Antimicrobial activity of Baccharis dracunculifolia DC and its synergistic interaction with nisin against food-related b
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ORIGINAL ARTICLE
Antimicrobial activity of Baccharis dracunculifolia DC and its synergistic interaction with nisin against food-related bacteria Palmira Penina Rau´l Timbe1 • Amanda de Souza da Motta2 • Paolo Stincone1 Cristian Mauricio Barreto Pinilla1 • Adriano Brandelli1
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Revised: 8 September 2020 / Accepted: 15 September 2020 Association of Food Scientists & Technologists (India) 2020
Abstract The antimicrobial activities of Baccharis dracunculifolia DC essential oil (EO) and hydroalcoholic extract (HE) were evaluated. The EO showed broad antimicrobial activity and its synergistic combination with nisin was tested. Major components of EO were nerolidol, beta-pinene and D-limonene, while artepillin C, rutin and cafeic acid were major phenolics of HE. EO and HE were tested by agar diffusion assay against several strains of bacteria and yeasts, and mixed cultures of bacterial strains. The EO presented the largest spectrum of antimicrobial activity inhibiting all Gram-positive bacteria tested. Yeasts were not inhibited. The effect of EO against mixtures of sensitive and non-sensitive bacteria was tested on milk agar, being the inhibitory effect only observed on mixtures containing susceptible strains. The combination of EO and nisin at MIC was evaluated on the growth curve of Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes and Salmonella Enteritidis during 24 h at 37 C. The combination EO-nisin was effective and no viable counts of B. cereus, L. monocytogenes and S. Enteritidis was observed, while the individual antimicrobials caused no inhibition. The counts of S. aureus were about 4 log CFU/mL lower in comparison with EO or nisin alone. B. dracunculifolia DC may be a potential source of natural antimicrobials, and its synergistic effect with nisin would & Adriano Brandelli [email protected] 1
Laborato´rio de Bioquı´mica e Microbiologia Aplicada, Departamento de Cieˆncia de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre 91501-970, Brazil
2
Departamento de Microbiologia, Imunologia e Parasitologia, Instituto de Cieˆncias Ba´sicas da Sau´de, Universidade Federal do Rio Grande do Sul, Porto Alegre 90035-190, Brazil
reduce the working organoleptic effects antimicrobial.
concentration, minimizing the associated with this plant
Keywords Baccharis dracunculifolia Essential oil Foodborne bacteria Natural antimicrobial Nisin
Introduction The presence of pathogenic and spoilage microorganisms in foods of both plant and animal origin, including water, is a point of utmost importance. It has been estimated that about 25% of food products are degraded by microorganisms after harvest or slaughter (Petruzzi et al. 2017). The ingestion of food containing pathogenic microorganisms, or their toxins is considered the main cause of foodborne diseases, and therefore a serious public health problem. The control of undesirable microorganisms in food is necessary and can be accomplished by applying synthetic antimicrobials, used individually or in combination with other conservati
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