Halochromic Bacterial Cellulose/Anthocyanins Hybrid Polymer Film with Wound-Healing Potential.

Polymer-based dressings deriving from natural biomaterials have advantages such as nontoxicity, biocompatibility, and mechanical stability, which are essential for efficient wound healing and microbial infection diagnostics. Here, we designed a prototype of an intelligent hydrogel dressing on the base of bacterial cellulose (BC) for monitoring wound microbial infection due to the uploaded natural pH dye-sensor, anthocyanins (ANC) of elderberry fruit ( L.).

Fitness of Outer Membrane Vesicles From Is Altered Under the Impact of Simulated Mars-like Stressors Outside the International Space Station.

Outer membrane vesicles (OMVs), produced by nonpathogenic Gram-negative bacteria, have potentially useful biotechnological applications in extraterrestrial extreme environments. However, their biological effects under the impact of various stressors have to be elucidated for safety reasons. In the spaceflight experiment, model biofilm kombucha microbial community (KMC) samples, in which was a dominant community-member, were exposed under simulated Martian factors (i.

Multimicrobial Kombucha Culture Tolerates Mars-Like Conditions Simulated on Low-Earth Orbit.

A kombucha multimicrobial culture (KMC) was exposed to simulated Mars-like conditions in low-Earth orbit (LEO). The study was part of the Biology and Mars Experiment (BIOMEX), which was accommodated in the European Space Agency's EXPOSE-R2 facility, outside the International Space Station. The aim of the study was to investigate the capability of a KMC microecosystem to survive simulated Mars-like conditions in LEO.

The manifestation of optical centers in UV-Vis absorption and luminescence spectra of white blood human cells.

A white blood human cells spectral investigation is presented. The aim of this series of experiments was to obtain and analyze the absorption and luminescence (fluorescence and phosphorescence) spectra at room temperature and at 78 K of newly isolated white blood human cells and their organelles. As a result the optical centers and possible biochemical components that form the studied spectra where identified.

[Post-vaccination complications during administration of BCG and BCG-M in children of Krasnodar].

Aim: Analysis of frequency and reasons of complications after BCG vaccination in 2008 - 2012 in Krasnodar Region for improvement of prevention measures.

Materials And Methods: Data on frequency and structure of post-vaccination complications during vaccination against tuberculosis of Centre of Hygiene and Epidemiology in Krasnodar Region and Regional Tuberculosis Hospital in 2008 - 2012 were used. Reasons of the complications were analyzed.

[Modified alkaloids from Chelidonium majus L. induce G2/M arrest, caspase-3 activation, and apoptosis in human acute lymphoblastic leukemia MT-4 cells].

The novel anticancer drug amitosine representing the mixture of thiophosphamide-modified alkaloids from Chelidonium majus L. has been reported to inhibit growth of various solid tumors in vivo. However, its antileukemic activity as well as the mechanisms of anticancer action have not been yet extensively examined.

Model for the combined effects of temperature, pH and sodium chloride concentration on survival of Shigella flexneri strain 5348 under aerobic conditions.

Shigella is recognized as a major foodborne pathogen; however, relatively few studies have been reported on its growth and survival characteristics, particularly under conditions relevant to food. A fractional factorial design was used to measure the effects and interactions of temperature (4-37 degrees C), pH (2-6) and NaCl (0.5-9%) on survival kinetics of Shigella flexneri strain 5348 in BHI broth.

Influence of NaCl content and cooling rate on outgrowth of Clostridium perfringens spores in cooked ham and beef.

The effect of NaCl concentration and cooling rate on the ability of Clostridium perfringens to grow from spore inocula was studied with the use of a process that simulates the industrial cooking and cooling of smoked boneless ham and beef roasts. NaCl was added to ground cooked hams A and B (which were commercially obtained) to obtain levels of 2.4, 3.

Growth kinetics and cell morphology of Listeria monocytogenes Scott A as affected by temperature, NaCl, and EDTA.

Growth kinetics and morphological characteristics of Listeria monocytogenes Scott A grown under stress conditions induced by increasing levels of NaCl and EDTA were studied as a function of temperature. L. monocytogenes Scott A was inoculated into brain heart infusion broth (pH 6) at 19, 28, 37, and 42 degrees C.

Effect of organic acids and temperature on survival of Shigella flexneri in broth at pH 4.

The survival of bacterial pathogens in acidified foods depends not only on the hydrogen ion concentration, but also on the type of acid and the storage temperature. Shigella flexneri is a foodborne pathogen that is acid tolerant. The survival of S.

The effect of NaCl on survival of Shigella flexneri in broth as affected by temperature and pH.

Shigella, a major foodborne pathogen, survives well in salt-containing environments. However, systematic data are scarce. We studied the behavior of Shigella flexneri 5348 in brain heart infusion broth (pH 4 to 6) containing 0.

The effect of temperature and low pH on survival of Shigella flexneri in broth.

The survival characteristics of Shigella fiexneri strain 5348 were determined in brain heart infusion broth as a function of low pH (2 to 5) and temperature (4 to 37 degrees C). Stationary-phase cells were inoculated into sterile media to give initial populations of 6 to 7 log10 CFU/ml. Bacterial populations were determined periodically by aerobic plate counts.

Revised model for aerobic growth of Shigella flexneri to extend the validity of predictions at temperatures between 10 and 19 degrees C.

Although Shigella is a major foodborne pathogen, its growth in foods has received little attention. Growth of S. flexneri 5348 inoculated into commercially available sterile foods (canned broths, meat, fish, UHT milk, baby foods) was studied at 10 to 37 degrees C.

Growth of Shigella flexneri in foods: comparison of observed and predicted growth kinetics parameters.

Shigella causes foodborne gastrointestinal illness; however, little information is available on its ability to grow in foods. Commercially available sterile foods (UHT milk, beef broth, chicken broth, vegetable broth, meats, vegetables) were inoculated with S. flexneri 5348 and incubated at 12, 15, 19, 28 or 37 degrees C.

Model for the combined effects of temperature, initial pH, sodium chloride and sodium nitrite concentrations on anaerobic growth of Shigella flexneri.

A fractional factorial design was used to measure the effects and interactions of temperature (12-37 degrees C), initial pH (5.5-7.5), NaCl (0.

Effect of Sodium Polyphosphates on Growth of Listeria monocytogenes.

Evaluation of sodium polyphosphates (SPP), multifunctional food additives, indicated that only the higher polymers sodaphos, hexaphos, and glass H (average chain length = 6, 13, and 21, respectively) significantly inhibited growth of Listeria monocytogenes . The effect of the three compounds (0-2%) on growth of L. monocytogenes was studied in brain heart infusion + 0.

Model for Aerobic Growth of Shigella flexneri Under Various Conditions of Temperature, pH, Sodium Chloride and Sodium Nitrite Concentrations.

A modified factorial design was used to measure the effects and interactions of temperature (10 to 37°C), pH (5.5 to 7.5), sodium chloride (0.

Effect of Sodium Nitrite on Growth of Shigella flexneri.

A partial factorial design study of the effect of NaNO (0, 100, 200, 1000 ppm) in combination with NaCl (0.5, 2.5, 4.

Effect of Sodium Chloride, pH and Temperature on Growth of Shigella flexneri.

A systematic study of the effect of sodium chloride (0.5, 2.0, 3.

Review of Compounds Affecting the Biosynthesis or Bioregulation of Anatoxins.

We have attempted to review the literature dealing with compounds that have been tested for their ability to inhibit growth and/or aflatoxin production by Aspergillus flavus and A. parasiticus . Although the list presented is by no means exhaustive, it serves as an indication of the type of research that has been carried out to date.

Regulation of aflatoxin biosynthesis: assessment of the role of cellular energy status as a regulator of the induction of aflatoxin production.

Possible relationships among cellular energy status and the induction and initiation of aflatoxin synthesis were studied by using replacement culture techniques in conjunction with aflatoxin-supporting and-nonsupporting media. Transcription and translation processes associated with the induction of aflatoxin synthesis occurred 3 to 6 and 6 to 10 h, respectively, after mycelia were transferred to glucose-containing media. From adenylate energy charge determinations and in situ 31P nuclear magnetic resonance analyses, a relationship between overall energy status and the induction or initiation of aflatoxin synthesis could not be identified; however, electron microscopic evaluations indicated that aflatoxin synthesis occurred in association with a glucose-mediated inactivation of mitochondria.

Effect of Sugar and Low-Dose Irradiation on Toxin Production by Clostridium botulinum in Comminuted Bacon.

Comminuted bacon, processed to contain target levels of 40 μg NaNO/g and 0, 0.25 or 0.75% sucrose or 0.

Effects of Some Spices on Acid Production by Starter Cultures.

Ginger, red pepper, mustard, mace, cinnamon and clove were examined to determine their effects on growth of and acid production by a starter culture containing Lactobacillus plantarum and Pediococcus cerevisiae in a liquid medium. At 4, 8, and 12 g/l levels all spices except clove stimulated acid production by the starter bacteria but did not stimulate increases in bacterial population. Clove was inhibitory to the starter bacteria at and above the 4 g/l level, but low concentrations (0.

Microbiology and Composition of Snack Sausages.

Chemical, bacteriological and processing characteristics of experimental and commercial snack sausages were investigated. Snack sausages are narrow diameter (ca. 10-12 mm), all-beef products which are relatively dry and shelf-stable, and which may or may not be fermented.

Effect of Major Spices in Lebanon Bologna on Acid Production by Starter Culture Organisms.

The effect of a Lebanon bologna spice mixture and its major component spices, black pepper, allspice, and nutmeg, on acid production by a mixed starter culture containing Lactobacillus plantarum and Pediococcus cerevisiae was studied in a liquid medium. These spices stimulated acid production by the starter culture organisms although some Lebanon bologna component spices are known to have antimicrobial properties. The spice mixture stimulated L.