Synergistic Antimicrobial Effect of Raspberry (Rubus idaeus L., Rosaceae) Preparations and Probiotic Bacteria on Enteric Pathogens
Due to the increasing microbial tolerance to commonly used food preservatives, as well as growing consumer awareness of their adverse impact on human health, alternative methods of pathogens reduction in food are widely investigated. The aim of this research was to examine the antimicrobial activity...
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| Format: | Article |
| Language: | English |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2021-02-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Synergistic-Antimicrobial-Effect-of-Raspberry-Rubus-idaeus-L-Rosaceae-Preparations,132897,0,2.html |
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| author | Justyna Bauza-Kaszewska Ewa Żary-Sikorska Andrzej Gugolek Anna Ligocka Monika Kosmala Elżbieta Karlińska Bartosz Fotschki Jerzy Juśkiewicz |
| author_facet | Justyna Bauza-Kaszewska Ewa Żary-Sikorska Andrzej Gugolek Anna Ligocka Monika Kosmala Elżbieta Karlińska Bartosz Fotschki Jerzy Juśkiewicz |
| author_sort | Justyna Bauza-Kaszewska |
| collection | DOAJ |
| description | Due to the increasing microbial tolerance to commonly used food preservatives, as well as growing consumer awareness of their adverse impact on human health, alternative methods of pathogens reduction in food are widely investigated. The aim of this research was to examine the antimicrobial activity of red raspberry pomace and seed preparations against enterohemorrhagic Escherichia coli (EHEC), Salmonella Typhimurium, Salmonella Enteritidis, Listeria monocytogenes , and probiotic Lactobacillus rhamnosus strain. The combined action of LAB (lactic acid bacteria) and raspberry preparations on the pathogenic species was also evaluated. The results of our study showed no or weak antibacterial effect of raspberry preparations on the pathogenic bacteria tested. Regardless of preparation concentration (1.0 or 2.0 mg/mL), the bacteria number after 48-h incubation was usually higher than in the culture at the initial stage and varied from 10 5 to 10 7 cfu/mL. On the other hand, probiotic Lactobacillus rhamnosus strain caused a significant reduction in the enteric pathogen count after 24-h co-culture with LAB. The concentrations of both Salmonella serotypes were below the detection limit of the analytical methods applied. Moreover, the combined use of LAB and raspberry preparations resulted in the total elimination of Salmonella strains and the reduction in L. monocytogenes number from 10 5 to 10 2 -10 4 cfu/mL after 24-h co-culture. EHEC revealed the highest resistance to the mixed culture effect. The synergic antimicrobial effect suggests the possibility of applying probiotic bacteria and berry preparations as natural antimicrobial agents in the food industry. |
| format | Article |
| id | doaj-art-63659cf480a543e6a12b6924f69bebc4 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2021-02-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-63659cf480a543e6a12b6924f69bebc42025-02-02T01:32:03ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072021-02-01711515910.31883/pjfns/132897132897Synergistic Antimicrobial Effect of Raspberry (Rubus idaeus L., Rosaceae) Preparations and Probiotic Bacteria on Enteric PathogensJustyna Bauza-Kaszewska0Ewa Żary-Sikorska1Andrzej Gugolek2Anna Ligocka3Monika Kosmala4Elżbieta Karlińska5Bartosz Fotschki6Jerzy Juśkiewicz7Department of Microbiology and Food Technology, Faculty of Agriculture and Biotechnology University of Science and Technology, Kaliskiego 7, 85–796 Bydgoszcz, PolandDepartment of Microbiology and Food Technology, Faculty of Agriculture and Biotechnology University of Science and Technology, Kaliskiego 7, 85–796 Bydgoszcz, PolandDepartment of Fur-bearing Animal Breeding and Game Management, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-718 Olsztyn, PolandDepartment of Microbiology and Food Technology, Faculty of Agriculture and Biotechnology University of Science and Technology, Kaliskiego 7, 85–796 Bydgoszcz, PolandInstitute of Food Technology and Analysis, Łódź University of Technology, Stefanowskiego 4/10, 90–924 Łódź, PolandInstitute of Food Technology and Analysis, Łódź University of Technology, Stefanowskiego 4/10, 90–924 Łódź, PolandDepartment of Biological Functions of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, 10–748 Olsztyn, PolandDepartment of Biological Functions of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, 10–748 Olsztyn, PolandDue to the increasing microbial tolerance to commonly used food preservatives, as well as growing consumer awareness of their adverse impact on human health, alternative methods of pathogens reduction in food are widely investigated. The aim of this research was to examine the antimicrobial activity of red raspberry pomace and seed preparations against enterohemorrhagic Escherichia coli (EHEC), Salmonella Typhimurium, Salmonella Enteritidis, Listeria monocytogenes , and probiotic Lactobacillus rhamnosus strain. The combined action of LAB (lactic acid bacteria) and raspberry preparations on the pathogenic species was also evaluated. The results of our study showed no or weak antibacterial effect of raspberry preparations on the pathogenic bacteria tested. Regardless of preparation concentration (1.0 or 2.0 mg/mL), the bacteria number after 48-h incubation was usually higher than in the culture at the initial stage and varied from 10 5 to 10 7 cfu/mL. On the other hand, probiotic Lactobacillus rhamnosus strain caused a significant reduction in the enteric pathogen count after 24-h co-culture with LAB. The concentrations of both Salmonella serotypes were below the detection limit of the analytical methods applied. Moreover, the combined use of LAB and raspberry preparations resulted in the total elimination of Salmonella strains and the reduction in L. monocytogenes number from 10 5 to 10 2 -10 4 cfu/mL after 24-h co-culture. EHEC revealed the highest resistance to the mixed culture effect. The synergic antimicrobial effect suggests the possibility of applying probiotic bacteria and berry preparations as natural antimicrobial agents in the food industry.http://journal.pan.olsztyn.pl/Synergistic-Antimicrobial-Effect-of-Raspberry-Rubus-idaeus-L-Rosaceae-Preparations,132897,0,2.htmlraspberrybioactive compoundsantimicrobial propertiespathogenic bacteriaprobiotic lactobacillus |
| spellingShingle | Justyna Bauza-Kaszewska Ewa Żary-Sikorska Andrzej Gugolek Anna Ligocka Monika Kosmala Elżbieta Karlińska Bartosz Fotschki Jerzy Juśkiewicz Synergistic Antimicrobial Effect of Raspberry (Rubus idaeus L., Rosaceae) Preparations and Probiotic Bacteria on Enteric Pathogens Polish Journal of Food and Nutrition Sciences raspberry bioactive compounds antimicrobial properties pathogenic bacteria probiotic lactobacillus |
| title | Synergistic Antimicrobial Effect of Raspberry (Rubus idaeus L., Rosaceae) Preparations and Probiotic Bacteria on Enteric Pathogens |
| title_full | Synergistic Antimicrobial Effect of Raspberry (Rubus idaeus L., Rosaceae) Preparations and Probiotic Bacteria on Enteric Pathogens |
| title_fullStr | Synergistic Antimicrobial Effect of Raspberry (Rubus idaeus L., Rosaceae) Preparations and Probiotic Bacteria on Enteric Pathogens |
| title_full_unstemmed | Synergistic Antimicrobial Effect of Raspberry (Rubus idaeus L., Rosaceae) Preparations and Probiotic Bacteria on Enteric Pathogens |
| title_short | Synergistic Antimicrobial Effect of Raspberry (Rubus idaeus L., Rosaceae) Preparations and Probiotic Bacteria on Enteric Pathogens |
| title_sort | synergistic antimicrobial effect of raspberry rubus idaeus l rosaceae preparations and probiotic bacteria on enteric pathogens |
| topic | raspberry bioactive compounds antimicrobial properties pathogenic bacteria probiotic lactobacillus |
| url | http://journal.pan.olsztyn.pl/Synergistic-Antimicrobial-Effect-of-Raspberry-Rubus-idaeus-L-Rosaceae-Preparations,132897,0,2.html |
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