Behavior of Listeria monocytogenes in the presence of methylxanthines--caffeine and theobromine
1990
Pearson, L.J. | Marth, E.H.
Two components of cocoa powder, caffeine (1,3,7-trimethylxanthine) and theobromine (3,7-dimethylxanthine), were evaluated for their effect on growth of L. monocytogenes strain V7. Caffeine (0.5%) and theobromine (2.5%) were added singly or in combination to skim milk or a modified tryptose phosphate broth (MTPB), which were sterilized, inoculated to contain ca. 1 x 10(3) CFU L. monocytogenes/ml, and incubated at 30 degrees C. Both compounds allowed some growth of the pathogen; however, longer lag phases occurred in samples with (6 to 9 h) rather than without (<3 h) caffeine. Generation times at 30 degrees C ranged from 1.10 h (2.5% theobromine in broth) to 2.28 h (2.5% theobromine plus 0.5% caffeine in milk). Generation times were significantly (p<0.05) lengthened in the presence (2.17 h) rather than in the absence (1.2 h) of caffeine. Populations in samples without caffeine were more than ten times greater (8.57 log10 CFU/ml) than in samples with caffeine (7.21 log10 CFU/ml). Theobromine concentration (O or 2.5%) and substrate (MTPB or skim milk) had only limited effects on growth of the pathogen. The change in pH of the medium was a function of the extent of growth of L. monocytogenes and the buffering capacity of the substrate. A smaller pH change (0.09 unit) occurred in the milk medium than in broth (0.48 unit) because of the minimal buffering capacity of the 0.2% tryptose solution. Samples with caffeine had a small decrease in pH (0.07 unit) because growth of L. monocytogenes was inhibited and thus acid production was minimal.
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