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Foods 2018, 7(10), 171; https://doi.org/10.3390/foods7100171

Activity of Mentha piperita L. Ethanol Extract against Acetic Acid Bacteria Asaia spp.

Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland
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Received: 21 September 2018 / Revised: 4 October 2018 / Accepted: 16 October 2018 / Published: 18 October 2018
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Abstract

Acetic acid bacteria belonging to the genus Asaia spp. are relatively new microbial contaminants in the beverage industry. These bacteria cause organoleptic changes such as increased turbidity, haziness and sour odor. In addition, they are able to form biofilms on the inner parts of production lines, and finally they can cause secondary contamination of final products. For this reason, new methods using effective and safe preservatives are being developed to improve microbial stability of soft beverages. The aim of the research was to investigate the effects of Mentha piperita L. ethanol extract against Asaia spp. biofilm formation. The bacterial adhesion was evaluated by a plate count method and luminometry, as well as fluorescence microscopy. The polyphenolic profile of the mint extract was determined on the basis of high-performance liquid chromatography (HPLC). The obtained microbiological results indicate bacteriostatic effect of mint extract at 10% (v/v) concentration. The plant extract also reduces the number of adhered bacterial cells on polystyrene surface. View Full-Text
Keywords: Asaia spp.; Mentha piperita L.; antibacterial effect; antiadhesion effect; functional beverages Asaia spp.; Mentha piperita L.; antibacterial effect; antiadhesion effect; functional beverages
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Antolak, H.; Czyżowska, A.; Kręgiel, D. Activity of Mentha piperita L. Ethanol Extract against Acetic Acid Bacteria Asaia spp.. Foods 2018, 7, 171.

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