Effect of Nitrite on Reduction of Trimethylamine Oxide in Cod Fillets

1949 ◽  
Vol 7c (7) ◽  
pp. 421-429 ◽  
Author(s):  
C. H. Castell
Keyword(s):  
Bacterial Growth ◽  
Inhibitory Action ◽  
Trimethylamine Oxide ◽  
Growth Of Bacteria

Concentrations of nitrite required to prevent or retard the formation of trimethylamine in cod fillets stored at 3 °C. are much less than those required to inhibit bacterial growth on the fish under the same conditions.This is not the result of the nitrite having a selective inhibitory action on the growth of bacteria that reduce trimethylamine oxide.

Antibacterial activity of the seminal plasma of Paracentrotus lividus

1994 ◽  
Vol 72 (7) ◽  
pp. 1211-1216 ◽  
Author(s):  
Loredana Stabili ◽  
Calogero Canicattì
Keyword(s):  
Antibacterial Activity ◽  
Seminal Plasma ◽  
Bacterial Growth ◽  
Bacterial Cell ◽  
Inhibitory Action ◽  
Paracentrotus Lividus ◽  
Cell Number ◽  
Morphological Examination ◽  
Bacterial Cell Number ◽  
Antibacterial Factor

Seminal plasma from Paracentrotus lividus exerted an inhibitory action on the growth of bacterial colonies. The antibacterial reaction took 30 min to reach full expression and depended on both the dose of seminal plasma and the bacterial cell number. Heating at 56 °C for 60 min did not lower the antibacterial power of the seminal plasma. Morphological examination of bacteria treated with seminal plasma revealed a conspicuous alteration of their surface and suggested a lytic mode of action for the antibacterial factor(s). Lysozyme could be involved in this process. In fact, inhibition of bacterial growth strongly decreased when this hydrolase was inactivated by heating at a basic pH.

Further Studies on the Bacteriological Reduction of Nitrite in Fish During Spoilage

1949 ◽  
Vol 7c (9) ◽  
pp. 536-544 ◽  
Author(s):  
W. J. Dyer ◽  
C. H. Castell
Keyword(s):  
Bacterial Growth ◽  
Nitrite Reduction ◽  
Neutral Solution ◽  
Oxide Reduction ◽  
Nitrite Concentration ◽  
Acid Media ◽  
Trimethylamine Oxide

The reduction of added nitrite in stored cod fillets is due to bacterial agencies. There are two mechanisms of nitrite reduction, the first inhibiting bacterial growth in acid media, and the second inhibiting trimethylamine oxide reduction in neutral solution. The effect of several levels of nitrite concentration on spoilage in fillets stored at 3 °C. as measured organoleptically and by spoilage tests was determined.

The control of bacterial growth in fowl semen

1949 ◽  
Vol 39 (2) ◽  
pp. 194-200 ◽  
Author(s):  
A. U. Smith
Keyword(s):  
Bacterial Growth ◽  
Room Temperature ◽  
Bacterial Population ◽  
Vas Deferens ◽  
Great Increase ◽  
Egg White ◽  
Growth Of Bacteria

1. The bacteria commonly found in freshly collected fowl semen are coliform bacilli, staphylococci, diphtheroid bacilli and haemolytic streptococci. These organisms are probably derived from the cloaca, which usually has the same flora as the expressed semen, while the sperm mass from the vas deferens is sterile.2. In diluted or undiluted semen stored for 24 hr. at room temperature, or 48 hr. at 2°C, there is a great increase in the bacterial population, especially of coliform bacilli.3. Although the presence of egg white did not diminish the growth of bacteria in stored diluted semen it improved the motility of the spermatozoa.4. Sulphathiazole in the concentrations used proved toxic to the spermatozoa, and unreliable for bacteriostasis.

scholarly journals Effect of Frequency Magnetic field on Gram Positive and Gram Negative Bacteria

2019 ◽  
Author(s):  
Mohamad Reza Bayatiani ◽  
fatemeh seif ◽  
mohamad Arjomandzadegan ◽  
alireza moradabadi ◽  
arash parvin
Keyword(s):  
Magnetic Field ◽  
Magnetic Fields ◽  
Bacterial Growth ◽  
Electromagnetic Waves ◽  
Gram Negative Bacteria ◽  
Gram Positive ◽  
Gram Negative ◽  
Living Organisms ◽  
Escherichia Coli Bacteria ◽  
Growth Of Bacteria

Abstract Objective It is necessary to evaluate the harmful or useful effects of electromagnetic waves on living organisms and determine the threshold of these radiations. In this research, the effect of magnetic fields on the growth of gram-positive ( Staphylococcus aureus ) and gram-negative ( Escherichia coli ) bacteria has been evaluated.Results In Gram-negative bacteria such as E. coli in both magnetic fields 1mT and 2mT at different frequencies, an additive effect was seen on the growth of bacteria. When the frequency increased the trend of increasing bacterial growth, slowed. In Gram-positive bacteria such as Staphylococcus, this effect was less. In 1mT magnetic field, the growth of bacteria was seen but the 2mT field was virtually ineffective and the differences between two groups at different frequencies were not significant. Also, significant changes didn't observe with increasing frequency. Study of bacterial growth in terms of frequency in both case and control groups showed an increasing trend. With increasing frequency from 50 Hz to 150Hz significantly increased the rate of bacterial growth and the growth in the higher frequencies more than lower frequencies. Magnetic field had increment effect on the growth of bacteria. This effect was greater on gram-negative than on gram-positive.

scholarly journals The Effect of Infusion of Syzygium polyanthum (Wight) Walp. Leaves as Natural Preservative Chicken Meats

2019 ◽  
pp. 19-27
Author(s):  
Dwi Hartanti ◽  
Asmiyenti Djaliasrin Djalil ◽  
Alwani Hamad ◽  
Nur Yulianingsih
Keyword(s):  
Antimicrobial Activity ◽  
Bacterial Growth ◽  
Optimum Concentration ◽  
Natural Food ◽  
Phytochemical Screening ◽  
Food Preservative ◽  
Natural Preservative ◽  
Phytochemical Content ◽  
Growth Of Bacteria ◽  
Colorimetric Methods

Syzygium polyanthum (Wight) Walp. (Indonesian bay leaf) is known for possessing antimicrobial activity that might be applied for natural food preservative. In this study, we analyzed the constituents of infusion of S. polyanthum leaves and evaluated its potency as the preservative of fresh chicken meats. The infusions were prepared with the method described in Indonesian Pharmacopeia. Phytochemical content of infusion of S. polyanthum leaves was analyzed by qualitative phytochemical screening using colorimetric methods. Its application for preservative of fresh chicken meat was evaluated based on its activity in inhibiting the growth of bacteria on the meats as well as the physical observation of the preserved meats. The infusion of S. polyanthum leaves contained flavonoids, tannins, and saponins. The infusion at the optimum concentration of 10% was capable of inhibiting bacterial growth on chicken meats and extending their shelf life up to 3 days in temperature of 3-7ºC.

scholarly journals Physicochemical Basis for the Inhibitory Effects of Organic and Inorganic Salts on the Growth of Pectobacterium carotovorum subsp. carotovorum and Pectobacterium atrosepticum

2008 ◽  
Vol 75 (5) ◽  
pp. 1465-1469 ◽  
Author(s):  
Elian-Simplice Yaganza ◽  
Russell J. Tweddell ◽  
Joseph Arul
Keyword(s):  
Liquid Medium ◽  
Bacterial Growth ◽  
Inhibitory Action ◽  
Inorganic Salts ◽  
Pectobacterium Carotovorum ◽  
Strong Inhibition ◽  
Inhibitory Effects ◽  
Pectobacterium Atrosepticum ◽  
Physicochemical Basis ◽  
Carotovorum Subsp

ABSTRACT Twenty-one salts were tested for their effects on the growth of Pectobacterium carotovorum subsp. carotovorum and Pectobacterium atrosepticum. In liquid medium, 11 salts (0.2 M) exhibited strong inhibition of bacterial growth. The inhibitory action of salts relates to the water-ionizing capacity and the lipophilicity of their constituent ions.

Effect of Honey on Bacterial Growth and Spore Germination

1994 ◽  
Vol 57 (10) ◽  
pp. 918-920 ◽  
Author(s):  
S. N. EL-SUKHON ◽  
N. ABU-HARFEIL ◽  
A. K. SALLAL
Keyword(s):  
Staphylococcus Aureus ◽  
Bacterial Growth ◽  
Spore Germination ◽  
Inhibitory Action ◽  
Shigella Dysenteriae ◽  
Gram Negative Bacteria ◽  
Gram Negative ◽  
Salmonella Dublin ◽  
Gram Positive Bacteria ◽  
Significant Growth Inhibition

The effect of honey on the growth of Bacillus cereus, Staphylococcus aureus, Salmonella dublin and Shigella dysenteriae was examined in this study. Gram-positive bacteria were found to be less sensitive to the inhibitory action of honey compared to gram-negative bacteria. Significant growth inhibition (p<0.05) of S. dublin and S. dysenteriae was obtained by using 2% (vol/vol) honey. Spore germination of B. cereus was also significantly inhibited (P<0.05) by 2% (vol/vol) honey. The inhibitory factor(s) is under investigation.

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