Curve fitting and linearization of UV–Vis spectrophotometric measurements to estimate yeast in inoculum preparation

Carvalho, Alberito Rodrigo de; Bazana, Luana Candice Genz; Ferrão, Marco Flôres

doi:10.1016/j.ab.2021.114216

Cited by 6 publications

(4 citation statements)

References 28 publications

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“…These bacteria were adjusted to a 0.5 McFarland standard by measuring absorbance at 625 nm. The absorbance of 0.08 to 0.1 is equivalent to 0.5 McFarland standard proportional to 10 8 CFU/mL (Carvalho et al 2021).…”

Section: Antibacterial Assaysmentioning

confidence: 99%

Evaluation of Antioxidant and Antibacterial Activities of Bubble Belly Massage Oil and their Crude Ingredients

2022

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Bubble Belly massage oil is popular among Malaysians since its commercialization in 2018. The massage oil contains lemon oil, vitamin E oil, aloe vera oil, eucalyptus oil, ginger oil, black pepper, fenugreek, Caesalpinia sappan, Usnea barbata, and Helicteres isora. The massage oil is believed to reduce weight, cellulite, menstrual pain, body ache, and scar appearances. The study evaluated oil and its crude ingredients for antioxidant activity using DPPH and ABTS assays, antibacterial activity was evaluated by using disc diffusion, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) assays. The crude ingredients soaked in the massage oil were dried and underwent aqueous extraction. Phenols, tannins, and quinones were detected qualitatively in the samples. Highest DPPH and ABTS radical scavenging of 73.1% at 0.78% (v/v), and 98.2% at 12.5% (v/v), respectively were shown by the oil. Methicillin-resistant Staphylococcus aureus (MRSA), Escherichia coli, Bacillus cereus, Klebsiella pneumonia, and Enterococcus faecalis were susceptible to the oil at 100% (v/v) with a zone of inhibition of 15.0 mm, 14.0 mm, 12.0 mm, 9.0 mm, and 14.0 mm, respectively. All the tested bacteria were resistant to the crude ingredients. The MIC values against B. cereus, MRSA, K. pneumonia, and E. coli treated with oil were in the range of 0.39 to 0.78% (v/v). Both the crude ingredients and oil showed MBC values of 12.5 mg/mL and 0.39% against B. cereus and MRSA, respectively. In a nutshell, the massage oil showed significant inhibitory and radical scavenging activities and thus is potential as an antibacterial and antioxidant agent.

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Section: Antibacterial Assaysmentioning

confidence: 99%

Evaluation of Antioxidant and Antibacterial Activities of Bubble Belly Massage Oil and their Crude Ingredients

2022

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“…are difficult to cultivate [ 24 ]. Therefore, culture-based methods are not adequate to accurately quantify lactobacilli concentration [ 25 ], which is essential for the preparation of an initial inoculum for downstream experiments [ 26 ]. Moreover, lactobacilli concentration quantification is important in the food industry, as Lactobacillus spp.…”

Section: Introductionmentioning

confidence: 99%

An Indirect Fluorescence Microscopy Method to Assess Vaginal Lactobacillus Concentrations

Lima,

Muzny,

Cerca

2024

Microorganisms

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Lactobacillus species are the main colonizers of the vaginal microbiota in healthy women. Their absolute quantification by culture-based methods is limited due to their fastidious growth. Flow cytometry can quantify the bacterial concentration of these bacteria but requires the acquisition of expensive equipment. More affordable non-culturable methods, such as fluorescence microscopy, are hampered by the small size of the bacteria. Herein, we developed an indirect fluorescence microscopy method to determine vaginal lactobacilli concentration by determining the correlation between surface area bacterial measurement and initial concentration of an easily cultivable bacterium (Escherichia coli) and applying it to lactobacilli fluorescence microscopy counts. In addition, vaginal lactobacilli were quantified by colony-forming units and flow cytometry in order to compare these results with the indirect method results. The colony-forming-unit values were lower than the results obtained from the other two techniques, while flow cytometry and fluorescence microscopy results agreed. Thus, our developed method was able to accurately quantify vaginal lactobacilli.

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“…The baking industry's scientific advancement focuses on enhancing bread and bakery goods to meet dietary balance needs, emphasizing high-protein bread production (Shatnyuk et al, 2012). However, bread's susceptibility to microbiological spoilage, particularly mold, poses challenges to its safety and quality, crucial for its widespread consumption (Chaplygina et al, 2020). Variations in bread composition arise from regional flora, climate, and seasonal changes.…”

Section: Introductionmentioning

confidence: 99%

“…Variations in bread composition arise from regional flora, climate, and seasonal changes. Elite bread, predominantly wheat or barley-based, undergoes leavening in ovens, with production methods significantly impacting final product safety and reliability (Chaplygina et al, 2020). Microbial spoilage, especially mold and fungus decay, significantly affects bread quality and economic viability .…”

Section: Introductionmentioning

confidence: 99%

Investigating the Antifungal Potential of Essential Oils From Different Plants Against Bread Mold Contaminants: A Faisalabad, Pakistan Perspective

IJAZ,

NAZ,

MAJEED

et al. 2024

Biol Clin Sci Res J

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Bread spoilage caused by molds poses a significant challenge to the bakery industry, resulting in financial losses for both producers and consumers due to microbial deterioration and waste. Traditional methods rely on chemical preservatives like propionic acid to extend bread shelf life, but there's growing consumer demand for natural alternatives. Essential oils (EOs) have garnered interest for their potential as natural preservatives, given their wide-ranging applications in food preservation and beyond. This study assessed the antifungal properties of EOs derived from Rosemary, Lemongrass, Clove, Cinnamon, Cardamom, and Garlic using agar well diffusion and micro-dilution methods. Samples of stale bread contaminated with various fungal species were tested, revealing that rosemary, clove, and cinnamon exhibited significant antifungal activity against common molds such as Mucor piriformis, Penicillium, Aspergillus, Alternaria, and Cladosporium possessing zones of inhibition ranging from 16±7 to 40±5. The mean MIC of rosemary, lemongrass, clove, and cinnamon against Mucor piriformis was 0.054, 0.032, 0.002, and 0.01µg respectively. 0.035, 0.033, 0.002, and 0.033µg were observed for A. fumigatus. Regarding A. flavus, the mean MIC values were 0.035, 0.003, 0.0023, and 0.009µg, while 0.037µg, 0.0023µg, 0.002µg, 0.022µg and 0.037µg, 0.032µg, 0.002µg, and 0.023µg were observed in P. chrysogenum and A. niger respectively. The MFC of the rosemary, lemongrass, clove, and cinnamon were: (M. piriformis: 0.016, 0.009, 0.002, and 0.004µg. A. fumigatus: 0.016, 0.0106, 0.0036, and 0.0043µg. A. flavus: 0.016, 0.014, 0.0043, and 0.0053µg. P. chrysogemum: 0.017, 0.014, 0.005, and 0.004µg. A. niger: 0.016, 0.014, 0.005, and 0.0043µg). While the tested EOs showed promising results in inhibiting fungal growth, further research is needed to fully understand their mechanisms of action and explore additional EO sources for potential application in the bakery industry.

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Curve fitting and linearization of UV–Vis spectrophotometric measurements to estimate yeast in inoculum preparation

Cited by 6 publications

References 28 publications

Evaluation of Antioxidant and Antibacterial Activities of Bubble Belly Massage Oil and their Crude Ingredients

Evaluation of Antioxidant and Antibacterial Activities of Bubble Belly Massage Oil and their Crude Ingredients

An Indirect Fluorescence Microscopy Method to Assess Vaginal Lactobacillus Concentrations

Investigating the Antifungal Potential of Essential Oils From Different Plants Against Bread Mold Contaminants: A Faisalabad, Pakistan Perspective

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