Combined Antimicrobial Effect of Thymol and Sodium Lactate against L isteria monocytogenes and S almonella Typhimurium in Fish Patty

2014 ◽  
Vol 34 (3) ◽  
pp. 211-217 ◽  
Author(s):  
Osman Irfan Ilhak ◽  
Husnu Sahan Guran
Keyword(s):  
Antimicrobial Effect ◽  
Sodium Lactate ◽  
Fish Patty

Thermal Inactivation of Escherichia coli O157:H7 in Ground Beef Supplemented with Sodium Lactate†

2003 ◽  
Vol 66 (4) ◽  
pp. 664-667 ◽  
Author(s):  
LIHAN HUANG ◽  
VIJAY K. JUNEJA
Keyword(s):  
Escherichia Coli ◽  
Thermal Resistance ◽  
Thermal Inactivation ◽  
Heating Temperature ◽  
Ground Beef ◽  
Antimicrobial Effect ◽  
Sodium Lactate ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
D Values

A study was conducted to investigate the antimicrobial effect of sodium lactate (NaL) (0, 1.5, 3.0, and 4.5%) on the survival of Escherichia coli O157:H7 in 93% lean ground beef. Samples inoculated with a mixture of four strains of E. coli O157:H7 (107 to 108 CFU/g) were subjected to immersion heating in a water bath stabilized at 55, 57.5, 60, 62.5, or 65°C. Results of statistical analysis indicated that the heating temperature was the only factor affecting the decimal reduction times (D-values) of E. coli O157:H7 in 93% lean ground beef. The change in temperature required to change the D-value (the z-value) was determined as 7.6°C. The thermal resistance of this organism was neither affected by the addition of NaL nor by the interactions between NaL and temperature. Adding NaL to ground beef to reduce the thermal resistance of E. coli O157: H7 is therefore not recommended.

scholarly journals Evaluation of Effect of Thymol Combined with Lactic Acid or Sodium Lactate on Psychrophilic Bacteria and Salmonella Spp. on Chicken Drumstick

2017 ◽  
Vol 17 (1) ◽  
pp. 271-280 ◽  
Author(s):  
Osman İrfan İlhak ◽  
Gökhan Kürşad İncili ◽  
Halil Durmuşoğlu
Keyword(s):  
Lactic Acid ◽  
Antibacterial Effect ◽  
Storage Period ◽  
Antimicrobial Effect ◽  
Sodium Lactate ◽  
Additive Effect ◽  
Control Group ◽  
Nacl Solution ◽  
Psychrophilic Bacteria ◽  
Salmonella Spp

Abstract This study was carried out to evaluate the combined antimicrobial effect of thymol with lactic acid or sodium lactate on Salmonella and psychrophilic bacteria on chicken drumstick. Drumstick samples were artificially contaminated with Salmonella spp., then sprayed with sterile 0.85% NaCl solution (control), and thymol (0.25% w/v) with lactic acid (2% and 4% v/v) or sodium lactate (2% and 4% v/v), alone or in combination, for 30 s. The samples were stored at 4°C and analyzed on days 0, 2 and 4 for Salmonella and psychrophilic bacteria. Thymol alone did not show antibacterial effect on Salmonella and psychrophilic bacteria on chicken drumstick when compared with the control group during storage period. Spray with 4% lactic acid + thymol reduced Salmonella and psychrophilic bacteria by 1.4 and 1.8 log10 CFU/ml on day 0, respectively. A significant decrease in the number of Salmonella and psychrophilic bacteria was observed in the samples sprayed with 4% lactic acid and 4% lactic acid + thymol on days 2 and 4 when compared to the control (P<0.05). The combinations of thymol with lactic acid or sodium lactate did not show synergistic or additive effect on Salmonella and psychrophilic bacteria present on chicken drumstick with skin.

Antimicrobial Effect of the Lingzhi or Reishi Medicinal Mushroom, Ganoderma lucidum (Higher Basidiomycetes) and Its Main Compounds

2014 ◽  
Vol 16 (1) ◽  
pp. 77-84 ◽  
Author(s):  
Mahdi Vazirian ◽  
Mohammad Ali Faramarzi ◽  
Seyed Esmaeil Sadat Ebrahimi ◽  
Hamid Reza Monsef Esfahani ◽  
Nasrin Samadi ◽  
...  
Keyword(s):  
Ganoderma Lucidum ◽  
Antimicrobial Effect ◽  
Medicinal Mushroom

EFFECT OF SODIUM LACTATE ON QUALITY OF LIGHTLY SALTED FISH IN OXYGEN FREE PACKAGING

2017 ◽  
pp. 128-137
Author(s):  
Elena Yuryevna Porotikova ◽  
Boris Lazarevich Nekhamkin ◽  
Mikhail Pavlovich Andreev
Keyword(s):  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Sodium Lactate ◽  
Vacuum Packaging ◽  
Storage Life ◽  
Clupea Harengus ◽  
Modified Atmosphere ◽  
Salted Fish ◽  
Baltic Herring ◽  
Organoleptic Characteristics

The present article investigates the effect of sodium lactate on microbiological, physico-chemical and sensory characteristics of lightly salted Pacific herring ( Clupea pallasii ) and Baltic herring ( Clupea harengus membras ) during refrigerated storage 5 ± 0.3°C. There have been analyzed different processing methods of lightly salted samples of Pacific and Baltic herring: control (without sodium lactate), and experiment (3% sodium lactate), both in vacuum packaging and modified atmosphere packaging (MAP - 40% CO2/60% N2). For vacuum and MAP there were used bags with low oxygen permeability (3 cm3/m2/day). It was found that 3% sodium lactate keeps firmness of the texture of salted fish muscle and reduces the release of water into the package during storage. Adding 3% sodium lactate reduces the value of the water activity in lightly salted Pacific and Baltic herring by 0.01-0,012 units. The lowest pH (0.02 units) was registered in samples without sodium lactate packed in MAP. Organoleptic signs of spoilage in fish without sodium lactate appeared much earlier, and using 3% sodium lactate both in vacuum and in MAP helped protect and improve organoleptic characteristics of the product during storage. Total biological semination of experimental samples packed in MAP kept at the very low level during the whole storage period, i.e. combined effect of using 3% sodium lactate and MAP inhibited microbial growth. This combination allows to reduce twice the rate of accumulation nitrogen in terminal amino-groups and to increase 1.5-2 times storage life of lightly salted Pacific and Baltic herring, compared to their storage life in vacuum packaging without sodium lactate. The results obtained allow us to recommend using sodium lactate in production of lightly salted fish in oxygen-free packaging, especially in modified atmosphere packaging (40% CO2/60% N2).

THE ACTIVITY OF ESSENTIAL OILS OBTAINED FROM SPECIES AND INTERSPECIES HYBRIDS OF THE Mentha GENUS AGAINST SELECTED PLANT PATHOGENIC BACTERIA

2018 ◽  
Vol 17 (6) ◽  
pp. 167-174 ◽  
Author(s):  
Małgorzata Schollenberger ◽  
Tomasz M. Staniek ◽  
Elżbieta Paduch-Cichal ◽  
Beata Dasiewicz ◽  
Agnieszka Gadomska-Gajadhur ◽  
...  
Keyword(s):  
Essential Oils ◽  
Pseudomonas Syringae ◽  
Pathogenic Bacteria ◽  
Antimicrobial Effect ◽  
Mentha Piperita ◽  
Mentha Spicata ◽  
Plant Essential Oils ◽  
Plant Pathogenic Bacteria ◽  
Interspecies Hybrids

Plant essential oils of six aromatic herb species and interspecies hybrids of the family Lamiaceae – chocolate mint (Mentha piperita × ‘Chocolate’), pineapple mint (Mentha suaveolens ‘Variegata’), apple mint (Mentha × rotundifolia), spearmint (Mentha spicata), orange mint (Mentha × piperita ‘Granada’) and strawberry mint (Mentha × villosa ‘Strawberry’) – were investigated for antimicrobial effects against plant pathogenic bacteria: Agrobacterium tumefaciens, Pseudomonas syringae pv. syringae and Xanthomonas arboricola pv. corylina. The screening was carried out in vitro on agar plates filled with the target organism. All essential oils screened exhibited a higher level of antibacterial activity against A. tumefaciens and X. arboricola pv. corylina than streptomycin used as a standard in all tests. The antimicrobial effect of streptomycin and five mint oils was at the same level for P. syringae pv. syringae. There were no significant differences in the influence of the chocolate mint oil on the growth inhibition of all bacteria tested. Plant essential oils from pineapple mint, apple mint, spearmint and strawberry mint showed the weakest antimicrobial activity against P. syringae pv. syringae and the strongest towards A. tumefaciens and X. arboricola pv. corylina. The essential oils from strawberry mint, pineapple mint, spearmint and apple mint had the strongest effect on A. tumefaciens, and the lowest inhibitory activity was exhibited by the chocolate mint and orange mint essential oils. X. arboricola pv. corylina was the most sensitive to the strawberry mint, pineapple mint and spearmint oils. The chocolate mint oil showed the greatest activity against P. syringae pv. syringae.

Evaluation of antimicrobial potential of some spices from apiaceae sold in herbal shops

2019 ◽  
Author(s):  
Alev ONDER ◽  
Suna Sibel GURPINAR, Mujde ERYILMAZ ◽  
Bayram Kagan AKAY, Ahsen Sevde CINAR
Keyword(s):  
Antimicrobial Activity ◽  
Daucus Carota ◽  
Antimicrobial Effect ◽  
Coriandrum Sativum ◽  
Apium Graveolens ◽  
Dilution Method ◽  
Anethum Graveolens ◽  
Foeniculum Vulgare ◽  
Pimpinella Anisum ◽  
Hexane Extracts

Spices are a part of the plants used for many purposes as preservatives and as colorants in foods or as medicinal intention. Main aim of the present research was to estimate the potential antimicrobial activity of some spices from Apiaceae family such as Amni visnaga (Diş otu, Hıltan), Anethum graveolens (Dereotu), Apium graveolens (Kereviz), Coriandrum sativum (Kişniş), Cuminum cyminum (Kimyon), Daucus carota (Havuç), Foeniculum vulgare (Rezene), Petroselinum sativum (Maydanoz), Pimpinella anisum (Anason). Thus, the fruits of the plants are used in the experiments. The fruits have been extracted by n-hexane, and all extracts have been subjected to TLC (Thin Layer Chromatography). The n-hexane extracts were screened for their potential in vitro antibacterial activity against Staphylococcus aureus ATCC 29213, Enterococcus faecalis ATCC 29212, Escherichia coli ATCC 25922, Klebsiella pneumoniae ATCC 13883, Pseudomonas aeruginosa ATCC 27853 and antifungal activity against Candida albicans ATCC 10231 by microbroth dilution method. The hexane extracts of the fruits of Coriandrum sativum, Anethum graveolens, Daucus carota, and Pimpinella anisum did not show antimicrobial activity against tested microorganisms. Except these, the other extracts having MIC values of 2.5-5-10 mg/mL exhibited antimicrobial effect against some tested microorganisms. These results demonstrate that the extracts which have an antimicrobial effect can probably play a role as an antimicrobial agent owing to their nonpolar components which are accumulated to the n-hexane extracts.

Does Adjunctive Use of Hyaluronic Acid Improve Clinical Outcome of Mechanical Therapy for Cases of Mild Aggressive Periodontitis

2017 ◽  
Vol 68 (3) ◽  
pp. 612-614
Author(s):  
Andreea A. Pogan ◽  
Roxana Buzatu ◽  
Dan Onisei ◽  
Doina Onisei
Keyword(s):  
Hyaluronic Acid ◽  
Antimicrobial Effect ◽  
Aggressive Periodontitis ◽  
Gingival Tissue ◽  
Potential Benefits ◽  
Therapeutic Properties ◽  
Acid Gel ◽  
Mechanical Therapy ◽  
Improve Clinical Outcome ◽  
Hyaluronic Acid Gel

Hyaluronic acid is an essential component of the periodontal ligament matrix and it has shown a number of clinical therapeutic properties, especially an anti-inflammatory effect on the gingival tissue. The aim of this study is to evaluate the potential benefits of using hyaluronic acid gel in topical application as an adjunct to mechanical therapy in the management of aggressive periodontitis. Results show an obvious improvement of clinical parameters, especially regarding the evolution of healing of the gingival tissue after periodontal therapy. Nevertheless, the antimicrobial effect needs to be proven in further studies.

Antimicrobial Effect of 940 nm Diode Laser based on Photolysis of Hydrogen Peroxide in the Treatment of Periodontal Disease

2018 ◽  
Vol 69 (8) ◽  
pp. 2081-2088 ◽  
Author(s):  
Alin Alexandru Odor ◽  
Edwin Sever Bechir ◽  
Deborah Violant ◽  
Victoria Badea
Keyword(s):  
Hydrogen Peroxide ◽  
Laser Therapy ◽  
Diode Laser ◽  
Antimicrobial Effect ◽  
The Other ◽  
Control Group ◽  
Group 4 ◽  
Periodontal Bacteria ◽  
Severe Periodontitis ◽  
Before And After

Moderate and severe periodontitis represents a challenge in the non-surgical periodontal therapy. Due to the lack of evidence regarding the antimicrobial effectiveness of 940 nm diode laser in periodontal treatment, this study aimed to evaluate the antimicrobial effect of hydrogen peroxide (H2O2) photolysis performed with 940 nm diode laser in the treatment of moderate and severe periodontitis. Twenty-five patients with 100 teeth were selected for this pilot study. The test teeth were randomly assigned to one of the four treatment groups: Group 1: scaling and root planning (SRP) (control group); and the following experimental groups: Group 2: H2O2; Group 3: 940 nm diode laser therapy; Group 4: 940 nm diode laser therapy and H2O2. Clinical examinations, like probing depth (PD), clinical attachment level (CAL) and bleeding on probing (BOP) were performed before and after the treatment. The microbiological evaluation, effectuated before and after the treatment, included nine periodontal bacteria species and investigated by means of real-time PCR assay. The clinical and bacterial differences in the tested groups, was assessed between control group and the other three experimental groups, as well as between the experimental groups. The total bacteria load was reduced for all four studied groups. Group 4 (diode laser + H2O2) showed significant bacterial reduction of the major periodontal bacteria like Pg., Tf., Td., Pi., Pm., Fn (p[0.001) than the other 3 groups (p]0.001). Also the periodontal clinical parameters, like PD, CAL and BOP showed a significant reduction after the photolysis of H2O2 with the 940 nm diode laser (p[0.001). Differences between tested groups showed a significant beneficial results in regard to Group 4.It is suggested that the photoactivation of H2O2 with the 940 nm diode laser can be used successfully in adjunctive to the non-surgical periodontal treatment as a bactericidal tool.

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