Titre :
|
Inhibitory effect of kiam (Cotylelobium lanceotatum Craih.) wood extract on gram-positive food-borne pathogens and spoilage micro-organisms
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Auteurs :
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S. Chanthachum ;
L. Beuchat
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Type de document :
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article/chapitre/communication
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Année de publication :
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1997
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Format :
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p. 603-608
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Langues:
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= Anglais
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Catégories :
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Biologie
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Mots-clés:
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PRODUIT ALIMENTAIRE
;
BACTERIE PATHOGENE
;
MICROORGANISME
;
CHOU
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Résumé :
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Water extract from kiam (Cotylelobium lanceotatum craih.) wood was investigated for inhibitory and lethal activity against pathogenic bacteria and micro-organisms isolated from sugar palm sap. Bacteria representing six genera Acetobacter, Flavobacterium, Lactobacillus, Leuconostoc, Micrococcus and Saccharomyces isolated from sap were inhibited on agar media to which a 0.2% (wt/v) water extract of kiam wood saw dust was applied. Extract inhibited growth of Listeria monocytogenes, toxigenic Staphloccoccus aureus and enterotoxigenic Bacillus cereus but not enterohemorrhagic Escherichia coli 0157:H7 or Salmonella. The behavior of L. Monocytogenes inoculated onto shredded raw cabbage which was then treated with 0, 0.5 or 5% solutions of wood kiam extract and subsequently stored at 5 °C for up to 5 days was determined. Populations of aerobic mesophiles and psychrotrophic micro-organisms were also monitored. Significantly (P=0.05) reduced populations of L. Monocytogenes were detected in cabbage treated with 0.5 or 5.0% extract and held for 2 or 5 days. Treatment with kiam extract retarded the rate of growth of aerobic mesophiles and psychrotrophic micro-organisms naturally present on cabbage.
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Source :
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Food microbiology, vol.14
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