4.6 Article

Antistaphylococcal Effect of Enterocin AS-48 in Bakery Ingredients of Vegetable Origin, Alone and in Combination with Selected Antimicrobials

期刊

JOURNAL OF FOOD SCIENCE
卷 74, 期 7, 页码 M384-M389

出版社

WILEY-BLACKWELL
DOI: 10.1111/j.1750-3841.2009.01288.x

关键词

additives; antibacterial; food preservation; foodborne pathogens

资金

  1. Spanish Ministry of Education [AGL2005-07665-C02-02/ALI]

向作者/读者索取更多资源

The inhibitory effect of enterocin AS-48 against Staphylococcus aureus was investigated in various types of bakery ingredients. Antibacterial activity greatly depended on the food substrate, ranging from complete inactivation of S. aureus in liquid caramel (in which the bacterium survived poorly) to no significant inhibition (as in vanilla or chocolate creams). Significant reductions of viable counts in the range of 1.8 to 2.7 log units (P < 0.05) were achieved in substrates like pumpkin confiture or diluted almond cream stored at temperatures of 10 or 22 degrees C. Given the very low activity detected in chocolate substrates, enterocin AS-48 was tested in combination with other antimicrobials. Bactericidal activity increased markedly for the combinations of AS-48 and 0.1% eugenol (v/v), 0.5% 2-nitropropanol (v/v), or 3% Nisaplin (w/v). Enterocin AS-48 could be applied in combination with other antimicrobials for preservation of bakery ingredients against S. aureus.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.6
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据