Australian Acacia spp. extracts as natural food preservatives: Growth inhibition of food spoilage and food poisoning bacteria

摘要: Introduction: A. auriculiformis, disparrima and leptoloba are native Australian Acacia spp. which were used as both foods medicines by the first Australians. Infusions decoctions produced from leaves bark have reputed antiseptic properties traditionally to treat a variety of bacterial diseases. Despite this, solvent extractions not been rigorously examined for antibacterial against food spoilage poisoning bacteria. Methods: The antimicrobial activity leaf extracts was investigated disc diffusion growth time course assays panel inhibitory quantified MIC determination. Toxicity determined using Artemia franciscana nauplii bioassay. Results: inhibited wide range species cause poisoning. auriculiformis generally more potent inhibitors than prepared other species, although also growth. With few exceptions, methanolic extractions. extract particularly inhibitor K. pneumoniae P. mirabilis, B. cereus S. aureus growth, with values 97, 132, 178 109 µg/mL respectively. This good faecalis, hydrophilia newport (MIC’s <1000 range). had similar, albeit slightly less profiles. In contrast, substantially potent. All be nontoxic in bioassay, indicating their safety use natural preservatives. Conclusions: lack toxicity bioactivity bacteria indicate potential development