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Antistaphylococcal Effect of Enterocin AS‐48 in Bakery Ingredients of Vegetable Origin, Alone and in Combination with Selected Antimicrobials
Author(s) -
Viedma Pilar Martinez,
Abriouel Hikmate,
Omar Nabil Ben,
López Rosario Lucas,
Gálvez Antonio
Publication year - 2009
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.1750-3841.2009.01288.x
Subject(s) - antimicrobial , food science , business , microbiology and biotechnology , chemistry , biology
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 °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.