ABSTRACT
Highly undesirable microbial contaminants of processed cheese are endospore-forming bacteria of the genera Bacillus and Clostridium. Survival of Bacillus subtilis, B. cereus, Clostridium butyricum and C. sporogenes was examined in model processed cheese samples supplemented with monoacylglycerols. In processed cheese samples, monoacylglycerols of undecanoic, undecenoic, lauric and adamantane-1-carboxylic acid at concentration of 0.15% w/w prevented the growth and multiplication of both Bacillus species throughout the storage period. The two species of Clostridium were less affected by monoacylglycerols in processed cheese samples and only partial inhibition was observed. The effect of milk fat content on microbial survival in processed cheese was also evaluated. The growth of Bacillus sp. was affected by the fat level of processed cheese while population levels of Clostridium sp. did not differ in processed cheese samples with 30, 40 and 50% fat in dry matter.
Subject(s)
Anti-Infective Agents/pharmacology , Bacillus/drug effects , Cheese/microbiology , Clostridium/drug effects , Food Microbiology , Monoglycerides/pharmacology , Clostridium/growth & development , Fats/metabolism , Fats/pharmacology , Food Additives/pharmacologyABSTRACT
Polyaniline colloids rank among promising application forms of this conducting polymer. Cytotoxicity, antibacterial activity, and neutrophil oxidative burst tests were performed on cells treated with colloidal polyaniline dispersions. The antibacterial effect of colloidal polyaniline against gram-positive and gram-negative bacteria was most pronounced for Bacillus cereus and Escherichia coli, with a minimum inhibitory concentration of 3,500 µg mL(-1). The data recorded on human keratinocyte (HaCaT) and a mouse embryonic fibroblast (NIH/3T3) cell lines using an MTT assay and flow cytometry indicated a concentration-dependent cytotoxicity of colloid, with the absence of cytotoxic effect at around 150 µg mL(-1). The neutrophil oxidative burst test then showed that colloidal polyaniline, in concentrations <150 µg mL(-1), was not able to stimulate the production of reactive oxygen species in neutrophils and whole human blood. However, it worked efficiently as a scavenger of those already formed.
