Efficacy of Sakacin on Selected Food Pathogenic Microorganisms Isolated from Fermented Milk Products

The efficacy of sakacin on selected food pathogenic microorganisms isolated from fermented milk products was investigated. The L. sake was isolated using the pour plate technique and was characterized based on it colony, cell morphology and some biochemical tests. This isolate was identified using standard scheme. The L. sake FCF 33 was propagated in De Man Rogosa Sharpe (MRS) broth for bacteriocin (sakacin) production. The sakacin had inhibitory effects on all test microorganisms (ranging from +5mm to +6mm) except Shigella dysenteriae N11, Salmonella typhimurium N8, Klebsiella ozaenae W24 and Proteus mirabilis N16a). Bacteriocins are antimicrobial substances of lactic acid bacteria (LAB) have gained tremendous attention as potential bio preservatives in the food and dairy industries. The LAB can serve as probiotics, which are products aimed at delivering living, potentially beneficial bacterial cells to the gut ecosystem of humans and other animals.

Influence of shade, curing mode, and aging on the color stability of resin cements

The color stability of resin cements is essential for aesthetic restorations. Aim: To evaluate the influence of shade and aging time on the color stability of two light-cured and two dual-cured resin cements. Methods: The CIE-Lab color parameters (n=6) were measured immediately after sample preparation and at 7, 30 and 90 days of aging in distilled water. The color difference (ΔE) was calculated and then analyzed by three-way ANOVA for repeated measures and Tukey’s HSD test (α=0.05). Results: ΔE was higher for transparent resin colors, followed by dark and light colors. The mean values of ΔE were lower for both light-cured resin cements compared to the dual-cured cements. As the aging time increased, ΔE values increased. Conclusions: The light-cured resin cements showed greater color stability. The lighter shades of luting were more likely to display a greater color change.