Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
Abstract
In this study the oleoresin extracted from Aguaribay (Schinus molle L.) berries using ethanol is tested for antibacterial activity. The screening of Salmonella enteriditis, Staphylococcus aureus, E. coli, B. cereus and Bacillus subtilisby using the paper disk agar diffusion method revealed that bacterial growth is inhibited at the analysed concentrations (2, 3 and 4 mg mL-1 ).The minimal bactericidal concentration (MBC) was determined by the tube dilution test. The MBC value for Listeria monocytogenes was determined at 2 mg mL-1, for Staphylococcus aureus, Bacillus cereus and Escherichia coli at 15 mg mL-1 and for Escherichia coli O 157:H7, Salmonella enteriditis, Pseudomona aeruginosa and Klebsiella pneumoniae at 14 mg mL-1. These concentrations produced 100% growth inhibition. The storage effect was studied at 4 and 25°C for 30 days, the temperature effect at 40, 60 and 80°C and the inoculum density effect on S. enteriditis and S. aureus growth. A 15 mg mL-1 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.
How to cite this article:
E.V. Padin , G.N. Pose and M.L. Pollio . Antibacterial Activity of Oleoresin from Aguaribay (Schinus molle L.).
DOI: https://doi.org/10.36478/jftech.2007.5.8
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2007.5.8