| Abstract [eng] |
Agrimony (Agrimonia eupatoria L.), celery (Apium graveoleus L.) and turmeric (Curcuma longa Vab.) extracts, the essential oils, cranberry, black currant and bilberry extracts from berries and berry cakes were investigated. The antibacterial activity of plant extracts was determined by using a diffusion to agar method and model system of sausages. Spores and vegetative cells of Bacillus subtilis, test cultures of Salmonella typhimurium, Salmonella enteritidis, Salmonella agona, Salmonella choleraesuis, Listeria monocytogenes, Pseudomonas aeruginosa, Escherichia coli, Enterobacter cloacae, Saccharomyces cerevisiae, Candida parapsilozis, Pichia cluyveri, Saccharomyces cerevisiae H67, and Rhodothorula rubra were used for evaluation of antibacterial activity. The antibacterial activity of plant extracts was determined by using a diffusion to agar method and model system of minced meat. The biggest inhibition zones were around the pits with juice. The total anthocyanins and phenolics compounds content were different in the water and ethanol extracts of the tested berries, however, the inhibition zone diameter ranged to some extent. It shows that the antimicrobial properties of the berry extracts are also characterized by other compounds. Yeast show minimal sensitivity, only cranberry juice was effective among the investigated berry extracts and juices. [...]. |
