Nos últimos anos, várias espécies de fungos, até então conhecidos como saprófitas do ambiente, têm emergido como importantes patógenos na prática clínica, associados muitas vezes com a resistência aos antimicrobianos disponíveis comercialmente. Dessa forma, o conhecimento de aspectos relacionados à patogenicidade desses micro-organismos, como a formação de biofilme, assim como o perfil de susceptibilidade aos antifúngicos e a novas alternativas terapêuticas faz-se necessário. Uma importante tecnologia neste contexto é a utilização de sistemas nanoestruturados a partir de polímeros biodegradáveis para a veiculação de fármacos. Este trabalho visa verificar em isolados fúngicos emergentes a expressão fenotípica de biofilme através do teste em microplaca de poliestireno e o perfil de susceptibilidade frente a antifúngicos na forma livre e incorporados em sistemas nanoestruturados, através da técnica de microdiluição em caldo. Foram selecionados para o estudo 82 isolados fúngicos potencialmente patogênicos, sendo 26 oriundos do ambiente e 56 procedentes de espécimes clínicos. Quanto à capacidade de formação de biofilme verificou-se que 68 (82,9%) isolados produziram biofilme pelo teste da microplaca, sendo 38 classificados como fortes, 17 como moderados e 13 como fracos produtores. Além disso, observou-se que os isolados clínicos apresentaram maior capacidade de formação de biofilme do que os isolados ambientais. Não houve correlação entre a produção de biofilme e a susceptibilidade aos antifúngicos testados nas células planctônicas. De um modo geral, os fungos foram sensíveis à maioria dos antifúngicos testados neste trabalho. Entretanto, o fluconazol apresentou baixa atividade (CIM≥64μg/mL) para 45% dos isolados avaliados. Com o intuito de investigar o efeito de cetoconazol e de fluconazol associados a nanoestruturas sobre os diferentes fungos apresentados no estudo, também foram desenvolvidas nanocápsulas de poli-ɛ-caprolactona contendo estes fármacos. Análises físico-químicas das nanoestruturas revelaram tamanho médio de partícula variando de 206 nm para as nanocápsulas de cetoconazol (CN) e de 211 nm para as nanocápsulas de fluconazol (FN). Ambas as formulações apresentaram características homogêneas e demonstraram estruturas monodispersas. A eficiência de encapsulação do cetoconazol e do fluconazol nas formulações foi de 86,35 e de 80,5%, respectivamente. Os diversos gêneros investigados parecem se comportar de maneira diferente quando expostos às nanoestruturas dos dois fármacos em estudo, sugerindo que as espécies de Candida poderiam apresentar uma maior susceptibilidade in vitro frente a estas nanoestruturas quando comparadas à forma livre dos antifúngicos em questão. Os resultados obtidos demonstram a potencialidade destas formulações para a veiculação de cetoconazol e fluconazol. Como perspectivas, sugere-se a realização de estudos adicionais para evidenciar o efeito in vitro das nanopartículas sobre os diferentes fungos de importância clínica e ambiental. / In recent years, several fungal species known as environmental saprophytes have emerged as important pathogens in clinical practice, often associated with antimicrobial resistance commercially available. Thus, the knowledge of aspects related to these pathogenic micro-organisms, such as biofilm formation, as well as the profile of susceptibility to antifungal agents and new therapeutic options is necessary. An important technology in this context is the use of nanostructured materials from biodegradable polymers for the placement of drugs. This work aims to examine the emerging fungal isolates in the phenotypic expression of biofilm through the test on polystyrene microplate and the susceptibility profile to antifungals front in the free trade and in the nanostructured systems by the broth microdilution method. In this study, 82 potentially pathogenic fungal isolates were selected, being the 26 from environment originating and the 56 from the clinical specimens. Regarding the ability of biofilm formation was found that 68 (82,9%) isolates produced biofilm by the microplate assay. The isolates were classified as 38 strong, 17 moderate and 13 weak biofilm producers. Moreover, it was noted that clinical isolates showed greater capability for the biofilm formation than the environmental isolates. There was no correlation between the biofilm production and the susceptibility to antifungal agents tested in planktonic cells. In general, the fungi were susceptible of the majority of the antifungal agents tested in this study. However, the fluconazole showed low activity (MIC≥64μg/mL) for 45% of the isolates. In order to investigate the effect of the ketoconazole and the fluconazole associated with nanostructures against different fungi contained in the study, polymeric nanocapsules have also been developed containing these drugs. Physicochemical analyzes showed an average size of nanostructures ranging from 206 nm for the nanocapsules of ketoconazole (CN), and 211 nm for the fluconazole (FN). The formulations showed homogeneous characteristics and demonstrated monodisperse structures. The encapsulation efficiency of ketoconazole and fluconazole in the formulations was 86,35 and 80,5%, respectively. The diverse genera investigated appear to behave differently when exposed to the nanostructures of the two drugs have being studied, suggesting that Candida species could exhibit a greater sensitivity to these nanostructures compared to the free form of antifungal concerned. The results demonstrate the potential of the formulations for the delivery of fluconazole and ketoconazole. As perspectives, we suggest further studies to demonstrate the in vitro effect of the nanoparticles against different fungi from the clinical and the environmental importance.

Charles University, Faculty of Pharmacy, Hradec Králové Field of study: Specialist in laboratory methods Author: Bc. Tomáš Hampl Supervisor: PharmDr. Ondřej Janďourek, Ph.D. Title of diploma thesis: Mycobacterium tuberculosis as causative agent of grave illness The aim of this diploma thesis is to deal with tuberculosis, describe the pathogen, taxonomic classification, describe the origin, course and clinical manifestations of the disease, diagnosis, including laboratory diagnostics, epidemiology of tuberculosis, treatment and prevention. Tuberculosis (TBC) is one of the deadliest infectious diseases in the world caused by bacterium M. tuberculosis in humans. TBC is sometimes referred as a disease of the past, but the recent rise in cases of the disease, and especially the spread of forms of drug-resistant TBC, makes the disease very dangerous. Currently, a major problem is the alarming rise in resistant and multi-resistant tuberculosis, which is not counteracted by commonly used first-line drugs. Therefore, there is a constant emphasis around the world on discovering and testing new potential antituberculotics that could help patients with resistant and multidrug-resistant TBC. In the experimental part, the thesis deals with screening of antimycobacterial activity of potential antituberculotics...

The thermophilic Campylobacters, Campylobacter jejuni and Campylobacter coli are found as commensals in the intestinal tract of healthy mammals and birds. Campylobacter jejuni is one of the leading causes of sporadic food-borne bacterial disease in humans which is predominantly contracted from poultry products. Although the vast majority of these infections are mild, life-threatening complications should be treated with antimicrobials. Patients are usually treated with either macrolides of fluoroquinolones. However, globally there is an increased trend in the development of resistance to these antibiotics. This trend has also been observed in infection of poultry and pigs. The aim of this investigation was to determine antimicrobial sensitivity of thermophilic Campylobacters isolated from pigs and poultry by broth microdilution minimum inhibitory concentration testing. A total of 482 samples of the small intestinal content from poultry and pigs from the Western Cape and Gauteng Provinces were collected and analysed. Thirty-eight Campylobacter isolates were obtained. Statistical analyses included percentage resistance, minimum inhibitory concentrations (MIC50 and MIC90) as well as the distribution percentages of the MICs. The non-parametric Mann-Whitney U test was used to establish any significant differences at an interspecies, interhost and interprovincial level. Analyses of the data obtained revealed indications of decreasing susceptibility to several antibiotic groups including the tetracyclines, macrolides, erythromycin and tylosin, as well as the lincoasamides, and fluoroquinolones. It was found that isolates from the Western Cape were more likely to be resistant to the fluoroquinolones (p = 0.0392), macrolides (p = 0.0262), and lincoasmides (p = 0.0001) and, as well as to a certain extent the pleuromutulins (p = 0.0985), whereas isolates from Gauteng were more resistant to the tetracycyclines (p = <.0001). Poultry Campylobacter spp. were more prone to be resistant to enrofloxacin (p = 0.0021). Campylobacter jejuni, mainly isolated from poultry, was more liable to be resistant to the tetracyclines (chlrotetracycline p= 0.0307), whereas C. coli, predominatly isolated from pigs was more likely to be resistant to the macrolides (tylosin p= 0.063). Four of the bacteria isolated from the Western Cape were resistant to three or more antibiotic classes, namely; tetracyclines, macrolides, lincosamides, pleuromutulins and fluoroquinolones. No multi-resistant Campylobacter spp. were isolated from the flocks in Gauteng. With the exception of tiamulin, the bacterial populations could clearly be divided into resistant and susceptible populations. As consequence of the increased resistance to the antimicrobial classes used for human therapy and the geographical differences in antimicrobial susceptibility, it is recommended that an antimicrobial resistance monitoring system for the thermophilic Campylobacter spp. be initiated in the South Africa National Veterinary Surveillance and Monitoring Programme for Resistance to Antimicorbial Drugs (SANVAD) Copyright / Dissertation (MSc)--University of Pretoria, 2009. / Veterinary Tropical Diseases / unrestricted

Charles University Faculty of Pharmacy in Hradec Králové Department of Biological and Medical Sciences Study program: Specialist on Laboratory Methods Autor: Bc. Marcela Vízková Supervisor: PharmDr. Ondřej Janďourek, Ph.D. Title: In vitro screening of novel potentially active antibacterial compounds III Since the discovery of penicillin, antibiotics have become part of modern therapeutic approaches. But the global spread of resistance makes their future uncertain. It is necessary to find new antibacterial substances useful in practice. As resistance is a global threat, the theoretical part deals with this issue. In addition to resistance, the theoretical part also briefly describes the antibiotics used, including new antibiotics, which were recently registered or likely to be registered. For selected groups, their mechanism of action is described in detail. Sensitivity should be determined to correctly indicate the antibiotic treatment. For this reason, the theoretical part also describes methods by which the sensitivity of a microbe to an antibiotic can be determined qualitatively or quantitatively. The theoretical part does not neglect the history of the development of antibacterial substances and familiarization with antibiotic policy in the Czech Republic. This diploma thesis is based on...

Charles University Faculty of Pharmacy in Hradec Králové Department of Biological and Medical Sciences Study program: Specialist in Laboratory Methods Candidate: Bc. Aneta Janků Supervisor: PharmDr. Ondřej Janďourek, Ph.D. Title of diploma thesis: In vitro screening of novel potentially active antimycotic compounds III Key words: yeasts, moulds, antimycotics, mechanism of action of polyenes, microdilution broth method, MIC - minimal inhibition concentration. The main topic of this diploma thesis is in vitro screening of new, potentially active antifungal compounds. The introductory chapter in the theoretical part of the work is devoted to the epidemiology of fungal infections. The classification of micromycetes and the characteristics of the fungal eukaryotic cell are given below, focusing on composition of the plasma membrane and the cell wall. A separate chapter also deals with specific species of fungi and the diseases they cause. The main topic is drugs from the group of antifungals, where more attention is focused on polyene antifungals, their mechanism of action in detail and the emergence of resistance. An integral part are also the stages of development of new drugs and a list of novels developing antifungals. The final chapter describes the types of methods designed for in vitro evaluation...

Charles University Faculty of Pharmacy in Hradec Kralove Department of Biological and Medical Sciences Study program: Specialist on Laboratory Methods Author: Bc. Tereza Pchálková Supervisor: PharmDr. Ondřej Janďourek, Ph.D. Title of diploma thesis: In vitro screening of potential antimycobacterial compounds active against fast growing strains of Mycobacterium genus II Key words: Mycobacteria, Tuberculosis, Antituberculotics, Microdilution broth method, Minimum inhibition concentration Background: The aim of this diploma thesis has been screening of in vitro antimycobacterial activity of novel compounds against fast growing strains of the genus Mycobacterium (Mycobacterium smegmatis and Mycobacterium aurum). Another aim has been predicting the structure-activity relationships for tested compounds. Methods: The technique used for activity determination was microdilution broth method. The value of minimum inhibition concentration for each compound was determined. The evaluation was performed visually and spectrophotometrically using the Alamar blue indicator. Results: A total of 79 compounds were tested. 22 tested compounds showed significant activity against mycobacteria. The substances were sorted according to the similarity in chemical structure into 10 groups. From a chemical point of view, these...

Ökande antibiotikaresistens utgör en allvarlig samhällsutmaning. För resistensbestämning av bakterier används standardmetoden buljongspädning. Då bestäms minsta inhiberande koncentration (MIC) som den lägsta koncentration av antibiotika som kan förhindra tillväxt. Examensarbetets syfte var att undersöka om val av odlingsbuljong påverkar MIC-värdet för Gramnegativa bakterier. En litteraturundersökning genomfördes av studier som jämfört resistensbestämning i standardbuljong med alternativ buljong. Därutöver gjordes en experimentell jämförelse. Litteraturstudien visade att buljongens sammansättning kan ha betydelse för MIC-värdet, men resultatet varierade med både bakteriearter och typer av antibiotika. Viktigt att beakta är det begränsade materialet i studien, möjliga förklaringar till MIC-varianser är exempelvis bikarbonat och antibiotikums olika känslighet för ämnet. Den experimentella studien visade att buljongvalet inte hade någon inverkan på MIC-värdet när det undersöktes för Klebsiella pneumoniae och antibiotikan meropenem. Det kan möjligen förklaras av att effekten av meropenem inte påverkas av buljongvalet. Slutsatsen är att många faktorer påverkar MIC-värdet och att standardbuljongen är en tillgång med stor mängd historiska data som kan nyttjas för att följa resistensutvecklingen, även om alternativa buljonger i vissa fall kan vara bättre lämpade för att förutsäga behanlingsbarheten. Buljongval bör väljas med noggrannhet efter rådande omständigheter. / Increasing antibiotic resistance is a concerning societal challenge. The standard test for measuring antibiotic susceptibility of bacteria is the method of broth microdilution. This method is used to determine the minimum inbibitory concentration (MIC), defined as the lowest concentration of an antibiotic that can inhibit the growth of a specific strain of a bacterium. This study aimed to investigate whether the choice of broth affects the MIC-value for Gram-negative bacteria. A literature review was conducted to examine studies comparing standard broth against alternative broth, alongside an experimental comparison of the same. The result of the literature review indicated that the composition of the broth does have an effect. However, the effect varies depending on the bacterial species and type of the antibiotic that was analyzed. Its important to note the limited amount of data from both prior work and this study, but one possible explanation to the variance in MIC-values could be e.g., bicarbonate and the specific antibiotic´s sensitivity to this substance. The experimental part of this study concluded that the choice of broth did not affect the resulting MIC-value when the antibiotic susceptibility of Klebsiella pneumoniae to meropenem was analyzed. This could be attributed to the efficacy of meropenem being unaffected by the broths used in this study. The conclusing of this study is that multiple factors contribute to the resulting MIC-value, and that the standard broth with its large volume of historical data, is a valuable asset to use when tracking the evolution of antibiotic resistance, even though an alternative broth may be better suited to predict treatability. The choice of broth should be made with great care and be adapted to actual circumstances and conditions.

A partir da atividade antibacteriana in vitro, predeterminada em doze plantas com indicativo etnográfico condimentar, testou-se este atributo in loco no modelo caldo com frango cozido. Primeiramente, procedeu-se ao treinamento de 10 avaliadores, segundo a legislação vigente quanto ao Consentimento Livre e Esclarecido, oportunizando conhecimentos prévios sobre as plantas: salsa (Petroselinum sativum), manjerona branca (Origanum X aplii), manjerona preta (Origanum majorana), manjericão (Ocimum basilicum), sálvia (Salvia officinalis), tomilho (Thymus vulgaris), anis verde (Ocimum selloi), alfavaca (Ocimum gratissimum), alho nirá (Allium tuberosum), alho poró (Allium porrum), cúrcuma (Curcuma longa) e pimenta dedode- moça (Capsicum baccatum). Realizou-se, através da adição individualizada desses condimentos ao caldo com frango cozido, um Teste de Aceitação tipo escala hedônica, selecionando, dentre os doze condimentos, quatro deles que se destacaram sensorialmente, quais sejam: pimenta dedo-de-moça, alho nirá, alho poró e tomilho. Foi feito, então, um Teste de Aceitação de quantidades denominadas pequena, média e grande destes quatro condimentos, para determinação de sua intensidade sensorialmente melhor aceita. As quantidades eleitas (0,5 g de pimenta dedo-de-moça, 15 g de alho nirá, 15 g de alho poró e 5 g de tomilho) foram acrescidas ao caldo com frango cozido, sendo estes desafiados frente a Escherichia coli (ATCC 11229) a 10 UFC/ml, tendo como grupo-controle o caldo com frango cozido sem condimentos. O crescimento bacteriano foi aferido a cada duas horas após a inoculação, até às 24 horas de confronto, utilizando-se meio seletivo para coliformes termoresistentes e incubação constante a 25ºC em DBO, sendo atribuídos valores arbitrários às variações logarítmicas de crescimento. Comparados ao controle, todos os tratamentos condimentados apresentaram, individualmente, atividade antibacteriana significativa, mesmo que sem significância quando comparados entre si. Contudo, em relação ao tempo de início da atividade antibacteriana, destacou-se a pimenta dedo-de-moça, enquanto que, em relação ao prolongamento dessa ação no tempo, destacou-se o tomilho. As plantas condimentares testadas tiveram sua atividade anticoliforme termo-resistente comprovada in loco, indicando sua aplicabilidade relacionada à qualificação sanitária e sensorial de caldo com frango cozido nos paradigmas da alimentação e nutrição sustentáveis. / From the antibacterial activity of 12 spice plants predetermined in tests in vitro by the Universidade do Rio Grande do Sul’s researchers, this activity was tested in the model “broth with cooked chicken”. A ten panelists group was firstly trained, as prescribed by the Free and Informed Consent, providing knowledge about the previously studied plants: parsley (Petroselinum sativum), marjoram (Origanum X aplii and Origanum majorana), basil (Ocimum basilicum), common sage (Salvia officinalis), thyme (Thymus vulgaris), anis-like spice (Ocimum selloi), african basilicum (Ocimum gratissimum), nirá garlic (Allium tuberosum), leek (Allium porrum), turmeric (Curcuma longa) and “dedo-de-moça” chili (Capsicum baccatum). Those spices were individualized added in the broth, then were tested by an Acceptation Hedonic Test Scale-like, to provide the four more sensory acceptable: “dedo-de-moça” chili, nirá garlic, leek and thyme. A new Acceptation Test was performed using small, medium and large quantities of those spices, establishing their more acceptable sensory intensities. The elected quantities (0,5 g of “dedo-de-moça” chili, 15 g of nirá garlic, 15 g of leek and 5 g of thyme) was singly added to the broth with chicken, then challenged with Escherichia coli (ATCC 11229), in a 10 CFU/mL concentration. The control-group was the broth without spices. The bacterial growth was measured each two hours after the inoculation, until the 24 hours of confront, using a selective medium for thermoresistant coliforms under constant incubation at 25ºC in DBO. Arbitrary values were assigned to the logarithmic growth variations. Compared to the control-group, all the spiced treatments presented significant antibacterial activity, with no significant activity when compared with each other. However, in regard of the antibacterial activity starting time, “dedo-de-moça” chili stood out, whereas the thyme stood out in regard of the activity time extension. The spice plants tested had your anti thermoresistant coliforms activity testified in loco, indicating their applicability in the sanitary and sensory sustainable nourish qualification.

A partir da atividade antibacteriana in vitro, predeterminada em doze plantas com indicativo etnográfico condimentar, testou-se este atributo in loco no modelo caldo com frango cozido. Primeiramente, procedeu-se ao treinamento de 10 avaliadores, segundo a legislação vigente quanto ao Consentimento Livre e Esclarecido, oportunizando conhecimentos prévios sobre as plantas: salsa (Petroselinum sativum), manjerona branca (Origanum X aplii), manjerona preta (Origanum majorana), manjericão (Ocimum basilicum), sálvia (Salvia officinalis), tomilho (Thymus vulgaris), anis verde (Ocimum selloi), alfavaca (Ocimum gratissimum), alho nirá (Allium tuberosum), alho poró (Allium porrum), cúrcuma (Curcuma longa) e pimenta dedode- moça (Capsicum baccatum). Realizou-se, através da adição individualizada desses condimentos ao caldo com frango cozido, um Teste de Aceitação tipo escala hedônica, selecionando, dentre os doze condimentos, quatro deles que se destacaram sensorialmente, quais sejam: pimenta dedo-de-moça, alho nirá, alho poró e tomilho. Foi feito, então, um Teste de Aceitação de quantidades denominadas pequena, média e grande destes quatro condimentos, para determinação de sua intensidade sensorialmente melhor aceita. As quantidades eleitas (0,5 g de pimenta dedo-de-moça, 15 g de alho nirá, 15 g de alho poró e 5 g de tomilho) foram acrescidas ao caldo com frango cozido, sendo estes desafiados frente a Escherichia coli (ATCC 11229) a 10 UFC/ml, tendo como grupo-controle o caldo com frango cozido sem condimentos. O crescimento bacteriano foi aferido a cada duas horas após a inoculação, até às 24 horas de confronto, utilizando-se meio seletivo para coliformes termoresistentes e incubação constante a 25ºC em DBO, sendo atribuídos valores arbitrários às variações logarítmicas de crescimento. Comparados ao controle, todos os tratamentos condimentados apresentaram, individualmente, atividade antibacteriana significativa, mesmo que sem significância quando comparados entre si. Contudo, em relação ao tempo de início da atividade antibacteriana, destacou-se a pimenta dedo-de-moça, enquanto que, em relação ao prolongamento dessa ação no tempo, destacou-se o tomilho. As plantas condimentares testadas tiveram sua atividade anticoliforme termo-resistente comprovada in loco, indicando sua aplicabilidade relacionada à qualificação sanitária e sensorial de caldo com frango cozido nos paradigmas da alimentação e nutrição sustentáveis. / From the antibacterial activity of 12 spice plants predetermined in tests in vitro by the Universidade do Rio Grande do Sul’s researchers, this activity was tested in the model “broth with cooked chicken”. A ten panelists group was firstly trained, as prescribed by the Free and Informed Consent, providing knowledge about the previously studied plants: parsley (Petroselinum sativum), marjoram (Origanum X aplii and Origanum majorana), basil (Ocimum basilicum), common sage (Salvia officinalis), thyme (Thymus vulgaris), anis-like spice (Ocimum selloi), african basilicum (Ocimum gratissimum), nirá garlic (Allium tuberosum), leek (Allium porrum), turmeric (Curcuma longa) and “dedo-de-moça” chili (Capsicum baccatum). Those spices were individualized added in the broth, then were tested by an Acceptation Hedonic Test Scale-like, to provide the four more sensory acceptable: “dedo-de-moça” chili, nirá garlic, leek and thyme. A new Acceptation Test was performed using small, medium and large quantities of those spices, establishing their more acceptable sensory intensities. The elected quantities (0,5 g of “dedo-de-moça” chili, 15 g of nirá garlic, 15 g of leek and 5 g of thyme) was singly added to the broth with chicken, then challenged with Escherichia coli (ATCC 11229), in a 10 CFU/mL concentration. The control-group was the broth without spices. The bacterial growth was measured each two hours after the inoculation, until the 24 hours of confront, using a selective medium for thermoresistant coliforms under constant incubation at 25ºC in DBO. Arbitrary values were assigned to the logarithmic growth variations. Compared to the control-group, all the spiced treatments presented significant antibacterial activity, with no significant activity when compared with each other. However, in regard of the antibacterial activity starting time, “dedo-de-moça” chili stood out, whereas the thyme stood out in regard of the activity time extension. The spice plants tested had your anti thermoresistant coliforms activity testified in loco, indicating their applicability in the sanitary and sensory sustainable nourish qualification.

A partir da atividade antibacteriana in vitro, predeterminada em doze plantas com indicativo etnográfico condimentar, testou-se este atributo in loco no modelo caldo com frango cozido. Primeiramente, procedeu-se ao treinamento de 10 avaliadores, segundo a legislação vigente quanto ao Consentimento Livre e Esclarecido, oportunizando conhecimentos prévios sobre as plantas: salsa (Petroselinum sativum), manjerona branca (Origanum X aplii), manjerona preta (Origanum majorana), manjericão (Ocimum basilicum), sálvia (Salvia officinalis), tomilho (Thymus vulgaris), anis verde (Ocimum selloi), alfavaca (Ocimum gratissimum), alho nirá (Allium tuberosum), alho poró (Allium porrum), cúrcuma (Curcuma longa) e pimenta dedode- moça (Capsicum baccatum). Realizou-se, através da adição individualizada desses condimentos ao caldo com frango cozido, um Teste de Aceitação tipo escala hedônica, selecionando, dentre os doze condimentos, quatro deles que se destacaram sensorialmente, quais sejam: pimenta dedo-de-moça, alho nirá, alho poró e tomilho. Foi feito, então, um Teste de Aceitação de quantidades denominadas pequena, média e grande destes quatro condimentos, para determinação de sua intensidade sensorialmente melhor aceita. As quantidades eleitas (0,5 g de pimenta dedo-de-moça, 15 g de alho nirá, 15 g de alho poró e 5 g de tomilho) foram acrescidas ao caldo com frango cozido, sendo estes desafiados frente a Escherichia coli (ATCC 11229) a 10 UFC/ml, tendo como grupo-controle o caldo com frango cozido sem condimentos. O crescimento bacteriano foi aferido a cada duas horas após a inoculação, até às 24 horas de confronto, utilizando-se meio seletivo para coliformes termoresistentes e incubação constante a 25ºC em DBO, sendo atribuídos valores arbitrários às variações logarítmicas de crescimento. Comparados ao controle, todos os tratamentos condimentados apresentaram, individualmente, atividade antibacteriana significativa, mesmo que sem significância quando comparados entre si. Contudo, em relação ao tempo de início da atividade antibacteriana, destacou-se a pimenta dedo-de-moça, enquanto que, em relação ao prolongamento dessa ação no tempo, destacou-se o tomilho. As plantas condimentares testadas tiveram sua atividade anticoliforme termo-resistente comprovada in loco, indicando sua aplicabilidade relacionada à qualificação sanitária e sensorial de caldo com frango cozido nos paradigmas da alimentação e nutrição sustentáveis. / From the antibacterial activity of 12 spice plants predetermined in tests in vitro by the Universidade do Rio Grande do Sul’s researchers, this activity was tested in the model “broth with cooked chicken”. A ten panelists group was firstly trained, as prescribed by the Free and Informed Consent, providing knowledge about the previously studied plants: parsley (Petroselinum sativum), marjoram (Origanum X aplii and Origanum majorana), basil (Ocimum basilicum), common sage (Salvia officinalis), thyme (Thymus vulgaris), anis-like spice (Ocimum selloi), african basilicum (Ocimum gratissimum), nirá garlic (Allium tuberosum), leek (Allium porrum), turmeric (Curcuma longa) and “dedo-de-moça” chili (Capsicum baccatum). Those spices were individualized added in the broth, then were tested by an Acceptation Hedonic Test Scale-like, to provide the four more sensory acceptable: “dedo-de-moça” chili, nirá garlic, leek and thyme. A new Acceptation Test was performed using small, medium and large quantities of those spices, establishing their more acceptable sensory intensities. The elected quantities (0,5 g of “dedo-de-moça” chili, 15 g of nirá garlic, 15 g of leek and 5 g of thyme) was singly added to the broth with chicken, then challenged with Escherichia coli (ATCC 11229), in a 10 CFU/mL concentration. The control-group was the broth without spices. The bacterial growth was measured each two hours after the inoculation, until the 24 hours of confront, using a selective medium for thermoresistant coliforms under constant incubation at 25ºC in DBO. Arbitrary values were assigned to the logarithmic growth variations. Compared to the control-group, all the spiced treatments presented significant antibacterial activity, with no significant activity when compared with each other. However, in regard of the antibacterial activity starting time, “dedo-de-moça” chili stood out, whereas the thyme stood out in regard of the activity time extension. The spice plants tested had your anti thermoresistant coliforms activity testified in loco, indicating their applicability in the sanitary and sensory sustainable nourish qualification.