Careaga Mónica, Fernández Elizabeth, Dorantes Lidia, Mota Lydia, Jaramillo Maria Eugenia, Hernandez-Sanchez Humberto
Departamento de Ingeniería Bioquímica, Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, A.P. 42-186, México 11340, D.F., Mexico.
Int J Food Microbiol. 2003 Jun 25;83(3):331-5. doi: 10.1016/s0168-1605(02)00382-3.
The inhibitory effect of the extract of Capsicum annuum bell pepper type was evaluated against Salmonella typhimurium and Pseudomonas aeruginosa, inoculated in minced beef meat mixed with different concentrations of the extract, and stored at 7 degrees C for 7 days. The combined effect of C. annuum extract and sodium chloride on the bacterial growth was evaluated. The minimum inhibitory concentration of the extract to prevent the growth of S. typhimurium in minced beef was 1.5 ml/100 g of meat; the addition of 1%, 2%, 3% and 4% w/w of sodium chloride did not have any additional inhibitory effect on Salmonella. In the case of P. aeruginosa, a concentration of 0.3 ml of the extract/100 g of meat showed a bacteriostatic effect, while a concentration of 3 ml/100 g of meat showed a bactericidal effect. When 1% w/w of sodium chloride was added to the meat together with the extract, the concentration needed to kill P. aeruginosa was reduced.
评估了灯笼椒提取物对鼠伤寒沙门氏菌和铜绿假单胞菌的抑制作用，将这些细菌接种于与不同浓度提取物混合的碎牛肉中，并在7℃下储存7天。评估了辣椒提取物和氯化钠对细菌生长的联合作用。提取物在碎牛肉中防止鼠伤寒沙门氏菌生长的最低抑菌浓度为1.5毫升/100克肉；添加1%、2%、3%和4%（w/w）的氯化钠对沙门氏菌没有任何额外的抑制作用。对于铜绿假单胞菌，提取物浓度为0.3毫升/100克肉时显示出抑菌作用，而浓度为3毫升/100克肉时显示出杀菌作用。当在肉中与提取物一起添加1%（w/w）的氯化钠时，杀死铜绿假单胞菌所需的浓度降低。
