The effect of cranberry pomace ethanol extract on the growth of meat starter cultures, Escherichia coli O157:H7, Salmonella enterica serovar Enteritidis and Listeria monocytogenes

Publication date: Available online 29 July 2019Source: LWTAuthor(s): Alex Tsun Yin Lau, Shai Barbut, Kelly Ross, Moussa Sory Diarra, S. BalamuruganAbstractThe effect of cranberry pomace extract (CE), on the growth of commonly used meat fermentation starter cultures, and selected foodborne pathogens were studied. Ten meat starter culture strains, belonging to genus Lactobacillus, Pediococcus, and Staphylococcus, and three pathogens, Escherichia coli O157:H7, Salmonella enterica serovar Enteritidis, and Listeria monocytogenes were grown in either dextrose-free De Man, Rogosa and Sharpe broth, or dextrose-free tryptic soy broth, respectively. Six CE concentrations (0.125, 0.25, 0.50, 0.75, 1.00, and 1.25% wt/vol) were used. Changes in bacterial growth at 37 °C was monitored by measuring absorbance at 600 nm. Concentration-dependent growth stimulation was observed for all starter cultures studied. Lactobacillus spp. and Pediococcus spp. demonstrated maximum stimulatory concentration (MSC) at 0.5–1.00% wt/vol CE. Unlike Lactobacillus spp. and Pediococcus spp., Staphylococcus spp. was more sensitive to CE with complete growth inhibition at concentration of 0.50% wt/vol or higher CE. Reduced growth at higher CE levels could be attributed to the combined effect of inherited acidity and increased phenolic content. All pathogens studied showed a higher sensitivity towards CE than the starter cultures. Findings suggested that CE can potentially be used as a natural antimicrobial ...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research