Year: 2012
Type: article
Abstract: Food industry requires the design of food preservation treatments capable of ensuring microbial inactivation to reach food safety and increase shelf life.Among emerging food preservation technologies, natural antimicrobial agent is becoming a worldwide recognized alternative to thermal processing.The aim of this work was to evaluate the antilisterial activity of citral on growth kinetic of Listeria innocua (CECT 910T).The bacterial growth rates were obtained from viable cell counts on Tryptone Soya Agar supplemented with 0.6% yeast extract (TSA-YE).The tested concentrations of citral ranged from 0.150 to 0.250 µL/mL.Control samples of bacterial growth were evaluated on the absence of citral.Experimental data were fitted to the modified Gompertz equation.The kinetic parameters of bacterial growth were characterized based on the time needed to environment adaptation (λ) and on the maximum specific growth rate (µmax).Studies carried out using 10 6 cfu/mL inoculum size of Listeria innocua indicated that λ and µmax were influenced by the concentration of citral (p ≤ 0.05).As the concentration of citral increased from 0.150 µL/mL to 0.250 µL/mL an increment of λ of 2.851 hours and a decrease of µmax of 0.348 log/h were observed (p ≤ 0.05).In conclusion, it was observed that the citral showed an inhibitory effect on the kinetic growth of Listeria innocua therefore it can be a natural preservative for food products.
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W3137389614