title: Antimicrobial potential of flavoring ingredients against Bacillus cereus in a milk-based beverage.
abstract: Natural ingredients--cinnamon, cocoa, vanilla, and anise--were assessed based on Bacillus cereus vegetative cell growth inhibition in a mixed liquid whole egg and skim milk beverage (LWE-SM), under different conditions: ingredient concentration (1, 2.5, and 5% [wt/vol]) and incubation temperature (5, 10, and 22 °C). According to the results obtained, ingredients significantly (p<0.05) reduced bacterial growth when supplementing the LWE-SM beverage. B. cereus behavior was mathematically described for each substrate by means of a modified Gompertz equation. Kinetic parameters, lag time, and maximum specific growth rate were obtained. Cinnamon was the most bacteriostatic ingredient and cocoa the most bactericidal one when they were added at 5% (wt/vol) and beverages were incubated at 5 °C. The bactericidal effect of cocoa 5% (wt/vol) reduced final B. cereus log10 counts (log Nf, log10 (colony-forming units/mL)) by 4.10 ± 0.21 log10 cycles at 5 °C.
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC) , Departamento de Conservación y Calidad de los Alimentos, Valencia, Spain .
authors.forename: Maria C
authors.initials: MC
authors.lastname: Pina-Pérez
authors.forename: Dolores
authors.initials: D
authors.lastname: Rodrigo
authors.forename: Antonio
authors.initials: A
authors.lastname: Martínez-López
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D001409:Bacillus cereus / Q000187:drug effects / Q000254:growth & development / Q000302:isolation & purification*; D001628:Beverages / Q000382:microbiology*; D002099:Cacao / Q000737:chemistry; D002935:Cinnamomum zeylanicum / Q000737:chemistry; D004305:Dose-Response Relationship, Drug; D004531:Eggs / Q000382:microbiology; D005503:Food Additives / Q000032:analysis / Q000494:pharmacology*; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D008892:Milk / Q000382:microbiology*; D008962:Models, Theoretical; D028042:Pimpinella / Q000737:chemistry; D013696:Temperature; D031669:Vanilla / Q000737:chemistry
chemical_list: D000900:Anti-Bacterial Agents; D005503:Food Additives