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Microbial Viability

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CAM/TMA-DPH as a promising alternative to SYTO9/PI for cell viability assessment in bacterial biofilms.

Frontiers in cellular and infection microbiology
INTRODUCTION: Accurately assessing biofilm viability is essential for evaluating both biofilm formation and the efficacy of antibacterial treatments. Traditional SYTO9 and propidium iodide (PI) live/dead staining in biofilm viability assays often ace...

Silver Diamine Fluoride and Potassium Iodide Disruption of In Vitro .

Journal of dentistry for children (Chicago, Ill.)
The purpose of this study was to investigate the inhibitory in vitro effects of silver diamine fluoride (SDF) with and without a saturated solution of potassium iodide (SSKI) on established biofilm. Fifty μl of an overnight culture (10 CFU per mL)...

In vitro and in vivo resistance of Lactobacillus rhamnosus GG carried by a mixed pineapple (Ananas comosus L. Merril) and jussara (Euterpe edulis Martius) juice to the gastrointestinal tract.

Food research international (Ottawa, Ont.)
This study evaluated the viability of Lactobacillus rhamnosus GG (LGG) and its in vitro and in vivo resistance to the gastrointestinal tract (GIT) when carried by a mixed fermented pineapple and jussara juice. The effects of product ingestion on the ...

Evaluation of growth and sporulation of a non-toxigenic strain of Clostridioides difficile (Z31) and its shelf viability.

Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]
The oral administration of non-toxigenic strains of Clostridioides difficile (NTCD) is currently showing promising results for the prevention of Clostridioides difficile infection (CDI) in humans and animals, and is being considered as a possible com...

Segregation of Tetragenococcus halophilus and Zygosaccharomyces rouxii using W/O/W double emulsion for use in mixed culture fermentation.

Food research international (Ottawa, Ont.)
Antagonism in mixed culture fermentation can result in undesirable metabolic activity and negatively affect the fermentation process. Water-oil-water (W/O/W) double emulsions (DE) could be utilized in fermentation for segregating multiple species and...

Effect of storage conditions in the response of Listeria monocytogenes in a fresh purple vegetable smoothie compared with an acidified TSB medium.

Food microbiology
In this study, growth and/or inactivation of Listeria monocytogenes 4032 at different inoculum levels in a vegetable smoothie with purple colour, (previously heat stabilised at 95 °C for 3 min) was evaluated. Growth/inactivation was compared with aci...

MICROTOX TEST AS A TOOL TO ASSESS ANTIMICROBIAL PROPERTIES OF HERBAL INFUSIONS USED IN URINARY TRACT INFECTIONS.

Acta poloniae pharmaceutica
Herbs can be used preventatively, to aid treatment and to ease the symptoms of urinary tract infections (UTIs). Traditional medicine uses herbal infusions such as: lingonberry leaf (Vitis idaeae folium), birch leaf (Betulaefolium) wild thyme extract ...

RESEARCH ON EXTRACTION TECHNOLOGY, ANTIBACTERIAL AND ANTIOXIDANT ACTIVITY OF ETHANOL EXTRACT FROM LEAVES OF ABUTILON THEOPHRASTI MEDIC.

Acta poloniae pharmaceutica
This paper described the extraction procedure and determination method for the total flavonoids in ethanol extract from the leaves of Abutilon theophrasti Medic., and evaluated antibacterial and antioxidant activity. Maximum extraction yield was achi...

Evaluation of synergistic anticandidal and apoptotic effects of ferulic acid and caspofungin against Candida albicans.

Journal of food and drug analysis
This study aimed to investigate the synergy between anticandidal and apoptotic effects of ferulic acid and caspofungin against Candida albicans and Candida glabrata, with the help of a quantitative checkerboard microdilution assay using 3-(4,5-dimeth...

Prediction of population behavior of Listeria monocytogenes in food using machine learning and a microbial growth and survival database.

Scientific reports
In predictive microbiology, statistical models are employed to predict bacterial population behavior in food using environmental factors such as temperature, pH, and water activity. As the amount and complexity of data increase, handling all data wit...