Antifungal and Antibacterial Effect of Propolis: A Comparative Hit for Food-Borne Pseudomonas, Enterobacteriaceae and Fungi

摘要: Propolis is a natural brownish resinous substance collected by honeybees (Apis mellifera), with documented bioactivity against many microorganisms. In this study, the activity of propolis was investigated using some strains Pseudomonas spp., Enterobacteriaceae, Lactobacillus plantarum, yeasts (Saccharomyces cerevisiae and Debaryomyces hansenii) Fusarium oxysporum. Two approaches were used (a modified microdilution protocol viable count), microorganisms inoculated at two levels (low or high inoculum). The antimicrobial effect relies upon several factors, like kind (for example S. more resistant than D. hansenii, while plantarum never affected), cell concentration (at inoculum higher amounts required for an action), mode action delay growth rather complete inhibition). results paper point out, first time, spoilers, focus on possible effect; thus, they could be background to designing effective tool prolong shelf life foods.