Influence of elderberry and blackcurrant concentrates on the growth of microorganisms

Autor:	E.M. Hubbermann, C. Kütemeyer, K. Schwarz, H.-D. Werlein, G. Schatton
Rok vydání:	2005
Předmět:	biology Microorganism Saccharomyces cerevisiae biology.organism_classification medicine.disease_cause Yeast Microbiology chemistry.chemical_compound chemistry Staphylococcus aureus Anthocyanin medicine Escherichia coli Bacteria Food Science Biotechnology Enterococcus faecium
Zdroj:	Food Control. 16:729-733
ISSN:	0956-7135
DOI:	10.1016/j.foodcont.2004.06.011
Popis:	The influence of concentrates from elderberry and blackcurrant and a purified anthocyanin mix from blackcurrants were tested on the growth of typical Gram-negative bacteria ( Escherichia coli ), Gram-positive bacteria ( Staphylococcus aureus, Enterococcus faecium ) and a yeast ( Saccharomyces cerevisiae ). Blackcurrant concentrates inhibited the growth of Staphylococcus aureus DSM 799 while elderberry concentrates exhibited a slight stimulatory effect. Only mild effects were observed on the growth of Escherichia coli DSM 498. Blackcurrant concentrates inhibited Enterococcus faecium DSM 2918, whilst Saccharomyces cerevisiae ATCC 9763 was slightly stimulated by the fruit concentrates. The purified anthocyanin mix from blackcurrant concentrate did not influence the growth of the tested microorganisms. Anthocyanins do not significantly effect the growth of microorganisms. Inhibitory effects may be attributed to other phytochemicals present in the concentrates.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::fa8d68d6ee496bcdf28cd2fe1130b4f8 https://doi.org/10.1016/j.foodcont.2004.06.011 Zobrazit plný text záznamu Full Text from ScienceDirect