formation of clear zone. Concentration extract leaf which is effective to inhibit E. coli and S. aureus ATCC is the concentration 50% (18,9 mm) for E. coli and (16,5 mm) for S. aureus ATCC. Screening of phytochemical test of juwet leaf extract positive containing alkaloids, phenolic, steroids and saponins.   Keywords : juwet leaf extract (Syzygium cumini), Escherichia coli, Staphylococcus aureus ATCC  

Study on Propolis Quality from China and Uruguay

2000 ◽  
Vol 55 (9-10) ◽  
pp. 778-784 ◽  
Author(s):  
Josep Serra Bonvehí ◽  
Francesc Ventura Coll
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Bacillus Subtilis ◽  
Biological Activities ◽  
The State ◽  
Active Components ◽  
E Coli ◽  
Geographic Origins ◽  
Potential Activity ◽  
And Staphylococcus Aureus

Abstract The composition, bacteriostatic and ROO• -scavenging potential activities of fifteen propolis samples from various botanic and geographic origins were determined to obtain objective information related to propolis quality. Variance analysis showed significant differences (p ≤ 0.05) in the contents of polyphenols, flavonoids and active components between fresh and aged propolis. The state of the product (fresh or aged) could be differentiate by using flavonoid pattern and biological activities. A minimum propolis concentration of 80 μg/ml was required inhibit Bacillus subtilis and Staphylococcus aureus while 800 μg/ml was required to inhibit Escherichia coli using fresh propolis. Aged propolis inhibit B. subtilis and S. aureus at concentration of 100 μg/ml and E. coli at 1000 μg/ml. A minimum flavonoids percentage of 18 g/100 g and a maximum ROO• -scavenging potential activity of 4.3 μg/ml were determined in fresh propolis. Flavonoids levels in aged propolis were approximately 20% lower than in fresh propolis. A maximum flavonoids percentage of 19.8 g/100 g and a ROO•-scavenging potential activity between 5.7 to 6.4 μg/ml in aged propolis were quantified. Another objective was to assess the use of ROO•-scavenging potential activity in propolis quality.

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