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Sesame seed dregs or residue refers to the byproduct that is left after sesame seeds have been processed to extract oil and can used in a variety of ways. The residues were subjected to spontaneous fermentation for 7 days at room temperature (23-27°C). The purpose of this research was to analyze antimicrobial and antioxidant activity of ethanolic extract obtained from fermented black sesame seed dregs. The diameter of inhibition zones of extracts against 16 pathogenic microorganisms ranged from 6.88 to 11.00 mm and the minimum inhibitory concentrations ranged from 6.25 to 50.00 mg/mL, with the extract being particularly effective against P. aeruginosa ATCC9027 and C. albicans ATCC10231. Minimum bactericidal/fungicidal concentrations were spread from 25.00 to >50.00 mg/mL. P. aeruginosa ATCC9027 and C. albicans ATCC10231 were completely killed in 2 h incubation time at 4 × MIC in a time-kill kinetics assay. In comparison to raw seeds and seed dregs extracts, the fermented seed dregs extract displayed a higher total phenolic content. In addition, the fermented extract had a lower IC50 concentration compared to raw seeds and seed dregs extracts. These results suggest that fermented black sesame seed dregs can be used as an alternative method to reduce the microorganism's growth. This is crucial for ensuring food safety and minimizing the risk of foodborne poisoning. [ABSTRACT FROM AUTHOR]

The control of fish disease is mostly based on synthetic antimicrobial agents. Indiscriminate usage of antimicrobial agents has resulted in antibiotics resistance. Therefore, the present study aims to evaluate the potential antimicrobial properties of herbal plants as an alternative antimicrobial agent. The susceptibility of fish pathogens namely Bacillus sp., Enterococcus faecalis, Staphylococcus aureus, Streptococcus agalactiae, Aeromonas hydrophila, Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa and Vibrio alginolyticus towards aqueous and methanolic extracts of Cosmos caudatus, Curcuma mangga, Justicia gendarussa, Piper betle and Zingiber zerumbet were assessed using the agar well diffusion, Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) assays. The methanolic extracts were found active against all tested bacteria, compared to aqueous extracts. The best antibacterial activity was demonstrated by methanolic extract of P. betle, followed by Z. zerumbet, C. caudatus, C. mangga and J. gendarussa, with the lowest MIC and MBC values of 0.39 and 1.56 mg/mL, respectively. The methanolic extracts of P. betle and Z. zerumbet also had greater inhibitory effects than some of the commercial antibiotics, particularly tetracycline and erythromycin. Overall findings suggested that the methanolic extracts of P. betle and Z. zerumbet are potential to be developed as new antimicrobial agents to prevent fish bacterial diseases. [ABSTRACT FROM AUTHOR]

The main objective of this study was to investigate the effects of the microfluidic pressure (600-1200 bar) and cycles (2-4) on the inhibitory activity and physicochemical properties of the nanoemulsion loaded with a natural antibacterial mixture (i.e., citral, trans-2-hexen-1-ol, and linalool, 1:1:1 w/w). The current study showed that the microfluidization at 1000 bar for 4 cycles resulted in the most stable antibacterial nanoemulsion with the smallest droplets. In most cases, the cycle had the more significant effect than the pressure on the physicochemical properties of the antibacterial nanoemulsion. The minimal inhibitory concentrations (MICs) for Salmonella Typhi, Escherichia coli O157:H7, Staphylococcus aureus, and Listeria monocytogenes were 2500, 5000, 1250, and 5000 μg/ml, respectively. In general, the microfluidization condition did not significantly affect the ξ-potential and inhibitory activity of the antibacterial nanoemulsion. The microfluidization at 1350 bar and 3 cycles was the overall optimum preparation condition. There was an insignificant (p > 0.05) difference between the experimental and predicted optimum point. This verified the adequacy of the response surface models fitted for explaining the properties of antibacterial nanoemulsion as a function of microfluidization condition. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine antibacterial activity of S. polyanthum L. (salam) leaves extract foodborne pathogens. All the foodborne pathogens were inhibited after treating with extract in disk diffusion test with range 6.67±0.58–9.67±0.58 mm of inhibition zone. The range of MIC values was between 0.63 and 1.25 mg/mL whereas MBC values were in the range 0.63 mg/mL to 2.50 mg/mL. In time-kill curve, L. monocytogenes and P. aeruginosa were found completely killed after exposing to extract in 1 h incubation at 4x MIC. Four hours had been taken to completely kill E. coli, S. aureus, V. cholerae, and V. parahaemolyticus at 4x MIC. However, the population of K. pneumoniae, P. mirabilis, and S. typhimurium only reduced to 3 log CFU/mL. The treated cell showed cell rupture and leakage of the cell cytoplasm in SEM observation. The significant reduction of natural microflora in grapes fruit was started at 0.50% of extract at 5 min and this concentration also was parallel to sensory attributes acceptability where application of extract was accepted by the panellists until 5%. In conclusion, S. polyanthum extract exhibits antimicrobial activities and thus might be developed as natural sanitizer for washing raw food materials. [ABSTRACT FROM AUTHOR]