Minimum bactericidal concentration of phenols extracted from oil vegetation water on spoilers, starters and food-borne bacteria

被引:23
|
作者
Fasolato, Luca [1 ]
Cardazzo, Barbara [1 ]
Balzan, Stefania [1 ]
Carraro, Lisa [1 ]
Taticchi, Agnese [2 ]
Montemurro, Filomena [1 ]
Novelli, Enrico [1 ]
机构
[1] Univ Padua, Dept Comparat Biomed & Food Sci, Legnaro, PD, Italy
[2] Univ Padua, Dept Agr Food & Environm Sci, I-35100 Padua, Italy
来源
ITALIAN JOURNAL OF FOOD SAFETY | 2015年 / 4卷 / 02期
关键词
Phenols; Food borne bacteria; Olive vegetation water; MBC;
D O I
10.4081/ijfs.2015.4519
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The aim of the study was to assess the in vitro effect of phenols extracted from oil vegetation water (PEOW) on several food-borne strains. Antibacterial activity of PEOW was based on the minimum bactericidal concentration (MBC) on microtitre assay. The taxa tested were Staphylococcus (n. 5), Listeria (n. 4), Escherichia (n. 2), Salmonella (n. 1), Pseudomonas (n. 3), Lactobacillus (n. 2) and Pediococcus (n. 1). S aureus and L. monocytogens showed the lowest level of resistance to PEOW (MBC=1.5-3 mg/mL). In contrast, the Gram negative strains (e.g. S. Typhimurium and Pseudomonas spp.) were in some cases unaffected by the tested doses and the MBCs ranged between 6 to 12 mg/mL. Starter cultures were dramatically reduced on growth (e.g. Staphylococcus xylosus; 0.75 mg/mL MBC). The thresholds for pathogenic strains could be considered for further applications of PEOW in food models (e.g. shelf life or challenge test studies).
引用
收藏
页码:75 / 77
页数:3
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