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Fate ofescherichia coli andE. coli O157∶H7 in apple juice treated with propolis extract

  • Food Microbiology
  • Original Articles
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Abstract

Fruit juices are targets of spoilage moulds, yeasts and acid tolerant bacteria. They might be contaminated with bacteria from raw materials, environment, packaging and during the handling of the product. These contaminations have frequently resulted in the spoilage of fruit juice and consequently commercial losses. The objective of this study was to determine the influence of propolis in apple juice againstEscherichia coli andE. coli O157:H7 strains of the spoilage and pathogenic bacteria. For this purpose, apple juice was obtained from fresh apples and then was pasteurised. The pH value, titrable acidity (as % malic acid) and Brix degree of this apple juice were 3.72±0.10, 0.67±0.05% and 12.1±0.01, respectively. Propolis extract at 1,2 and 5% concentrations were tested to determine ofE. coli andE. coli O157:H7 inhibition using paper disc diffusion method. The control treatment had no propolis extract. The apple juices were contaminated with these bacteria, and the activity of propolis was observed at first, 18th, 24th, 48th and 72nd hours at 4 and 25°C. The number of cells in the tubes was counted using serial dilution method. Results indicated that propolis extract at 2 and 5% concentrations had significant antimicrobial activity againstE. coli andE. coli O157:H7, therefore we can conclude that propolis extract is worthy of further study as a natural preservative for the foods prone to microbial spoilage.

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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Engineering, Erciyes University, 38039, Kayseri, Turkey

    Osman Sagdic & Hasan Yetim

  2. Safiye Cikrikcioglu Vocational School, Erciyes University, 38039, Kayseri, Turkey

    Sibel Silici

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  1. Osman Sagdic
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  2. Sibel Silici
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  3. Hasan Yetim
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Correspondence to Osman Sagdic.

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Sagdic, O., Silici, S. & Yetim, H. Fate ofescherichia coli andE. coli O157∶H7 in apple juice treated with propolis extract. Ann. Microbiol. 57, 345–348 (2007). https://doi.org/10.1007/BF03175071

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  • DOI: https://doi.org/10.1007/BF03175071

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