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Effect of whey goat milk kefir on hydrophobicity of E. coli O157:H7, S. typhi bacteria and C. albicans

The hydrophobicity of bacteria. was determined using BATH (Bacteria adhesion to hydrocarbon) test. All bacteria showed that 0,9 ml n-octane exposure gave a positive response and indicating that E. coli O157:H7 was categorized as moderate hydrophobic bacteria,  while S.  typhi  and C. albicans were c... Full description

Journal Title: Jurnal Ilmu dan Teknologi Hasil Ternak 01 March 2012, Vol.7(1), pp.12-18
Main Author: Dedi Fardiaz
Other Authors: Lilik Eka Radiati
Format: Electronic Article Electronic Article
Language: ind
Quelle: Directory of Open Access Journals (DOAJ)
ID: ISSN: 1978-0303 ; E-ISSN: 2338-1620
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recordid: doaj_soai_doaj_org_article_55e907788c9841c9a025cc2e0d9b0979
title: Effect of whey goat milk kefir on hydrophobicity of E. coli O157:H7, S. typhi bacteria and C. albicans
format: Article
creator:
  • Dedi Fardiaz
  • Lilik Eka Radiati
ispartof: Jurnal Ilmu dan Teknologi Hasil Ternak, 01 March 2012, Vol.7(1), pp.12-18
description: The hydrophobicity of bacteria. was determined using BATH (Bacteria adhesion to hydrocarbon) test. All bacteria showed that 0,9 ml n-octane exposure gave a positive response and indicating that E. coli O157:H7 was categorized as moderate hydrophobic bacteria,  while S.  typhi  and C. albicans were catagorized as  highly hydrophobic bacteria. Goat Milk Kefir increased hydrophobicity of E.  coli O157:H7 by 24.40, however, decreased hydrophobicity of S. typhi by 47.56  and C. albicans by 70.14 percent, respectively. This finding showed that one of the inhibition mechanism may be caused by  an interaction  of  organic acid and peptide  compounds with cell membrane, in which hydrophobic sites of component  modified the hydrophobicity of the bacteria cell surface. The hydrophobicity modification in bacterial  cell wall might result inhibition of adhetion bacteria at cell host. Key words : Enterophatogenic bacteria, hidrophobisitas bacteria
language: ind
source: Directory of Open Access Journals (DOAJ)
identifier: ISSN: 1978-0303 ; E-ISSN: 2338-1620
fulltext: fulltext_linktorsrc
issn:
  • 1978-0303
  • 19780303
  • 2338-1620
  • 23381620
url: Link


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titleEffect of whey goat milk kefir on hydrophobicity of E. coli O157:H7, S. typhi bacteria and C. albicans
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descriptionThe hydrophobicity of bacteria. was determined using BATH (Bacteria adhesion to hydrocarbon) test. All bacteria showed that 0,9 ml n-octane exposure gave a positive response and indicating that E. coli O157:H7 was categorized as moderate hydrophobic bacteria,  while S.  typhi  and C. albicans were catagorized as  highly hydrophobic bacteria. Goat Milk Kefir increased hydrophobicity of E.  coli O157:H7 by 24.40, however, decreased hydrophobicity of S. typhi by 47.56  and C. albicans by 70.14 percent, respectively. This finding showed that one of the inhibition mechanism may be caused by  an interaction  of  organic acid and peptide  compounds with cell membrane, in which hydrophobic sites of component  modified the hydrophobicity of the bacteria cell surface. The hydrophobicity modification in bacterial  cell wall might result inhibition of adhetion bacteria at cell host. Key words : Enterophatogenic bacteria, hidrophobisitas bacteria
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The hydrophobicity of bacteria. was determined using BATH (Bacteria adhesion to hydrocarbon) test. All bacteria showed that 0,9 ml n-octane exposure gave a positive response and indicating that E. coli O157:H7 was categorized as moderate hydrophobic bacteria,  while S.  typhi  and C. albicans were catagorized as  highly hydrophobic bacteria. Goat Milk Kefir increased hydrophobicity of E.  coli O157:H7 by 24.40, however, decreased hydrophobicity of S. typhi by 47.56  and C. albicans by 70.14 percent, respectively. This finding showed that one of the inhibition mechanism may be caused by  an interaction  of  organic acid and peptide  compounds with cell membrane, in which hydrophobic sites of component  modified the hydrophobicity of the bacteria cell surface. The hydrophobicity modification in bacterial  cell wall might result inhibition of adhetion bacteria at cell host. Key words : Enterophatogenic bacteria, hidrophobisitas bacteria

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The hydrophobicity of bacteria. was determined using BATH (Bacteria adhesion to hydrocarbon) test. All bacteria showed that 0,9 ml n-octane exposure gave a positive response and indicating that E. coli O157:H7 was categorized as moderate hydrophobic bacteria,  while S.  typhi  and C. albicans were catagorized as  highly hydrophobic bacteria. Goat Milk Kefir increased hydrophobicity of E.  coli O157:H7 by 24.40, however, decreased hydrophobicity of S. typhi by 47.56  and C. albicans by 70.14 percent, respectively. This finding showed that one of the inhibition mechanism may be caused by  an interaction  of  organic acid and peptide  compounds with cell membrane, in which hydrophobic sites of component  modified the hydrophobicity of the bacteria cell surface. The hydrophobicity modification in bacterial  cell wall might result inhibition of adhetion bacteria at cell host. Key words : Enterophatogenic bacteria, hidrophobisitas bacteria

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