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dc.contributor.author
Rodriguez Vaquero, Maria Jose
dc.contributor.author
Aredes Fernández, Pedro Adrián
dc.contributor.author
Manca, Maria Cristina
dc.date.available
2018-08-08T18:32:40Z
dc.date.issued
2011-09
dc.identifier.citation
Rodriguez Vaquero, Maria Jose; Aredes Fernández, Pedro Adrián; Manca, Maria Cristina; Effect of phenolic compound mixtures on the viability of listeria monocytogenes in meat model; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology And Biotechnology; 49; 1; 9-2011; 83-88
dc.identifier.issn
1330-9862
dc.identifier.uri
http://hdl.handle.net/11336/54622
dc.description.abstract
The aim of this work is to investigate the synergistic antibacterial effect of phenolic compound mixtures against Listeria monocytogenes in brain heart infusion (BHI) medium, and to select the best mixture for testing their antibacterial activity in a meat model system. In BHI medium, the most effective mixtures were those of gallic and caffeic acids, gallic and protocatechuic acids, and rutin and quercetin. At the concentration of 200 mg/L, the mixtures of gallic and protocatechuic, then gallic and caffeic acids, and quercetin and rutin reduced the number of inoculated cells. At the concentration of 100 mg/L, only the quercetin and rutin mixture produced the same synergistic effect. These combinations were selected for testing in meat. At 20 °C, 100 mg/L of gallic and protocatechuic, then gallic and caffeic acid, and rutin and quercetin mixtures decreased the growth of L. monocytogenes, as compared to the control. The inhibitory effect of gallic and protocatechuic acid mixtures increased at the concentration of 200 mg/L. The death of inoculated cells was observed in the treatment with 100 mg/L of all combinations at 4 °C. With the addition of 200 mg/L of these combinations, the lethal effect increased. Gallic and caffeic acid, and rutin and quercetin were the most effective mixtures since after 14 days of incubation no viable cells of Listeria monocytogenes were detected. The lowest decimal reduction times of 1.0 and 0.95 day were found for gallic and caffeic acid, and rutin and quercetin mixtures, respectively. These results demonstrate that phenolic compound mixtures have synergistic antilisterial effect with an important bacterial reduction in meat. Therefore, it is possible to search for strategies to combine the synergistic antimicrobial effects of phenolic compounds with their natural biological properties.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
University of Zagreb. Faculty of Food Technology and Biotechnology
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Phenolic Compounds
dc.subject
Listeria Monocytogenes
dc.subject
Sinergystic Effect
dc.subject
Meat
dc.subject.classification
Otras Ciencias Biológicas
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Ciencias Biológicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Effect of phenolic compound mixtures on the viability of listeria monocytogenes in meat model
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-04-16T14:28:00Z
dc.identifier.eissn
1334-2606
dc.journal.volume
49
dc.journal.number
1
dc.journal.pagination
83-88
dc.journal.pais
Croacia
dc.journal.ciudad
Zagreb
dc.description.fil
Fil: Rodriguez Vaquero, Maria Jose. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
dc.description.fil
Fil: Aredes Fernández, Pedro Adrián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Manca, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
dc.journal.title
Food Technology And Biotechnology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.ftb.com.hr/archives/58-volume-49-issue-no-1/112-effect-of-phenolic-compound-mixtures-on-the-viability-of-listeria-monocytogenes-in-meat-model
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