scholarly journals Relationship between antibacterial activity and porin binding of lactoferrin in Escherichia coli and Salmonella typhimurium.

1993 ◽  
Vol 37 (2) ◽  
pp. 240-245 ◽  
Author(s):  
S S Naidu ◽  
U Svensson ◽  
A R Kishore ◽  
A S Naidu
Keyword(s):  
Escherichia Coli ◽  
Antibacterial Activity ◽  
Salmonella Typhimurium

Inhibition and Inactivation of Five Species of Foodborne Pathogens by Chitosan

1992 ◽  
Vol 55 (11) ◽  
pp. 916-919 ◽  
Author(s):  
GUANG-HUA WANG
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Acetic Acid ◽  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Yersinia Enterocolitica ◽  
Foodborne Pathogens ◽  
E Coli ◽  
No Inhibition

Inhibition and inactivation of five species of foodborne pathogens (Staphylococcus aureus, Escherichia coli, Yersinia enterocolitica, Listeria monocytogenes, and Salmonella typhimurium) by chitosan were studied. Nutrient broths were supplemented with 0, 0.5, 1.0, 1.5, 2.0, and 2.5% chitosan, adjusted to pH 6.5 or 5.5 with 2% acetic acid, and incubated at 30°C. The outgrowths of these bacteria were observed. At pH 6.5, in general, antibacterial activity of chitosan was relatively weak. The effectiveness of chitosan against S. aureus was greatest, followed by S. typhimurium, E. coli, and Y. enterocolitica. As the concentration of chitosan increased, the effectiveness of chitosan against these four species of pathogens also increased. No inhibition of L. monocytogenes by chitosan occurred. At pH 5.5, presence of chitosan inactivated these pathogens except that 0.5% chitosan did not affect the growth of S. typhimurium. Thus, the antibacterial activity of chitosan was stronger at pH 5.5 than at pH 6.5.

scholarly journals UJI DAYA ANTIBAKTERI BAWANG PUTIH (Allium sativum L.) TERHADAP BAKTERI Staphylococcus aureus, Escherichia coli, Salmonella typhimurium DAN Pseudomonas aeruginosa DALAM MENINGKATKAN KEAMANAN PANGAN

2015 ◽  
Vol 24 (1) ◽  
pp. 53 ◽  
Author(s):  
Sri Suryatmiati Prihandani
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Antibacterial Activity ◽  
Food Safety ◽  
Salmonella Typhimurium ◽  
Diffusion Method ◽  
Gram Positive ◽  
Gram Negative ◽  
Garlic Powder

Garlic is widely used as a herbal medicine. In order to support the empirical use and improve its application in food safety, this study was conducted to test the antibacterial activity of garlic against Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli, Salmonella typhimurium and Pseudomonas aeruginosa) bacteria. Garlic was used in the form of fine powder. Garlic powder then dissolved in sterile distilled water and squeezed to obtain garlic solution with a concentration of 50%, 25% and 12.5%. Antibacterial activity of garlic juice was tested by diffusion method using paper disc to determine diameter of bacterial growth inhibition zones. Screening results demonstrated that the chemical constituents of garlic powder were saponins, flavonoids and triterpenoids. Garlic powder has antibacterial activity to Gram-positive S. aureus and Gram-negative bacteria E. coli, S. typhimurium and P. aeruginosa. Garlic has antimicrobial potential and can be used as decontaminant against Escherichia coli to maintain quality of food safety such as meat.

scholarly journals Pengaruh Suhu Awal dan Waktu Infusi terhadap Aktivitas Antibakteri dan Antioksidan Ekstrak Minuman Herbal Daun Kopi Robusta

2021 ◽  
Vol 9 (1) ◽  
pp. 85
Author(s):  
Luh Gede Mening Lestari ◽  
Nyoman Semadi Antara ◽  
Ni Putu Suwariani
Keyword(s):  
Escherichia Coli ◽  
Antioxidant Activity ◽  
Antibacterial Activity ◽  
Salmonella Typhimurium ◽  
Inhibitory Concentration ◽  
Antioxidant Activities ◽  
Infusion Time ◽  
Robusta Coffee ◽  
Randomized Design ◽  
Completely Randomized Design

The aim of this study was to find out initial infusion temperature and infusion time effects on of antibacterial and antioxidant activities the Robusta Coffee leaves herbal drink extract. This study also determined the best initial infusion temperature and infusion time that can produce Robusta Coffee leaves herbal drink extract with the best antibacterial and antioxidant activities. The study used factorial completely randomized design. The first factor is infusion temperature, consisting of 70±2°C, 80±2°C, and 90±2°C. The second factor is infusion time which consists of 5, 10, and 15 minutes. The data was analyzed by analysis of variance (ANOVA) and continued with Tukey test. The results showed that the treatment of initial infusion temperature, infusion time, and interaction between the two treatments had a very significant effect on antibacterial activity Abritrary Unit (AU) against Salmonella typhimurium and antioxidant activity Inhibitory Concentration 50 (IC50). The treatment of infusion time had a significant effect on antibacterial activity AU against Escherichia coli, but the initial infusion temperature and interaction between the two treatments had a very significant effect on it. The best treatment to infuse herbal drink of Robusta Coffee leaves as a source of antibacterial and antioxidant is using initial infusion temperature of 90±2°C and infusion time of 5 minutes with antibacterial activity AU against Escherichia coli of 1.248,34 ± 132,58 mm2/mL, antibacterial activity AU against Salmonella typhimurium of 1.473,37 ± 79,57 mm2/mL, and antioxidant activity IC50 of 185,01 ± 1,66 ppm. Keywords: Robusta coffee leaves, herbal drink, antibacterial, antioxidant.

Chemical Composition and Antibacterial Activity of Essential Oils of Three Medicinal Plants from Algerian Semi-Arid Climatic Zone

2018 ◽  
Vol 16 (S1) ◽  
pp. S155-S163 ◽  
Author(s):  
S. Mehalaine ◽  
O. Belfadel ◽  
T. Menasria ◽  
A. Messaili
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Antibacterial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Rosmarinus Officinalis ◽  
Salvia Officinalis ◽  
Thymus Algeriensis

The present study was carried out to determine, for the first time, the chemical composition and antibacterial activity of essential oils derived from the aerial parts of three aromatic plants Thymus algeriensis Boiss & Reut, Rosmarinus officinalis L., and Salvia officinalis L. growing under semiarid conditions. The essential oils were chemically analyzed and identified by gas chromatography (GC) and GC/ mass spectrometry (GC/MS) and their antimicrobial activity was individually evaluated against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa using both agar disk diffusion and agar dilution methods. The major constituents of Thymus algeriensis essential oil were identified as camphor (13.62%), 1,8-cineol (6.00%), borneol (5.74%), viridiflorol (4.00%), and linalool (3.93%). For Rosmarinus officinalis essential oil, 48 compounds were characterized, of which the main constituents were camphor (17.09%), Z-β-ocimene (10.88%), isoborneol (9.68%), α-bisabolol (7.89%), and borneol (5.11%). While, Salvia officinalis essential oil was characterized by β-thujone (16.44%), followed by viridiflorol (10.93%), camphor (8.99%), 1,8-cineol (8.11%), trans-caryophyllene (5.85%), and α-humulene (4.69%) as the major components. Notably, results from antibacterial screening indicated that Thymus algeriensis and Salvia officinalis essential oils exhibited a strong inhibitory effect against both Escherichia coli and Staphylococcus aureus compared to Rosmarinus officinalis essential oil. Further, less activity was recorded against Pseudomonas aeruginosa for the three tested essential oils.

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