Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese | Zendy

Rossana Roila | Zendy; Raffaella Branciari | Zendy; David Ranucci | Zendy; Roberta Ortenzi | Zendy; Stefania Urbani | Zendy; Maurizio Servili | Zendy; Andrea Valiani | Zendy

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Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese

Author(s) -

Rossana Roila,

Raffaella Branciari,

David Ranucci,

Roberta Ortenzi,

Stefania Urbani,

Maurizio Servili,

Andrea Valiani

Publication year - 2016

Publication title -

italian journal of food safety

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.359

H-Index - 13

ISSN - 2239-7132

DOI - 10.4081/ijfs.2016.5760

Subject(s) - pseudomonas fluorescens , antimicrobial , minimum inhibitory concentration , food science , chemistry , pseudomonas , polyphenol , wastewater , microbiology and biotechnology , biology , bacteria , biochemistry , antioxidant , environmental engineering , genetics , engineering

Olive mill wastewater polyphenol extract was tested for antimicrobial activity against 64 strains of Pseudomonas fluorescens responsible for mozzarella discolouration. The extract showed a minimum inhibitory concentration (MIC)₅₀ value of 5 mg/mL and a MIC₉₀ value of 7 mg/mL. The MBC₅₀ and MBC₉₀ values corresponded to 6 and 8 mg/mL, respectively. The MIC concentration (7 mg/mL) was demonstrated to have a bacteriostatic effect while maintaining the bacterial concentration on the levels of the inoculum for 48 hours. The 3/2 MIC concentration was responsible for four logs CFU/mL depletion in colony count after 24 h. As the extract concentration decreased from MIC value, no inhibitory effects were recorded

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