Minimum bactericidal concentration of phenols extracted from oil vegetation water on spoilers, starters and food-borne bacteria
2015
Luca Fasolato | Barbara Cardazzo | Stefania Balzan | Lisa Carraro | Agnese Taticchi | Filomena Montemurro | Enrico Novelli
The aim of the study was to assess the <em>in vitro</em> 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: <em>Staphylococcus</em> (n. 5), <em>Listeria</em> (n. 4), <em>Escherichia</em> (n. 2), <em>Salmonella</em> (n. 1), <em>Pseudomonas</em> (n. 3), <em>Lactobacillus</em> (n. 2) and <em>Pediococcus</em> (n. 1). <em>S. aureus</em> and <em>L. monocytogens</em> showed the lowest level of resistance to PEOW (MBC=1.5-3 mg/mL). In contrast, the Gram negative strains (<em>e.g.</em> <em>S. Typhimurium</em> and <em>Pseudomonas</em> 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 (<em>e.g. Staphylococcus xylosus</em>; 0.75 mg/mL MBC). The thresholds for pathogenic strains could be considered for further applications of PEOW in food models (<em>e.g.</em> shelf life or challenge test studies).
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