[Characteristic of Listeria spp. bacteria isolated from food products].

The frequency of occurrance of Listeria strains in different food products was determined. Biochemical characteristic of the isolated strains was achieved in accordance with procedure included in PNEN ISO 11290 standard, genus was determined byApiListeria (bioMéieux) test. Sensitivity to selected antibacterial medicines was investigated using disck method and Mueller-Hinton 2 Agar medium.

[Contamination of dairy products by yeasts-like fungi].

Evaluation of the degree of contamination of diary products with potentially pathogenic fungal strains. Materials for the study were: yoghurt, cottage cheese, homogenised cottage cheese, cream and buttermilk. Differentiation of species was based on their morphological features and biochemical properties (API 20 C bioMérieux).

[The cytochemical evaluation of activity of some oxidoreductases of Geotrichum candidum link under the influence of chemical compounds inhibiting the growth of the fungus].

It has been investigated, with the aid of routine cytochemical methods, whether any changes of the activity of oxydoreductases of G. candidum which has been influenced by chemical factors affecting its growth, and with which it can contact in human organism or his environment, occur. The factors were: antibacterial antibiotic from tetracycline group/chlortetracycline/, antifungal antibiotic representing polyenes derivatives/nystatine/, heavy metal salt/mercuric chloride/, aniline dye/malachite green/.