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标题：Effect of an Italian propolis on the growth of Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus in milk and whey cheese
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作者：Francesca Pedonese ; Giada Verani ; Beatrice Torracca 等
期刊名称：Italian Journal of Food Safety
电子版ISSN：2239-7132
出版年度：2019
卷号：8
期号：4
页码：218-222
DOI：10.4081/ijfs.2019.8036
出版社：PAGEPress Publications
摘要：Propolis antimicrobial activity has been limitedly studied in food, particularly in dairy products We studied the antimicrobial activity of an alcoholic extract of an Italian propolis in sterile skim milk, pasteurized cow’s milk, and cow’s and goat’s whey cheese (ricotta) Following the determination of the minimal inhibitory concentration on Gram+ and Gram bacteria, the extract was employed at 2 and 5% (P2, P5), using controls with the same ethanol concentrations (E2, E5) and without any addition In milk trials, Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, and Pseudomonas fluorescens were tested P2 and P5 samples registered significant decreases of Gram+ bacteria in skim milk The same was true for P5 in cows’ milk, but only with S aureus for P2 Ricotta was inoculated with L monocytogenes, S aureus and B cereus and stored at 85°C In cow’s milk ricotta, L monocytogenes counts in P5 were always lower than control during the storage time, significantly so from the 14th day In goat’s ricotta, L monocytogenes counts in P5 were at least one logarithm lower than E5, whereas the extract didn’t show a significant effect on S aureus and B cereus The antimicrobial activity of propolis, particularly on L monocytogenes, could be employed in readytoeat refrigerated dairy products.
关键词：Propolis; Listeria monocytogenes; Staphylococcus aureus; Bacillus cereus; Dairy