ANTIFUNGAL ACTIVITY OF HYDROGEN PEROXIDE BASED DISINFECTANT BIOXIL

Authors

  • Karine Grigoryan
  • Grigori Badalyan
  • M.I.Martiryan
  • M.B. Al-Fageeh
  • V.E. Agabekov
  • L.A. Tavadyan
  • L.A. Nersesyan

Keywords:

Yeast, hydrogen peroxide, antifungal activity, Bioxil

Abstract

Antifungal activity of the Bioxil containing hydrogen peroxide as an active agent has been studied. The mentioned species act as indicators of microbiological quality of fruit juices and hygienic condition of juice processing industry. Inhibition activity of the mentioned disinfection agent has been studied in vitro against different yeast strains: Rhodotorula rubra J-120 and Saccharomyces cerevisiae J-200 and their mix culture. For the evaluation of antifungal efficacy of the Bioxil suspension and surface tests were used. Relation between antifungal activity of Bioxil, its concentrations, yeast species and contact times was established. Bioxil containing 1% and 3% of H2O2 has shown unequal inhibition activity against different yeast strains. Influence of washing and disinfection steps on the level of contamination of conveyor and working surfaces by yeasts and has been investigated. In the processing conditions, after treatment of conveyors and working surfaces, without preliminary washing, lower inhibition activity of the Bioxil has been occurred.

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Published

2014-06-01

How to Cite

Grigoryan, K., Badalyan, G., M.I.Martiryan, Al-Fageeh, M., Agabekov, V., Tavadyan, L., & Nersesyan, L. (2014). ANTIFUNGAL ACTIVITY OF HYDROGEN PEROXIDE BASED DISINFECTANT BIOXIL. Journal of Microbiology, Biotechnology and Food Sciences, 3(6), 519–521. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7670

Issue

Vol. 3 No. 6 (2014): June - July

Section

Microbiology

License

Copyright (c) 2014 Karine Grigoryan, Grigori Badalyan, M.I.Martiryan, M.B. Al-Fageeh, V.E. Agabekov, L.A. Tavadyan, L.A. Nersesyan

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All papers published in the Journal of Microbiology, Biotechnology and Food Sciences  are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).