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.

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https://www.tandfonline.com/doi/full/10.1080/01919510902838669

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