Data/hora: 09/06/2024 01:09:30

Provedor de dados: 	77	
País: 	Chile	
Título: 	Morphological and Biochemical Changes of Salmonella hadar Exposed to Aqueous Garlic Extract	
Autores: 	Belguith,H; Kthiri,F; Ben Ammar,A; Jaafoura,H; Ben Hamida,J; Landoulsi,A.	
Data: 	2009-09-01	
Ano: 	2009	
Palavras-chave: 	Allium sativum; Allicin; Antimicrobial effects; Garlic; Salmonella hada; Ultrastructure.	
Resumo: 	The effect on Salmonella hadar growth was investigated using fresh sterile liquid medium (Pronadisa, Hispanlab) containing aqueous garlic extract (AGE) at different concentration (0, 11, 12, and 13 mg/ml). The garlic extract added at these final concentrations had a bacteriostatic effect on Salmonella hadar. The effect of these bacteriostatic concentration of AGE on the growth of the tested serovar, revealed a pattern of inhibition characterized by: (i) a transitory inhibition phase whose duration was proportional to AGE concentration (ii) a resumed growth phase which showed a lower rate of growth than in uninhibited controls, and (iii) an entry into stationary phase at a lower culture density. The minimal inhibitory concentration and minimum bactericidal concentrations were very close, garlic MIC was 12 mg/ml and the MBC was 14 mg/ml. Among enzymatic activities followed with the API-ZYM system, significant changes during the inhibition phase were detected. These biochemical changes represent an adaptative response towards the garlic stress. Some cellular enzymatic activities disappeared, whereas others were induced or maintained after AGE addition. TEM images of the samples treated with the bacteriostatic concentration of AGE (12 mg/ml) revealed the rupture of cell walls and nonhomogeneous disposition of cytoplasmic materials within treated bacteria.	
Tipo: 	Journal article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-95022009000300013	
Editor: 	Sociedad Chilena de Anatomía	
Formato: 	text/html	
Fonte: 	International Journal of Morphology  v.27 n.3 2009