期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 65, 期 -, 页码 746-750出版社
ELSEVIER
DOI: 10.1016/j.lwt.2015.09.004
关键词
Campylobacter jejuni; Chestnut inner shell extract; Antimicrobial effect; Phenolic compound
资金
- Konkuk University
The antimicrobial effect of chestnut inner shell extract (CISE) characterized against Campylobacter jejuni strains by total polyphenol and flavonoid contents, minimum inhibitory concentrations (MIC), auto-aggregation, hydrophobicity, and application in laboratory medium and chicken meat. Total polyphenol and flavonoid contents of CISE were 532.96 +/- 3.75 mg gallic acid equivalents/100 g and 12.28 +/- 0.03 mg quercetin equivalents/100 g, respectively. The MIC of CISE was 1-5 mg/mL as C. jejuni strains. CISE reduced auto-aggregation and increased hydrophobicity against C. jejuni, and these characteristics showed the inhibition of adhesion to the intestine. In laboratory media, C. jejuni was completely inhibited at 3 and 5 log CFU/mL of inoculum at 4 and 42 degrees C in the addition of 1 and 2 mg/mL of USE. In chicken meat, the addition of 1 and 2 mg/g of CISE decreased the number of 2-8 log CFU/g C. jejuni cells compared to without CISE at 42 degrees C. Moreover, C jejuni was not detected at 1 mg/g CISE with 3 log CFU/g of inoculum after 4 days at 4 degrees C. Therefore, CISE could be used as a natural antimicrobial for the reduction of Campylobacter in the poultry meat supply. (C) 2015 Elsevier Ltd. All rights reserved.
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