文章基本信息

标题：Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications
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作者：Annalisa Ricci ; Gaia Bertani ; Antonietta Maoloni 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：5
页码：1092
DOI：10.3390/foods10051092
出版社：MDPI Publishing
摘要：To prevent foodborne diseases and extend shelf-life, antimicrobial agents may be used in food to inhibit the growth of undesired microorganisms. In addition to the prevention of foodborne diseases, another huge concern of our time is the recovery of agri-food byproducts. In compliance with these challenges, the aim of this work was to more deeply investigate the antimicrobial activity of extracts derived from fermented tomato, melon, and carrot byproducts, previously studied. All the fermented extracts had antimicrobial activity both in vitro and in foodstuff, showing even higher activity than commercial preservatives, tested for comparison against spoilage microorganisms and foodborne pathogens such as Salmonella spp., L. monocytogenes, and B. cereus. These promising results highlight an unstudied aspect for the production of innovative natural preservatives, exploitable to improve the safety and shelf-life of various categories of foodstuff.
关键词：fermented byproduct extracts; minimum bactericidal concentration; challenge test; minced meat; foodborne pathogens fermented byproduct extracts ; minimum bactericidal concentration ; challenge test ; minced meat ; foodborne pathogens