| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 1.25 MB | Adobe PDF |
Advisor(s)
Abstract(s)
This study evaluated the inhibitory effect of phytic acid (PA) on the spore germination and
vegetative cells growth of Clostridium perfringens type A, as well as its effect in combination with
maltodextrin (MD) in cooked sausages. The addition of 1% PA showed a satisfactory inhibition of
spores’ germination and vegetative cells growth of C. perfringens in BHI media. The inhibitory effect
of 1% PA on vegetative cells was similar to the additive sodium sorbate (SS) at 10%. Subsequently,
a mixture of PA-MD (1:1; w/w) was evaluated for the inhibition of C. perfringens spores in cooked
sausages. The PA-MD 1.5% and 2.5% had a similar performance to SS 10% and a similar or higher
performance than 0.015% NO2 (p < 0.05). In an unprecedented way, the present study demonstrated
that PA inhibited spore germination and vegetative cells growth of C. perfringens, highlighting its
potential use as an alternative and natural preservative for the meat industry.
Description
Keywords
Antimicrobial activity Inositol hexaphosphate Myo-inositol-1,2,3,4,5,6-hexakisphosphate
Pedagogical Context
Citation
Bloot, Ana Paula Marinho; Kalschne, Daneysa Lahis; Nogues, Diego Ricardo Nunes; Amaral, Joana S.; Flores, Eder Lisandro Moraes; Colla, Eliane; Habu, Sascha; Baraldi, Ilton José; Canan, Cristiane (2022). Phytic acid against clostridium perfringens type a: a food matrix study. Foods. ISSN 2304-8158. 11:3, p. 1-12