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Control of Enterotoxigenic <i>Escherichia coli</i>in Ground Beef by Blends of Essential Oils

Advances in Microbiology 2018年第12期8卷 917-930页

作者： Alline Aparecida Souza Natália Jubram Zeneratto roberta hilsdorf piccoli Suzan Kelly Vilela Bertolucci Food Microbiology Laboratory Universidade Federal de Lavras Lavras MG Brazil Food Science Department Universidade Federal de Lavras Lavras MG Brazil Agriculture Department Universidade Federal de Lavras Lavras MG Brazil

Different combinations of essential oils from cinnamon, cloves, oregano, and thyme were evaluated in vitro for their bactericidal activity against enterotoxigenic Escherichia coli (ETEC). The solutions containing cinnamon (0.03%), oregano (0.16%), and thyme (0.08%) (P1);and clove (0.08%), oregano (0.33%), and thyme (0.04%) (P2), exhibited high bactericidal activity, and were selected for use as preservatives in ground beef inoculated with ETEC and refrigerated. The two preservative solutions (P1 and P2) exhibited significant bactericidal action (p < 0.05) on ETEC, with ETEC reductions of 1.03 and of 0.87 LogUFC/g in the beef samples treated with P1 and P2, respectively. GC-MS analysis of the oil mixtures showed both preservatives to contain significant concentrations of carvacrol. Chromatic degradation was not observed in the samples treated with preservatives. Essential oil mixtures thus concocted are therefore potential preservative candidates in ground beef, as they are capable of controlling ETEC contamination while preserving the products’ coloration.

关键词： Essential Oils Meat Color Synergistic Activity Food Safety

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Production and Partial Characterization of an Extracellular Phytase Produced by Muscodor sp. under Submerged Fermentation

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Advances in Microbiology 2016年第1期6卷 23-32页

作者： Natálie Martins Alves Luis Henrique Souza Guimarães roberta hilsdorf piccoli Patrícia Gomes Cardoso Department of Biology Sector of Microbiology Federal University of Lavras Lavras Brazil Department of Biology University of Sao Paulo Ribeirao Preto Brazil Department of Food Science Federal University of Lavras Lavras Brazil

In most of the raw materials of plant origin used in animal feed, a portion of the phosphorus is stored as phytic acid or phytate. Phytate is the main storage form of phosphorus in vegetables but is not readily assimilated into food at low concentrations of the enzyme phytase. In addition to making phosphorous unavailable, phytate binds divalent cations such as calcium, copper, magnesium, iron, manganese and zinc, preventing the absorption of these nutrients in the gut of the animal. Phytase promotes the hydrolysis of the phytate phosphorus-releasing molecule, thereby increasing its bioavailability in feed. Phytase is distributed in plant and animal tissues and it is synthesized by some species of bacteria and fungi. The addition of this enzyme in the diet of animals is essential to promote greater uptake of phosphorus and also contributes to a decrease in the levels of phosphorus excreted by animals, thus reducing the pollution caused by excess phosphorus in the environment. This work aimed to select a fungus that stands out in the production of phytase among 100 isolates from Brazilian caves belonging to the genera Aspergillus, Penicillium and Cladosporium and 13 endophytic fungi of the aerial part of the coffee plant. For selection, the fungi were cultured in medium containing phytic acid as a sole source of phosphorus. After seven days at 25 °C, we evaluated growth and enzyme production by the presence of the phytic acid halo degradation (Enzymatic Index-EI) surrounding the colonies. Forty-seven species produced phytase, and the fungi Penicillium minioluteum (CF279) and Muscodor sp. (UBSX) showed higher degradation halos, 2.41 and 4.46, respectively. Considering the Muscodor sp. as the main source of phytase, high enzymatic levels were obtained when the fungus was grown under submerged fermentation with initial pH of 5.0 using wheat bran as additional carbon source for 144 h, at 125 rpm and 30 °C. Additionally, the enzyme was stable at pH 5.0 and 40 °C, and inhi

关键词： Endophytic Fungus Muscodor sp. Phosphorus Phytase Phytic Acid

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Homologous and Heterologous Adaptation of Listeria *** Essential Oils of Condiment Plants

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Advances in Microbiology 2018年第8期8卷 639-649页

作者： Jéssica M.P.Santos Michelle C.Goncalves Heloisa A.Martins Juliana J.Pinelli Silas R.Isidoro roberta H.piccoli Food Microbiology Laboratory Universidade Federal de LavrasLavrasBrazil Food Science Department Universidade Federal de LavrasLavrasBrazil

The homologous and heterologous adaptation capacity of L. monocytogenes and L. innocua were determined for thyme, oregano and nutmeg essential oils, as well as their adaptation capacities to acidic stress. Minimum bactericidal concentrations (CMB) and minimum inhibitory and minimum growth pH, were established. The capacity for increased tolerance to essential oils and acidic stress, along with heterologous adaptation among the essential oils tested and to acidic pH was determined, and that between pH and essential oils. L. monocytogenes and L. innocua adapted to all essential oils and to the minimum inhibitory pH, after exposition to sub-lethal conditions. Both strains presented heterologous adaptation capacity. After previous exposition to sub-lethal essential oil concentrations, the regenerated cells were capable of growth under 3.5 pH values, and increased CMB values. Essential oil CMBs for previously cultivated cells under minimum growth pH environments also increased, attaining values 1.6 times superior to previous ones.

关键词： Cross-Adaptation Natural Antimicrobial L. monocytogenes Tolerance

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