Aqueous extracts of Vaccinium corymbosum as inhibitors of Staphylococcus aureus

Insights into chitosan antibiofilm activity against methicillin-resistant Staphylococcus aureus

“…Determination of minimal inhibitory concentrations (MIC) was performed as previously described by Silva et al . (). Briefly, an inoculum of 0·5 MacFarland of each bacteria was prepared from overnight cultures and inoculated in MHB with chitosan concentrations ranging from 0·1 to 7 mg ml −1 .…”

“…; Silva et al . , ). Inoculums for the antimicrobial testing were prepared overnight in Mueller–Hinton Broth (MHB; Biokar Diagnostics, Beauvais, France) and incubated at 37°C.…”

Inhibitory effects of Inula britannica extract fermented by Lactobacillus plantarum KCCM 11613P on coagulase activity and growth of Staphylococcus aureus including methicillin‐resistant strains

“…S. aureus strains (approximately 10 6 CFU/mL) were incubated at 37°C for 24 hr in MHB containing FIBE, and nontreated S. aureus culture was used as a control. After incubation, the samples were centrifuged at 1,600 × g for 30 min, and the supernatant was evaluated for inhibitory effects on coagulase (Silva et al, ).…”

“…After incubation, the samples were centrifuged at 1,600 × g for 30 min, and the supernatant was evaluated for inhibitory effects on coagulase (Silva et al, 2015).…”

Improved of the colorimetric parameters in cranberry (Vaccinium corymbosum) wine by chaptalization

“…El consumo de alimentos ricos en antoncianos, entre ellos el arándano (Vaccinium corymbosum), viene creciendo en los últimos años debido a sus beneficios sobre la salud relacionados con su capacidad antioxidante, antiinflamatoria, antimicrobiana, protección frente a enfermedades cardiovasculares e incidencia de diferentes tipos de cáncer, entre otros beneficios (Pervin et al, 2016;Silva et al, 2015;Skrovankova et al, 2015), aportados por los antocianos. Gran parte de la producción nacional de arándano se exporta a Europa y Norteamérica, no obstante, al tratarse de un fruto perecedero con considerables excedentes no exportables, que se comercializan en el mercado local, se torna necesaria la búsqueda de opciones que permitan darle un valor añadido y aprovechar su alto contenido de antocianos, en torno a 495 mg/g peso fresco (Castrejón et al, 2008).…”