Determination of some chemical parameters and antimicrobial activity of traditional food: Mesir paste
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2010
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Abstract
The antimicrobial activities and some chemical properties of the traditional Turkish food called mesir paste were studied. Results of chemical analysis for moisture and volatiles, water-insoluble components, refractive index, soluble solids content, raw fiber, invert sugar, total ash, 5-hydroxymethylfurfural, acidity, and pH were calculated as 17.06%, 2.55%, 1.491, 80.2%, 0.70%, 40.54%, 0.13%, 44 mg/kg, 0.9% anhydrous citric acid, and 3.6, respectively. Mesir paste was extracted individually by six solvents with different polarity, and antimicrobial activities of each extracts were determined against 12 microbial strains, mostly food-borne, including pathogens, by the agar well diffusion method. All extracts obtained showed antimicrobial activity ranging from 8 mm to 40 mm, and the butanolic extract displayed stronger antimicrobial activity against all tested microorganisms; Gram-positive strains were found to be more sensitive than Gram-negative strains. Antimicrobial potency of n-butanol extracts of mesir paste was determined in term of minimal inhibitory concentration and minimal bactericidal concentration for the sensitive microorganisms. In addition, some commercial antibiotics such as ampicillin, gentamicin, and nystatin were used as positive controls to determine the sensitivity of the strains. © 2010, Mary Ann Liebert, Inc. and Korean Society of Food Science and Nutrition.
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1-Butanol , Anti-Infective Agents , Food Analysis , Gram-Negative Bacteria , Gram-Positive Bacteria , Microbial Sensitivity Tests , Phytotherapy , Plants, Medicinal , Spices , Turkey , Negibacteria , Posibacteria , 5 hydroxymethylfurfural , acetic acid ethyl ester , alcohol , ampicillin , butanol , citric acid , dichloromethane , gentamicin , herbaceous agent , hexane , mesir paste , methanol , nalidixic acid , novobiocin , nystatin , penicillin G , plant extract , solvent , sugar , unclassified drug , volatile agent , acidity , agar diffusion , antibiotic sensitivity , antimicrobial activity , article , ash , Bacillus cereus , Bacillus subtilis , bactericidal activity , Candida albicans , chemical analysis , concentration response , controlled study , drug determination , Enterobacter cloacae , Enterococcus faecalis , Escherichia coli , food analysis , Gram negative bacterium , Gram positive bacterium , microbial sensitivity test , Micrococcus luteus , minimum inhibitory concentration , moisture , nonhuman , pH , priority journal , Proteus vulgaris , Pseudomonas fluorescens , refraction index , Salmonella typhimurium , Serratia marcescens , Staphylococcus aureus , Turkey (republic)