EFFECT OF ACRYLAMIDE, AMYGDALIN, CAPSICUM, FURFURAL AND VANILLIN ON. SOME FOOD BORNE PATHOGENIC BACTERIA | ||
| Journal of Food and Dairy Sciences | ||
| Article 2, Volume 31, Issue 4, April 2006, Pages 2179-2191 PDF (799.15 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2006.236452 | ||
| Authors | ||
| Kh. M. Youssef,; A. A. Shatta | ||
| Food Technology Dept, Fac of Agriculture, Suez Canal Univ. 41522, Ismailia, Egypt. | ||
| Abstract | ||
| The growth of eleven food spoilage basterial strains; four Gram negative (Enferobacter (Eat) aerogenes, Escherichia (E) coli, Pseudornons (F’s) aeruginosa and Ps. fiuorecsens) and seven Gram-positive strains (Bacillus (3.) cereus, B firmus, B. pumilus, B. subtil'is, Micrococcus (M) iufeus, M. van'ans and Staphylococcus (S ) aureus) was studied in liquid media in the presence of acryfamide. amygdalin, capsicum, furfural and vanillin. These compounds are naturally occurred in plant products or formed or added during food processing. The Inhibitory effect of acrylamide, amygdllin capsicum, furfural and vanillin is concentration and strain dependent. The inhibitory action increased as the concentration increased. Furthermore, the presence of amygdalin, vanillin, furlural as well as capsicum inhibited Gram-negative bacterial strains, namely Ps aeruginosa and Ps. fluorescens, while Gram-positive, namdy 3. comics, B. subfilis. M fureus, and M. vanans were inhibited by furfural (750 ppm) and vanillin (3000 ppm) These findings indicate that vanillin and capsicum could be useful as preservatives for minimally processed products. | ||
| Keywords | ||
| Pathogenic bacteria; Gram-negative strains; Gram-positive strains; acrylamide; amygdalin; capsicum; furfural; vanillin; growth; inhibition | ||
|
Statistics Article View: 80 PDF Download: 264 |
||
