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Anthocyanins. III. Disc Sensitivity Assay of Inhibition of Bacterial Growth by Pelargonidin 3‐Monoglucoside and Its Degradation Products a, a, b
Author(s) -
HAMDY MOSTAFA K.,
PRATT DAN E.,
POWERS JOHN J.,
SOMAATMADJA DARDJO
Publication year - 1961
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1961.tb00389.x
Subject(s) - pigment , lactobacillus casei , chemistry , escherichia coli , degradation (telecommunications) , moiety , chromatography , biochemistry , food science , stereochemistry , organic chemistry , fermentation , telecommunications , computer science , gene
SUMMARY Pelargonidin 3‐monoglucoside was isolated from frozen strawberries and subjected to heat degradation in IN HCl. The six fractions isolated were characterized chemically and physically. The unheated and heated pigment inhibited the growth of Escherichia coli and Staphylococcus aureus , and exerted both a stimulatory and inhibitory effect on Lactobacillus casei culture. The stimulation may be due to a decrease in the oxidation‐reduction potential of the media affected by the pigment, and/or the ability of the organism to split the β‐glyeosyl bond and use the glucose moiety. The influence on growth of the test organisms of the various fractions resulting from heating the pigment was reported.