Antimicrobial Activity of Xoconostle Pears (Opuntia matudae) against Escherichia coli O157H7 in Laboratory Medium英文文献资料.docVIP

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Antimicrobial Activity of Xoconostle Pears (Opuntia matudae) against Escherichia coli O157H7 in Laboratory Medium英文文献资料.doc

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Antimicrobial Activity of Xoconostle Pears (Opuntia matudae) against Escherichia coli O157H7 in Laboratory Medium英文文献资料

HindawiPublishingCorporation InternationalJournalofMicrobiology Volume2012,ArticleID368472,6pages doi:10.1155/2012/368472 ResearchArticle AntimicrobialActivityofXoconostlePears(Opuntiamatudae) againstEscherichiacoliO157:H7inLaboratoryMedium SaeedA.HayekandSalamA.Ibrahim FoodMicrobiologyandBiotechnologyLaboratory,NorthCarolinaAgriculturalandTechnicalStateUniversity, Greensboro,NC27411,USA CorrespondenceshouldbeaddressedtoSalamA.Ibrahim,ibrah001@ Received25April2012;Accepted27June2012 AcademicEditor:ToddR.Callaway Copyright?2012S.A.HayekandS.A.Ibrahim. This is an open access article distributed under the Creative Commons AttributionLicense,whichpermitsunrestricteduse,distribution,andreproductioninanymedium,providedtheoriginalworkis properlycited. Theobjectiveofthisstudywastoinvestigatetheantimicrobialactivityofxoconostlepears(Opuntiamatudae)againstEscherichia coliO157:H7.Xoconostlepearsweresliced,blended,andcentrifuged.Thesupernatantwasthen?lteredusinga0.45μm?lter to obtain direct extract. Direct extract of xoconostle pears was tested against four strains of E. coli O157:H7 in brain heart infusion(BHI)laboratorymediumusinggrowthovertimeandagarwelldi?usionassays.Ourresultsshowedthatdirectextract ofxoconostlepearshadasigni?cant(P 0.05)inhibitorye?ectat4,6,and8%(v/v)concentrationsandcompleteinhibitory e?ectat10%(v/v)during8hofincubationat37 ?C.Minimuminhibitoryvolume(MIV)was400μLmL?1(v/v)andminimum lethalvolume(MLV)was650μLmL?1(v/v).Theinhibitorye?ectofxoconostlepearsfoundtobeconcentrationdependentand notstraindependent.Thus,xoconostlepearsextracthasthepotentialtoinhibitthegrowthofE.coliO157:H7andcouldprovide anaturalmeansofcontrollingpathogeniccontamination,therebymitigatingfoodsafetyrisks. 1.Introduction preservatives have been approved by many countries and used for years, they are considered by most consumers to beunhealthy[3,5].Therefore,naturalantimicrobialshave becomeincreasinglyimportanttothefoodindustryinorder tomeettheconsumersdemands[5].Naturalantimic