Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 729-733 |
| Seitenumfang | 5 |
| Fachzeitschrift | FOOD CONTROL |
| Jahrgang | 16 |
| Ausgabenummer | 8 SPEC. ISS. |
| Frühes Online-Datum | 6 Aug. 2004 |
| Publikationsstatus | Veröffentlicht - Okt. 2005 |
Abstract
The influence of concentrates from elderberry and blackcurrant and a purified anthocyanin mix from blackcurrants were tested on the growth of typical Gram-negative bacteria (Escherichia coli), Gram-positive bacteria (Staphylococcus aureus, Enterococcus faecium) and a yeast (Saccharomyces cerevisiae). Blackcurrant concentrates inhibited the gro wth of Staphylococcus aureus DSM 799 while elderberry concentrates exhibited a slight stimulatory effect. Only mild effects were observed on the growth of Escherichia coli DSM 498. Blackcurrant concentrates inhibited Enterococcus faecium DSM 2918, whilst Saccharomyces cerevisiae ATCC 9763 was slightly stimulated by the fruit concentrates. The purified anthocyanin mix from blackcurrant concentrate did not influence the growth of the tested microorganisms. Anthocyanins do not significantly effect the growth of microorganisms. Inhibitory effects may be attributed to other phytochemicals present in the concentrates.
ASJC Scopus Sachgebiete
- Biochemie, Genetik und Molekularbiologie (insg.)
- Biotechnologie
- Agrar- und Biowissenschaften (insg.)
- Lebensmittelwissenschaften
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in: FOOD CONTROL, Jahrgang 16, Nr. 8 SPEC. ISS., 10.2005, S. 729-733.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Influence of elderberry and blackcurrant concentrates on the growth of microorganisms
AU - Werlein, H. D.
AU - Kütemeyer, C.
AU - Schatton, G.
AU - Hubbermann, E. M.
AU - Schwarz, K.
PY - 2005/10
Y1 - 2005/10
N2 - The influence of concentrates from elderberry and blackcurrant and a purified anthocyanin mix from blackcurrants were tested on the growth of typical Gram-negative bacteria (Escherichia coli), Gram-positive bacteria (Staphylococcus aureus, Enterococcus faecium) and a yeast (Saccharomyces cerevisiae). Blackcurrant concentrates inhibited the gro wth of Staphylococcus aureus DSM 799 while elderberry concentrates exhibited a slight stimulatory effect. Only mild effects were observed on the growth of Escherichia coli DSM 498. Blackcurrant concentrates inhibited Enterococcus faecium DSM 2918, whilst Saccharomyces cerevisiae ATCC 9763 was slightly stimulated by the fruit concentrates. The purified anthocyanin mix from blackcurrant concentrate did not influence the growth of the tested microorganisms. Anthocyanins do not significantly effect the growth of microorganisms. Inhibitory effects may be attributed to other phytochemicals present in the concentrates.
AB - The influence of concentrates from elderberry and blackcurrant and a purified anthocyanin mix from blackcurrants were tested on the growth of typical Gram-negative bacteria (Escherichia coli), Gram-positive bacteria (Staphylococcus aureus, Enterococcus faecium) and a yeast (Saccharomyces cerevisiae). Blackcurrant concentrates inhibited the gro wth of Staphylococcus aureus DSM 799 while elderberry concentrates exhibited a slight stimulatory effect. Only mild effects were observed on the growth of Escherichia coli DSM 498. Blackcurrant concentrates inhibited Enterococcus faecium DSM 2918, whilst Saccharomyces cerevisiae ATCC 9763 was slightly stimulated by the fruit concentrates. The purified anthocyanin mix from blackcurrant concentrate did not influence the growth of the tested microorganisms. Anthocyanins do not significantly effect the growth of microorganisms. Inhibitory effects may be attributed to other phytochemicals present in the concentrates.
KW - Anthocyanins
KW - Antimicrobial activity
KW - Fruit concentrates
UR - http://www.scopus.com/inward/record.url?scp=14744287156&partnerID=8YFLogxK
U2 - 10.1016/j.foodcont.2004.06.011
DO - 10.1016/j.foodcont.2004.06.011
M3 - Article
AN - SCOPUS:14744287156
VL - 16
SP - 729
EP - 733
JO - FOOD CONTROL
JF - FOOD CONTROL
SN - 0956-7135
IS - 8 SPEC. ISS.
ER -