Influence of elderberry and blackcurrant concentrates on the growth of microorganisms

authored by: 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.
Organisation(s): Institute of Food Science and Human Nutrition
External Organisation(s): Kiel University
Type: Article
Journal: FOOD CONTROL
Volume: 16
Pages: 729-733
No. of pages: 5
ISSN: 0956-7135
Publication date: 10.2005
Publication status: Published
Peer reviewed: Yes
ASJC Scopus subject areas: Biotechnology, Food Science
Electronic version(s): https://doi.org/10.1016/j.foodcont.2004.06.011 (Access: Closed)