<Emphasis Type="Italic">In vitro</Emphasis> inhibitory effect of cranberry (<Emphasis Type="Italic">Vaccinium macrocarpum</Emphasis> Ait.) juice on pathogenic microorganisms |
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Authors: | H L E Magariños C Sahr S D C Selaive M E Costa F E Figuerola O A Pizarro |
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Institution: | (1) Institute of Food Science and Technology, Faculty of Agropecuarian Sciences Southern University of Chile, Valdivia, Chile |
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Abstract: | The purpose of this study was to determine the inhibitory effects of cranberry juice on pathogenic microorganisms. The microorganisms
analyzed were Escherichia coli from patients with urinary infections, Salmonella spp., Listeria monocytogenes, Pseudomona aeruginosa, and Staphylococcus aureus. The disc method was used to determine the sensitivity of bacteria to cranberry juice (CJ, both concentrated and diluted).
A lawn of 106 cfu/ml was grown on agar surfaces in Petri dishes and on Whatman discs that had been previously saturated with CJ and CJ
: water. 1 : 1 to 1 : 50 juice solutions had been placed on the discs, which were cultured and incubated. The results indicated
that S. aureus was more susceptible to cranberry juice inhibition than the other microorganisms. L. monocytogenes was the most resistant to the inhibitory action of cranberry juice, showing a significant difference from the inhibition
of P. aeruginosa, uropathogenic E. coli, Salmonella spp., and S. aureus. This study also demonstrated that the inhibitory activity of cranberry juice for E. coli took place up to a dilution of 1 : 20.
Published in Russian in Prikladnaya Biokhimiya i Mikrobiologiya, 2008, Vol. 44, No. 3, pp. 333–336.
The text was submitted by the authors in English. |
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