Antibiotic resistance pattern of the allochthonous bacteria isolated from commercially available spices.

Spices are often used in dried form, sometimes with significant microbial contamination including pathogenic and food spoilage bacteria. The antibiotic resistance represents an additional risk for food industry, and it is worthy of special attention as spices are important food additives. During our work, we examined the microbiological quality of 50 different spices with cultivation methods on diverse selective media.

The effect of essential oils and their combinations on bacteria from the surface of fresh vegetables.

During the study, we determined the antimicrobial activity of different selected essential oils (thyme, lemongrass, juniper, oregano, sage, fennel, rosemary, mint, rosehips, dill) on some pathogenic and spoilage bacteria isolated from the surface of various fresh vegetables. At the same time, in the case of some volatile oil combinations we followed the phenomena of synergism and antagonism. The identification of the isolated bacterial strains was made using 16S rDNA gene sequence analysis.

Preparation and investigation of bioactive transferrin-iron complexes formed with different synergistic anions.

Human serum transferrin has a potential for drug-delivery systems. Oxalate and aziridine-carboxylate was conjugated to serum transferrin in order to transport into the targeted cancer cells via transferrin-receptor mediated endocytosis. Capillary zone electrophoresis and capillary isoelectric focusing were used to analyze the effectiveness of complexation reactions.