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Antimicrobial Activity of Extracts of Edible Wild and Cultivated Mushrooms against Foodborne Bacterial Strains

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The antimicrobial activity of aqueous, methanol, hexane, and ethyl acetate extracts from edible wild and cultivated mushrooms against nine foodborne pathogenic bacterial strains (Escherichia coli O157:H7, Salmonella Enteritidis, Shigella sonnei, Vibrio parahaemolyticus, Yersinia enterocolitica, Bacillus cereus, Clostridium perfringens, Listeria monocytogenes, and Staphylococcus aureus) was screened with a disk diffusion assay. Twenty-nine of the 48 species tested had antimicrobial activity. Methanol, ethyl acetate, and aqueous extracts accounted for 92.8% of the positive assays, whereas the hexane extracts accounted for only 7.2%. Gram-positive bacteria were more sensitive than gram-negative bacteria to fungal extracts, and C. perfringens was the most sensitive microorganism. Aqueous extracts from Clitocybe geotropa and Lentinula edodes had the highest antimicrobial activity against all the bacterial strains tested.

Document Type: Research Article

Affiliations: Department of Food Science and Technology, University of Zaragoza, 177 Miguel Servet, 50013 Zaragoza, Spain

Publication date: August 1, 2008

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