Influence of elderberry and blackcurrant concentrates on the growth of microorganisms

verfasst von

H. D. Werlein, C. Kütemeyer, G. Schatton, E. M. Hubbermann, K. Schwarz

Abstract

The influence of concentrates from elderberry and blackcurrant and a purified anthocyanin mix from blackcurrants were tested on the growth of typical Gram-negative bacteria (Escherichia coli), Gram-positive bacteria (Staphylococcus aureus, Enterococcus faecium) and a yeast (Saccharomyces cerevisiae). Blackcurrant concentrates inhibited the gro wth of Staphylococcus aureus DSM 799 while elderberry concentrates exhibited a slight stimulatory effect. Only mild effects were observed on the growth of Escherichia coli DSM 498. Blackcurrant concentrates inhibited Enterococcus faecium DSM 2918, whilst Saccharomyces cerevisiae ATCC 9763 was slightly stimulated by the fruit concentrates. The purified anthocyanin mix from blackcurrant concentrate did not influence the growth of the tested microorganisms. Anthocyanins do not significantly effect the growth of microorganisms. Inhibitory effects may be attributed to other phytochemicals present in the concentrates.

Organisationseinheit(en)

Institut für Lebensmittelwissenschaft und Humanernährung

Externe Organisation(en)

Christian-Albrechts-Universität zu Kiel (CAU)

Typ

Artikel

Journal

FOOD CONTROL

Band

16

Seiten

729-733

Anzahl der Seiten

5

ISSN

0956-7135

Publikationsdatum

10.2005

Publikationsstatus

Veröffentlicht

Peer-reviewed

Ja

ASJC Scopus Sachgebiete

Biotechnologie, Lebensmittelwissenschaften

Elektronische Version(en)

https://doi.org/10.1016/j.foodcont.2004.06.011 (Zugang: Geschlossen)