Bacillus amyloliquefaciens ES-2 can produce antimicrobial lipopeptides, including surfactin and fengycin. In this study, the model of antimicrobial activity against Shewanella putrefaciens in shrimp meat by antimicrobial lipopeptides from B. amyloliquefaciens ES-2 was researched by response surface methodology. The results showed that S. putrefaciens had high sensitivity to antimicrobial lipopeptides, which had a MIC of 0.6 mg/ml. A quadratic mathematical model representative of the action of antimicrobial lipopeptides on S. putrefaciens in shrimp meat was developed as a function of concentration, time, and temperature. A reduction of S. putrefaciens cells of over 2 log cycles could be realized when the temperature was below 5.4°C, the time was over 6 h, and the concentration of the lipopeptides was over 0.3 mg/g.
[Show abstract][Hide abstract] ABSTRACT: Shewanella putrefaciens is a rare Gram-negative bacillus, non-fermenting, oxidase-positive, and a hydrogen sulfide producer, which infrequently causes human infections. This opportunist germ causes infections in immunosuppressed people and in those with a history of contact with seawater or food contaminated with the microbe. We present a case of a patient with a pancreatic infection caused by this microbe
C.S. Ciobanu, A.M. Prodan, C. Turculet, F. Iordache, S.L. Iconaru, C.L. Popa, M.L. Badea, D. Predoi
Data provided are for informational purposes only. Although carefully collected, accuracy cannot be guaranteed. The impact factor represents a rough estimation of the journal's impact factor and does not reflect the actual current impact factor. Publisher conditions are provided by RoMEO. Differing provisions from the publisher's actual policy or licence agreement may be applicable.