Search results for "Sabouraud agar"
showing 3 items of 3 documents
Peri-implant parameters in head and neck reconstruction: influence of extraoral skin or intraoral mucosa.
2009
Objective: This study is designed to assess dental implants supporting overdentures in edentulous patients with operated head and neck malignancies using parameters to detect peri-implant disease. Material and methods: Thirty-four implants supporting overdentures in 34 oral cancer patients were examined. Clinical parameters [plaque index, probing depth, bleeding on probing (BOP), origin of peri-implant soft tissue, and amount of irradiation] were recorded, and microbiological identification of periodontal pathogens was carried out by DNA–DNA hybridization. To identify yeast species, the samples were cultivated on Sabouraud agar plates and subsequently identified by API 20C AUX plates. An im…
Thymus vulgaris Essential Oil and Hydro-Alcoholic Solutions to Counteract Wooden Artwork Microbial Colonization
2021
Aromatic plants represent a source of natural products with medicinal properties, and are also utilized in the food and pharmaceutical industries. Recently, the need for eco-compatible and non-toxic products, safe for both the environment and human health, have been proposed for the sustainable conservation of historic–artistic artifacts. In this study, in order to counteract microbial colonization (Aspergillus sp., Streptomyces sp., Micrococcus sp.) on wooden artwork surfaces, Thymus vulgaris L. (Lamiaceae) essential oil (EO) and hydro-alcoholic (HA) solutions were applied in a polyphasic approach. The antimicrobial activities of EO and HA solutions were preliminarily assessed by agar disc…
Validation of a predictive model for the growth of chalk yeasts on bread.
2015
The present study focused on the effects of temperature, T, and water activity, aw, on the growth of Hyphopichia burtonii, Pichia anomala, and Saccharomycopsis fibuligera on Sabouraud Agar Medium. Cardinal values were estimated by means of cardinal models with inflection. All the yeasts were xerophilic, and they exhibited growth at 0.85 aw. The combined effects of T, aw, and pH on the growth of these species were described by the gamma-concept and validated on bread in the range of 15-25 °C, 0.91-0.97 aw, and pH 4.6-6.8. The optimum growth rates on bread were 2.88, 0.259, and 1.06 mm/day for H. burtonii, P. anomala, and S. fibuligera, respectively. The optimal growth rate of S. fibuligera o…