Antimicrobial effects of gallic acid, octyl gallate and propyl gallate on Carnobacterium divergens and Leuconostoc carnosum originating from meat.

VALLE, PILAR DEL; ROSARIO, MARíA; ARMESTO, GARCíA; CAMPOS, JORGE; POSADO-FERNáNDEZ, ADRIáN; ARRIAGA, DOLORES DE; RúA, JAVIER

The antimicrobial activity of gallic acid, propyl gallate and octyl gallate alone, and in binary combination, against reference strains of Carnobacterium divergens ATCC 35677 and Leuconostoc carnosum ATCC 49367, the two spoilage lactic acid bacteria (LAB) originating from meat, was assayed by checkerboard method. Octyl gallate was the most effective followed by propyl gallate and gallic acid, showing the lowest minimum inhibitory concentrations (MICs) for Le. carnosum. Octyl gallate showed lower MICs than gallic acid, both compounds being more effective at pH 5.0. The binary combination of both phenolic compounds was more effective against Le. carnosum, showing a synergistic bactericidal effect at pH 5.0. The results of this study could be used to avoid alteration of the meat by spoilage lactic acid bacteria and, due to antioxidant activity, to aid in maintaining the organoleptic properties of the meat product.

GALLIC acid; PROPYL gallate; MEAT; LACTIC acid bacteria; PHENOLS

Journal of Food & Nutrition Research, 2018, Vol 57, Issue 1, p76

1336-8672

Academic Journal