scholarly journals Microbiological Study of Costal Shrimp Aquaculture Production System of Bangladesh

2017 ◽  
Vol 9 (1) ◽  
pp. 17
Author(s):  
Md. Reazul Karim, Md. Naqib Uddin, Md. Khalilur Rahman, Md. Akim Uddin
Keyword(s):  
Vibrio Vulnificus ◽  
Bacterial Load ◽  
Morphological Characteristics ◽  
Antimicrobial Effect ◽  
Inhibitory Effect ◽  
Aeromonas Salmonicida ◽  
Diffusion Method ◽  
E Coli ◽  
Microbiological Characteristics ◽  
Almost All

The study was intended to identify the common pathogen from water and soil sample of some costal shrimp Hatchery and Fisheries of Bangladesh and to demonstrate the probiotic efficacy against this pathogen. 8 samples were taken from 6 individual costal shrimp Hatchery and bacterial load was determined from them. During the period of study, a total number of 20 bacterial colonies were isolated according to morphological characteristics. Among them, 7 groups of isolates were screened for detail study, based on of their morphological and cultural characteristics. The isolates were identified through biochemical and microbiological characteristics as Aeromonas salmonicida, Vibrio parahaemolyticus, Bacillus fastidiosus, Vibrio vulnificus, E. coli, Vibrio harveyi and Aeromonas bestiarum. The susceptibility of the selected isolates against traditional antibiotic was performed by agar diffusion method using antibiotic disc. Rifampicin showed inhibitory effect against almost all organisms where as ampicillin is the antibiotic which had no effect on either of the isolates and penicillin is less effective than other antibiotics used. Probiotic efficacy of Bacillus & Pediococcus against the selected isolates was performed. Bacillus and Pediococcus showed a satisfactory antimicrobial effect against the selected isolates which revealed that; they are favorable for the biocontrol of microbial flora in shrimp hatchery and aquaculture.

scholarly journals Antimicrobial Effect Of Honey Distributed Around Pasar Minggu Jakarta Selatan

2017 ◽  
Vol 8 (2) ◽  
pp. 101-106
Author(s):  
Ruth Elenora Kristanty ◽  
Junie Suriawati ◽  
Priyanto Dwi Nugroho
Keyword(s):  
Infectious Diseases ◽  
Food Product ◽  
Antimicrobial Effect ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Bacteria Growth ◽  
E Coli ◽  
Gram Positive Bacteria ◽  
Almost All

Honey is a highly nutritious food product and consumed by almost all the population in the world. It has a function as an antimicrobial. Staphylococcus aureus (S. aureus) is a common Gram-positive bacteria in food and Escherichia coli (E. coli) is a Gram-negative bacteria that often appears in environmental sanitation issues that both can cause infectious diseases.  Some infectious diseases can be treated with antimicrobials such as honey. The purpose of this study was to test the antimicrobial effects on honey products distributed in Pasar Minggu area. The antimicrobial effect test was performed in vitro using agar diffusion method by measuring the inhibition zone formed where the bacteria growth was inhibited by the presence of sample. The concentration of samples were 25%, 50%, 75%, and 100% (not diluted) and as aquades control. The results showed that honey tested with various dilution concentrations resulted inhibition zone and. The higher concentration of the inhibited zone zone showed antimicrobial activity against S. aureus and E. coli.

Note: Inhibition of Pathogenic Bacteria by Essential Oils at Different Concentrations

2003 ◽  
Vol 9 (2) ◽  
pp. 85-88 ◽  
Author(s):  
G. Özkan ◽  
O. Sağdiç ◽  
M. Özcan
Keyword(s):  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Antibacterial Agents ◽  
Antimicrobial Effect ◽  
Inhibitory Effect ◽  
Diffusion Method ◽  
Disc Diffusion ◽  
Disc Diffusion Method ◽  
E Coli ◽  
Paper Disc

The antimicrobial effect of 11 selected Turkish spice essential oils was investigated against seventeen pathogenic bacteria. The antimicrobial activity of the essential oils of six spices (cumin, fennel, laurel, mint, marjoram, oregano, pickling herb, sage, savory, thyme (black) and thyme) was tested at four concentrations (0.2, 0.4, 1 and 2%) on various microorganisms ( E. aerogenes, E. coli, E. coli O157:H7, K. pneumoniae, P. vulgaris, S. enteritidis, S. gallinarum, S. typhimurium, S. aureus, Y. enterocolitica, A. hydrophila, C. xerosis, M. luteus, M. smegmatis, E. feacalis, P. aeruginosa and P. fluorescens). All preparations showed antibacterial activity against at least one or more bacteria. The inhibitory effect of the essential oils was evaluated through paper disc diffusion method. In general, the essential oils at 1 and 2% levels were effective. The most active essential oils were marjoram, thyme and oregano. According to the results, the studied essential oils potentially might be used as antibacterial agents to prevent the spoilage of food products, although further research is needed.

scholarly journals Antibacterial Potentials of some Toothpaste Products against some Oral Bacterial Isolates

2021 ◽  
Vol 24 (2) ◽  
Author(s):  
Bernard Oluwapelumi Oluboyo ◽  
Maihankali J Charles ◽  
Richard Akele ◽  
Funmilayo Akinseye ◽  
Adeola Oluboyo
Keyword(s):  
Benzyl Alcohol ◽  
Sodium Fluoride ◽  
Zinc Sulphate ◽  
Potassium Nitrate ◽  
Inhibitory Effect ◽  
Oral Microbiome ◽  
Diffusion Method ◽  
E Coli ◽  
Test Microorganism ◽  
Bactericidal Effects

Objetive: Manufacturers of toothpastes claim that their products are active against oral microbiome capable of causing tooth decay. The objective of this study was to investigate the manufacturers’ claim using some of the toothpaste products sold in Ado-Ekiti, Nigeria. Material and methods: The antibacterial potentials of five commercialized toothpaste products (designated sodium fluoride-zinc sulphate, benzyl alcohol-sodium fluorophosphate, sodium fluoride-eugenol, sodium fluoridesodium laurylsulfate and sodium fluoridepotassium nitrate) were tested against six oral isolates of dental caries and periodontal origin – Staphylococcus aureus, Streptococcus mitis, Streptococcus salivarius, Streptococcus pyogenes and Pseudomonas aeruginosa. The antimicrobial potentials were evaluated using modified agar well diffusion method. Various dilutions of the toothpaste products from 1:1 to 1:16 were tested against each test microorganism. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the toothpastes were determined. Results: sodium fluoride-zinc sulphate, benzyl alcoholsodium fluorophosphate and sodium fluorideeugenol toothpastes showed inhibitory effects on S. aureus, S. mitis and S. salivarius. Sodium fluoride-sodium laurylsulfate and sodium fluoride-potassium nitrate toothpastes showed no inhibitory effect on the organisms except S. pyogenes. Only sodium fluoride-potassium nitrate toothpaste inhibited E. coli while none of the toothpastes inhibited P. aeruginosa. The MIC and MBC of sodium fluoride-zinc sulphate, benzyl alcohol-sodium fluorophosphate, and sodium fluoride-eugenol toothpastes showed bacteriostatic and bactericidal effects on the organisms. Sodium fluoride-zinc sulphate, benzyl alcohol-sodium fluorophosphate, and sodium fluoride-eugenol toothpastes showed comparable effects on S. aureus, S. mitis and S. salivarius. Sodium fluoride-eugenol toothpaste was strongest against S. mitis, benzyl alcoholsodium fluorophosphates toothpaste was strongest against S. pyogenes, sodium fluoridezinc sulphate toothpaste was strongest against S. salivarius and only sodium fluoride-potassium nitrate toothpaste inhibited E. coli. Conclusion: The manufacturer’s claim is upheld by this study for sodium fluoride-zinc sulphate, benzyl alcohol-sodium fluorophosphate and sodium fluoride-eugenol toothpastes. However, sodium fluoride-sodium laurylsulfate and sodium fluoride-potassium nitrate toothpastes showed limited inhibitory potentials.     Keywords Antibacterial; Caries; Oral isolates; Periodontitis; Toothpastes.

scholarly journals Subcellular location and properties of bactericidal factors from human neutrophils.

1986 ◽  
Vol 164 (5) ◽  
pp. 1407-1421 ◽  
Author(s):  
J E Gabay ◽  
J M Heiple ◽  
Z A Cohn ◽  
C F Nathan
Keyword(s):  
Protein S ◽  
Subcellular Location ◽  
Inhibitory Effect ◽  
Human Neutrophils ◽  
E Coli ◽  
Fractionation Scheme ◽  
Percoll Gradients ◽  
Nonionic Detergent ◽  
Almost All ◽  
Triton X

We examined the subcellular location of bactericidal factors (BF) in human neutrophils, using an efficient fractionation scheme. Nitrogen bomb cavitates of DIFP-treated PMN were centrifuged through discontinuous Percoll gradients, each fraction extracted with 0.05 M glycine, pH 2.0, and tested for the killing of Escherichia coli. greater than 90% of BF coisolated with the azurophil granules. After lysis of azurophils, 98% of azurophil-derived BF (ADBF) sedimented with the membrane. ADBF activity was solubilized from azurophil membrane with either acid or nonionic detergent (Triton X-100, Triton X-114). Bactericidal activity was linear with respect to protein concentration over the range 0.3-30 micrograms/ml. 0.1-0.3 microgram/ml ADBF killed 10(5) E. coli within 30 min at 37 degrees C. At 1.4 micrograms/ml, 50% of 2 X 10(5) bacteria were killed within 5 min. ADBF was effective between pH 5-8, with peak activity at pH 5.5. Glucose (20 mM), EDTA (1-25 mM), and physiologic concentrations of NaCl or KCl had little or no inhibitory effect on ADBF. ADBF killed both Gram-positive and Gram-negative virulent clinical isolates, including listeria, staphylococci, beta-hemolytic streptococci, and Pseudomonas aeruginosa. Thus, under these conditions of cell disruption, fractionation, extraction, and assay, almost all BF in human PMN appeared to be localized to the membrane of azurophilic granules as a highly potent, broad-spectrum, rapidly acting protein(s) effective in physiologic medium. Some of these properties appear to distinguish ADBF from previously described PMN bactericidal proteins.

Investigation of the antimicrobial properties of nanoclay and chitosan based nanocomposite on the microbial characteristics of Gouda cheese

2020 ◽  
Author(s):  
Mojtaba Mohammadzadeh-Vazifeh ◽  
Seyed Masoud Hosseini ◽  
Ali Mohammadi ◽  
Mahdi Jahanfar ◽  
Hadi Maleki
Keyword(s):  
Antimicrobial Properties ◽  
Chitosan Film ◽  
Antimicrobial Effect ◽  
Diffusion Method ◽  
Salmonella Spp ◽  
E Coli ◽  
Microbial Characteristics ◽  
Gouda Cheese ◽  
Mold And Yeast ◽  
Coagulase Positive Staphylococcus

  Background and Objectives: In recent years, active packaging has been introduced as a new method to better preserve food. Chitosan and nanoclay have been used for preparation of an active nanocomposite with respect to their antimicrobial properties to investigate its effects on the microbial limitation in Gouda cheese. Materials and Methods: Nanoclay film, chitosan film, chitosan-based nanocomposites and nanoclay-based nanocompos- ites were prepared and their antimicrobial properties were evaluated to the microbial limitations of Gouda cheese con- sist of coliforms, Escherichia coli, Salmonella spp., coagulase-positive Staphylococcus, mold and yeast by agar diffusion method. Results: The results indicated, the best antimicrobial effect belonged to nanocomposite film with the composition of chitosan 3 wt% by adding nanoclay 1 wt%, which can prevent microbial characteristics of Gouda cheese. Conclusion: The chitosan and nanoclay nanocomposite had excellent antibacterial activity and performed well against microbial limitations (coliforms, E. coli, Salmonella spp., coagulase-positive Staphylococcus, mold and yeast) of Gouda cheese. Therefore, the nanocomposite may be possibly used as a surface coating in addition to Gouda cheese as well as sim- ilar cheeses and other food to enhance microbial characteristics and extend shelf life.

scholarly journals Synthesis, Characterisation and Antimicrobial Potential of Novel N-Alkylated Pyrrole Derivatives of Chitosan

2021 ◽  
Vol 14 (4) ◽  
pp. 1730-1736
Author(s):  
Kalpana. P. R
Keyword(s):  
Antimicrobial Activity ◽  
Inhibitory Effect ◽  
Maximum Activity ◽  
Diffusion Method ◽  
Zone Of Inhibition ◽  
Pyrrole Derivatives ◽  
Structural Modifications ◽  
E Coli ◽  
Antimicrobial Potential ◽  
Derivatives Of

Chitosan, a cationic biopolymer is a major derivative of chitin. It is biocompatible, non-toxic and environ-friendly material and has broad spectrum antimicrobial activity. However, it is less effective in neutral or basic conditions due to its solubility only in acidic medium. Therefore, chemical modification with suitable groups is necessary to enhance the potency of chitosan. The present study was mainly conducted to explore the effect of structural modifications on antimicrobial potential of chitosan. N-Methyl, N-Ethyl and N-Propyl pyrrole were reacted with N-chloroacyl-6-O-triphenylmethylchitosan prepared by stepwise modification of chitosan to form N-Methyl, N-Ethyl and N-Propyl pyrrole derivatives of chitosan. Structural characterization of these pyrrole derivatives was done by IR, NMR, XRD, DSC and Elemental Analysis. The gram-negative bacterium Escherichia coli, gram-positive bacterium Staphylococcus aureus were selected for antibacterial activity and the fungus C. albicans was selected for antifungal activity by agar diffusion method and MIC method. Antimicrobial activity of the N-Methyl, N-Ethyl and N-Propyl pyrrole derivatives on E. coli, S. aureus and C. albicans showed an inhibitory effect on all the organisms. The potency of inhibition was found to be varied with the substitutions. The maximum activity was shown by N-pyrrolylpropylchitosan against E. coli (zone of inhibition 1.2±0.05cm, MIC 0.15±0.03mg/ml), S. aureus (zone of inhibition 1.4±0.03cm, MIC 0.15±0.01mg/ml), C. albicans (zone of inhibition 0.8±0.03cm, MIC 0.2±0.03mg/ml). The study also confirmed that all the three derivatives exhibited higher inhibition than that of chitosan against E. coli (zone of inhibition 0.7±0.03cm, MIC 0.09±0.02mg/ml), S. aureus (zone of inhibition 0.8±0.03cm, MIC 0.09±0.02mg/ml), C. albicans (zone of inhibition 0.6±0.03cm, MIC 0.09±0.03mg/ml). Results demonstrated that these three N-alkylpyrrole chitosan derivatives exhibited improved potency and hence can have the more applicability as antimicrobials.

scholarly journals Characterization and Antimicrobial Resistance of Escherichia coli and Its Serotypes Isolated From Poultry Feed in Relation to Seasons in Karachi, Pakistan

2020 ◽  
Vol 12 (4) ◽  
Author(s):  
Shajeela Iram ◽  
Mehmood ul Hassan ◽  
Tabinda Khawaja
Keyword(s):  
Escherichia Coli ◽  
Biochemical Characterization ◽  
Bacterial Load ◽  
Viable Count ◽  
Poultry Feed ◽  
Diffusion Method ◽  
Total Viable Count ◽  
E Coli ◽  
Resistant Strains ◽  
Feed Samples

Background: The increasing prevalence of Escherichia coli as a foodborne pathogen in poultry poses a high risk to food safety. The resistant strains of E. coli may contribute resistant genes to human endogenous flora, causing fatal diseases. Moreover, these pathogens are serious threats to poultry farming. Objectives: The current study aimed to investigate the effects of seasonal variations on the bacterial load of E. coli and to evaluate its antibiogram profile. Methods: All feed samples were evaluated for the identification of E. coli and its serotypes, using conventional culture methods and biochemical characterization. Positive samples were confirmed by polymerase chain reaction (PCR) assay. The bacterial load of E. coli was estimated by measuring the total viable count, and the antibiogram data were calculated using two methods, that is, disc diffusion method and minimum inhibitory concentration (MIC) measurement. Results: Of 204 feed samples investigated, 38 isolates were positive for E. coli. All positive samples were also confirmed via universal and species-specific PCR assays, and 8/38 were documented as E. coli 0157:H7 strains. The bacterial load of E. coli was also determined by measuring the total viable count, and the results revealed the highest ratio (6.44×108 CFU/g) from June to August and the lowest ratio (2.06×108 CFU/g) from December to February. The multidrug resistance of E. coli O157:H7 was validated by antimicrobial susceptibility tests since all isolates showed high resistance to chloramphenicol, penicillin derivatives, fluoroquinolones, and oxytetracycline, respectively, and were only susceptible to aminoglycosides. Conclusions: Considering the high bacterial load of E. coli from June to August, the poultry industry needs to establish appropriate and effective hygienic and storage policies, especially during these alarming months. Moreover, surfacing and propagation of resistant strains of these pathogens may obscure future assessments for treatment purposes.

scholarly journals EFFECT OF BOILING AND MICROWAVE ASSISTED PROCESSING ON THE ANTIMICROBIAL EFFICACY OF VITAMIN–C IN EMBLICA OFFICINALIS

2020 ◽  
pp. 102-105
Author(s):  
PAYEL SUTRADHAR ◽  
SHALINI GHOSH ◽  
BINITA KUMARI ROY
Keyword(s):  
Vitamin C ◽  
Crude Extract ◽  
Active Form ◽  
Citrus Fruit ◽  
Inhibitory Effect ◽  
Antimicrobial Efficacy ◽  
Diffusion Method ◽  
Emblica Officinalis ◽  
E Coli ◽  
Microwave Assisted

Objective: The present work aimed to expand the awareness of restoring vitamin-C in its active form on different heat exposures. The effect of microwave-assisted processing and boiling of the aqueous crude extract of citrus fruit Emblica officinalis (amla) has been correlated with its antimicrobial efficacy against E. coli. Methods: The aqueous crude extract of dried amla pulp exposed to microwave radiation(600W,5 min) and boiling (5 min) were titrimetrically estimated for vitamin-C content by DCPIP-(2,6, Dinitrophenol indophenol) method and compared the same with the untreated sample. These three samples were studied for their effect on the growth pattern of E. coli turbidimetrically. The antimicrobial susceptibility test by agar cup well diffusion method was further followed to measure the zone of inhibitions (ZOI) for these three test extracts against E. coli. Results: The total estimated vitamin-C content was 26.76 mg/100g, 25.35 mg/100g and 21.12 mg/100g in the untreated extract (UTE), microwaved extract (MWE) and boiled extract (BE) respectively. At a higher concentration (0.8 mg/ml), the UTE showed a greater ZOI of 20 mm and a comparable ZOI of 18 mm for the MWE against E. coli. In addition, a reduced ZOI of 10 mm was recorded in case of the BE. At a lowest concentration (0.05 mg/ml), the UTE inhibited the growth with a least ZOI of 7 mm, whereas no inhibition zones were detected for MWE and BE at this concentration. Conclusion: The present investigation demonstrated the effect of boiling and microwave-assisted processing on the content of bioactive vitamin-C and its antimicrobial activity. The DCPIP method calculated a more vitamin-C retention in the MWE than the BE. As the boiling method destroyed the vitamin more rapidly, a higher growth rate of E. coli was measured in the presence of BE than the UTE and MWE. In addition, the antimicrobial assay also showed a least inhibitory effect against E. coli in the presence of the BE. A moderate inhibitory effect for MWE was also detected. Thus the present investigation proved that the boiling process destroys vitamin-C present in a food sample to a higher extent than the microwave-assisted processing.

scholarly journals Bacteriological Etiology of Flood Affected Diarrhoeal Patients Admitted in Dhaka Medical College Hospital and Antibiogram of the isolates

2016 ◽  
Vol 2 (1) ◽  
pp. 13-17
Author(s):  
Abdur Rahman ◽  
Aliya Rashid ◽  
Shaheen Ara Begum ◽  
Aktheruzzaman Chowdhury ◽  
Shahin Ara Begum ◽  
...  
Keyword(s):  
Pathogenic Bacteria ◽  
Age Groups ◽  
Medical College Hospital ◽  
Diffusion Method ◽  
Aeromonas Species ◽  
Biochemical Tests ◽  
College Hospital ◽  
E Coli ◽  
Medical College ◽  
Almost All

Diarrhoea is a self-limiting  disease  caused by various  enteropathogens and antimicrobial  therapy  is  an  important adjunct  to  fluid  therapy  in  the  management of the  cases.  We have studied  the  flood-affected  diarrhoeal  (post-flood diarrhoea) patients  admitted in  Dhaka Medical College Hospital  during  August to September,  2007.  A total  of ll4 faecal  samples  were  collected  from  the  patients of all age  groups,  and  investigated  for  bacterial  enteropathogens. Specimens  were cultured  in  appropriate  media and  identification  of the  organisms  showing  growth  was done  by relevant  biochemical  tests.  In addition, the isolates of Vbrio cholera wer confirmed  using  pollvalent  antisera. Sensitivity of the isolated organisms was done by disc diffusion method.  Among the isolated bacterial enteropathogens, majority was V. cholera (46, 40.3%). Other  isolates  included Escherichia coli (18,  23.0%),  Aeromonas species  (8,10.O%)  and V parahaemolyticus  (5,  7.0%). No pathogenic bacteria were isolated from 27 of the cases.  No Salmonella or Shigella was detected in any case. Majority of the cases  (24, 52.0%)  infected  with V cholerae  were  children  having  less than  L0 years of  age. Most of the isolates of V cholerae (77.7%) were sensitive to Ciprofloxacin.  Almost all of the V cholerae isolates (97.90 ) were resistant to Tetracycline, followed by Co-trimoxazloe (93,5%)  and  Nalidixic  acid (59.2%).  All of the E. coli isolates (100.0%) were sensitive to Ceftriaxone, followed by Ceftazidime (88.8%) and Ciprofloxacin (77.7oh).  Thus it  can  be concluded  that  Ciprofloxacin and Ceftriaxone  can  be considered  as the drugs  ofchoice  for  the  treatment  of  post-flood  diarrhoea  along  with proper  rehydration  therapy.Bangladesh  J Med Microbiol2008;  02 (01):13-17DOI: http://dx.doi.org/10.3329/bjmm.v8i1.21929

In Vitro Inactivation of Escherichia coli O157:H7 in Bovine Rumen Fluid by Caprylic Acid

2004 ◽  
Vol 67 (5) ◽  
pp. 884-888 ◽  
Author(s):  
THIRUNAVUKKARASU ANNAMALAI ◽  
MANOJ KUMAR MOHAN NAIR ◽  
PATRICK MAREK ◽  
PRADEEP VASUDEVAN ◽  
DAVID SCHREIBER ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Caprylic Acid ◽  
Rumen Fluid ◽  
Bacterial Load ◽  
Anaerobic Bacteria ◽  
Inhibitory Effect ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Bovine Rumen

The antibacterial effect of caprylic acid (35 and 50 mM) on Escherichia coli O157:H7 and total anaerobic bacteria at 39° C in rumen fluid (pH 5.6 and 6.8) from 12 beef cattle was investigated. The treatments containing caprylic acid at both pHs significantly reduced (P < 0.05) the population of E. coli O157:H7 compared with that in the control samples. At pH 5.6, both levels of caprylic acid killed E. coli O157:H7 rapidly, reducing the pathogen population to undetectable levels at 1 min of incubation (a more than 6.0-log CFU/ml reduction). In buffered rumen fluid at pH 6.8, 50 mM caprylic acid reduced the E. coli O157:H7 population to undetectable levels at 1 min of incubation, whereas 35 mM caprylic acid reduced the pathogen by approximately 3.0 and 5.0 log CFU/ml at 8 and 24 h of incubation, respectively. At both pHs, caprylic acid had a significantly lesser (P < 0.05) and minimal inhibitory effect on the population of total anaerobic bacteria in rumen compared with that on E. coli O157:H7. At 24 h of incubation, caprylic acid (35 and 50 mM) reduced the population of total anaerobic bacteria by approximately 2.0 log CFU/ml at pH 5.6, whereas at pH 6.8, caprylic acid (35 mM) did not have any significant (P > 0.05) inhibitory effect on total bacterial load. Results of this study revealed that caprylic acid was effective in inactivating E. coli O157:H7 in bovine rumen fluid, thereby justifying its potential as a preslaughter dietary supplement for reducing pathogen carriage in cattle.

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