Allium sativum antimicrobial potential in fresh cheese
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/13213 |
Resumo: | Cheese consumption has shown an important increase throughout the Brazilian territory, being the second most imported product since 2015. Among the different types of cheese, minas frescal represents one of the most popular, due to its simple processing, low cost and high yield. However, its perishability requires refrigeration and relatively fast consumption, thus representing an important limiting factor in commercialization. Aspects such as having a high moisture content, not undergoing maturation, and containing no preservatives, provide favorable conditions for microbiological contamination. Thus, it was aimed to assess the antimicrobial potential of the aqueous suspension of garlic (SAA), in fresh cheese before and after contamination Staphylococcus aureus (ATCC 25923) 105 CFU mL-1. The minimum inhibitory concentration (MIC) was determined by microdilution, and the following treatments were evaluated in quintuplicate: SAa in freeze-dried and fresh forms (1.5; 2.5; 5; and 10%), negative control treatment (cheese absent contamination), and positive (cheese absent from SAa). After superficial inoculation in Agar Baird Parker, enriched with egg yolk and potassium tellurite, the incubation was performed at 35ºC for 48 hours. Although SAa in lyophilized and fresh form applied before contamination did not show antibacterial activity, the fresh form applied after contamination showed a MIC equivalent to 2.5%. So, based on the results obtained by the present study, it was possible to conclude that SAa above 2.5% had antimicrobial properties, thus favoring the conservation of fresh cheese. |
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Allium sativum antimicrobial potential in fresh cheesePotencial antimicrobiano de Allium sativum em quesos frescosPotencial antimicrobiano de Allium sativum em queijos minas frescalNatural food preservativesGarlicMedicinal plantsNatural antimicrobial.Conservantes alimentarios naturalesAjoPlantas medicinalesAntimicrobiano natural. Conservantes naturais de alimentosAlhoPlantas medicinaisAntimicrobiano natural.Cheese consumption has shown an important increase throughout the Brazilian territory, being the second most imported product since 2015. Among the different types of cheese, minas frescal represents one of the most popular, due to its simple processing, low cost and high yield. However, its perishability requires refrigeration and relatively fast consumption, thus representing an important limiting factor in commercialization. Aspects such as having a high moisture content, not undergoing maturation, and containing no preservatives, provide favorable conditions for microbiological contamination. Thus, it was aimed to assess the antimicrobial potential of the aqueous suspension of garlic (SAA), in fresh cheese before and after contamination Staphylococcus aureus (ATCC 25923) 105 CFU mL-1. The minimum inhibitory concentration (MIC) was determined by microdilution, and the following treatments were evaluated in quintuplicate: SAa in freeze-dried and fresh forms (1.5; 2.5; 5; and 10%), negative control treatment (cheese absent contamination), and positive (cheese absent from SAa). After superficial inoculation in Agar Baird Parker, enriched with egg yolk and potassium tellurite, the incubation was performed at 35ºC for 48 hours. Although SAa in lyophilized and fresh form applied before contamination did not show antibacterial activity, the fresh form applied after contamination showed a MIC equivalent to 2.5%. So, based on the results obtained by the present study, it was possible to conclude that SAa above 2.5% had antimicrobial properties, thus favoring the conservation of fresh cheese.El consumo de queso ha mostrado un aumento importante en todo el territorio brasileño, siendo el segundo producto más importado desde 2015. Entre los diversos tipos de queso, las minas frescal representa uno de los más populares, por su simple elaboración, bajo costo y alto rendimiento. Sin embargo, su perecibilidad requiere almacenamiento refrigerado y un consumo relativamente rápido, lo que representa un importante factor limitante en la comercialización. Aspectos como tener un alto contenido de humedad, no madurar y no contener conservantes, proporcionan condiciones favorables para la contaminación microbiológica. Así, el objetivo fue evaluar el potencial antimicrobiano de la suspensión acuosa de ajo (SAa), en queso minas frescal antes y después de la contaminación por Staphilococcuss aureus (ATCC 25923) 105 UFC mL-1. La concentración mínima inhibitoria (CMI) se determinó por microdilución y se evaluaron los siguientes tratamientos por quintuplicado: SAa en forma liofilizada y fresca (1,5; 2,5; 5; y 10%), tratamiento control negativo (queso ausente contaminación) y positivo (queso ausente de SAa). Después de la inoculación superficial en medio Agar Baird Parker, enriquecido con yema de huevo y telurito potásico, la incubación se realizó a 35ºC durante 48 horas. Aunque el SAa en forma fresca y liofilizada aplicada antes de la contaminación no mostró actividad antibacteriana, la forma fresca aplicada después de la contaminación mostró una CIM equivalente al 2,5%. Así, SAa del 2,5%, presentó propiedades antimicrobianas, favoreciendo así la conservación del queso fresco.O consumo de queijos vem apresentando importante aumento em todo território brasileiro, sendo o segundo produto mais importado desde 2015. Dentre os diversos tipos de queijos, o minas frescal representa um dos mais populares, devido ao seu processamento simples, baixo custo e alto rendimento. Porém, sua perecibilidade exige armazenamento sob refrigeração e consumo relativamente rápido, representando assim importante fator limitador na comercialização. Aspectos como possuir alto teor de umidade, não sofrer maturação, e não conter conservantes, propiciam condições favoráveis à contaminação microbiológica. Dessa forma, objetivou-se avaliar o potencial antimicrobiano da suspensão aquosa de alho (SAa), em queijo minas frescal antes e após contaminação por Staphylococcus aureus (ATCC 25923) 105 UFC mL-1. A concentração inibitória mínima (MIC) foi determinada por microdiluição, e os seguintes tratamentos foram avaliados em quintuplicada: SAa nas formas liofilizada e in natura (1,5; 2,5; 5; e 10%), tratamento controle negativo (queijo ausente de contaminação), e positivo (queijo ausente de SAa). Após inoculação superficial em meio Agar Baird Parker, enriquecido com de gema de ovo e telurito de potássio, a incubação foi realizada a 35ºC por 48 horas. Embora a SAa na forma liofilizada e in natura aplicada antes da contaminação não tenham apresentado atividade antibacteriana, a forma in natura aplicada após contaminação apresentou MIC equivalente a 2,5%. Dessa forma, a partir dos resultados obtidos pelo presente estudo, foi possível concluir que SAa a partir de 2,5%, apresentou propriedade antimicrobiana, podendo favorecer assim a conservação do queijo frescal.Research, Society and Development2021-03-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1321310.33448/rsd-v10i3.13213Research, Society and Development; Vol. 10 No. 3; e21610313213Research, Society and Development; Vol. 10 Núm. 3; e21610313213Research, Society and Development; v. 10 n. 3; e216103132132525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/13213/11914Copyright (c) 2021 Izabela da Silva Milo; Anna Carolina Leonelli Pires de Campos; Luciano Netto de Castro Pereira; Pamela Anastácio Bertolini; Milena Cremer de Souza; Michaela Fernandes Sena; Eder Paulo Fagan; Leopoldo Sussumu Matsumoto ; Erika Cosendey Toledo de Mello Peixotohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMilo, Izabela da SilvaCampos, Anna Carolina Leonelli Pires dePereira, Luciano Netto de CastroBertolini, Pamela AnastácioSouza, Milena Cremer de Sena, Michaela FernandesFagan, Eder PauloMatsumoto , Leopoldo SussumuPeixoto, Erika Cosendey Toledo de Mello 2021-03-28T12:03:35Zoai:ojs.pkp.sfu.ca:article/13213Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:34:36.880574Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Allium sativum antimicrobial potential in fresh cheese Potencial antimicrobiano de Allium sativum em quesos frescos Potencial antimicrobiano de Allium sativum em queijos minas frescal |
title |
Allium sativum antimicrobial potential in fresh cheese |
spellingShingle |
Allium sativum antimicrobial potential in fresh cheese Milo, Izabela da Silva Natural food preservatives Garlic Medicinal plants Natural antimicrobial. Conservantes alimentarios naturales Ajo Plantas medicinales Antimicrobiano natural. Conservantes naturais de alimentos Alho Plantas medicinais Antimicrobiano natural. |
title_short |
Allium sativum antimicrobial potential in fresh cheese |
title_full |
Allium sativum antimicrobial potential in fresh cheese |
title_fullStr |
Allium sativum antimicrobial potential in fresh cheese |
title_full_unstemmed |
Allium sativum antimicrobial potential in fresh cheese |
title_sort |
Allium sativum antimicrobial potential in fresh cheese |
author |
Milo, Izabela da Silva |
author_facet |
Milo, Izabela da Silva Campos, Anna Carolina Leonelli Pires de Pereira, Luciano Netto de Castro Bertolini, Pamela Anastácio Souza, Milena Cremer de Sena, Michaela Fernandes Fagan, Eder Paulo Matsumoto , Leopoldo Sussumu Peixoto, Erika Cosendey Toledo de Mello |
author_role |
author |
author2 |
Campos, Anna Carolina Leonelli Pires de Pereira, Luciano Netto de Castro Bertolini, Pamela Anastácio Souza, Milena Cremer de Sena, Michaela Fernandes Fagan, Eder Paulo Matsumoto , Leopoldo Sussumu Peixoto, Erika Cosendey Toledo de Mello |
author2_role |
author author author author author author author author |
dc.contributor.author.fl_str_mv |
Milo, Izabela da Silva Campos, Anna Carolina Leonelli Pires de Pereira, Luciano Netto de Castro Bertolini, Pamela Anastácio Souza, Milena Cremer de Sena, Michaela Fernandes Fagan, Eder Paulo Matsumoto , Leopoldo Sussumu Peixoto, Erika Cosendey Toledo de Mello |
dc.subject.por.fl_str_mv |
Natural food preservatives Garlic Medicinal plants Natural antimicrobial. Conservantes alimentarios naturales Ajo Plantas medicinales Antimicrobiano natural. Conservantes naturais de alimentos Alho Plantas medicinais Antimicrobiano natural. |
topic |
Natural food preservatives Garlic Medicinal plants Natural antimicrobial. Conservantes alimentarios naturales Ajo Plantas medicinales Antimicrobiano natural. Conservantes naturais de alimentos Alho Plantas medicinais Antimicrobiano natural. |
description |
Cheese consumption has shown an important increase throughout the Brazilian territory, being the second most imported product since 2015. Among the different types of cheese, minas frescal represents one of the most popular, due to its simple processing, low cost and high yield. However, its perishability requires refrigeration and relatively fast consumption, thus representing an important limiting factor in commercialization. Aspects such as having a high moisture content, not undergoing maturation, and containing no preservatives, provide favorable conditions for microbiological contamination. Thus, it was aimed to assess the antimicrobial potential of the aqueous suspension of garlic (SAA), in fresh cheese before and after contamination Staphylococcus aureus (ATCC 25923) 105 CFU mL-1. The minimum inhibitory concentration (MIC) was determined by microdilution, and the following treatments were evaluated in quintuplicate: SAa in freeze-dried and fresh forms (1.5; 2.5; 5; and 10%), negative control treatment (cheese absent contamination), and positive (cheese absent from SAa). After superficial inoculation in Agar Baird Parker, enriched with egg yolk and potassium tellurite, the incubation was performed at 35ºC for 48 hours. Although SAa in lyophilized and fresh form applied before contamination did not show antibacterial activity, the fresh form applied after contamination showed a MIC equivalent to 2.5%. So, based on the results obtained by the present study, it was possible to conclude that SAa above 2.5% had antimicrobial properties, thus favoring the conservation of fresh cheese. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-03-14 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/13213 10.33448/rsd-v10i3.13213 |
url |
https://rsdjournal.org/index.php/rsd/article/view/13213 |
identifier_str_mv |
10.33448/rsd-v10i3.13213 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/13213/11914 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 3; e21610313213 Research, Society and Development; Vol. 10 Núm. 3; e21610313213 Research, Society and Development; v. 10 n. 3; e21610313213 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052671807455232 |