Challenge Test in Catalan “Mató” Fresh Cheese to Assess the Antimicrobial Activity of Ericaria selaginoides Extracts against Bacillus cereus
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Publication date
2023-02-09ISSN
2076-3417
Abstract
Growing consumer demand for high-quality products coupled with minimally processed products and a minor use of synthetic food additives have increased the need to search for new sources of natural antimicrobials to ensure product safety. This study aimed to evaluate the antimicrobial activity of extracts from the brown algae Ericaria selaginoides against Bacillus cereus in typical Catalan fresh cheese (“mató”) by means of challenge testing. Three concentrations of a crude extract and its corresponding two subfractions (non-polar and mid-polar) obtained after purification showed an antimicrobial dose-dependent effect on B. cereus, from inhibition to inactivation. The best results were obtained with higher concentrations of the non-polar subfraction that caused a total inactivation of the inoculated pathogen after 2 or 4 days, followed by the mid-polar that inactivated B. cereus after 2 or 6 days. The results showed an improvement in the antimicrobial effect after purification compared with the effect observed when the crude extract was tested. Moreover, compounds of different chemical natures may be involved in this antimicrobial activity since it remained in both subfractions after purification. The results obtained in this work show the great potential of macroalgae extracts as natural food preservatives against B. cereus in fresh cheese.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
12
Publisher
MDPI
Is part of
Applied Sciences
Citation
Rubiño, Susana, Teresa Aymerich, César Peteiro, Sara Bover-Cid, and María Hortós. 2023. "Challenge Test In Catalan “Mató” Fresh Cheese To Assess The Antimicrobial Activity Of Ericaria Selaginoides Extracts Against Bacillus Cereus". Applied Sciences 13 (4): 2207. doi:10.3390/app13042207.
Grant agreement number
INIA/ /RTA2015-00010-C03-01/ES/ /
Program
Funcionalitat i Seguretat Alimentària
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2555]
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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/4.0/