Veratraldehyde as a food additive produced by the marine isolate Streptomyces diastaticus LC360811.

Total average of G-ve bacteria St. aureus ATCC2923 St.epidermidis L. monocytogenes ATCC- 35152 St. iniae Total average of G+ve bacteria Amoxicillin/clavulanic AUC 16 25 19 29- 17.8 22- 24 9 13.75 Chloramphenicol C 35 20 14 37 20 25.2 40 22 20 26 27 Ciprofloxacin CIP 42 33 15 28 25 28.6 32 29 37 30 32 Erythromycin E 35 15 20 13 16 19.8 23- 31 21 18.75 Tetracycline TE 21-- 18 8 9.4 11- 31 21 15.75 Purified veratraldhyde isolated from St. diastaticus 22 20 30- 38 18.4 25-- 26 12.8 (-) indicated that no inhibition zone was detected 13 Veratraldehyde as a food additive produced by the marine isolate Streptomyces diastaticus LC360811 Purified veratraldehyde as food additive The total bacterial count in all untreated samples with veratraldehyde increased gradually, attaining the maximum after 2 weeks with changing odor to offensive. Starch casein agar medium (g/l; Casein powder, 1; Starch, 10; Agar, 20) was prepared 3 Veratraldehyde as a food additive produced by the marine isolate Streptomyces diastaticus LC360811 using filtered sea water. The present study might be unique to classify veratraldehyde from marine actinomycetes, perform extraction, and purify this compound from marine Streptomyces sp. 15 Veratraldehyde as a food additive produced by the marine isolate Streptomyces diastaticus LC360811 Lucera et al. (2014) reported that antimicrobials excreted from microbial sources find application in a number of food products such as milk, orange juice, and tomato juice, and in increasing the shelf life of chicken meat without changing the properties of the product. [Extracted from the article]

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