Minimum Bactericidal Concentration of Phenols Extracted from Oil Vegetation Water on Spoilers, Starters and Food-Borne Bacteria
نویسندگان
چکیده
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).
منابع مشابه
تعیین میزان ترکیبات فنلی و اثر ضد میکروبی عصاره اتانولی مغز گردو
Introduction: Food-borne pathogens are causes of poisoning and gastrointestinal infections. In recent years, it is recommended to use natural materials like plant extracts and essences instead of chemical preservatives in food industry. Therefore, the aim of this study was to identify the phenolic compounds of ethanolic walnut kernel and its antimicrobial effect on some food-borne pathogens. M...
متن کاملChemical Composition and Antibacterial Effect of Medicinal Plants against Some Food-Borne Pathogen
Background: Pulicaria gnaphalodes, Ducrosia anethifolia, Trachyspermum copticum, Foeniculum vulgare Mill and Majorana hortensis Minch are widely used as herbal plants in traditional medicine and they have been reported to have a variety of therapeutic effects. This study was carried out to evaluate the antimicrobial effects of essential oils (EOs) extracted from these medicinal herbs against si...
متن کاملIn vitro Study to Evaluate the Antibacterial Effect of Pistacia khinjuk Stocks Oil as Compared with Olive Oil on Food Borne Pathogenic Bacteria (Staphylococcus aureus, Escherichia coli, Listeria monocytogenes)
The aim of this study was to evaluate antibacterial activity of Pistachia khinjuk fruit oil and extra virgin olive oil. The Pistacia khinjuk fruit oil was extracted using n-hexane by cold maceration and Soxhlet method. Antibacterial activity was evaluated using disk diffusion and micro broth dilution methods on food pathogenic bacteria (Staphylococcus aureus, Escherichia coli and Listeria monoc...
متن کاملEssential oils Composition of ocimum basilicum var. purpurascens from Different Ecological Zone in Iran and Antimicrobial Activity against different Species of Bacteria
There are distinct varieties of basil types in the genus Ocimum L. which makes them very special. Genus Ocimum L. is widespread over Asia, Africa, Central and Southern America. All basils are member of the Lamiaceae family. The colors of the leaves vary from bright green to purple-green and sometimes almost black. Fresh basil leaves have a strong and characteristic aroma, plant which is used in...
متن کاملSynthesis of MgO Nanoparticles and Their Antibacterial Properties on Three Food Poisoning Causing Bacteria
Background: Application of nanoparticles in the removal of pathogenic bacteria is very important. The use of these materials can be appropriate for controlling pathogens and food-borne diseases. The purpose of this study was to synthesize magnesium oxide nanoparticles and investigate its antibacterial effect on several bacteria causing food poisoning. Materials and Methods: Oxide magnesium nan...
متن کامل