Tea and soybean extracts in combination with milk fermentation inhibit growth and enterocyte adherence of selected foodborne pathogens
作者： Danyue Zhao , Nagendra P. Shah
DOI: 10.1016/J.FOODCHEM.2015.02.016
关键词: Pathogen 、 Agar 、 Food science 、 Biology 、 Antimicrobial 、 Lactic acid 、 Microbiology 、 Bacteria 、 Staphylococcus aureus 、 Listeria monocytogenes 、 Fermentation
摘要: This study examined the antibacterial and anti-adhesive properties of pure plant extracts (PPEs) green tea (GT), black (BT) soybean individually or in combination with milk. Fermented phenolic enriched-milk (fPEM) was prepared by combining PPEs milk fermented lactic acid bacteria. Antimicrobial activity evaluated broth-dilution agar diffusion assay. Anti-adhesive property Caco-2 cell model. Results from tests showed that exhibited a dose-dependent growth inhibitory effect. Tea were more effective inhibiting Gram-positive bacteria while extract similar effects against all pathogens tested. For fPEM, although total contents decreased compared those PPEs, effect fPEM containing greatly enhanced. All significant inhibition pathogen adhesion to cells. In particular, Staphylococcus aureus Listeria monocytogenes >89% when applied.
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