Inhibitory effect of kiam (Cotylelobium lanceotatum craih) wood extracts on gram-positive food-borne pathogens and spoilage micro-organisms
1997
Chanthachum, S. | Beuchat, L.R.
Water extract from kiam (Cotylelobium lanceotatum craih.) wood was investigated for inhibitory and lethal activity against pathogenic bacteria and micro-organisms isolated from sugar palm sap. Bacteria representing six genera Acetobacter, Flavobacterium, Lactobacillus, Leuconostoc, Micrococcus and Saccharomyces isolated from sap were inhibited on agar media to which a 0.2% (wt/v) water extract of kiam wood saw dust was applied. Extract inhibited growth of Listeria monocytogenes, toxigenic Staphloccoccus aureus and enterotoxigenic Bacillus cereus but not enterohemorrhagic Escherichia coli 0157:H7 or Salmonella. The behavior of L. monocytogenes inoculated onto shredded raw cabbage which was then treated with 0, 0.5 or 5% solutions of wood kiam extract and subsequently stored at 5 degrees C for up to 5 days was determined. Populations of aerobic mesophiles and psychrotrophic micro-organisms were also monitored. Significantly (P=0.05) reduced populations of L. monocytogenes were detected in cabbage treated with 0.5 or 5.0% extract and held for 2 or 5 days. Treatment with kiam extract retarded the rate of growth of aerobic mesophiles and psychrotrophic micro-organisms naturally present on cabbage. Treatment with 5.0% extract had a sustained lethal effect during a 5 day test period. Further research is warranted to characterize the compound(s) in kiam wood extract responsible for inhibitory or lethal activity against spoilage micro-organisms and other pathogenic bacteria that may be present in foods.
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