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Tryptone salt solution

Manufactured by Thermo Fisher Scientific
Sourced in United Kingdom

Tryptone salt solution is a commonly used microbial growth medium that provides a source of nitrogen, carbon, and other essential nutrients for the cultivation of a variety of microorganisms. It is a sterile, ready-to-use solution that can be used directly in the lab.

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2 protocols using tryptone salt solution

1

Antimicrobial Efficacy of Essential Oils

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The direct contact test was performed as described by Serio et al. [32 (link)] and modified as follows. Stock emulsions containing 4% (v/v) EOs (CAR1 or THY5) were prepared in tryptone salt solution (8.5 g/L NaCl, 1.0 g/L tryptone; Oxoid) with 1% Tween 80 (Sigma-Aldrich) added as an emulsifying agent and vortexed for 10 min. The emulsions were filter-sterilized (0.22 μm filter pore size). To study the effect of different EO concentrations, appropriate aliquots of stock emulsions were diluted in 10 mL PBS, to obtain final concentrations of 0–0.12–0.25–0.50% EOs.
EO dilutions were inoculated with a standard bacterial suspension (1 × 108 CFU/mL) of L. monocytogenes OH or S. Typhimurium LT2 indicator strains and incubated at 37 °C for 30 min. Bacterial cells were also exposed to 0% EO (control, C) and to 0% EO plus 0.125% Tween 80 with or without 50 μg/mL ampicillin, to confirm test efficacy and to exclude any antimicrobial effect of Tween 80, respectively (CTw + Amp or CTw). Bacteria were harvested by centrifugation for 10 min at 1100× g at 4 °C and appropriate dilutions were plated on tryptone soy agar to evaluate bacterial cell viability by colony counting, after the incubation of the plates for 18 h.
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2

Rapid method to quantify Pseudomonas in mozzarella

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Different batches of commercial mozzarella cheese samples were collected weekly from April 2012 to September 2013, directly from the dairy factory, im-Setup of a rapid method to distinguish among dead, alive, and viable but not cultivable cells of Pseudomonas spp. in mozzarella cheese 8369 mediately after production and before distribution. For challenging assay, samples of mozzarella were subjected to contamination with increasing concentrations of P. fluorescens DSM 50106 T cells, ranging from 1 to 6 log cfu -1 of an overnight culture, washed, and resuspended in a sterile tryptone salt solution (0.85% wt/vol; Oxoid, Basingstoke, UK). The total count of the inoculum was determined by Bürker chamber microscopy quantification (Splittstoesser, 1992) , and the concentration of the cultivable cells of the inoculum was determined by seeding on Pseudomonas Agar Base (Oxoid, Milan, Italy) supplemented with Pseudomonas CFC supplement (Oxoid). Plates were incubated at 35°C for 48 h.
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