4.6 Article

Influence of Cynara cardunculus L. Phenolic Compounds on Pseudomonas putida Isolated from the Dairy Industry: Growth and Melanin Bioproduction

Journal

APPLIED SCIENCES-BASEL
Volume 12, Issue 7, Pages -

Publisher

MDPI
DOI: 10.3390/app12073629

Keywords

cheese; Pseudomonas putida; C; cardunculus; phenolic compounds; antimicrobial activity; melanin bioproduction

Funding

  1. Fundacao para a Ciencia e Tecnologia (FCT) [UID/AMB/00681/2020, UIDB/04046/2020]
  2. FCT/MEC National funds [UID/AMB/50017/2019]
  3. FEDER, within the PT2020 Partnership Agreement
  4. FEDER, within Compete 2020
  5. FCT (Portugal) [SFRH/BD/135692/2018]
  6. [PTDC/Bia-BQM/28355/2017]
  7. Fundação para a Ciência e a Tecnologia [SFRH/BD/135692/2018, PTDC/BIA-BQM/28355/2017] Funding Source: FCT

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Cynara cardunculus L. inflorescence infusion has been traditionally used as curd in cheese making. This study found that chlorogenic acid (CA) and rosmarinic acid (RA) present in the extract have antimicrobial activity against bacteria on the cheese rind. The main phenolic compounds in the extract can potentially be applied in edible films and coatings to extend the shelf life of cheese.
Cynara cardunculus L. inflorescence infusion has been used for several centuries as curd in traditional cheese making, such as some highly prized Portuguese cheeses. To promote the sustainable use of all C. cardunculus plants, C. cardunculus extract leaves decoction (CL), inflorescence decoction (CI), chlorogenic acid (CA) (a compound in the plant leaves), and rosmarinic acid (RA) (a similar phenolic compound) solutions were tested for antimicrobial activity against bacteria that may appear on the cheese rind. The antimicrobial activity was evaluated by 15 bacterial strains using two different methodologies: solid and liquid. The influence of these extracts and the phenolic compounds on melanin bioproduction by Pseudomonas putida ESACB 191 was also studied. CA and RA (1 mg/mL) showed antimicrobial activity. CL and CA reduced P. putida ESACB 191 growth in the liquid assay and melanin bioproduction by 6.20 Log CFU/mL and 50%, respectively. Cynarin, CA, and its derivates were identified as the main phenolic compounds (52%) of CL, which may justify its inhibitory action on bacterial growth and melanin bioproduction. Thus, future perspectives include the application of CL extracts with antimicrobial activity in edible films and/or coatings to applied in cheese rind to increase the shelf time.

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