ISSN 2736-1756
Review
Fungal sinusitis in immunocompromised hosts
Advanced Journal of Microbiology Research ISSN 2241-9837 Vol. 13 (3), pp. 001-004, March, 2019. © International Scholars Journals
Review
Fungal sinusitis in immunocompromised hosts
Tayfun Apuhan1*, Abdulkadir Küçükbayrak2 and Ismail Hakyemez2
1Department of Otorhinolaryngology and Head and Neck Surgery, Izzet Baysal Medicine Faculty of Abant Izzet Baysal University, Bolu, Turkey.
2Department of Infectious Diseases, Izzet Baysal Medicine Faculty of Abant Izzet Baysal University, Bolu, Turkey.
Accepted 15 January, 2019
Abstract
The term “immunocompromised host” is generally applied to a variety of patients with various immune defects. Invasive rhinosinusitis is defined by the presence of local inflammation, with vascular and osseous necrosis with extensive soft tissue extension, and occurs almost exclusively in immunocompromised patients. Fungi have been increasingly recognized as important pathogens in severe acute and chronic sinusitis in immunosuppressed hosts. Earlier recognition of the disease, medical attention specific to the patient’s needs are required. After medical remission, significant complications of invasive fungal infection may be seen. Patients should be followed in the long-term, until remucosalization of the sinuses.
Key word: Fungal sinusitis, immunocompromised hosts, rhinosinusitis, immune defects.
Abdulkadir Küçükbayrak and Ismail Hakyemez, Tayfun Apuhan*
Research Article
Bacterial community associated with bovine tripe sold in Mafikeng Municipality, South Africa
Advanced Journal of Microbiology Research ISSN 2241-9837 Vol. 13 (3), pp. 001-007, March, 2019. © International Scholars Journals
Full Length Research Paper
Bacterial community associated with bovine tripe sold in Mafikeng Municipality, South Africa
Ndeddy Aka R. J. and Babalola Olubukola O.*
Department of Biological Sciences, Faculty of Agriculture, Science and Technology, North-West University, Mafikeng Campus, Private Bag X2046, Mmabatho 2735, South Africa.
Accepted 19 January, 2019
Abstract
Enterobacteriaceae were isolated from tripe purchased from five butcher shops within the Mafikeng Municipality. Samples were subjected to bacteriological examination using standard methods. Mean counts (log10 cfu/g) obtained from bleached and unbleached tripe samples for aerobic plate counts (5.62 and 7.00), Enterobacteriaceae (4.09 and 4.61), Pseudomonas (4.20 and 4.57), lactic acid bacteria (2.15 and 2.35) and Micrococci/Staphylococci (3.82 and 5.61) were noted. Enterobacteriaceae on Violet Red Bile Agar were identified as; Enterobacter spp., Escherichia spp., Klebsiella spp., Serratia spp., Providencia stuartii (0.85%), Hafnia alvei (7.63%), Citrobacter spp., Salmonella arizonae (3.39%), Erwinia spp. (0.85%), Moellerella wisconsensis (3.39%), Pantoea spp. (0.85%), and Yersinia kristensii (0.85%). A large percentage of Enterobacteriaceae (98.48%) strains tested against nine antibiotics showed resistance to one or more. Some species from the genera Serratia, Enterobacter and Escherichia coli were resistant to seven out of the nine antibiotics. Highest resistance patterns were observed against nalidixic acid (96.4%) and ampicillin (75%). All isolates were susceptible to gentamicin and ciprofloxacin. Inadequate processing of bovine tripe sold at some butcher shops in Mafikeng poses a potential health risk to consumers due to their poor bacteriological quality and high frequency of antibiotic resistant agents. Resistant strains can be passed to the human population via consumption of such products.
Key words: Enterobacteriaceae, bacteriological quality, tripe, bleached, unbleached, antibiotic resistance.
Ndeddy Aka R. J., Babalola Olubukola O.*
Research Article
Microbiological changes in Lighvan cheese throughout its manufacture and ripening
Advanced Journal of Microbiology Research ISSN 2241-9837 Vol. 13 (3), pp. 001-006, March, 2019. © International Scholars Journals
Full Length Research Paper
Microbiological changes in Lighvan cheese throughout its manufacture and ripening
Mirzaei H.
Department of Food Hygiene, Tabriz Branch, Islamic Azad University, Tabriz, Iran. E-mail: [email protected]
Accepted 19 January, 2019
Abstract
The aim of this research was to monitor the microbiological changes throughout the manufacture and ripening of Lighvan cheese. In summer 2009, ten independent batches of cheese were manufactured by experienced workers without any intervention by the researcher. Duplicate samples of raw milk, coagulum and 0, 15, 30, 60 and 90 days old cheese were analyzed. The main groups, such as mesophilic Lactococci, thermophilic Lactococci, mesophilic Lactobacilli, thermophilic Lactobacilli, Enterococci, and the total aerobic count reached its highest levels during the first 15 days and then declined approximately 2 to 3 log units until the end of ripening. The number of coliforms, Micrococci, and Staphylococcus increased at early phases of manufacturing and at the end of the manufacturing and ripening phase they showed a falling trend. The number of yeasts throughout this phase decreased at the rate of 3 log units. Generally, we may claim that in ripening Lighvan cheese a large number of different microbes were involved and its hygienic matters call for more attention.
Key words: Lighvan cheese, microbiological changes, manufacturing, ripening.
Mirzaei H.
Research Article
Staphylococci and other selected microbiota associated with indigenous traditional beer
Advanced Journal of Microbiology Research ISSN 2241-9837 Vol. 13 (3), pp. 001-006, March, 2019. © International Scholars Journals
Full Length Research Paper
Staphylococci and other selected microbiota associated with indigenous traditional beer
J. F. R. Lues1, B. K. Ikalafeng1, M. Maharasoa1, K. Shale1, N. J. Malebo1* and E. Pool2
1School for Agriculture and Environmental Sciences, P/Bag X20539, Central University of Technology, Bloemfontein, 9300, South Africa.
2University of Western Cape, Private Bag X 17, Bellville, 7535, Western Cape, South Africa.
Accepted 10 January, 2019
Abstract
The nature and origin of indigenous traditional beer, makes it is prone to spoilage by a variety of microbiota in particular post-fermentation. In this study, samples of commercially and homebrewed indigenous traditional beer were collected using sterile sampling Whirl-pak® bags from local informal brewers in typical marginal urban settlements of South Africa. Both commercially and homebrewed traditional beer recorded the mean counts for total coliforms and Staphylococcus spp. circa 105 cfu.ml-1 whereas the mean TVC and total fungi counts amounted to 106 and 107 cfu.ml-1, respectively. The counts from homebrewed indigenous traditional beer were about one log-phase higher than its commercial counterpart. Further characterisation of staphylococci identified Staphylococcus aureus, Staphylococcus epidermidis, Staphylococcus xylosus, Staphylococcus homonis and Staphylococcus saprophyticus. S. aureus was the dominant species in both traditional beers and S. saprophyticus and S. homonis were the least identified. The implementation of sanitation guidelines, licensing of informal brewers, training programmes in aspects such as good manufacturing practices, five keys to safer food is a prerequisite in the study area and the rest of South Africa.
Key words: Indigenous traditional beer, food safety, microbiota, staphylococci.
K. Shale, N. J. Malebo* and E. Pool, M. Maharasoa, J. F. R. Lues, B. K. Ikalafeng
Research Article
Advanced Journal of Microbiology Research ISSN 2241-9837 Vol. 13 (3), pp. 001-006, March, 2019. © International Scholars Journals
Full Length Research Paper
Street foods: Handling, hygiene and client expectations in a World Heritage Site Town, Cape Coast, Ghana
A. Annan-Prah*, D. H. A. K. Amewowor, J. Osei-Kofi, S. E. Amoono, S. Y. Akorli, E. Saka and H. A. Ndadi
School of Agriculture, University of Cape Coast, Cape Coast, Ghana.
Accepted 19 January, 2019
Abstract
Handling, vending and hygienic quality of street foods available to local residents, internal and foreign tourists to Cape Coast, the most important tourism hub in Ghana, were investigated. Questionnaires assessed stakeholder commitment to and expectations of food hygiene. Laboratory analysis evaluated microbial contamination levels of the street foods. Patronised by both local residents and tourists, foreign tourists put the hygienic safety as the principal criterion over curiosity and price to patronise street foods. Although licences had been given to 27 (54%) of the 50 investigated food vendors, only 15 (55.5%) of the licensed vendors had had medical examination (8 only once and 7 annually). Food vending premises visibly needed improvement in sanitation. The foods had the following bacterial contamination levels in colony forming units per gram (cfu/g): meat pie (1.3 × 105), khebab (5 × 104), rice with stew (4.1 × 105), fried fish (8 × 104), pepper sauce (1.4 × 105), etsew or banku (3 × 105), beans with gari (2 × 104), fufu (1.6 × 105) wakye (6.6 × 105) and dakua (2.3 × 105). Presence of Escherichia coli of faecal origin was detected in all investigated food samples. Khebab, fried fish and beans with gari had acceptable bacterial contamination levels of <5 log10 cfu/g. The following major fungi were identified in the street foods: Aspergilus flavus, Aspergillus niger, Aspergillus candidus, Cladosporium herbarum, Necrospora crassa, Penicillium citrinum, Fusarium, Mucor and Rhizopus species. Yeasts were found in all investigated food items. The street foods were, therefore, found to have threatening unacceptable microbial contamination levels. Stakeholder education, legislation, verifiable microbiological standards, inspections and environmental sanitation improvement are necessary.
Key words: Tourism, street foods, Cape Coast, Ghana.
A. Annan-Prah*, S. E. Amoono, J. Osei-Kofi, S. Y. Akorli, D. H. A. K. Amewowor, E. Saka and H. A. Ndadi
Research Article
Investigation of lactobacilli from mother’s breast milk who were placed on probiotic diet
Advanced Journal of Microbiology Research ISSN 2241-9837 Vol. 13 (3), pp. 001-005, March, 2019. © International Scholars Journals
Full Length Research Paper
Investigation of lactobacilli from mother’s breast milk who were placed on probiotic diet
Leila Roozbeh Nasiraii1*, Farideh Tabatabaie2, Behzad Alaeddini1, Reihaneh Noorbakhsh3,5, Reza Majidzadeh Heravi4 and Shahnas Afsharian5
1Department of Food Science, Nour Branch, Islamic Azad University, Nour, Iran.
2Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
3General Office Institute of Standard and Research Development, Mashhad, Iran.
4Neyshabur Branch, Islamic Azad University, Neyshabur, Iran.
5EnWave Company, Vancouver, Canada.
Accepted 19 January, 2019
Abstract
Human milk contains a group of bacteria with potential to be used as probiotics but the origin of these bacteria is debated. This study was aimed to identify and isolate lactobacilli in breast milk and investigate the role of consuming probiotic supplements on the lactobacilli microflora of breast milk. Ten out of twenty mothers were placed on the probiotic diet and the others were considered as controls. The breast milks of these mothers were cultured on MRS. The whole genome of 16s ribosomal DNA of different colonies was amplified using polymerase chain reaction for identification down to the strain level. Finally Lactobacillus rhamnosus LC705 was isolated just from four mothers who were placed on probiotic diet. Since this strain was dominant bacteria in capsules which used as a source of probiotic diets, it may imply that modulation of the mother’s intestinal microflora can have an effect on the health of infants and therefore, would open new perspectives for using breast milk as a source of probiotic bacteria with bacteriotherapy approach.
Key words: Probiotic capsules, lactobacilli, breast milk, polymerase chain reaction.
Behzad Alaeddini, Farideh Tabatabaie, Reza Majidzadeh Heravi and Shahnas Afsharian, Reihaneh Noorbakhsh, Leila Roozbeh Nasiraii*