Andreia Farias Pereira Batista, Daliah Alves Coelho Trevisan, Adriele Rodrigues Dos Santos, Alex Fiori Silva, Paula Aline Zanetti Campanerut-Sá, Benício Alves de Abreu Filho, Miguel Machinski Junior, Jane Martha Graton Mikcha
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MIC and MBC were 2500 and 5000 μg/mL, respectively, against <i>S.</i> Typhimurium; and 10,000 and 20,000 μg/mL, respectively, against <i>S. aureus</i>. The compounds combined exhibited a synergistic effect (FIC < 0.5), inhibiting <i>S.</i> Typhimurium growth after 12 h and <i>S. aureus</i> after 24 h. The effect of CIN and P.S., at sub-inhibitory concentrations, against bacterial strains in apple jam was evaluated during storage. Physicochemical and sensory analyses were also performed. No cultivable <i>S.</i> Typhimurium or <i>S. aureus</i> cells were recovered in apple jam supplemented with CIN + P.S. on the third day of storage. The addition of CIN and P.S. did not affect the physicochemical properties and sensory evaluation showed a score above 7.0. CIN and P.S. association at sub-inhibitory concentrations was effective in controlling foodborne pathogens and improved the shelf life of apple jam.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"384-394"},"PeriodicalIF":1.8000,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Synergistic inhibition of <i>Salmonella</i> Typhimurium and <i>Staphylococcus aureus</i> in apple jam by cinnamaldehyde and potassium sorbate.\",\"authors\":\"Andreia Farias Pereira Batista, Daliah Alves Coelho Trevisan, Adriele Rodrigues Dos Santos, Alex Fiori Silva, Paula Aline Zanetti Campanerut-Sá, Benício Alves de Abreu Filho, Miguel Machinski Junior, Jane Martha Graton Mikcha\",\"doi\":\"10.1177/10820132231165541\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>The objective of this study was to evaluate the antimicrobial effectiveness of cinnamaldehyde (CIN) and potassium sorbate (P.S.), alone and in combination, against <i>Salmonella</i> Typhimurium and <i>Staphylococcus aureus in vitro</i> and in apple jam. 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引用次数: 0
摘要
本研究的目的是评估肉桂醛(CIN)和山梨酸钾(P.S.)单独或混合使用在体外和苹果酱中对鼠伤寒沙门氏菌和金黄色葡萄球菌的抗菌效果。体外抗菌活性通过最低抑菌浓度(MIC)和最低杀菌浓度(MBC)、时间杀灭试验和分数抑菌浓度指数的测定进行了研究。CIN 的 MIC 和 MBC 为 312 μg/mL。P.S. 对伤寒杆菌的 MIC 和 MBC 分别为 2500 和 5000 μg/mL;对金黄色葡萄球菌的 MIC 和 MBC 分别为 10,000 和 20,000 μg/mL。这两种化合物结合使用可产生协同效应(12 个月后,金黄色葡萄球菌的生长速度为 FIC)。12 小时后伤寒杆菌的生长和 24 小时后金黄色葡萄球菌的生长。在苹果酱的储存过程中,对亚抑制浓度的 CIN 和 P.S. 对细菌菌株的作用进行了评估。此外还进行了理化和感官分析。在添加了 CIN + P.S. 的苹果酱中,储存第三天时没有发现可培养的伤寒杆菌或金黄色葡萄球菌细胞。添加 CIN 和 P.S. 不会影响果酱的理化特性,感官评估结果显示果酱得分高于 7.0。亚抑制浓度的 CIN 和 P.S. 可有效控制食源性致病菌,并延长苹果酱的保质期。
Synergistic inhibition of Salmonella Typhimurium and Staphylococcus aureus in apple jam by cinnamaldehyde and potassium sorbate.
The objective of this study was to evaluate the antimicrobial effectiveness of cinnamaldehyde (CIN) and potassium sorbate (P.S.), alone and in combination, against Salmonella Typhimurium and Staphylococcus aureus in vitro and in apple jam. Antimicrobial activity in vitro was investigated by minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC), time-kill assay and determination of fractional inhibitory concentration index. CIN MIC and MBC was 312 μg/mL. P.S. MIC and MBC were 2500 and 5000 μg/mL, respectively, against S. Typhimurium; and 10,000 and 20,000 μg/mL, respectively, against S. aureus. The compounds combined exhibited a synergistic effect (FIC < 0.5), inhibiting S. Typhimurium growth after 12 h and S. aureus after 24 h. The effect of CIN and P.S., at sub-inhibitory concentrations, against bacterial strains in apple jam was evaluated during storage. Physicochemical and sensory analyses were also performed. No cultivable S. Typhimurium or S. aureus cells were recovered in apple jam supplemented with CIN + P.S. on the third day of storage. The addition of CIN and P.S. did not affect the physicochemical properties and sensory evaluation showed a score above 7.0. CIN and P.S. association at sub-inhibitory concentrations was effective in controlling foodborne pathogens and improved the shelf life of apple jam.
期刊介绍:
Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).