@article{MAKHILLJFT2007518087,
    title = {Antibacterial Activity of Oleoresin from Aguaribay (<I>Schinus molle</I> L.)},
    journal = {Journal of Food Technology},
    volume = {5},
    number = {1},
    pages = {5-8},
    year = {2007},
    issn = {1684-8462},
    doi = {jftech.2007.5.8},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2007.5.8},
    author = {E.V. Padin,G.N. Pose and},
    keywords = {Spices,aguaribay,oleoresin,antibacterial effect},
    abstract = {In this study the oleoresin extracted from Aguaribay (<I>Schinus molle</I> L.) berries using ethanol is tested for antibacterial activity. The screening of <I>Salmonella enteriditis</I>,<I> Staphylococcus aureus</I>,<I> E. coli</I>,<I> B. cereus </I>and <I>Bacillus subtilisby</I> using the paper disk agar diffusion method revealed that bacterial growth is inhibited at the analysed concentrations (2, 3 and 4 mg mL<SUP>-1</SUP> ).The minimal bactericidal concentration (MBC) was determined by the tube dilution test. The MBC value for <I>Listeria monocytogenes</I> was determined at  2 mg mL<SUP>-1</SUP>, for <I>Staphylococcus aureus</I>,<I> Bacillus cereus </I>and <I>Escherichia coli </I>at 15 mg mL<SUP>-1</SUP> and for <I>Escherichia coli </I>O 157:H7, <I>Salmonella enteriditis</I>,<I> Pseudomona aeruginosa </I>and<I> Klebsiella pneumoniae</I> at 14 mg mL<SUP>-1</SUP>. These concentrations produced 100% growth inhibition. The storage effect was studied at 4 and 25&deg;C for 30 days, the temperature effect at 40, 60 and 80&deg;C and the inoculum density effect on <I>S. enteriditis</I> and <I>S. aureus</I> growth. A 15 mg mL<SUP>-1</SUP> concentration and an inoculum density were used applying 0,1 0, 2 0, 3 and 0,4 mL of a culture over night. For both species, a 100% of growth inhibition was produced.}
    }