Unravelling the effects of the food components ascorbic acid and capsaicin as a novel anti-biofilm agent against Escherichia coli
作者： Hevelin Regiane Augusto Silva , Gabrielle Messias de Souza , José Diego Fernandes , Carlos José Leopoldo Constantino , Lizziane Kretli Winkelstroter
DOI: 10.1007/S13197-019-04134-5
关键词:
摘要: This study aimed to evaluate the influence of capsaicin and ascorbic acid on physiology biofilm formation dispersion. The E. coli ATCC 25922 five isolates were observed in presence sodium hypochlorite 2.5 mM subinhibitory concentrations (7 mM) (100 mM). cells counts performed through standard plaque count architecture visualized by confocal microscopy. proteins, carbohydrates, DNA present matrix also quantified. There was a reduction adhered (100 mM) kinetics, however, regarding dispersion, only altered biofilm, data confirmed fluorescence microscopy (p < 0.05). It noted that composition is dynamic may be affected changes growth conditions such as antimicrobial substances.
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