Short communication: Antibacterial and antibiofilm effect of natural substances and their mixtures over Listeria monocytogenes, Staphylococcus aureus and Escherichia coli
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F22%3A43925054" target="_blank" >RIV/60461373:22330/22:43925054 - isvavai.cz</a>
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0023643821019307" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0023643821019307</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.lwt.2021.112777" target="_blank" >10.1016/j.lwt.2021.112777</a>
Alternative languages
Result language
angličtina
Original language name
Short communication: Antibacterial and antibiofilm effect of natural substances and their mixtures over Listeria monocytogenes, Staphylococcus aureus and Escherichia coli
Original language description
Natural antimicrobial agents used as food additives and agents for active food packaging development are a promising way to reduce food-associated microbial risks. We compared the antibacterial and antibiofilm effect of seven natural-origin additives suitable for active food packaging (calcium lactate, citric acid, curcumin, erythorbic acid, garlic extract, hop extract, nisin) against Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli. Minimal inhibitory concentration (MIC) and MIC for biofilm formation (MICBF) were determined. All the tested substances provided a significant antibacterial effect (p ≤ 0.05); among the tested bacteria, E. coli was the most resistant strain to all substances (p ≤ 0.05). Citric acid (MIC and MICBF 0.25–0.5 wt%), garlic extract (MIC and MICBF 2.0–4.0 wt%), and erythorbic acid (MIC 3.0–5.0 wt%; MICBF 2.0–5.0 wt%) were evaluated as the most effective ones. Further, mixtures of garlic extract and i) calcium lactate, ii) curcumin, iii) erythorbic acid, iv) hop extract, v) nisin provided synergy and higher bacterial suppression than the substances alone, even for E. coli (p ≤ 0.05). Thus, this strategy of combining two food additives could prolong the product shelf-life when incorporated, for example, into functionalized food packaging (nano)materials.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10606 - Microbiology
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
LWT - Food Science and Technology
ISSN
0023-6438
e-ISSN
1096-1127
Volume of the periodical
154
Issue of the periodical within the volume
neuveden
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
7
Pages from-to
112777
UT code for WoS article
000718929600003
EID of the result in the Scopus database
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