Anti-adhesion activity of mint (Mentha piperita L.) leaves extract against beverage spoilage bacteria Asaia spp.

Uproszczony widok
dc.contributor.authorAntolak, Hubert
dc.contributor.authorCzyżowska, Agata
dc.contributor.authorKręgiel, Dorota
dc.date.accessioned2017-09-01T10:30:37Z
dc.date.available2017-09-01T10:30:37Z
dc.date.issued2016
dc.description.abstractThe production of a functional beverage, supplemented with fruit flavourings meets the problem of microbiological contamination. The most frequent source of such spoilage is the bacteria from the relatively newly discovered genus Asaia. It causes changes in organoleptic properties, creating turbidity, haziness and distinctive sour odour as well as biofilm on production lines which are responsible for secondary contamination of products. For this reason, new methods using natural preservatives are being developed to minimize this microbiological contamination. The application of some plant extracts as an additives in functional beverages production is presumed to have a beneficial effect on reducing adhesive abilities of the bacteria. The aim of this research was to investigate the effects of mint leaves extract on the Asaia lannensis and Asaia bogorensis adhesive abilities to polystyrene. The bacterial adhesion was analysed by means of plate count method and luminometric tests. Additionally, plant extract was subjected to high performance liquid chromatography (HPLC) analysis, in order to check polyphenols content. Results indicates that 10% (v/v) addition of mint extract significantly reduced Asaia spp. adhesion to polystyrene. Due to the presence of bioactive compounds in the used extract, it can be used as an additive to increase microbiological stability as well as health promoting values of beverages.pl_PL
dc.formatapplication/pdf
dc.identifier.citationBiotechnology and Food Science 2016, Vol.80 No.2, p.119-127pl_PL
dc.identifier.issn2084-0136
dc.identifier.otherBrak expID
dc.identifier.urihttp://www.bfs.p.lodz.pl
dc.language.isoplpl_PL
dc.publisherLodz University of Technology Presspl_PL
dc.publisherWydawnictwa Politechniki Łódzkiejpl_PL
dc.relation.ispartofseriesZeszyty Naukowe Politechniki Łódzkiej;
dc.relation.ispartofseriesBiotechnology and Food Science;
dc.subjectAsaia spp.en_EN
dc.subjectmint extracten_EN
dc.subjectanti-adhesive propertiesen_EN
dc.subjectfunctionalen_EN
dc.subjectbeveragesen_EN
dc.subjectekstratk miętowypl_PL
dc.subjectwłaściwości antyadhezyjnepl_PL
dc.subjectfunkcjonowaniepl_PL
dc.subjectnapojepl_PL
dc.titleAnti-adhesion activity of mint (Mentha piperita L.) leaves extract against beverage spoilage bacteria Asaia spp.pl_PL
dc.typeArtykułpl_PL
dc.typeArticleen_EN

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