Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese

Submitted: 20 January 2016
Accepted: 23 March 2016
Published: 11 May 2016
Abstract Views: 1679
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Olive mill wastewater polyphenol extract was tested for antimicrobial activity against 64 strains of Pseudomonas fluorescens responsible for mozzarella discolouration. The extract showed a minimum inhibitory concentration (MIC)50 value of 5 mg/mL and a MIC90 value of 7 mg/mL. The MBC50 and MBC90 values corresponded to 6 and 8 mg/mL, respectively. The MIC concentration (7 mg/mL) was demonstrated to have a bacteriostatic effect while maintaining the bacterial concentration on the levels of the inoculum for 48 hours. The 3/2 MIC concentration was responsible for four logs CFU/mL depletion in colony count after 24 h. As the extract concentration decreased from MIC value, no inhibitory effects were recorded.

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Supporting Agencies

Italian Ministry of Health
David Ranucci, Department of Veterinary Medicine, University of Perugia, Perugia

Department of Veterinary Medicine, University of Perugia.

Senior researcher

How to Cite

1.
Roila R, Branciari R, Ranucci D, Ortenzi R, Urbani S, Servili M, Valiani A. Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese. Ital J Food Safety [Internet]. 2016 May 11 [cited 2024 Jul. 13];5(2). Available from: https://www.pagepressjournals.org/ijfs/article/view/5760