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Subject: search.filters.subject.Evaporated vapor-phase ethanol

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    Inhibitory impact of vapor-phase ethanol on conidia germination and mycelial growth of Aspergillus fumigatus on bread
    (2019-01-01)
    Krusong, Warawut
    ;
    Pothimon, Ruttipron
    ;
    Vichitraka, Assanee
    Mold contaminated on bread sold in local market was isolated and identified as Aspergillus fumigatus. Then, the bio-control of ethanol on A. fumigatus for significantly reducing consumer health risk was investigated. Susceptibility of the mold to evaporated vapor-phase ethanol (EVE) was examined in vitro. Complete elimination of viable spore and inhibition growth spread on Potato Dextrose Agar at 30 ± 2 °C of were found with exposure for 15 min to EVE (10.80 ± 0.3 mmol/L). The effect of EVE on the susceptibility of artificial inoculated A. fumigatus on bread were further examined. While exposure to EVE affected the survival conidia, the degree of reduction depended on the inoculation level. Complete reduction was achieved for the low inoculation level (2.08 ± 0.04 log conidia/g) by EVE (60 min exposure, 19.27 ± 0.3 mmol/L) but susceptibility was reduced with the high inoculation level (5.4 ± 0.06 log conidia/g). Simultaneously, total aflatoxin production decreased, as EVE exposure increased. Scanning electron microscope images of inoculated bread, confirm the effects of EVE in reducing levels of viable conidia. Hence, EVE is shown to be an effective bio-fumigant for A. fumigatus mycelial growth and aflatoxin formation on bread, so effectively reducing the potential for consumer health risks due to this widespread fungus.
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    Susceptibility of Klebsiella pneumoniae on coriander leaves to liquid- and vapor-phase ethanol
    (2016-04-03)
    Krusong, Warawut
    ;
    Pornpukdeewatana, Soisuda
    ;
    Teerarak, Montinee
    The bio-control of ethanol on Klebsiella pneumoniae on fresh coriander leaves for significantly reducing consumer health risk was investigated. Washed and sterilized leaves of coriander were inoculated with K. pneumoniae cultured in Trypticase Soy broth. Susceptibility of the K. pneumoniae to liquid- and evaporated vapor-phase ethanol (EVE) was then examined in vitro. Complete inhibition of K. pneumoniae was found with 18% (v/v) liquid ethanol. Exposure for 15 min to EVE (9.00 ± 0.8 mmol L<sup>-1</sup>) completely destroyed K. pneumoniae (4.04 ± 0.02 log CFU/ml) spread on Mueller Hilton agar at 30 ± 2°C. The effect of EVE with and without evaporated water vapor (EWV) on the susceptibility of K. pneumoniae on fresh coriander leaves was examined. While exposure to EVE affected the survival of K. pneumoniae, the degree of reduction depended on both the inoculation level and the EWV. Complete reduction of K. pneumoniae was achieved for the low inoculation level by EVE alone (37 ± 2% relative humidity; RH) but susceptibility was reduced with EWV (high RH; 80 ± 2%). Scanning electron microscope (SEM) images of inoculated coriander leaves confirm the effects of EVE in reducing levels of K. pneumoniae. Exposure to EVE alone proved an effective bio-control for K. pneumoniae on fresh coriander leaves.