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Antibacterial Effect of Pomegranate Juice on Listeria innocua and E. coli in Different Media

文献类型： 外文期刊

作者： Ban, Zhaojun 1 ; Fan, Lihua 2 ; Song, Jun 2 ; Fillmore, Sherry 2 ; Guan, Junfeng 3 ;

作者机构： 1.Zhejiang Univ Sci & Technol, Sch Biol & Chem Engn, Hangzhou 310023, Peoples R China

2.Agr & Agri Food Canada, Kentville Res & Dev Ctr, 32 Main St, Kentville, NS B4N 1J5, Canada

3.Hebei Acad Agr & Forestry Sci, Shijiazhuang 050050, Peoples R China

关键词： pomegranate juice; natural antimicrobials; Listeria innocua; Escherichia coli

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 17 期

页码：

收录情况： SCI

摘要： The antibacterial effect of pomegranate juice (PJ) at six concentrations (0, 10, 20, 30, 40, and 50%) against Listeria innocua and Escherichia coli was investigated in distilled water (DW) and bacterial culture broth. L. innocua and E. coli at approximately 10(5) cfu mL(-1) were inoculated in PJ samples and incubated at 4, 25, and 37 C-circle for 0, 6, 24, and 48 h. The bacterial population and pH of culture media were measured at each removal. Results indicated that the antibacterial effect of PJ was dependent upon bacteria species, juice concentration, incubation temperature, and growth medium. Higher juice concentration and incubation temperature resulted in increased antibacterial effects. Bacterial populations were decreased more significantly in DW systems than in the culture broth, while L. innocua was more sensitive to PJ than E. coli in the DW systems. Regardless of PJ concentrations in DW systems, L. innocua, initially inoculated at approximately 10(5) cfu mL (1), was reduced to undetectable levels at 25 and 37 C-circle within 24 h. The growth of L. innocua and E. coli was significantly inhibited in bacterial culture broth containing >= 20% PJ (p < 0.001). This study provides insight into the potential application of PJ in food and beverage products for food protection.

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