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Antimicrobial potential of Saccharomyces boulardii extracts and fractions
Uppsala University, Disciplinary Domain of Science and Technology, Chemistry, Department of Chemistry - BMC, Analytical Chemistry.
2012 (English)In: Journal of Applied Sciences Research, ISSN 1816-157X, E-ISSN 1819-544X, Vol. 8, no 8, 4537-4543 p.Article in journal (Refereed) Published
Abstract [en]

Different extracts of viable therapeutic Saccharomyces boulardii cells were evaluated for their antimicrobial activities against Escherichia coli and Candida albicans. Water, methanol, isopropanol, n-butanol and ethanol were used as solvents for extraction. Ethanol-extract exhibited the highest antimicrobial activity towards both strains, followed by water-extract. No antimicrobial activity could be detected on testing methanol-extract towards both strains. Ethanol- and water-extracts, cells remaining after water and ethanol extraction and broth were also tested for their antimicrobial activities against Gram-positive, Gram-negative, non-filamentous and filamentous fungi and showed considerable amounts of antimicrobial activities. Ethanol extracts exhibited the highest antimicrobial activity against all the tested strains, was then fractionated on a Sephadex G-100 column and the obtained fractions were examined using the agar-well diffusion method against Staphylococcus aureus, E.coli, C. albicans and Aspergillus niger. Results obtained indicate the presence of different scattered active fractions with different potencies against the four tested microorganisms. A large scale fermentation process was conducted using a BioFlo benchtop-15L Fermentor/ Bioreactor and the products were evaluated for their antimicrobial activities.

Place, publisher, year, edition, pages
2012. Vol. 8, no 8, 4537-4543 p.
Keyword [en]
Active fractions, Antimicrobial activity, Fractionation, Saccharomyces boulardii, Solvent extracts
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:uu:diva-195212OAI: oai:DiVA.org:uu-195212DiVA: diva2:607220
Available from: 2013-02-22 Created: 2013-02-21 Last updated: 2017-12-06Bibliographically approved

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Janson, Jan-Christer

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