[go: up one dir, main page]

Seifzadeh et al., 2019 - Google Patents

In vitro assessment of the antibacterial effect of watery date extracts (Mozafati, Zahedi and Piaroum) on Staphylococcus aureus and Escherichia coli

Seifzadeh et al., 2019

View PDF
Document ID
6125481122099032530
Author
Seifzadeh M
Rabbani M
Shafiei R
Publication year

External Links

Snippet

The present research aimed at investigating the antibacterial effects of date extracts (Mozafati, Zahedi and Piaroum) on the stationary and exponential growth phases of Staphylococcus aureus and Escherichia coli O157: H7 in vitro. The methods used in this …
Continue reading at assets-eu.researchsquare.com (PDF) (other versions)

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Q—MEASURING OR TESTING PROCESSES INVOLVING ENZYMES OR MICRO-ORGANISMS; COMPOSITIONS OR TEST PAPERS THEREFOR; PROCESSES OF PREPARING SUCH COMPOSITIONS; CONDITION RESPONSIVE CONTROL IN MICROBIOLOGICAL OR ENZYMOLOGICAL PROCESSES
    • C12Q1/00—Measuring or testing processes involving enzymes, nucleic acids or micro-organisms; Compositions therefor; Processes of preparing such compositions
    • C12Q1/02—Measuring or testing processes involving enzymes, nucleic acids or micro-organisms; Compositions therefor; Processes of preparing such compositions involving viable micro-organisms
    • C12Q1/025—Measuring or testing processes involving enzymes, nucleic acids or micro-organisms; Compositions therefor; Processes of preparing such compositions involving viable micro-organisms for testing or evaluating the effect of chemical or biological compounds, e.g. drugs, cosmetics
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Q—MEASURING OR TESTING PROCESSES INVOLVING ENZYMES OR MICRO-ORGANISMS; COMPOSITIONS OR TEST PAPERS THEREFOR; PROCESSES OF PREPARING SUCH COMPOSITIONS; CONDITION RESPONSIVE CONTROL IN MICROBIOLOGICAL OR ENZYMOLOGICAL PROCESSES
    • C12Q1/00—Measuring or testing processes involving enzymes, nucleic acids or micro-organisms; Compositions therefor; Processes of preparing such compositions
    • C12Q1/02—Measuring or testing processes involving enzymes, nucleic acids or micro-organisms; Compositions therefor; Processes of preparing such compositions involving viable micro-organisms
    • C12Q1/04—Determining presence or kind of micro-organism; Use of selective media for testing antibiotics or bacteriocides; Compositions containing a chemical indicator therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Micro-organisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Micro-organisms; Enzymes
    • A23L3/3571—Micro-organisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Micro-organisms; Enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Micro-organisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving micro-organisms or compositions thereof; Processes of preparing or isolating a composition containing a micro-organism; Culture media therefor

Similar Documents

Publication Publication Date Title
Chen et al. Bacterial spoilage profiles in the gills of Pacific oysters (Crassostrea gigas) and Eastern oysters (C. virginica) during refrigerated storage
Ieren et al. Occurrence and antibiotic resistance profile of Listeria monocytogenes in salad vegetables and vegetable salads sold in Zaria, Nigeria
Sulieman et al. Microbial safety of dried fish meat (Kejeik) produced in Sudan
Johnston et al. Microbial antagonists of Escherichia coli O157: H7 on fresh-cut lettuce and spinach
Saeed et al. Utilizing microbiological techniques: the residual microorganisms in poultry flesh raised at random between 2024 and 2025
Benyagoub et al. Quality of Fresh Camel Meat (Camelus dromedarius) Sold at Retail Houses in Bechar City (Southwest of Algeria): Physicochemical and Hygienic Approaches.
Dhinesh et al. Microbial pathogens in canned fish collected from Tamil Nadu
Seifzadeh et al. In vitro assessment of the antibacterial effect of watery date extracts (Mozafati, Zahedi and Piaroum) on Staphylococcus aureus and Escherichia coli
Omoruyi et al. Bacteriological quality of beef-contact surfaces, air microflora and wastewaters from major abattoirs located in Benin City, Southern Nigeria.
Carol et al. Prevalence of Pseudomonas sp in fin fishes and their antibiotic susceptibility
Kanarat et al. Prevalence of Listeria monocytogenes in chicken production chain in Thailand
Barros et al. Aerobic and anaerobic bacteria and Candida species in crude milk
Aminu et al. Isolation and identification of microorganisms associated with spoilage of cabbage (Brassica oleracea) in Sabon-Gari Market Kano, Nigeria
Amalo et al. Escherichia coli contamination and its resistance to antibiotics in se’i meat
Mailoa et al. Analysis total microbial and detection of salmonella on smoked fish
Mohammed et al. Effect of chilling on microbial load of two fish species (Oreochromis niloticus and Clarias lazera)
Aladejana et al. Identi f ication of bacterial pathogens isolated from smoked blue whiting fish (Micromesistius pouta sou) from Odeomu market in Osun state Nigeria
Najim The synergistic bactericidal effects of bacteriocin and pressurization against E. coli O157: H7 in raw milk: Najim Hadi Najim@ and Namariq Ahmed Daher
Efimochkina et al. Peculiarities of biofilms formation by campylobacter bacteria in mixed populations with other microbial contaminants of food products
Ekanem et al. Bacteriological assessment of some frozen fishes sold at Ator market in Ikot Ekpene metropolis
Calumba et al. Assessment of Lactobacillus paracasei F2I2 as a Possible Biopreservative for Raw Pork
Siregar et al. Marketing system, quality and safety characteristics of mackerel (Rastrelliger sp.) at the domestic market in Jakarta, Indonesia
Romanishina et al. Study of the activity of sunflower honey against a mixed microbial association isolated from bees with signs of dyspepsia in laboratory conditions
Bashir et al. Microbiological quality evaluation of raw milk consumed in and around Rawalakot, Azad Jammu and Kashmir
Malek et al. Microbiological profile of potato samples collected from Bangladesh Agricultural Research Institute (BARI) and notification of anti-bacterial traits