A Rapid Method for Determining the Antimicrobial Activity of Novel Natural Molecules

Authors: Barreteau, H.; Mandoukou, L.; Adt, I.; Gaillard, I.; Courtois, B.; Courtois, J.

Source: Journal of Food Protection®, Number 9, September 2004, pp. 1824-2074 , pp. 1961-1964(4)

Publisher: International Association for Food Protection

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Abstract:

Preservatives used in the Agro-food industries may be of natural origin or obtained chemically. Because of the increasing interest of consumers in food products that contain only natural ingredients, studies on preservative molecules of natural origin, such as organic acids or peptides, have been reported in the past several years. Such studies, which require numerous assays, may be limited by the large amount of molecules required. Microscale assays provide an opportunity for testing natural components available in low quantity. This study examined a rapid method that used microplates for the evaluation of antimicrobial substances. The method was validated using five foodborne pathogens. It required a low amount of product and was convenient for the determination of correlations between the bacterial growth inhibition and concentration of the antimicrobial substance.

Document Type: Short Communication

Affiliations: Laboratoire des Glucides—Laboratoire des Polysaccharides Microbiens et Végétaux, CNRS FRE 2779, Université de Picardie Jules Verne, Avenue des Facultés, Le Bailly, 80025 Amiens cedex, France

Publication date: September 1, 2004

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    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

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