Foodborne pathogens are the main threat and cause of food poisoning. The majority of food infections have been related to the biofilm formation of foodborne pathogens in the food industry. Shewanella putrefaciens (KX355803, GRD 03), a Gram-negative pathogen isolated from mackerel fish, was identified and recognized as a food spoilage bacterium and a strong biofilm producer. The adhesion or attachment ability of Shewanella putrefaciens was determined on steel, plastic, glass, PVC and wood. NB (Nutrient broth), LB (Luria-Bertani broth), TSB (Tryptic soy broth) and BHI (Brain heart infusion broth) were enriched with glucose and shows optimum for bacterial adhesion. In the microtiter plate method (MTP), the strong attachment was observed at 48 and 72 hours of incubation and significant differences were obtained at p < 0.05. As the incubation period increases, the OD value (Optical density) of samples also increase. Biofilm formation is the major cause cross-contamination, and shows resistance to certain disinfectants, which leads to environmental stress tolerance. This study suggested with optimum biofilm production of isolate from fish by using glucose enriched media on different substrates, also comparing different growth media provide a detailed idea about biofilm-forming ability at different incubation time intervals.
The outline of our work delineates the isolation and evaluation of sun screening activity of melanin producers such as Pseudomonas mosselli STGRDS1, Pseudomonas putida STGRDS3, Bacillus amyloliquefaciens STGRDV11, Bacillus subtilis STGRDV5 and Bacillus cereus STGRDT12. All of the isolates were tested against the fungal melanin STGRDM1, which was used as control throughout the study. The Sun Protection Factor (SPF) of formulated creams containing 5% and 10% of melanin was determined with values ranging from 1.96 ± 0.008 to 26.33 ± 0.061; further, the transmission spectroscopy was used to calculate the percentage of protection factor that stipulates the potentiality of pigments showing sunscreen effect.
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