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Youssef,, K., Shatta, A. (2006). EFFECT OF ACRYLAMIDE, AMYGDALIN, CAPSICUM, FURFURAL AND VANILLIN ON. SOME FOOD BORNE PATHOGENIC BACTERIA. Journal of Food and Dairy Sciences, 31(4), 2179-2191. doi: 10.21608/jfds.2006.236452
Kh. M. Youssef,; A. A. Shatta. "EFFECT OF ACRYLAMIDE, AMYGDALIN, CAPSICUM, FURFURAL AND VANILLIN ON. SOME FOOD BORNE PATHOGENIC BACTERIA". Journal of Food and Dairy Sciences, 31, 4, 2006, 2179-2191. doi: 10.21608/jfds.2006.236452
Youssef,, K., Shatta, A. (2006). 'EFFECT OF ACRYLAMIDE, AMYGDALIN, CAPSICUM, FURFURAL AND VANILLIN ON. SOME FOOD BORNE PATHOGENIC BACTERIA', Journal of Food and Dairy Sciences, 31(4), pp. 2179-2191. doi: 10.21608/jfds.2006.236452
Youssef,, K., Shatta, A. EFFECT OF ACRYLAMIDE, AMYGDALIN, CAPSICUM, FURFURAL AND VANILLIN ON. SOME FOOD BORNE PATHOGENIC BACTERIA. Journal of Food and Dairy Sciences, 2006; 31(4): 2179-2191. doi: 10.21608/jfds.2006.236452

EFFECT OF ACRYLAMIDE, AMYGDALIN, CAPSICUM, FURFURAL AND VANILLIN ON. SOME FOOD BORNE PATHOGENIC BACTERIA

Article 2, Volume 31, Issue 4, April 2006, Page 2179-2191  XML PDF (799.15 K)
Document Type: Original Article
DOI: 10.21608/jfds.2006.236452
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Authors
Kh. M. Youssef,; A. A. Shatta
Food Technology Dept, Fac of Agriculture, Suez Canal Univ. 41522, Ismailia, Egypt.
Abstract
The growth of eleven food spoilage basterial strains; four Gram negative
(Enferobacter (Eat) aerogenes, Escherichia (E) coli, Pseudornons (F’s) aeruginosa
and Ps. fiuorecsens) and seven Gram-positive strains (Bacillus (3.) cereus, B firmus,
B. pumilus, B. subtil'is, Micrococcus (M) iufeus, M. van'ans and Staphylococcus (S )
aureus) was studied in liquid media in the presence of acryfamide. amygdalin,
capsicum, furfural and vanillin. These compounds are naturally occurred in plant
products or formed or added during food processing.
The Inhibitory effect of acrylamide, amygdllin capsicum, furfural and vanillin is
concentration and strain dependent. The inhibitory action increased as the
concentration increased. Furthermore, the presence of amygdalin, vanillin, furlural as
well as capsicum inhibited Gram-negative bacterial strains, namely Ps aeruginosa
and Ps. fluorescens, while Gram-positive, namdy 3. comics, B. subfilis. M fureus,
and M. vanans were inhibited by furfural (750 ppm) and vanillin (3000 ppm)
These findings indicate that vanillin and capsicum could be useful as
preservatives for minimally processed products.
Keywords
Pathogenic bacteria; Gram-negative strains; Gram-positive strains; acrylamide; amygdalin; capsicum; furfural; vanillin; growth; inhibition
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