Influence of the salt concentration on action mechanisms of natamycin against microorganisms of importance in food manufacture
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500006 |
Resumo: | Abstract The objective of this study was to evaluate the influence of salt concentration on action of natamycin on important microorganisms in food manufacturing as this preservative has been used in immersion baths in several dairy products in the country. Strains of Candida albicans, Escherichia coli and Staphylococcus aureus were inoculated at different saline and peptone water concentrations and received natamycin treatments. These solutions were maintained at 12 °C and the behavior of the microorganisms evaluated at 0, 24 and 48 hours (T0, T1 and T2). Each microorganism was assessed in isolation as well as the association of C. albicans and E. coli. Under the conditions proposed by the research, it was possible to conclude that 0.025% natamycin has no efficacy on C. albicans inoculated at saline concentrations below 5%. The results obtained in E. coli counts suggest that natamycin may interfere with its development even at concentrations that may be considered low (0.1%) and at salinity conditions of 7.5% to 10%. The association of natamycin with sodium chloride potentiates its antimicrobial action, which can represent an economy and its use is amplified by the industries. |
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Influence of the salt concentration on action mechanisms of natamycin against microorganisms of importance in food manufacturepreservativesbrinepathogenic microorganismsAbstract The objective of this study was to evaluate the influence of salt concentration on action of natamycin on important microorganisms in food manufacturing as this preservative has been used in immersion baths in several dairy products in the country. Strains of Candida albicans, Escherichia coli and Staphylococcus aureus were inoculated at different saline and peptone water concentrations and received natamycin treatments. These solutions were maintained at 12 °C and the behavior of the microorganisms evaluated at 0, 24 and 48 hours (T0, T1 and T2). Each microorganism was assessed in isolation as well as the association of C. albicans and E. coli. Under the conditions proposed by the research, it was possible to conclude that 0.025% natamycin has no efficacy on C. albicans inoculated at saline concentrations below 5%. The results obtained in E. coli counts suggest that natamycin may interfere with its development even at concentrations that may be considered low (0.1%) and at salinity conditions of 7.5% to 10%. The association of natamycin with sodium chloride potentiates its antimicrobial action, which can represent an economy and its use is amplified by the industries.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500006Food Science and Technology v.40 suppl.1 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.33018info:eu-repo/semantics/openAccessSERAFINI,Kamila Ferreira CostaALENCAR,Ernandes RodriguesRIBEIRO,Jaqueline LamounierFERREIRA,Márcia de Aguiareng2020-06-24T00:00:00Zoai:scielo:S0101-20612020000500006Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-06-24T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Influence of the salt concentration on action mechanisms of natamycin against microorganisms of importance in food manufacture |
title |
Influence of the salt concentration on action mechanisms of natamycin against microorganisms of importance in food manufacture |
spellingShingle |
Influence of the salt concentration on action mechanisms of natamycin against microorganisms of importance in food manufacture SERAFINI,Kamila Ferreira Costa preservatives brine pathogenic microorganisms |
title_short |
Influence of the salt concentration on action mechanisms of natamycin against microorganisms of importance in food manufacture |
title_full |
Influence of the salt concentration on action mechanisms of natamycin against microorganisms of importance in food manufacture |
title_fullStr |
Influence of the salt concentration on action mechanisms of natamycin against microorganisms of importance in food manufacture |
title_full_unstemmed |
Influence of the salt concentration on action mechanisms of natamycin against microorganisms of importance in food manufacture |
title_sort |
Influence of the salt concentration on action mechanisms of natamycin against microorganisms of importance in food manufacture |
author |
SERAFINI,Kamila Ferreira Costa |
author_facet |
SERAFINI,Kamila Ferreira Costa ALENCAR,Ernandes Rodrigues RIBEIRO,Jaqueline Lamounier FERREIRA,Márcia de Aguiar |
author_role |
author |
author2 |
ALENCAR,Ernandes Rodrigues RIBEIRO,Jaqueline Lamounier FERREIRA,Márcia de Aguiar |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
SERAFINI,Kamila Ferreira Costa ALENCAR,Ernandes Rodrigues RIBEIRO,Jaqueline Lamounier FERREIRA,Márcia de Aguiar |
dc.subject.por.fl_str_mv |
preservatives brine pathogenic microorganisms |
topic |
preservatives brine pathogenic microorganisms |
description |
Abstract The objective of this study was to evaluate the influence of salt concentration on action of natamycin on important microorganisms in food manufacturing as this preservative has been used in immersion baths in several dairy products in the country. Strains of Candida albicans, Escherichia coli and Staphylococcus aureus were inoculated at different saline and peptone water concentrations and received natamycin treatments. These solutions were maintained at 12 °C and the behavior of the microorganisms evaluated at 0, 24 and 48 hours (T0, T1 and T2). Each microorganism was assessed in isolation as well as the association of C. albicans and E. coli. Under the conditions proposed by the research, it was possible to conclude that 0.025% natamycin has no efficacy on C. albicans inoculated at saline concentrations below 5%. The results obtained in E. coli counts suggest that natamycin may interfere with its development even at concentrations that may be considered low (0.1%) and at salinity conditions of 7.5% to 10%. The association of natamycin with sodium chloride potentiates its antimicrobial action, which can represent an economy and its use is amplified by the industries. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500006 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500006 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.33018 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.40 suppl.1 2020 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126326050914304 |