title: Minimum Bactericidal Concentration of Phenols Extracted from Oil Vegetation Water on Spoilers, Starters and Food-Borne Bacteria.
abstract: The aim of the study was to assess thein vitroeffect of phenols extracted from oil vegetation water (PEOW) on several food-borne strains. Antibacterial activity of PEOW was based on the minimum bactericidal concentration (MBC) on microtitre assay. The taxa tested were:Staphylococcus (n. 5), Listeria (n. 4), Escherichia (n. 2), Salmonella (n. 1), Pseudomonas (n. 3), Lactobacillus (n. 2) and Pediococcus (n. 1). S. aureus and L. monocytogensshowed the lowest level of resistance to PEOW (MBC=1.5-3 mg/mL). In contrast, the Gram negative strains (e.g. S. Typhimurium and Pseudomonasspp.) were in some cases unaffected by the tested doses and the MBCs ranged between 6 to 12 mg/mL. Starter cultures were dramatically reduced on growth (e.g. Staphylococcus xylosus;0.75 mg/mL MBC). The thresholds for pathogenic strains could be considered for further applications of PEOW in food models (e.g. shelf life or challenge test studies).
authors: Department of Comparative Biomedicine and Food Science, University of Padua , Legnaro (PD), Italy.
authors: Luca
authors: L
authors: Fasolato
authors: Department of Comparative Biomedicine and Food Science, University of Padua , Legnaro (PD), Italy.
authors: Barbara
authors: B
authors: Cardazzo
authors: Department of Comparative Biomedicine and Food Science, University of Padua , Legnaro (PD), Italy.
authors: Stefania
authors: S
authors: Balzan
authors: Department of Comparative Biomedicine and Food Science, University of Padua , Legnaro (PD), Italy.
authors: Lisa
authors: L
authors: Carraro
authors: Department of Agricultural, Food and Environmental Sciences, University of Perugia , Italy.
authors: Agnese
authors: A
authors: Taticchi
authors: Department of Comparative Biomedicine and Food Science, University of Padua , Legnaro (PD), Italy.
authors: Filomena
authors: F
authors: Montemurro
authors: Department of Comparative Biomedicine and Food Science, University of Padua , Legnaro (PD), Italy.
authors: Enrico
authors: E
authors: Novelli
keywords: Food-borne bacteria; MBC; Olive vegetation water; Phenols