2 edition of inhibition of Clostridium perfringens by butylated hudroxyanisole found in the catalog.
inhibition of Clostridium perfringens by butylated hudroxyanisole
Karen Joanne Klindworth
Written in English
|Statement||by Karen Joanne Klindworth.|
|The Physical Object|
|Pagination||ix, 42 l. :|
|Number of Pages||42|
inhibition of growth of the test microorganisms. Concentrations of % potassium sorbate and ppm BHA was the most effective in inhibition of growth of S. senftenberg. The concentrations ofpotassium sorbate, combined with BHA, TBHQ or PG, that were the most effective in synergistic inhibition Cited by: 2. Butylated hydroxyanisole (BHA) is used in cosmetic formulations as a chemical preservative and as an antioxidant. 2 Final Report on the Safety Assessment of Butylated Hydroxyanisole. Journal of the American College of Toxicology 3: 5, Download Citation. Inhibition of Clostridium perfringens by butylated hydroxyanisole. J.
Clostridium perfringens Maha Hajmeer History s: Two scientists, F.W. Andrewes and E. Klein, associated eating foods contaminated with Clostridium welchii (now C. perfringens) with several foodborne outbreaks characterized with mild to severe diarrhea and abdominal pain. ii The Interaction of Clostridium perfringens with Host Immune Cells David K. O™Brien Stephen B. Melville, Chairman Department of Biology (ABSTRACT) Clostridium perfringens is the most common cause of gas gangrene (clostridial myonecrosis), a disease that begins when ischemic tissues become contaminated with C. perfringens.
Clostridium perfringens is classified into 5 types (A–E) on the basis of its ability to produce > 1 of the major lethal toxins α, β, ε, and ι ().Enterotoxin (CPE)-producing (cpe+) C. perfringens type A is reported continuously as 1 of the most common food poisoning agents worldwide (2–4).An increasing number of reports also implicate the organism in 5%–15% of antimicrobial drug. T1 - Casein Inhibition of Clostridium perfringens Growth and Exoprotease Production. AU - CURRAN, JOANNE M. AU - SOLBERG, MYRON. AU - BLASCHEK, HANS P. AU - ROSEN, DAVID. PY - /1. Y1 - /1. N2 - Growth of C. perfringens strain on a defined medium containing ANRC Reference Casein as the nitrogen source was by: 2.
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Butylated hydroxyanisole (BHA), an antioxidant approved as a food additive by the U.S. Food and Drugs Administration, was tested for its effectiveness in inhibiting the growth of Clostridium perfringens. Three strains of the organism were tested against a range of concentrations of BHA in fluid thioglycollate medium (FTM).Cited by: Several concentrations of butylated hyrdoxyanisole (BHA) were tested for effectiveness in inhibiting the growth of C.
perfringens. Three strains of C. perfringens were inhibited by ppm BHA in Fluid Thioglycollate Medium. BHA was equally effective as an autoclaved or filter‐sterilized by: INHIBITION OF Clostridium perfringens BY BUTYLATED HYDROXYANISOLE Three strains of C. perfringens were inhibited by ppm BHA in Fluid Thioglycollate Medium.
BHA was equally effective as an autoclaved or filter-sterilized solution. Butylated hydroxyanisole (BHA), Butylated hydroxytoluene (BHT) and tertiary butylhydroquinone (TBHQ) alone in cultural media were tested for the inhibition of growth and luteoskyrin production by. Inhibition of Clostridium perfringens by a Novel Strain of Bacillus subtilis Isolated from the Gastrointestinal Tracts of Healthy Chickens Alex Yeow-Lim Teo* and Hai-Meng Tan Kemin Industries (Asia) Pte Ltd., 12 Senoko Drive, SingaporeRepublic of Singapore Received 7 September /Accepted 21 February Cited by: The objectives of this study were to isolate beneficial strains of microorganisms from the gastrointestinal tracts of healthy chickens and to screen them against Clostridium perfringens, a causative agent of necrotic enteritis in poultry.
One of the bacteria isolated, a strain of Bacillus subtilis, was found to possess an anticlostridial factor that could inhibit the C.
perfringens ATCC Cited by: Inhibition of Clostridium perfringens by a Novel Strain of Bacillus subtilis Isolated from the Gastrointestinal Tracts of Healthy Chickens Alex Yeow-Lim Teo * and Hai-Meng Tan Kemin Industries (Asia) Pte Ltd., 12 Senoko Drive, SingaporeRepublic of SingaporeCited by: Inhibition of Clostridium perfringens by a Novel Strain of Bacillus subtilis Isolated from the Gastrointestinal Tracts of Healthy Chickens Published on Aug 1, in Applied and Environmental Microbiology Clostridium perfringens epsilon toxin (ETX) is considered as one of the most dangerous potential biological weapons.
The goal of this work was to identify inhibitors of ETX using a novel approach for the inactivation of pore-forming toxins.
The approach is based on the blocking of the target pore with molecules having the same symmetry as the pore : Tanisha M. Robinson, Laszlo Jicsinszky, Andrei V. Karginov, Vladimir A. Karginov. Direct addition of ppm of butylated hydroxyanisole (BHA) inhibited growth of some species of Penicillium, Aspergillus, or Geotrichum in a Glucose Salts Broth (GSB) and of A.
flavus and P. Clostridium perfringens α-toxin, which is a major virulence factor during C. perfringens infection, is known to have two enzyme activities, phospholipase C Cited by: 4. Cetyltrimethylammonium andn-octadecyldimethylsulfonium bromides inhibit theClostridium perfringens phospholipase C-catalyzed hydrolysis of 1-S-phosphocholineO-hexadecanoylmercaptoethanol (1) at pH37°C, μ= with KCl.
Mixed micelles containing 1 and either inhibitor are substrates for the enzyme and the fraction of activity remaining is a monotonic, Cited by: 3. Clostridium perfringens as a Foodborne Illness C. perfringens are Gram-positive spore-forming rod-shaped non-motile anaerobic bacteria.
perfringens grows between °C. Most strains grow best between °C (Brynestad and Granum, ). Clostridium perfringens is found abundantly in soils, and in the intestinal tracts of both animals Cited by: 1. Hickey, M. et al. Molecular and cellular basis of microvascular perfusion deficits induced by Clostridium perfringens and Clostridium septicum.
PLoS pathogens 4, Cited by: A total of 75 compounds, including antioxidants, preservatives, gallic acid and p-hydroxybenzoic acid esters, hydroquinones, hydroxyquinolines, phenol derivatives, and related compounds, were screened for their antibotulinal activity in prereduced Thiotone-yeast extract-glucose broth.
The most effective inhibitors of Clostridium botulinum growth and toxin production were long-chain esters of p-hydroxybenzoic Cited by: Key words: Clostridium perfringens (Cl.
perfringens), bacteriocin, plantaricin UG1, inhibition, meat samples Introduction Clostridium perfringens is a gram - positive, non-motile spore forming anaerobic rod.
The Cl. perfringens strains are widely distributed in soil, sewage, stool samples and intestines of animal and humans (Steele and Wright Cited by: 8. Simple Summary: Clostridium (C.) perfringens in horses causes acute enteritis and death, but research on C.
perfringens in South Korea is virtually nonexistent. The purpose of this study was to discover the cause of death of numerous South Korean foals.
perfringens was isolated from 25 (%) of Author: Chul Song Park, Ji Yong Hwang, Gil Jae Cho. Butylated hydroxyanisole (BHA), Butylated hydroxytoluene (BHT) and tertiary butylhydroquinone (TBHQ) alone in cultural media were tested for the inhibition of growth and luteoskyrin production by two toxigenic strains ofPenicillium islandicum UST andP.
islandicum HLT In potato dextrose agar, the concentrations of BHA and TBHQ from mg/disc, BHT from Cited by: 6. Inhibitory effect of SLEB on the growth of spores of C. perfringens in fluid thioglycollate medium (pH ) at 37°C.
FTM was inoculated with 10 3 –10 4 spores per ml at time 0. Cell counts were enumerated on TSC agar (f24–48 h at 37°C).Cited by: 8. Inhibition of Clostridium perfringens Spore Germination and Outgrowth by Lemon Juice and Vinegar Product in Reduced NaCl Roast Beef Author: Li, Lin, Valenzuela-Martinez, Carol, Redondo, Mauricio, Juneja, Vijay K., Burson, Dennis E., Thippareddi, Harshavardhan Source: Journal of food science v no pp.
ISSN: Subject:Cited by:. Clostridium perfringens is an important foodborne pathogen and is estimated to causecases of foodborne illness in the United States annually (Mead et al., ). Several processed meat products, such as roast beef, turkey and meat-containing Mexican foods have been implicated in C.
perfringens outbreaks (Bryan, ).Cited by: ABSTRACT The minimum inhibitory concentrations (MICs) of several naphthoquinones (NQ) were determined in the presence or absence of nitrite (NO2−) against various strains of Clostridium perfringens.
In fluid thioglycollate medium, MICs ranged from 70– ppm for 2‐methyl‐1,4‐NQ (menadione), – ppm for 1,4‐NQ, – ppm for 1,2‐NQ, > ppm for several water‐soluble.Clostridium perfringens is among the bacteria involved in this contamination.
The agent causes necrotic enteritis in birds, and may be found in the intestinal content and feces of the birds, as well as in dirt, contaminated food, bedding material, and other sources .File Size: KB.