Extrait de feuilles d’olivier; tests in vitro vis-à-vis de Staphylococcus aureus, Salmonella Enteritidis et Pseudomonas aeruginosa; application sur la viande de dinde

Autor: Pedro Roncalés, L. Bouarab, F. Derriche, Djamel Djenane, Javier Yangüela
Přispěvatelé: Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires (BIODYMIA), Isara-Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Université de Lyon, Université Mouloud Mammeri [Tizi Ouzou] (UMMTO)
Jazyk: angličtina
Rok vydání: 2012
Předmět:
Zdroj: Phytothérapie
Phytothérapie, Springer Verlag, 2012, 10 (1), pp.10-18. ⟨10.1007/s10298-011-0665-y⟩
ISSN: 1624-8597
1765-2847
DOI: 10.1007/s10298-011-0665-y⟩
Popis: In this study, an aqueous crude extract and oleuropein were obtained from the leaves of the “azerradj” variety of olive tree. The antimicrobial effect of these compounds has been determined via the diffusion method on agar, against three common pathogenic bacterial strains: Staphylococcus aureus, Salmonella Enteritidis and Pseudomonas aeruginosa. These compounds have proven to be very active against all of the bacteria tested. However, oleuropein has demonstrated a much greater activity against Staphylococcus aureus (inhibition diameter = 30.18 mm). The antimicrobial activity of these two compounds was confirmed by the microdilution method (Minimum Inhibitory Concentrations: MICs). The same compounds have been added to fresh turkey escalopes that have been experimentally inoculated with the same target bacteria, at an initial load of approximately 2 × 105 cfu/g. All samples of meat were stored in the open air at 8 ± 1 °C for 7 days, simulating the real-life storage conditions in Algeria. The results demonstrated that the two compounds exhibited remarkable antimicrobial activity throughout the whole storage phase. However, oleuropein showed bactericidal activity against Staphylococcus aureus. Sensory analysis revealed that the smell of the meat with these compounds added remained acceptable at the threshold antimicrobial concentration used. The results obtained are very encouraging and it can be suggested that the leaves from the olive tree contain compounds that have significant antimicrobial properties, which can be applied to use in the meat industry. Thus, we have proposed that the leaves of the olive tree can be exploited in order to control pathogenic bacteria in fresh turkey meat.
Databáze: OpenAIRE
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