relation: http://publicatio.bibl.u-szeged.hu/14022/
title: Antimicrobial activity of grape, apple and pitahaya residue extracts after carbohydrase treatment against food-related bacteria
creator:  Zambrano Carrillo Carolina Lorena
creator:  Kerekes Erika Beáta
creator:  Kotogán Alexandra
creator:  Papp Tamás
creator:  Vágvölgyi Csaba
creator:  Krisch Judit
creator:  Takó Miklós
description: In this study, antimicrobial, anti-quorum sensing and anti-biofilm forming activities of phenolic-enriched extracts produced by enzyme-assisted extraction from oven-dried and lyophilized black grape (Vitis vinifera x (Vitis labrusca x Vitis riparia)), apple (Malus domestica cv. Jonagold) and yellow pitahaya (Hylocereus megalanthus) residues were investigated. Both disk-diffusion and minimal inhibitory concentration (MIC) assays showed increased antimicrobial capacity for many extracts after the carbohydrase treatments. The lowest MIC (12.5 mg/mL) was found for black grape samples against Bacillus cereus and Bacillus subtilis, and for apple and pitahaya samples against Pseudomonas putida. The percent quorum sensing inhibition effect on Chromobacterium violaceum has varied between 9 and 36%, 15 and 24% and 6 and 23% for black grape, apple and pitahaya extracts, respectively, depending on the enzyme treatment. Pseudomonas aeruginosa, P. putida and Staphylococcus aureus biofilms were the most sensitive to the extracts, while the Salmonella enterica, Listeria monocytogenes and Escherichia coli biofilms were modulated by certain enzyme-free and treated samples. The extracts can be good candidates for the development of natural preservatives.
date: 2019
type: Folyóiratcikk
type: PeerReviewed
format: text
identifier: http://publicatio.bibl.u-szeged.hu/14022/1/Zambrano_et%20al_10.1016%40j.lwt.2018.10.044.pdf
identifier:     Zambrano Carrillo Carolina Lorena;  Kerekes Erika Beáta;  Kotogán Alexandra;  Papp Tamás;  Vágvölgyi Csaba;  Krisch Judit;  Takó Miklós: Antimicrobial activity of grape, apple and pitahaya residue extracts after carbohydrase treatment against food-related bacteria.   LWT-FOOD SCIENCE AND TECHNOLOGY, 100.  pp. 416-425.  ISSN 0023-6438 (2019)     
identifier: doi:10.1016/j.lwt.2018.10.044
relation: 30307693
language: eng
relation: info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2018.10.044
rights: info:eu-repo/semantics/restrictedAccess