Search results for: listeria monocytogenes

• Antimicrobial Resistance and Virulence Characterization of Listeria monocytogenes Strains Isolated from Food and Food Processing Environments

  Publication

  • P. Wiśniewski
  • A. Zakrzewski
  • A. Zadernowska
  • W. Chajęcka-Wierzchowska

  - Pathogens - Year 2022

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• Effectiveness of various solvent-produced thyme (Thymus vulgaris) extracts in inhibiting the growth of Listeria monocytogenes in frozen vegetables

  Publication

  • A. Zakrzewski
  • A. Purkiewicz
  • P. Jakuć
  • P. Wiśniewski
  • T. Sawicki
  • W. Chajęcka-Wierzchowska
  • M. Tańska

  - NFS Journal - Year 2022

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• Paenibacillus alvei MP1 as a Producer of the Proteinaceous Compound with Activity against Important Human Pathogens, Including Staphylococcus aureus and Listeria monocytogenes

  Publication

  • M. Pajor
  • Z. R. Xiong
  • R. Worobo
  • P. Szweda

  - Pathogens - Year 2020

  An emerging need for new classes of antibiotics is, on the one hand, evident as antimicrobial resistance continues to rise. On the other hand, the awareness of the pros and cons of chemically synthesized compounds’ extensive use leads to a search for new metabolites in already known reservoirs. Previous research showed that Paenibacillus strain (P. alvei MP1) recovered from a buckwheat honey sample presented a wide spectrum of...

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• Test of the antimicrobial properties against Listeria monocytogenes of the innovative CS-2b preservative.

  Open Research Data

  open access

  • K. Kozłowska-Tylingo
  • R. Tylingo
  • J. Walkusz

  The dataset contains the results of a single series of determinations of the antimicrobial properties against Listeria monocytogenes  of the innovative CS-2 b preservative in the solution of model fluids.During the test, the infected product is inoculated (on Oxford Agar) at specified intervals (0 min. [Listeria cs2b 0] and after 1 day-24 h of incubation...

• Test of the antimicrobial properties against Listeria monocytogenes of the innovative CS-2a preservative.

  Open Research Data

  open access

  • K. Kozłowska-Tylingo
  • R. Tylingo
  • J. Walkusz

  The dataset contains the results of a single series of determinations of the antimicrobial properties against Listeria monocytogenes  of the innovative CS-2 a preservative in the solution of model fluids.During the test, the infected product is inoculated (on Oxford Agar) at specified intervals (0 min. [Listeria cs2a 0] and after 1 day-24 h of incubation...

• Draft genome sequence of antimicrobial producing Paenibacillus alvei strain MP1 reveals putative novel antimicrobials

  Publication

  • M. Pajor
  • J. Sogin
  • R. Worobo
  • P. Szweda

  - BMC Research Notes - Year 2020

  A Paenibacillus strain isolated in previous research exhibited antimicrobial activity against relevant human pathogens including Staphylococcus aureus and Listeria monocytogenes. In this study, the genome of the aforementioned strain, designated as MP1, was shotgun sequenced. The draft genome of strain MP1 was subject to multiple genomic analyses to taxonomically characterize it and identify the genes potentially responsible for...

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• The Antimicrobial Potential of Bacteria Isolated from Honey Samples Produced in the Apiaries Located in Pomeranian Voivodeship in Northern Poland

  Publication

  • M. Pajor
  • R. Worobo
  • S. Milewski
  • P. Szweda

  - International Journal of Environmental Research and Public Health - Year 2018

  The principal objective of this study was to determine whether the honeys produced in apiaries located in Pomeranian Voivodeship (Northern Poland) contain bacteria producing metabolites with growth inhibition potential against important human and animal pathogens. The pathogens included Staphylococcus aurues, Staphyloccocus epidermidis, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Candida albicans. From...

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• Prozdrowotne właściwości fermentowanych napojów aroniowych i aroniowo-herbacianych

  Publication

  • E. Malinowska-Pańczyk
  • B. Kusznierewicz
  • A. Tuchołka
  • F. Białkowski

  - Year 2020

  Kombucha to lekko kwaśny, orzeźwiający napój otrzymywany w wyniku fermentacji słodkiej herbaty przez żyjące w konsorcjach bakterie octowe oraz osmofilne drożdże, tzw. grzybek herbaciany. Drobnoustroje te próbuje się wykorzystać również do produkcji funkcjonalnych napojów na bazie surowców innych niż herbata. Celem pracy było otrzymanie fermentowanych napojów z ekstraktu z wytłoków z aronii z lub bez dodatku naparu z zielonej herbaty...

• Possibility of Using Tea Fungus for Fermentation of Beetroot and Carrot Pomace Beverages

  Publication

  • P. Lichocki
  • E. Malinowska-Pańczyk

  - Year 2023

  Fermented beverages obtained from plant-based raw materials are becoming more popular due to their beneficial effects on human health. These include kombucha beverages, which are obtained by fermenting tea brew using the so-called tea fungus, which includes acetic acid bacteria and osmophilic yeast. A consortium of these microorganisms could also be used to prepare functional fermented beverages obtained from extracts of vegetable...

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• Baktericyna o aktywności gronkowcobójczej wytwarzana przez Staphylococcus xylosus - identyfikacja, oczyszczanie oraz wstępna charakterystyka

  Publication

  • M. Zalewska

  - Year 2016

  Celem badań prowadzonych w ramach realizacji niniejszej pracy była identyfikacja szczepów bakterii z rodzaju Staphylococcus produkujących substancje o działaniu przeciwbakteryjnym, w tym szczególnie bakteriocyny. W trakcie badań przesiewowych, których przedmiotem było 206 szczepów z kolekcji Katedry Technologii Leków i Biochemii Politechniki Gdaoskiej z gatunków Staphylococcus aureus, Staphylococcus epidermidis oraz Staphylococcus...

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