Antimicrobial effects of carnosic acid,kaempferol and luteolin on biogenic amine production by spoilage and food-borne pathogenic bacteria  

作　　者：Ali Serha Ozkütük 

机构地区：[1]Yumurtalık Vocational School,Department of Fisheries,University ofÇukurova,01682,Adana,Turkey

出　　处：《Food Bioscience》2022年第2期882-889,共8页食品生物科学（英文）

基　　金：The author thanks the Scientific Research Projects Unit inÇukurova Univ.For their financial support(Research Project:FBA 2015-4369).

摘　　要：Antimicrobial effects of carnosic acid,kaempferol and luteolin on biogenic amine(BA)production by five spoilage(Photobacterium damselae,Proteus mirabilis,Enterobacter cloacea,Pseudomonas luteola and Serratia liquefaciens)and five food-borne pathogenic bacteria(Staphylococcus aureus ATCC29213,Enterococcus faecalis ATCC29212,Escherichia coli ATCC25922,Salmonella Paratyphi A NCTC13 and Yersinia enterocolitica NCTC 11175)were investigated.The formation of ammonia(AMN),trimethylamine(TMA)and BAs by all bacterial strains were observed using ornithine decarboxylase broth.BAs,AMN,and TMA were determined by using high performance liquid chromatography(HPLC)method.The results showed that significant differences were observed(P≤0.05)in formation among spoilage and also food-borne bacteria.The impact of phenolic compounds on AMN,TMA and BAs production was dependent on bacterial strains.When total amount of cadaverine(CAD),putrescine(PUT),histamine(HIS)and tyramine(TYR)was considered,the phenolic compounds presented antimicrobial activity against fish spoliage bacteria and food-borne pathogens following the order;kaempferol>carnosic acid>luteolin.These phenolics have potential to be used as food preservatives.

关 键 词：Carnosic acid KAEMPFEROL LUTEOLIN Biogenic amine Food-borne pathogens 

分 类 号：TS201.3[轻工技术与工程—食品科学]