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Título
Antimicrobial Activity of Spanish Propolis against Listeria monocytogenes and Other Listeria Strains
Autor
Facultad/Centro
Área de conocimiento
Título de la revista
Microorganisms
Número de la revista
6
Datos de la obra
Rendueles, E., Mauriz, E., Sanz-Gómez, J., Adanero-Jorge, F., & García-Fernandez, C. (2023). Antimicrobial Activity of Spanish Propolis against Listeria monocytogenes and Other Listeria Strains. Microorganisms, 11(6). https://doi.org/10.3390/MICROORGANISMS11061429
Editor
MDPI
Fecha
2023
Resumo
[EN] The outbreaks of Listeria associated with food consumption are increasing worldwide
concurrently with public concern about the need for natural growth inhibitors. In this context,
propolis seems to be a promising bioactive product collected by honeybees, due to its antimicrobial
activity against different food pathogens. This study aims to evaluate the efficacy of hydroalcoholic
propolis extracts for controlling Listeria under several pH conditions. The physicochemical properties
(wax, resins, ashes, impurities), the bioactive compounds (phenolic and flavonoid content), and the
antimicrobial activity of 31 propolis samples collected from the half North of Spain were determined.
Results showed similar trends in the physicochemical composition and bioactive properties, regardless
of the harvesting area. Non-limiting pH conditions (7.04, 6.01, 5.01) in 11 Listeria strains (5 from
collection and 6 wild strains from meat products) exhibited MICs (Minimum inhibition concentration)
and MBCs (Minimum bactericidal concentration) ranging from 39.09 to 625 g/mL. The antibacterial
activity increased under acidic pH conditions, showing a synergistic effect at pH = 5.01 (p < 0.05).
These findings suggest the potential of Spanish propolis as a natural antibacterial inhibitor to control
Listeria growth in food products.
Materia
Palabras clave
Peer review
SI
URI
DOI
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