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  • Author or Editor: M.Ž. Muruzović x
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In this study, the effects of different temperature, pH, salt and glucose concentrations on the planktonic growth, biofilm formation, and formed biofilm of Serratia odorifera and Serratia marcescens, isolated from traditionally made cheese, were investigated using spectrophotometric method. The investigated strains demonstrated best planktonic growth and biofilm formation in Tryptic soy broth. The limiting factors for the planktonic growth and biofilm formation were temperature below 4 °C and salt concentration above 4%. Temperature of 37 °C and 44 °C, as well as various concentrations of glucose, stimulated the planktonic growth of bacteria. Moderate influence on biofilm formation was demonstrated at 37 °C as well as at various concentrations of glucose. These results were in accordance with the origin of bacteria, since the isolates were obtained from cheese.

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Acta Alimentaria
Authors: K.G. Mladenović, M.Ž. Muruzović, O.D. Stefanović, T.D. Žugić Petrović, and Lj.R. Čomić

The antibacterial activity of potassium metabisulphite, potassium benzoate, potassium propionate, and potassium nitrate were evaluated against 15 species of bacteria using diffusion and microdilution methods. Potassium metabisulphite showed the greatest activity (MIC varied in the range of 0.78 mg ml–1 to 3.12 mg ml–1), then potassium benzoate (6.25 mg ml–1 to 12.5 mg ml–1) followed by potassium propionate and potassium nitrate (6.25 mg ml–1 to 100 mg ml–1). Effects of potassium benzoate, potassium propionate, and potassium nitrate on the sugar fermentation, the effect of potassium benzoate on cell membrane permeability and on amylolytic activity of bacteria were tested. The results indicated inhibition of fermentation, loss of intracellular macromolecules (proteins) from treated cells, and inhibition of amylolytic activity.

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