Comparative assessment of antibacterial activity of Matricaria chamomilla L. extract, nisin and of its combination against Alicyclobacillus spp.

IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Pablo Ricardo Sanches de Oliveira , Natalia Santos Pretes , Anna Carla Ribeiro , Juliana Cristina Castro , Francielle Pelegrin Garcia , Celso Vataru Nakamura , Evandro Bona , Jane Martha Graton Mikcha , Miguel Machinski Junior , Benício Alves de Abreu Filho
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Abstract

Alicyclobacillus spp. is a potential spoiling agent of acidic products and citrus drinks, leading to sensory alterations in contaminated products and consequent economic losses. Treatments such as pasteurization eliminate vegetative cells, but also create a favorable atmosphere for spore germination. To guarantee quality and safety, the application of natural substances as bioconservatives is a considerable and promising alternative for the food industry. This study evaluated the effect of hexane extract of Matricaria chamomilla L. (HE), Nisin (N) and their combination (HE + N). These compounds are present in some studies describing their antibacterial action, but no studies were found on the association of these compounds against the species Alicyclobacillus spp. This study aimed to analyze the antioxidant activity (AA) for the DPPH (0,23 μmol Trolox/mg) and ABTS (27.93 μmol Trolox/mg), the Checkboard test revealed synergism between HE and N with a fractional inhibitory index (FIC) of 0.068., and to study the antibacterial and sporicidal effect. The antibacterial and sporicidal activity was satisfactory against Alicyclobacillus acidoterrestris with MIC and MBC of 1.95 μg/mL and MSC of 7.81 μg/mL in analyzes using HE + N. The application in orange juice proved to be effective, with an MBC of 0.007 μg/mL. The MIC results served as a parameter for other tests carried out in this study, such as flow cytometry and Scanning Electron Microscopy (SEM), and for the evaluation of sensory characteristics with Electronic Nose (E-nose).

Abstract Image

比较评估母菊花提取物、尼星及其组合对Alicyclobacillus spp.
Alicyclobacillus spp.是酸性产品和柑橘类饮料的潜在腐败菌,会导致受污染产品的感官改变,造成经济损失。巴氏杀菌等处理方法可以消除无性细胞,但也为孢子萌发创造了有利环境。为了保证质量和安全,应用天然物质作为生物防腐剂是食品工业的一个重要且有前景的选择。本研究评估了母菊花正己烷提取物(HE)、Nisin(N)及其组合(HE + N)的效果。这些化合物出现在一些描述其抗菌作用的研究中,但没有发现关于这些化合物与Alicyclobacillus spp.本研究旨在分析 DPPH-(0.23 μmol Trolox/mg)和 ABTS(27.93 μmol Trolox/mg)的抗氧化活性(AA),棋盘试验显示 HE 和 N 具有协同作用,分数抑制指数(FIC)为 0.068。在使用 HE + N 的分析中,对 Alicyclobacillus acidoterrestris 的抗菌和杀刺活性令人满意,MIC 和 MBC 分别为 1.95 μg/mL 和 MSC 为 7.81 μg/mL。MIC 结果可作为本研究中进行的其他测试的参数,如流式细胞仪和扫描电子显微镜(SEM),以及使用电子鼻(E-nose)进行的感官特性评估。
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来源期刊
Food microbiology
Food microbiology 工程技术-生物工程与应用微生物
CiteScore
11.30
自引率
3.80%
发文量
179
审稿时长
44 days
期刊介绍: Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.
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