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Abiotic Determinants of the Historical Buildings Biodeterioration in the Former Auschwitz II – Birkenau Concentration and Extermination Camp
(Lodz University of Technology. Press, 2014) Piotrowska, Małgorzata; Otlewska, Anna; Rajkowska, Katarzyna; Koziróg, Anna; Nowicka-Krawczyk, Paulina; Wolski, Grzegorz J.; Gutarowska, Beata; Kunicka-Styczyńska, Alina; Żydzik-Białek, Agnieszka
The paper presents the results of a study conducted at the Auschwitz-Birkenau State Museum in Oświecim on the occurrence of biodeterioration. Visual assessment of the buildings revealed signs of deterioration of the buildings in the form of dampness, bulging and crumbling plaster, and wood fiber splitting. The external surfaces, and especially the concrete strips and ground immediately adjoining the buildings, were colonized by bryophytes, lichens, and algae. These organisms developed most intensively close to the ground on the northern sides of the buildings. Inside the buildings, molds and bacteria were not found to develop actively, while algae and wood-decaying fungi occurred locally. The factors conducive to biological corrosion in the studied buildings were excessive dampness of structural partitions close to the ground and a relative air humidity of above 70%, which was connected to ineffective moisture insulation. The influence of temperature was smaller, as it mostly affected the quantitative composition of the microorganisms and the qualitative composition of the algae. Also the impact of light was not very strong, but it was conducive to algae growth.
Activity of compounds of natural origin against Alicyclobacillus acidoterrestris, a common fruit juices contaminant
(Wydawnictwo Politechniki Łódzkiej, 2015) Tyfa, Agnieszka; Kunicka-Styczyńska, Alina; Dąbrowska, Justyna
Fruit product industry struggles with emerging problem of microbial contamination with Alicyclobacillus acidoterrestris. This acidothermophilic, soil-borne and sporeforming bacterium posses ability to survive commercial pasteurization and thus may cause fruit juices spoilage. Even modern technologies are not effective enough to eliminate A. acidoterrestris from the industrial environments. The green consumer attitude and safety standards suggest adaptation of natural and safe solutions. This paper summarizes the bioactivity of compounds of natural origin which could serve as anti-alicyclobacilli preservation agents maintaining stability of fruit juices.
Activity of compounds of natural origin against Alicyclobacillus acidoterrestris, a common fruit juices contaminant
(Lodz University of Technology Press, 2015) Tyfa, Agnieszka; Kunicka-Styczyńska, Alina; Dąbrowska, Justyna
Fruit product industry struggles with emerging problem of microbial contamination with Alicyclobacillus acidoterrestris. This acidothermophilic, soil-borne and sporeforming bacterium posses ability to survive commercial pasteurization and thus may cause fruit juices spoilage. Even modern technologies are not effective enough to eliminate A. acidoterrestris from the industrial environments. The green consumer attitude and safety standards suggest adaptation of natural and safe solutions. This paper summarizes the bioactivity of compounds of natural origin which could serve as anti-alicyclobacilli preservation agents maintaining stability of fruit juices.
Aktywność wybranych olejków eterycznych wobec mikrobiota skóry
(Institute of General Food Chemistry. Faculty of Biotechnology and Food Sciences., 2012) Maroszyńska, Marta; Kunicka-Styczyńska, Alina; Tyfa, Agnieszka
Biofilms – a danger for food industry
(Wydawnictwo Politechniki Łódzkiej, 2018) Plucińska, Aleksandra; Kunicka-Styczyńska, Alina
Bacterial biofilm is a complex structure of microorganisms with variable qualitative composition depending on the raw materials used, parameters of the production process and localization in hardly accessible places for antimicrobial agents. At the same time, the life of bacteria in the biofilm structure increases the resistance of pathogens and the probability of their survival in adverse conditions. However, the effectiveness of biofilm removal is still not satisfactory, despite the constant improvement of the cleaning and disinfection procedures of industrial surfaces. The methods of biofilm eradication used so far can be divided into three groups (physical, biological, chemical). Numerous in vitro studies indicate that alternatives to commonly used disinfectants may be natural substances such as essential oils that have bactericidal and bacteriostatic activity. The present review will focus on describing biofilm formation and performance. In addition, the paper describes an overview of the methods used to prevent and eradicate biofilms.
The effect of thyme and tea tree oils on morphology and metabolism of Candida albicans
(Polish Biochemical Society, 2014) Rajkowska, Katarzyna; Kunicka-Styczyńska, Alina; Maroszyńska, Marta; Dąbrowska, Mariola
Members of Candida species cause significant problems in medicine and in many industrial branches also. In order to prevent from Candida sp. development, essential oils are more and more frequently applied as natural, non-toxic, non-pollutive and biodegradable agents with a broad spectrum of antimicrobial activity. The aim of the research was to determine changes in morphology and metabolic properties of Candida albicans in the presence of thyme and tea tree oils. Changes of enzymatic activity of isolates were observed in the presence of both tested essential oils, and they were primarily associated with loss or decrease of activity of all enzymes detected for control. Furthermore, only for 3 out of 11 isolates additional activity of N-acetyl-β-glucosaminidase, α-mannosidase, α-fucosidase and trypsin was detected. Vivid changes in biochemical profiles were found after treatment with tea tree oil and they were related to loss of ability to assimilate d-xylose, d-sorbitol and d-trehalose. The main differences in morphology of isolates compared to the control strain concerned formation of pseudohyphae structures. Both examined essential oils caused changes in cell and colony morphology, as well as in the metabolism of Candida albicans. However, the extent of differences depends on the type and concentration of an essential oil. The most important finding is the broad spectrum of changes in yeast enzymatic profiles induced by thyme and tea tree oils. It can be supposed that these changes, together with loss of ability to assimilate saccharides could significantly impact Candida albicans pathogenicity.
Lavender oil - flavouring or active cosmetic ingredient?
(Wydawnictwo Politechniki Łódzkiej, 2009) Kunicka-Styczyńska, Alina; Sabara, Dagmara
Olejki eteryczne stanowią heterogenną grupę produktów roślinnych znanych i stosowanych od dawna w celach kosmetycznych, dezynfekujących i leczniczych. Przedmiotem prezentowanych badań jest olejek eteryczny - olejek z lawendy, z łac. Oleum Lavandulae officinalis/angustifolia. Podjęta została próba porównania aktywności przeciwbakteryjnej i przeciwgrzybiczej czystego olejku eterycznego oraz wyrobów kosmetycznych: szamponu do włosów i soli do kąpieli, zawierających olejek lawendowy. W pracy wykazano, że stężenie olejku lawendowego zawartego w testowanych komercyjnych preparatach kosmetycznych jest zbyt niskie i nie zapewnia działania aseptycznego kosmetyku.
Microbiological contaminants in cosmetics – isolation and characterization
(Wydawnictwo Politechniki Łódzkiej, 2014) Budecka, Angela; Kunicka-Styczyńska, Alina
Cosmetic industries are not obliged to produce sterile cosmetics. Nevertheless, they are liable to assure safety of the product to the potential consumer. The purpose of the study was isolation and identification of microorganisms with the ability to survive and develop in cosmetics. Five cosmetics applied for facial skin and one cosmetic for body care were tested for the presence of contaminating microbiota. Eight microbial strains were isolated from three cosmetics, from which seven were derived from cosmetic applied on the facial skin. One strain was isolated from body care cosmetic. The recovered microbial strains were characterized and identified to the species level as Pseudomonas aeruginosa, Serratia liquefaciens and Candida parapsilosis. The isolates were opportunistic pathogens and may cause skin irritation and infections, especially via wounded epithelium in immunocompromised consumers. Moreover, due to application area, they pose a health risk to the consumer due to easy access to the eye area as well as nasal and oral cavities through usage of cosmetic preparation.
Olejki eteryczne w konserwacji żywności
(Institute of General Food Chemistry. Faculty of Biotechnology and Food Sciences., 2012) Kunicka-Styczyńska, Alina