35 research outputs found
Increased antibacterial activity of plant oils against foodborne pathogens through their encapsulation into chitosan based nanoparticles
No full textInvestigation of B. subtilis viability at different pH ranges for use in microbial cleaner formulation
No full textAntimicrobial and bacteriostatic activity of surfactants against B.subtilis for microbial cleaner formulation
No full textAntimicrobial and bacteriostatic activity of surfactants against B. subtilis for microbial cleaner formulation
No full textCleaning products containing live bacteria that form spores of Bacillus spp. as active substances are becoming increasingly common in probiotic cleaner formulation. The quality of cleaning performance for the production of probiotic cleaners does not only depend on the potential of the bacterial strains used, but also on the chemical components of the formulations. In this study, the surfactants and other additives were investigated as biocidal or bacteriostatic against B. subtilis, and the viability of B. subtilis was examined at different pH ranges for microbial cleaner formulation. As a result, it was discovered that the B. subtilis, which can be used in the microbial cleaner formulation, shows higher growth and viability at the neutral pH, and it passes into the death phase at pH 3. According to antagonistic activity results, the Gram-positive S. aureus and K. pneumoniae were the most sensitive bacteria while B. cereus was the most resistant bacteria. The anionic surfactants such as linear alkylbenzene sulfonic acid and sodium lauryl ether sulfate act as bacteriostatic on Bacillus spp. and do not cause cell death. In the view of these results, the usage of appropriate bacterial cultures and the correct stabilization of the formulations are also critical elements in the development of microbial cleaner formulations
Fabrication of Oregano-Olive Oil Loaded PVA/Chitosan Nanoparticles via Electrospraying Method
No full textRecently, a large number of studies on new methods has\been carried out to increase the antimicrobial activity of bioactive compounds in essential oils. One of the most effective ways is to encapsulate them within some polymer matrix for preservation and extending their bioactive properties. This study appears to be the first attempt to fabricate oregano-olive oil-loaded nanoparticles for increasing bioactive properties. In this study, mixtures of polyvinyl alcohol (PVA) and chitosan were electrosprayed to obtain polymeric nanoparticles in which a mixture of oregano-olive oil was encapsulated. The electrospraying parameters were optimized under static conditions. The fabricated nanoparticles were characterized in terms of their molecular, thermal, and bioactive properties. Antifungal activity of the nanoparticles was tested against some fungal pathogens; Colletotrichum gloeosporioides, Botrytis cinerea, Penicillium chrysogenum. Antioxidant activity of the olive oil, oregano essential oil, and oil-loaded nanoparticles was determined according to 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging method. The results of this study indicated that oil-loaded nanoparticles have a potential to be used as an antimicrobial agent in food preservation applications
Antifungal Activities of Chlorella vulgaris and Chlorella minutissima Microalgae Cultivated in Bold Basal Medium, Wastewater and Extract Water Against Aspergillus niger and Fusarium oxysporum
No full textTreatment of Wastewater Generated by Wood-Based Dry Industry and Municipal Wastewater for Microalgae Cultivation
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