Topic
Agar diffusion test
About: Agar diffusion test is a research topic. Over the lifetime, 3768 publications have been published within this topic receiving 47814 citations.
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TL;DR: To investigate the antimicrobial properties of phenolic compounds present in Finnish berries against probiotic bacteria and other intestinal bacteria, including pathogenic species.
Abstract: Aims: To investigate the antimicrobial properties of phenolic compounds present in Finnish berries against probiotic bacteria and other intestinal bacteria, including pathogenic species.
Methods and Results: Antimicrobial activity of pure phenolic compounds representing flavonoids and phenolic acids, and eight extracts from common Finnish berries, was measured against selected Gram-positive and Gram-negative bacterial species, including probiotic bacteria and the intestinal pathogen Salmonella. Antimicrobial activity was screened by an agar diffusion method and bacterial growth was measured in liquid culture as a more accurate assay. Myricetin inhibited the growth of all lactic acid bacteria derived from the human gastrointestinal tract flora but it did not affect the Salmonella strain. In general, berry extracts inhibited the growth of Gram-negative but not Gram-positive bacteria. These variations may reflect differences in cell surface structures between Gram-negative and Gram-positive bacteria. Cloudberry, raspberry and strawberry extracts were strong inhibitors of Salmonella. Sea buckthorn berry and blackcurrant showed the least activity against Gram-negative bacteria.
Conclusions: Different bacterial species exhibit different sensitivities towards phenolics.
Significance and Impact of the Study: These properties can be utilized in functional food development and in food preservative purposes.
950 citations
TL;DR: Because some of the herbal and spice essential oils are highly inhibitory to selected pathogenic and spoilage microorganisms, they may provide alternatives and supplements to conventional antimicrobial additives in foods.
665 citations
TL;DR: The data show that Gram-positive bacteria were more sensitive to the antimicrobial compounds in spices than Gram-negative bacteria, and Thyme and cumin oils possessed very strong antimicrobial activity compared with the other essential oils.
577 citations
TL;DR: Sensory analysis results, particularly aroma and acceptability scores, indicated the significant advantages in using rosemary and citrus extracts in rancidity-susceptible meat products.
512 citations
TL;DR: Evaluation of the antibacterial activity of plant extracts is suggested using the broth microdilution method as a fast screening method for MIC determination and the macrodilutions method at selected MIC values to confirm bacterial inactivation.
469 citations