Inhibition of Candida albicans and Staphylococcus epidermidis mixed biofilm formation in a catheter disk model system treated with EtOH-EDTA solution.

Microbial colonization and the formation of biofilms on catheter surfaces pose a great risk for medical-related infections. We aimed (a) to evaluate polymicrobial biofilm formation of Candida albicans and Staphylococcus epidermidis and (b) to investigate the inhibition and effects of ethanol (EtOH) and EtOH-EDTA solutions on biofilms. Catheter disks were made and used as a substrate for biofilm formation. Varying concentrations of EtOH and EtOH-EDTA solutions were compared in deterring biofilm formation. The EtOH-EDTA solutions were further tested to remove mature and preformed biofilms. Compared to their monospecies counterparts, biofilm concentration significantly increases when C. albicans is co-cultured with S. epidermidis. Moreover, all treatments with EtOH-EDTA solution significantly lowered biofilm formation compared to EtOH alone (P ≤ 0.05). Lastly, biofilm was dramatically reduced when treated with 20%, 30%, 40%, and 50% EtOH-EDTA solutions (P ≤ 0.05). Our findings suggest that biofilms become more resilient to treatment when formed by multiple organisms. Nonetheless, treatment with EtOH-EDTA is effective against these polymicrobial biofilms.

Complete Genome Sequence of a Suckermouth Catfish Outbreak Isolate, Aeromonas hydrophila Strain LP0103.

Aeromonas hydrophila is the most common opportunistic pathogen that plagues freshwater and euryhaline fishponds. Here, we present the complete genome sequence of A. hydrophila strain LP0103, which was isolated from a bacterial septicemia outbreak among suckermouth catfish (Pterygoplichthys pardalis) at Lotus Pond in Kaohsiung City, Taiwan.

Physicochemical and sensory properties of carabeef treated with Bacillus subtilis (Ehrenberg) Cohn protease as meat tenderizer.

This study investigated the use of Bacillus subtilis protease powder (CTC E-ssentials™ MT-70N) as a carabeef tenderizer. The effect of the bacterial protease on the characteristics of carabeef was determined, and its effectiveness was compared to a commercial meat tenderizer containing papain. Only B. subtilis protease showed significant enzyme activity (80-190 U/g), while the commercial meat tenderizer had no activity (0 U/g). Results from the shear force device revealed that 0.35% B. subtilis protease was the optimal concentration required to induce significant tenderization in carabeef (282 g/cm2) and reduce carabeef toughness by 80%. Proximate analysis showed that carabeef treated with B. subtilis protease had significantly higher crude protein (37%) than the negative control (34%) and carabeef-treated commercial meat tenderizer (31%). Sensory evaluation revealed that carabeef treated with 0.35% B. subtilis protease is more tender than untreated carabeef and those treated with the commercial meat tenderizer. Moreover, the carabeef was not over-tenderized and is palatably acceptable. Hence, B. subtilis protease can be used as a meat tenderizer in place of available commercial tenderizers containing plant-derived proteases.