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

Italian Journal of Food Safety

Agnese Taticchi¹  Filomena Montemurro²  Stefania Balzan²  Lisa Carraro²  Enrico Novelli²  Barbara Cardazzo²  Luca Fasolato² 

[1] Department of Agricultural, Food and Environmental Sciences, University of Perugia;Department of Comparative Biomedicineand Food Science, University of Padua,Legnaro (PD);

关键词: Phenols;    Food-borne bacteria;    Olive vegetation water;    MBC;   

DOI  :  10.4081/ijfs.2015.4519

来源: DOAJ

【 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).

【 授权许可】

Unknown