Ozone Science and Engineering · 2009 · 54 citations · 7 references
Life SciencesMicrobiologyAntimicrobial ResistanceFood MicrobiologyMicrobial EcologyMicrobial Growth In FoodsResistance In Gram-negative BacteriaResistance In Gram-positive BacteriaBacillus SubtilisConcentrationEscherichia ColiOzonationOzonation EffectsOzonePsychrotrophic MicroorganismsResistance Mechanisms In Gram-positive Bacteria
The aim of this work was to establish the minimal inhibition concentration (MIC) of ozonated sunflower oil for various microorganisms. To determine the influence of the ozonated medium on the growth of bacteria Bacillus subtilis, Escherichia coli and yeast Candida albicans the Petri dish method was used. Chemical and physical properties of ozonated sunflower oil were additionally studied. Microbiological studies proved that these microbes have various sensibility against ozonated oil. The most resistant are gram-negative bacteria E. coli and the yeast C. albicans. Gram-positive bacteria, B. subtilis turned out to be less resistant, because no growth was observed for preparation with an ozone dose of 200 mgO3/g oil.
7
Use of ozone in the food industry
Zeynep B. Güzel‐Seydim, Annel K. Greene, Atıf Can Seydim · LWT · 2004 · 678 citations
Chlorine and ozone disinfection of Encephalitozoon intestinalis spores
David E. John, Charles N. Haas, Nena Nwachuku et al. · Water Research · 2005 · 52 citations