IngentaConnect Effect of Lemon Extract on Foodborne Microorganisms

Authors: Conte, A.¹; Speranza, B.¹; Sinigaglia, M.²; Del Nobile, M.A.²

Source: Journal of Food Protection®, Volume 70, Number 8, August 2007 , pp. 1896-1900(5)

Publisher: International Association for Food Protection

Abstract:

A quantitative investigation was conducted on the antimicrobial effect of lemon extract against some food spoilage microorganisms: yeasts, Bacillus species, and lactic acid bacteria. Growth kinetics and dose-response profiles were determined from experimental data obtained with a suitable macrodilution methodology based on a turbidimetric technique. Growth and no-growth status of microbial suspensions were expressed in terms of noninhibitory concentration (NIC) and MIC. Lemon extract was effective in inhibiting the growth of the investigated vegetative cells and spores of microorganisms; effects were similar for bacteria and yeasts. The NICs for all microorganisms were very small, at around 10 ppm. Based on MICs, among the Bacillus species, the more resistant was Bacillus licheniformis. For yeasts, Saccharomyces cerevisiae was the least resistant, and similar results were obtained for Pichia subpelliculosa. Candida lusitaniae had an MIC of more than 100 ppm. Both Lactobacillus species were more resistant to lemon extract; concentrations necessary to provoke complete inhibition were approximately 150 ppm.

Document Type: Research article

Affiliations: 1: Department of Food Science and Biotechnological Applications to Safety and Quality of Typical Food Products, University of Foggia, Via Napoli, 25-71100 Foggia, Italy 2: Institute for Research and Biotechnological Applications to Safety and Quality of Typical Food Products, University of Foggia, Via Napoli, 25-71100 Foggia, Italy

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