Short communication: Antibacterial and antibiofilm effect of natural substances and their mixtures over Listeria monocytogenes, Staphylococcus aureus and Escherichia coli

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Short communication: Antibacterial and antibiofilm effect of natural substances and their mixtures over Listeria monocytogenes, Staphylococcus aureus and Escherichia coli

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Short communication: Antibacterial and antibiofilm effect of natural substances and their mixtures over Listeria monocytogenes, Staphylococcus aureus and Escherichia coli

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

10606 - Microbiology

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

LWT - Food Science and Technology

ISSN

0023-6438

e-ISSN

1096-1127

Svazek periodika

154

Číslo periodika v rámci svazku

neuveden

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

7

Strana od-do

112777

Kód UT WoS článku

000718929600003

EID výsledku v databázi Scopus

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