scholarly journals Inhibitory activity of 4-O-benzoyl-3′-O-(O-methylsinapoyl)sucrose from Polygala tenuifolia on Escherichia coli β-glucuronidase

2021 ◽  
Author(s):  
Jang Hoon Kim ◽  
Le Ba Vinh ◽  
Mok Hur ◽  
Sung-Cheol Koo ◽  
Woo Tae Park ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Inhibitory Activity ◽  
Polygala Tenuifolia

scholarly journals Prevalence of ColE1-Like Plasmids and Colicin K Production among Uropathogenic Escherichia coli Strains and Quantification of Inhibitory Activity of Colicin K

2006 ◽  
Vol 73 (3) ◽  
pp. 1029-1032 ◽  
Author(s):  
Matija Rijavec ◽  
Maruška Budič ◽  
Peter Mrak ◽  
Manica M�ller-Premru ◽  
Zdravko Podlesek ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Inhibitory Activity ◽  
Insertion Sequence ◽  
Uropathogenic Escherichia Coli ◽  
Mosaic Structure ◽  
High Prevalence ◽  
Low Prevalence

ABSTRACT Colicin K exhibited pronounced inhibitory activity against uropathogenic Escherichia coli (UPEC) strains. Low prevalence of colicin K production and a relatively high prevalence of ColE1-like plasmids were determined among 215 UPEC strains from Slovenia. Sequencing of the colicin K-encoding pColK-K235 revealed a mosaic structure and the presence of the insertion sequence IS2.

Inhibitory Activity of Colicin E1 against Listeria monocytogenes

2007 ◽  
Vol 70 (5) ◽  
pp. 1256-1262 ◽  
Author(s):  
BRENDA S. PATTON ◽  
JAMES S. DICKSON ◽  
STEVEN M. LONERGAN ◽  
SARA A. CUTLER ◽  
CHAD H. STAHL
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Inhibitory Activity ◽  
Storage Temperature ◽  
Strain Differences ◽  
Inoculum Concentration ◽  
Gram Negative ◽  
Initial Inoculum ◽  
Colicin E1 ◽  
And Storage

Colicins are gram-negative bacteriocins produced by and effective against Escherichia coli and related species. Colicin E1 (ColE1) is composed of three functional domains, which collectively have a pore-forming effect on targeted bacteria. ColE1 binding and translocation domains are highly specific in contrast to the pore-forming domain, implying that ColE1 could be broadly effective. In this study, the activity of ColE1 against Listeria monocytogenes was evaluated in broth and on surfaces of ready-to-eat products. Individual strains of L. monocytogenes were examined in broth containing ColE1 at 0, 0.1, 1, or 10 μg/ml. Although strain differences in sensitivity to ColE1 existed, growth was significantly reduced in all strains at doses as low as 0.1 μg/ml. Sterilized ham slices were submerged in a five-strain L. monocytogenes cocktail (either 7 or 4 log CFU/ml) and placed in vacuum packages containing 0, 1, 5, 10, 25, or 50 μg of ColE1. Ham slices were then stored at 4 or 10°C, and samples were removed and examined for L. monocytogenes after 1, 3, 7, and 14 days. Reduction of L. monocytogenes by ColE1 was dependent on initial inoculum concentration and storage temperature. For slices stored at 4°C, treatment with 25 μg reduced Listeria growth below detection limits for the slices inoculated with 4 log CFU/ml for the entire 14 days, whereas for the 7-log CFU/ml slices, growth was detected at 7 days postinoculation. For slices stored at 10°C, 10 μg/ml ColE1 significantly inhibited growth of L. monocytogenes for up to 3 days for both inoculation groups. These data indicate that ColE1 is highly effective against Listeria.

Biochemical composition and function of jelly masses ofMarphysa gravelyi(Polychaeta: Eunicidae) from Pulicat Lake, India

2017 ◽  
Vol 97 (5) ◽  
pp. 1135-1141
Author(s):  
E. Malathi ◽  
M Juliana Collette ◽  
A Lyndsay Priscilla
Keyword(s):  
Escherichia Coli ◽  
Candida Albicans ◽  
Inhibitory Activity ◽  
Biochemical Composition ◽  
Vibrio Vulnificus ◽  
Pulicat Lake ◽  
And Function

Eggs ofMarphysa gravelyiare spawned in gelatinous masses and the developing larvae are harboured in them until they are ready to undergo settlement. In order to understand the function of the jelly mass, morphometric, histochemical, biochemical and antimicrobial analyses were performed. The observations indicate the fibrous jelly mass is composed of carbohydrate, protein and lipid, and size is correlated to number of eggs present within. Extracts from the jelly mass ofMarphysa gravelyiexhibit inhibitory activity againstEscherichia coli, Vibrio vulnificusandCandida albicansbut no activity was seen against seven other microorganisms tested. The results show that the function of the jelly mass is to nourish the developing embryos, protect against desiccation and predation from macrofauna, and most importantly prevent the dispersal of the juveniles from the desirable habitat.

scholarly journals Evaluation of the antimicrobial and anti-Varroa destructor L. activity of the essential oil of clove (Syzygium aromaticum L. Myrtaceae)

2021 ◽  
Vol 13 (4) ◽  
pp. 404-408
Author(s):  
K. Mekademi ◽  
D. Kebour ◽  
N.A. Ouchene-Khelifi ◽  
N. Ouchene
Keyword(s):  
Escherichia Coli ◽  
Pseudomonas Aeruginosa ◽  
Candida Albicans ◽  
Essential Oil ◽  
Inhibitory Activity ◽  
Varroa Destructor ◽  
Inhibition Zone ◽  
Syzygium Aromaticum ◽  
Penicillium Sp ◽  
Natural Treatment

Abstract. Antimicrobial and anti-Varroa destructor L. activity of the essential oil (EO) of clove (Syzygium aromaticum L. Myrtaceae) was evaluated in this study. Antimicrobial activity concerned 9 bacterial strains (Bacillus cereus, Escherichia coli ATCC 25911, Staphylococcus aureus 29213 ATCC, Proteus mirabilis, Serratia marcescens, Enterobacter sakazakii, Pseudomonas aeruginosa ATCC, Escherichia coli and Acinetobacter sp.), a fungal strain (Penicillium sp.) and a yeast species (Candida albicans). The extraction of the EO was carried out by the method of hydrodistillation. Results showed that EO has no toxicity on bees Apis mellifera. EO demonstrated effective and stable anti-V. destructor activity, indicating the absence of possible resistance, in contrast to what was observed for Amitraz. The inhibitory activity of EO revealed an inhibition zone of diameter varying between 20 mm and 42 mm for bacteria. However, no inhibition zones were observed for Pseudomonas aeruginosa ATCC. The inhibitory activity of EO on Penicillium sp and Candida albicans revealed an inhibition zone of 39 mm in diameter. This study shows that the EO of cloves constitutes a simple and natural treatment, without inconveniences, with a high activity antimicrobial and anti-Varroa destructor which merits it to be proposed as a means to fight against varroosis and the tested pathogens.

scholarly journals Isolasi dan identifikasi Escherichia coli dari Sumber Air Minum Kandang Broiler serta Uji Aktivitas Antibakteri Lidah Buaya

2020 ◽  
Vol 10 (2) ◽  
pp. 106
Author(s):  
Dian Meididewi Nuraini ◽  
Morsid Andityas ◽  
Adi Paramarta ◽  
Nur Rohman Najib ◽  
Agustina Dwi Wijayanti
Keyword(s):  
Escherichia Coli ◽  
Methylene Blue ◽  
Drinking Water ◽  
Inhibitory Activity ◽  
Aloe Vera ◽  
Ethanol Extract ◽  
Inhibition Zone ◽  
Inhibition Test ◽  
Aloe Barbadensis ◽  
E Coli

Abstract Colibacillosis is one of the most problematic issues in the boiler industry. However, the antibiotic overuse has induced Escherichia coli resistance so that other alternative to reduce colibacillosis is needed. One of the alternatives is using aloe vera (Aloe barbadensis Miller), which has been widely used as an antibacterial agent. This study aims to isolate and identify E. coli from the broiler drinking water source and test the aloe vera antibacterial activity against it. Escherichia coli were isolated from well in three broiler farms in Moyudan District, Sleman, Yogyakarta that previously had colibacillosis. Escherichia coli were isolated using eosin methylene blue (EMB) agar and the metallic sheen colony was tested to confirm the biochemist reaction. The pure isolate of E. coli was used in the aloe vera inhibition test using Muller Hinton agar (MHA) by a Well Diffusion method. Aloe vera was processed using aquades and ethanol 70%. The aquades infusion was diluted into 12.5%, 25%, 50%, 75%, and 100% and the extract ethanol 70% was diluted into 10%, 12.5, %, 25%, 40%, and 50%. The bacterial identification showed that one of three samples contained E. coli which was then used for inhibition test. The result showed no inhibition zone in the aquades infusion while ethanol extract showed an inhibition zone in concentration 25%, 40%, and 50% of aloe vera extract with a diameter 19.5 mm, 24 mm, and 25 mm. It can be concluded that aloe vera ethanol extract has inhibitory activity against E. coli in poultry drinking water with a minimum concentration of 25%.  Keywords: Aloe vera; Broiler drinking water; Escherichia coli; Inhibitory activity   Abstrak  Colibacilosis masih menjadi permasalahan dalam industri broiler. Penggunaan antibiotik berlebihan telah menyebabkan resistensi sehingga perlu alternatif lain. Salah satu alternatif adalah menggunakan bahan alami seperti adalah lidah buaya (Aloe barbadensis Miller) yang memilliki aktivitas antibakteri. Penelitian ini bertujuan untuk mengisolasi dan mengidentifikasi E. coli dari sumber air minum di kandang broiler serta menguji aktivitas inhibisi lidah buaya terhadap bakteri tersebut. Air yang digunakan sebagai sumber E. coli berasal dari sumur di tiga peternakan broiler di Kecamatan Moyudan, Sleman, Yogyakarta yang memiliki riwayat infeksi colibacilosis. Bakteri E. coli diisolasi menggunakan media eosin methylene blue (EMB) dan diuji sifat biokimia untuk mengkonfirmasi sifat bakteri E. coli. Isolat murni E. coli digunakan pada uji daya hambat bakteri dengan metode difusi sumuran menggunakan media Muller Hinton Agar (MHA). Lidah buaya diproses menggunakan aquades dan ethanol 70%. Infusa aquades diencerkan menjadi konsentrasi 12,5%, 25%, 50%, 75%, dan 100% dan ekstrak ethanol 70% diencerkan menjadi 10%, 12., %, 25%, 40%, dan 50%.  Hasil isolasi menunjukan bahwa satu sumber air dari sumur di Desa Kolowenang mengandung E. coli yang kemudian digunakan pada pengujian daya hambat. Hasil pengujian menunjukan tidak ada daya hambat yang terbentuk pada infusa aquades sedangkan ekstrak etanol lidah buaya 25%, 40%, dan 50% menunjukan adanya zona hambat sebesar 19,5 mm, 24 mm, dan 25 mm berturut-turut. Ekstrak etanol lidah buaya pada penelitian ini memiliki kemampuan menghambat pertumbuhan E. coli yang bersumber dari air minum broiler dengan konsentrasi terendah 25%. Kata kunci: Air minum broiler; Escherichia coli; Lidah buaya; Daya hambat bakteri

scholarly journals UJI DAYA HAMBAT PEWARNA ALAMI KULIT BATANG JAMBLANG (Syzygium cumini) TERHADAP BAKTERI Escherichia coli, Staphylococcus aureus DAN JAMUR Aspergilus niger

2021 ◽  
Vol 3 (3) ◽  
pp. 128-136
Author(s):  
Febriana Bani Utang ◽  
Anggreini D.N Rupidara ◽  
Alan Ch Sabuna
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Aspergillus Niger ◽  
Inhibitory Activity ◽  
Herbal Medicines ◽  
Effective Concentration ◽  
Natural Dyes ◽  
Syzygium Cumini ◽  
Food Ingredient ◽  
E Coli

ABSTRACTJamblang (Syzygium cumini) belongs to the family of the guava tribe which has benefits as a food ingredient as well as herbal medicines. Jamblang bark produces tanners (tannins) to color the nets. The purpose of this study was to determine the inhibition of natural dyes of jamblang (Syzygium cumini) bark against Escherichia coli, Staphylococcus aureus, and Aspergillus niger fungi. The method used in this study wis an experimental method, which consists of 3 treatments of natual dyes of the bark cuminis where 40%, 60%, and 80% consentrations and 3 replicates. Data of the inhibitory activity where tested using paper disk method and was analyzed statistically using ANOVA test with SPSS 16.0. statistic aplication. The natural dyes from each concentration showed a inhibitoryactivity against E. coli, S. aureus, and A. niger. The effective concentration of inhibitory activity in E. Coli was 60%, natural dyes category zonas 4.0 mm or weak inhibitory activity The effective concentration of inhibitory activity in S. aureus was 40%, natural dyes category zonas was 7.0 mm or moderateinhibitory activity. The effective concentration of inhibitory activity in A. Niger was 80% natural dyes category zonas was 4.0 mm or weak inhibitory activity.Kaywords :Antibacterial test,Jamblang (Syzygiumcumini) bark, natural coloring Escherichia coli, Staphylococcus aureus, Aspergillus niger.

scholarly journals Enterosin KP’nin Antibakteriyal Aktivitesi Üzerine Para-Hidroksi-Benzoik Asit ile Propil-Parabenin Sinerjit Etkisi

2014 ◽  
Vol 2 (1) ◽  
pp. 1 ◽  
Author(s):  
Zeliha Yıldırım ◽  
Yaselin İlk ◽  
Metin Yıldırım
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
Inhibitory Activity ◽  
Hydroxybenzoic Acid ◽  
Escherichia Coli O157 ◽  
Food Preservatives ◽  
Food Preservative ◽  
E Coli ◽  
Propyl Paraben

In this study, the effects of food preservative p-hydroxybenzoic acid and propyl-paraben on the inhibitory activity of enterocin KP produced by Enterococcus faecalis KP were determined. Staphylococcus aureus, Escherichia coli O157:H7 and Salmonella Typhimurium, resistant to enterocin KP bacteriocin, were used as target organisms. The inhibitor activity of enterosin KP (1600 AU/ml) alone or in combination with p-hydroxybenzoic acid (%0.1-0.3) and propyl-paraben (%0.008-0.16) on the growth of Staphylococcus aureus, Escherichia coli O157:H7 and Salmonella Typhimurium were determined. The inhibitory activity of enterocin KP was increased when used in combination with p-hydroxybenzoic acid and propyl-paraben at concentrations of 0.1-0.3% and 0.008-0.016%, respectively. Furthermore, Staphylococcus aureus, E. coli O157:H7 and Salmonella Typhimurium became sensitive to enterocin KP. In conclusion, the use of enterocin KP in combination with other food preservatives principles resulted in an increase in its inhibitory activity and spectrum.

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