The Inhibitory Concentration of Natural Food Preservatives May Be Biased by the Determination Methods.
agar dilution
antimicrobial activity
chitosan
drop diffusion on agar
food preservatives
nisin
propolis
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
06 May 2021
06 May 2021
Historique:
received:
18
03
2021
revised:
19
04
2021
accepted:
01
05
2021
entrez:
2
6
2021
pubmed:
3
6
2021
medline:
3
6
2021
Statut:
epublish
Résumé
The demand for natural antimicrobials as food preservatives has increased due to the growing interest of the population for a healthy lifestyle. The application of screening methods to identify the antimicrobial activity of natural compounds is of great importance. The in vitro determination of antimicrobial activity requires determining their minimum inhibitory concentrations to assess microbial susceptibility. This study aimed to evaluate the minimum inhibitory concentrations of three natural antimicrobial compounds-chitosan, ethanolic propolis extract, and nisin-against 37 microorganisms (different pathogens and spoilage microorganisms) by the methods of agar dilution and drop diffusion on agar. Culture media at different pH values were used for both methods to simulate different food products. Most of the microorganisms were inhibited by chitosan (0.5%
Identifiants
pubmed: 34066353
pii: foods10051009
doi: 10.3390/foods10051009
pmc: PMC8148156
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Fundação para a Ciência e a Tecnologia
ID : SFRH/BPD/113303/2015
Organisme : European Regional Development Fund
ID : POCI-01-0247-FEDER-024524
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