Minimum inhibitory concentration of smoke wood extracts against spoilage and pathogenic micro-organisms associated with foods
Ester Suñén
Letters in Applied Microbiology
Abstract
Antimicrobial activity of seven commercial smoke preparations (four liquid and three solid) was studied. The minimum inhibitory concentration (MIC) was determined against a selection of food spoilage and pathogenic micro-organisms. The main smoke components were identified and quantified by gas chromatography/mass spectrometry. The most effective condensate was S2. All strains except Salmonella enteritidis were inhibited by S2 with an MIC < 0.5-1.5%. Smoke extract L2 inhibited growth of Vibrio vulnificus, Yersinia enterocolitica, Bacillus subtilis, Staphylococcus aureus, Listeria monocytogenes, L. inocua, Brochothrix thermosphacta and Lactococcus lactis ssp lactis with an MIC of < 0.2-0.8%. The condensate L3 inhibited effectively V. vulnificus, B. subtilis, L. innocua and Staph. aureus. L1, L4, S1 and S3 had no inhibitory effects at levels tested against most micro-organisms. Vibrio vulnificus was the most susceptible micro-organism to test compounds. The antimicrobial activity of smoke preparations was related to the concentration of phenols.
Extracted Claims
14 claims extracted from this paper into the knowledge graph
L2 smoke extract inhibits Bacillus subtilis
“Smoke extract L2 inhibited growth of Vibrio vulnificus, Yersinia enterocolitica, Bacillus subtilis, Staphylococcus aureus, Listeria monocytogenes, L. inocua, Brochothrix thermosphacta and Lactococcus ...”
S2 smoke condensate inhibits food spoilage and pathogenic micro-organisms
“The most effective condensate was S2. All strains except Salmonella enteritidis were inhibited by S2 with an MIC < 0.5-1.5%”
L3 smoke condensate inhibits Bacillus subtilis
“The condensate L3 inhibited effectively V. vulnificus, B. subtilis, L. innocua and Staph. aureus”