Premium
BIOACTIVITY OF GRAPEFRUIT SEED EXTRACT AGAINST PSEUDOMONAS SPP
Author(s) -
BEVILACQUA ANTONIO,
FICELO SONIA,
CORBO MARIA ROSARIA,
SINIGAGLIA MILENA
Publication year - 2010
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2008.00354.x
Subject(s) - pseudomonas fluorescens , pseudomonas , food science , pseudomonas putida , biomass (ecology) , chemistry , microorganism , preservative , horticulture , biology , microbiology and biotechnology , toxicology , botany , bacteria , agronomy , genetics
The effectiveness of grapefruit seed extract (GFSE) against three strains of Pseudomonas spp. (PSE 5 and PSE 8, two wild strains isolated from mozzarella cheese and identified as Pseudomonas fluorescens and Pseudomonas putida, respectively, and P. fluorescens DSMZ 50090) was studied. Biomass production and viable cell count were evaluated. Data of biomass production were modeled through the modified Gompertz equation; the lag phase was assumed as the “no spoiling time” (NST), whereas the parameter A (maximum amount of biomass produced) was used to quantify the inhibition exerted by the essential oil. Minimum inhibitory concentration (MIC) value was also evaluated.The addition of 50–100 ppm of GFSE resulted in a prolongation of NST, whereas MIC values were 150 ppm for the wild strains and 200 ppm for P. fluorescens DSMZ 50090, respectively.PRACTICAL APPLICATIONS Pseudomonas spp. is a genus of great concern for the dairy industry, because of its spoiling ability both on milk and dairy products. The use of thermal processing is the main technology to inhibit pseudomonads; however, it could not assure product quality when a post‐contamination or the storage at high temperatures occurs. Therefore, it is important to combine thermal processing with different means, able to preserve food quality. The use of natural compounds is considered as a promising approach and has been proposed since the 1990s for different microorganisms (Nychas 1995; Burt 2004); consumers, in fact, require friendly preservatives (i.e., not toxic, natural and environmentally safe compounds). In the light of this green consumerism, this paper could be considered as the first step to propose the use of GFSE against Pseudomonadas spp. of dairy origin.