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This study was carried out to understand the antibacterial properties of some spice plants before and after heat treatment in boiling water. The samples included the core and the outer layers of onion, the white and the green parts of green onion, garlic bulb, ginger, ginger root, sweet pepper, chili pepper, brown pepper, and mustard. The test microorganisms included Escherichia coli, Salmonella typhimurium, Vibrio parahaemolyticus, Pseudomonas aeruginosa, Proteus vulgaris, Staphylococcus aureus, Mycobacterium phlei, Streptococcus faecalis, Bacillus cereus, and Micrococcus luteus. Raw garlic bulb could inhibit all of the test strains. The antibacterial activities of green onion are slightly weak than that of onion. However, green onion could inhibit P. aeruginosa and M. luteus, but onion could inhibit E. coli, P. vulgaris, S. faecalis, and B. cereus. Ginger and ginger root could only inhibit M. luteus. Chili pepper could inhibit V. parahaemolyticus and P. vulgaris. Brown pepper could also inhibit P. vulgaris. Sweet pepper and mustard showed no antibacterial activity to all of the test strains. In general, antibacterial components in the spice plants were heat labile. All the spices tested lost their antibacterial activities within 20 min at 100 degrees C.
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PMID:[Antibacterial properties of some spice plants before and after heat treatment]. 406 97

Hatch, M. H. (Brown University, Providence, R.I.) and C. A. Stuart. Urease activity of Proteus species in filtered compared with autoclaved urea media. J. Bacteriol. 83:1119-1123. 1962.-Urease activity of a number of strains of four Proteus species was compared in a filtered medium and an autoclaved medium. Various amounts of saline suspensions of the organisms were used as inocula for the two media. In some experiments Seitz-filtered yeast extract was added to autoclaved basal urea medium. All tests were incubated at 35 C and read 8, 12, 24, and 48 hr after inoculation. The filtered medium appeared superior to the autoclaved medium, particularly when small inocula were employed. Under these conditions, many tests with all four species were negative in the autoclaved medium at 48 hr, in contrast to 100% positive reactions in the filtered medium with all species except P. morganii. The experiments in which Seitz-filtered yeast extract was added to autoclaved basal urea medium suggested that both destruction of growth-promoting substances in the yeast extract and production of conditions inhibitory for growth during autoclaving might be involved in the differences observed between the two media.
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PMID:Urease activity of Proteus species in filtered compared with autoclaved urea media. 1390 16

Brown algae of genus Sargassum are known to produce relatively higher amount of alginic acid. Optimal extraction of this algalcolloid for local consumption requires in-depth studies on post-harvest treatment of the algal fronds. Present investigation endeavors to establish the dynamics and inter-relationship of moisture content and bacteria found on the surface of the alga and alginic acid content during post-harvest desiccation of Sargassum stolonifolium Phang et Yoshida. Harvested fronds were subjected to desiccation for 31 days and bacterial dynamics were monitored with relation to moisture content and water activity index (a(w)). There was 85% decrease in moisture content, however, a(w) showed a more gradual decrease. Total bacterial count increased during the first week and attained maximal value on day 7. Thereafter, a drastic decrease was seen until day 14, followed by a gradual decline. Six species of bacteria were isolated and identified, i.e. Azomonas punctata, Azomonas sp., Escherichia coli, Micrococcus sp., Proteus vulgaris and Vibrio alginolyticus. Calculated ratios for increase in alginic acid content and decrease in moisture content were almost the same throughout the desiccation process, implying that extracellular alginase-producing bacteria did not use the alginic acid produced by the algae as its carbon source. It became apparent that drastic decrease in bacterial count after day 7 could not be attributed to salinity, moisture content, a(w) or lack of carbon source for the bacteria. The possible exposure of these bacteria to algal cell sap which is formed due to the rupture of algal cells was seen as the most likely reason for the drop in bacterial population. Scanning electron microscope (SEM) micrograph taken on day 10 of desiccation showed the presence of cracks and localities where bacteria were exposed to algal cell sap. In vitro antibacterial tests were carried out to verify the effect of algal extracts. Separation and purification of crude algal extracts via bioassay guided separation methodology revealed the identity of active compounds (i.e. gylcolipids and free fatty acids) involved in this inherently available antibacterial defense mechanism during algal desiccation.
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PMID:Bacterial dynamics associated with algal antibacterial substances during post harvest desiccation process of Sargassum stolonifolium Phang et Yoshida. 1524 81