INTERRELATION BETWEEN BACTERIAL ATP AND LEVEL OF MICROORGANISM CELLS IN THE WASHINGS OF PURE AND MIXED CULTURES OF ESCHERICHIA AND STAPHYLOCOCCUS AUREUS

2018 ◽  
Vol 1 (2) ◽  
pp. 74-78
Author(s):  
V. M. Sotnikova ◽  
◽  
N. A. Shurduba ◽  
D. V. Gruznov ◽  
◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Linear Dependence ◽  
Mixed Cultures ◽  
Special Test ◽  
E Coli ◽  
Number Of Microorganisms ◽  
Atp Bioluminescence ◽  
And Staphylococcus Aureus ◽  
Number Of Bacteria

Тhe article presents the results of studies to determine the amount of bacterial ATP in pure and mixed cultures of microorganisms. The level of ATP-bioluminescence was determined using the HY-LiTE®2 (Merk, Germany) luminometer in accordance with the manufacturer's instructions using special test systems. In the course of the experiments, the numerical values of bacterial ATP of Escherichia coli and Staphylococcus aureus have been determined. It was found that at the concentration of E. coli (1,5 ± 0,1)∙102…(2,1 ± 0,2)∙106 CFU / cm3, the level of ATP was 323,9 ± 16,2…22666,8 ± 906,7 RLU. At equal number of bacteria, the level of ATP St. aureus exceeded the level of ATP escherichia by 1,4…1,8 times. It was noted that in mixed cultures of Escherichia coli and staphylococcus, the values of ATP were average values between ATP escherichia and staphylococcal ATP and were within 423,4 ± 29,6…28334,1 ± 2550,1 RLU with the number of microorganisms (1,75 ± 0, 1) ∙ 102…(1,5 ± 0,1)∙106 CFU/cm3. It was found that in pure and mixed cultures of microorganisms between the level of bacteria and the parameters of ATP there is a linear dependence: the more the number of bacteria, the higher the level of ATP.

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%).

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.

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.

scholarly journals Uji Daya Hambat Ekstrak Metanol Beberapa Jenis Porifera Terhadap Bakteri Escherichia coli dan Staphylococcus aureus

Jurnal MIPA ◽  
2014 ◽  
Vol 3 (2) ◽  
pp. 129
Author(s):  
Megawati S. Saroinsong ◽  
Febby E. F. Kandou ◽  
Adelfia Papu ◽  
Marina F. O. Singkoh
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Methanol Extract ◽  
Inhibition Zone ◽  
E Coli ◽  
Activity Test ◽  
And Staphylococcus Aureus ◽  
Paper Disc ◽  
Coli Growth

Penelitian ini bertujuan untuk menguji daya hambat dari ekstrak metanol beberapa jenis porifera terhadap pertumbuhan bakteri E. coli dan S. aureus. Pengujian aktivitas antibakteri menggunakan metode Kirby-Bauer, yaitu dilakukan dengan mengukur zona hambat di sekeliling cakram kertas. Ekstrak Haliclona sp dapat menghambat pertumbuhan S. aureus pada konsentrasi ekstrak 30%, 60% dan 90% dengan hasil pengukuran diameter zona hambat 13.50 mm, 20.67 mm dan 27.33 mm; serta menghambat pertumbuhan E. coli dengan diameter zona hambat 10.08 mm, 12.83 mm dan 14.17 mm. Daya hambat ekstrak Agelas sp terhadap S. aureus menunjukkan diameter zona hambat 8.33 mm dan hanya menunjukkan pada konsentrasi ekstrak 90%, sementara daya hambat ekstrak Agelas sp pada konsentrasi 30%, 60% dan 90% terhadap E. coli menunjukkan diameter zona hambat sebesar 7.67 mm, 10.17 mm dan 14.17 mm. Daya hambat Spheciospongia sp terhadap S. aureus dan E. coli hanya terlihat pada konsentrasi ekstrak sebesar 90% dengan diameter zona hambat adalah 8.42 mm dan 8.75 mm. Berdasarkan hasil yang diperoleh, dapat disimpulkan bahwa ekstrak Haliclona sp memiliki potensi aktivitas antibakteri yang dapat digunakan sebagai bahan dasar pembuatan obat antibiotik.This research aimed to test the inhibition capabilities of methanol extract from several kinds of Porifera on Escherichia coli and Staphylococcus aureus growth. The antibacterial activity test using the Kirby-Bauer method, which delivered by measuring the inhibition zone around paper disc. The extract of Haliclona sp can inhibit the S. aureus growth at 30%, 60% and 90% of extracts concentration with the measurement of inhibition zone diameters are 13.50 mm, 20.67 mm and 27.33 mm; also inhibit the E. coli growth with inhibition zone diameters are 10.08 mm, 12.83 mm and 14.17 mm. The inhibition capability of Agelas sp extract on S. aureus shows that the inhibition zone diameters is 8.83 mm and only appear at 90% of extracts concentration, meanwhile the inhibition capability of Agelas sp extract at concentration 30%, 60% and 90% on E. coli shows diameters of inhibition zone are 7.67 mm, 10.17 mm and 14.17 mm. The inhibition capability of Spheciospongia sp on S. aureus and E. coli only occurred at 90% of extracts concentration with inhibition zone diameters 8.42 mm and 8.75 mm. Based on the results, it can be assumed that extracts of Haliclona sp has a potential antibacterial activity that can be used as a basic ingredients for antibiotic medicine.

scholarly journals Genome-Wide Analysis of LncRNA in Bovine Mammary Epithelial Cell Injuries Induced by Escherichia Coli and Staphylococcus Aureus

2021 ◽  
Vol 22 (18) ◽  
pp. 9719
Author(s):  
Changjie Lin ◽  
Yifan Zhu ◽  
Zhiyu Hao ◽  
Haojun Xu ◽  
Ting Li ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Epithelial Cell ◽  
Mammary Epithelial Cell ◽  
Molecular Mechanisms ◽  
Bovine Mastitis ◽  
Mammary Epithelial ◽  
E Coli ◽  
Bovine Mammary Epithelial Cell ◽  
And Staphylococcus Aureus

Escherichia coli and Staphylococcus aureus are two common pathogenic microorganisms that cause mastitis in dairy cows. They can cause clinical mastitis and subclinical mastitis. In recent studies, lncRNAs have been found to play an important role in the immune responses triggered by microbial inducers. However, the actions of lncRNAs in bovine mastitis remain unclear. The purpose of this study was to investigate the effects of bovine mammary epithelial cell injuries induced by treatment with E. coli and S. aureus, and to explore the lncRNA profile on cell injuries. The lncRNA transcriptome analysis showed a total of 2597 lncRNAs. There were 2234 lncRNAs differentially expressed in the E. coli group and 2334 in the S. aureus group. Moreover, we found that the E. coli and S. aureus groups of maternal genes targeted signaling pathways with similar functions according to KEGG and GO analyses. Two lncRNA–miRNA–mRNA interaction networks were constructed in order to predict the potential molecular mechanisms of regulation in the cell injuries. We believe that this is the first report demonstrating the dysregulation of lncRNAs in cells upon E. coli and S. aureus infections, suggesting that they have the potential to become important diagnostic markers and to provide novel insights into controlling and preventing mastitis.

scholarly journals EXPERIMENTAL STUDY OF THE PHENOMENON OF MICROORGANISM-ASSOCIATED CRYSTALLOGENESIS

2021 ◽  
Vol 11 (3) ◽  
pp. 20-21
Author(s):  
Andrew Martusevich ◽  
Ivan Bocharin ◽  
Maxim Guryanov ◽  
Alexey Kochkurov ◽  
Elena Kochkurova ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Experimental Study ◽  
Sodium Chloride ◽  
Functional State ◽  
Crystal Formation ◽  
Pathogenic Microorganisms ◽  
Salt Solutions ◽  
E Coli ◽  
And Staphylococcus Aureus

The aim of the study was to clarify the character of the initiatory activity of pathogenic and nonpathogenic microorganisms in regard to salt solutions. We selected colonies of two microorganisms: Escherichia coli (E. coli) and Staphylococcus aureus (St. aureus) [106 , 108 , 1010, 1012, 1014, 1016, 1018 and 1020 CFU/ml of solution]. A 10% solution of sodium chloride was used as the initiated substance, which made it possible to perform a tezigraphic test. On the basis of model experiments with colonies of some pathogenic and non-pathogenic microorganisms, a new phenomenon was confirmed — microbial initiation of crystal formation (the phenomenon of microorganismassociated crystallogenesis). This phenomenon is universal for microagents, but it also has specific features imposed by the species of the microorganism and its current functional state.

scholarly journals The Antibacterial Activity Of Several Sponges From The Waters Of Tasik Ria Against Escherichia coli And Staphylococcus aureus bacteria

2018 ◽  
Vol 7 (1) ◽  
pp. 1
Author(s):  
Abrianto A. O. Rompis ◽  
Fitje Losung ◽  
Deiske A. Sumilat ◽  
Agung B. Windarto ◽  
Stenly Wullur ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Natural Compounds ◽  
E Coli ◽  
Escherichia Coli Bacteria ◽  
And Staphylococcus Aureus ◽  
Positive Results ◽  
Sponge Extract

The sponge is one of the sea organisms that has a prospect as a source of natural compounds including peptides, steroids, asetogenin, terpenoids, alkaloids, cyclic halide and nitrogen. This research was directed to obtain several species of sponges from the waters of Tasik Ria as well as testing the antibacterial activity of extracts from some of the sponge against the bacteria Escherichia coli and Staphylococcus aureus. From the identification, seven species of sponges were found, which consists of: Amphimedon sp., Axinosa sp., Aaptos sp., Theonella sp., Cribochalina sp., Hyrtios sp., and Lendenfeldia sp. The tests of antibacterial activity of the extracts from these sponges against test bacteria E. coli and S. aureus showed some positive results. Extract from Axinosa sp. sponge(16 mm) showed the strongest antibacterial activity on Escherichia coli bacteria. Followed by Hyrtios sp. extract (13.5 mm), Aaptos sp. extract (13 mm), Lendenfeldia sp. extract (13 mm) and Cribochalinai sp. extract(10.5 mm). While the the tests on Staphylococcus aureus bacteria showed that the strongest antibacterial activity was found from Axinosa sp. sponge extract (16.5 mm), followed by the extract from Aaptos sp. (15 mm), Lendenfeldia sp. extract (14.5 mm), Hyrtios sp. extract(13.5 mm) and Cribochalina sp. extract (11 mm).Keywords: Sponge, antibacterial, Escherichia coli, Staphylococcus aureus ABSTRAK Spons merupakan salah satu biota laut yang sangat prospektif sebagai sumber senyawa bahan-bahan alami antara lain peptide, terpenoid, steroid, asetogenin, alkaloid, halide siklik dan senyawa nitrogen. Penelitian ini diarahkan untuk mendapatkan beberapa spesies spons dari perairan Tasik Ria serta menguji aktivitas antibakteri dari beberapa ekstrak spons terhadap bakteri Escherichia coli dan bakteri Staphylococcus aureus. Hasil identifikasi spons ditemukan sebanyak tujuh spesies yang terdiri dari: Amphimedon sp., Axinosa sp., Aaptos sp., Theonella sp., Hyrtios sp., Cribochalina sp. dan Lendenfeldia sp.. Aktivitas antibakteri dari beberapa ekstrak spons terhadap bakteri uji E. coli dan S. aureus terdapat diameter zona hambat bervariasi yaitu bakteri Escherichia coli menunjukkan aktivitas antibakteri ekstrak spons terkuat pada spons Axinosa sp (16 mm), disusul ekstrak spons Hyrtios sp. (13,5 mm), ekstrak spons Aaptos sp. (13 mm), ekstrak spons Lendenfeldia sp. (13 mm) dan ekstrak spons Cribochalinai sp. (10,5 mm).  Sedangkan pada bakteri Staphylococcus aureus menunjukkan aktivitas antibakteri ekstrak spons terkuat yaitu:  ekstrak spons Axinosa sp. (16,5 mm), disusul ekstrak spons Aaptos sp. (15 mm), ekstrak spons Lendenfeldia sp. (14,5 mm), ekstrak spons Hyrtios sp. (13,5 mm) dan ekstrak spons Cribochalina sp.(11mm).Kata Kunci : Spons, Antibakteri, Escherichia coli, Staphylococcus aureus

scholarly journals Prevalence of Escherichia Coli, Salmonella Sp, Staphylococcus Aureus Bacteria in Chicken Meat of Traditional Market Surabaya City

2021 ◽  
Vol 8 (2) ◽  
pp. 193-204
Author(s):  
Ulfa Dwi Karisma ◽  
Nurul Wiqoyah ◽  
Suhintam Pusarawati
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Chicken Meat ◽  
Plate Count ◽  
Test Results ◽  
E Coli ◽  
Traditional Markets ◽  
Two Samples ◽  
Contaminated Food ◽  
And Staphylococcus Aureus

Foodborne disease is a disease caused by contaminated food. Chicken meat is very susceptible to contamination by bacteria. Escherichia coli, Salmonella sp, and Staphylococcus aureus are types of bacteria found in chicken meat. The purpose of this study was to see how many Escherichia coli, Salmonella sp, and Staphylococcus aureus colonies in raw chicken meat in traditional markets in Surabaya City. The research sample used was 30 samples of chicken meat taken in 5 traditional markets in Surabaya. Six chicken meat sellers were taken with 1 sample and put in the sterile tube from each market. The test was carried out using the Total Plate Count (TPC) method. The TPC test results showed that all samples were contaminated with E. coli, with the most colony being 2.2X10-7 CFU/g while the minor colony was 5X10-4 CFU/g. There are two samples contaminated with Salmonella sp, in the G market and the W market, with code D6 4.7X10-6 CFU/g and code E5 1X10-6 CFU/g. Meanwhile, S. aureus was only found in the W market with sample codes E1 & E6, and each sample had a colony of 2.7X 10-7 CFU/g and 2X10-5 CFU/g.

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