MohammadReza Saeedi Asl; Mehdi Hasan shahiyan; Sara Rashid; Hossein Estiri
Volume 21, Issue 1 , March and April 2015, , Pages 7-16
Abstract
Background: Probiotics are beneficial microorganisms that will be health effects, if be used in a sufficient amount. Due to the growing use of industry dairy, rather than traditional products, there is the possibility of losing a lot of probiotic bacteria. It is, therefore, essential to identify the ...
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Background: Probiotics are beneficial microorganisms that will be health effects, if be used in a sufficient amount. Due to the growing use of industry dairy, rather than traditional products, there is the possibility of losing a lot of probiotic bacteria. It is, therefore, essential to identify the bacteria from traditional sources and use them in the production of dairy products. The aim of this study was to screen and identify Enterococci from KAMEH (a traditional dairy product of Sabzevar), and evaluation of their probiotic potential.
Material and Methods: In this study, sampling was carried out from four different villages. For screening, the collected samples were placed in pH 4.5. The remained strains were evaluated in pH 4 and 0.3 % bile salt. Antimicrobial activity of screened strains was analyzed against Salmonella typhimurium and staphylococcus aureus using disc plate method. Finally, the strains were identified by PCR and sequencing techniques.
Results: The results showed that three different species of Enterococci , including E. faecium, E. avium and E. faecalis, exist in KAMEH, which have a strong probiotic potential, such that they can withstand high levels of acid and bile salts . E1 code had most antimicrobial activity.
Conclusion: This study revealed that KAMEH has Enterococci with appropriate probiotic potential, and can be added as a supplement to other dairy products.
Ziba Foladvand; Zohreh Kiani; Fereshteh Javadian; Mehran Hesaraki; Aliakbar Nasiri; Zahra Sepehri
Volume 21, Issue 6 , January and February 2015, , Pages 1019-1027
Abstract
Background and Purpose: Development of antibiotic resistance among pathogenic bacteria motivates attempts to search for newer antimicrobial agents. In this research study, antibacterial effect of plant extract of M. communis , z.multiflora and Allium sativum on biofilm formation by strains of Staphylococcus ...
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Background and Purpose: Development of antibiotic resistance among pathogenic bacteria motivates attempts to search for newer antimicrobial agents. In this research study, antibacterial effect of plant extract of M. communis , z.multiflora and Allium sativum on biofilm formation by strains of Staphylococcus aureus resistant to the antibiotic were investigated.
Methods and Materials: 17 samples were separated from nose and throat of hospital and non-hospital personnels. The effect of extracts on biofilm formation by S.aureus and its resistant respect to the antibiotic were determined using a microplate 96 .
Results: Effect of antibacterial extracts used at different concentrations showed that, despite the relative resistance of most strains at concentrations used, the maximum sensitivity was at concentrations of 1.25, 2.5 and 5 mg/ml of extracts and concentration of 10 mg/ml of the extract was considered as MBC. Bacterial growth was observed only at 24 hours and no biofilm was observed at any of the extracts.
Conclusion : Results showed that plant extracts can reduce biofilm formation by Staphylococcus aureus and, therefore, they can play an important role in reducing disease.
B BARATI; M SHIRAZI; M SAADATI; MJ SOLTANPOUR
Volume 14, Issue 2 , July and August 2007, , Pages 117-127
Abstract
Background and purpose: Staphylococcus aureus is a pathogen which can cause food poisoning, under certain conditions though growth in nutrients and producing enterotoxin. Only some strains are capable of producing enterotoxin and causing food poisoning and their presence can be detected by DNA amplification ...
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Background and purpose: Staphylococcus aureus is a pathogen which can cause food poisoning, under certain conditions though growth in nutrients and producing enterotoxin. Only some strains are capable of producing enterotoxin and causing food poisoning and their presence can be detected by DNA amplification and gene sequence specification. Therefore, this research was conducted to detect type e enterotoxin producing staphylococcus aureus.
Methods and Materials: 95 staphylococcus aureus strains were isolated from 150 nasal carriers using sterilized swabs and were confirmed by biochemical tests. Then primers were designed and the PCR was used to amplify amplify the staphylococcal enterotoxin e gene (sec) in order to detect type C enterotoxogenic strains.
Results: DNA amplification fragments of 397 bp for staphylococcal nuclease and those of 271 bp for type e gene were confirmed by enzymatic digestion. Only 9.5% of the isolated strains contained sec gene. Specificity and sensitivity were also evaluated and its sensitivity was found to be 125 cells.
Conclusion: this technique is a rapid, sensitive, specific, inexpensive and different alternative to conventional biochemical and serologic assays and it can be used to detect the agent producing type C staphylococcal enterotoxin.