Nefzi Nermine, Pagliari Stefania, Campone Luca, Megdiche-Ksouri Wided, Giarratana Filippo, Cicero Nicola, Ziino Graziella, Nalbone Luca
Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cédria, BP 901, Hammam-Lif 2050, Tunisia.
Faculty of Sciences of Tunis, University of Tunis El Manar, Tunis 1068, Tunisia.
Antibiotics (Basel). 2023 Apr 23;12(5):802. doi: 10.3390/antibiotics12050802.
In the present study, the chemical composition and the in vitro antimicrobial and antibiofilm activity of an ethanolic extract of propolis (EEP) from Tunisia against different ATCC and wild bacterial strains were evaluated. In situ antimicrobial activity and sensory influence of different EEP concentrations (0.5% and 1%), also in combination with 1% vinegar, were evaluated in chilled vacuum-packed salmon tartare. Furthermore, a challenge test was performed on salmon tartare experimentally contaminated with and treated with the different EEP formulations. The in vitro antimicrobial and antibiofilm activity was observed only against Gram-positive bacteria, such as and , both ATCC and wild. Results of the in situ analyses revealed significant antimicrobial activity against aerobic colonies, lactic acid bacteria, and spp. only when the EEP was used at 1% and in combination with 1% vinegar. The 1% EEP in combination with 1% vinegar was the most effective treatment also against , although 0.5% and 1% EEP used alone also showed antilisterial effects. After 7 days of storage, the sensory influence on odor, taste and color of salmon tartare was negligible for all EEP formulations. In this background, results obtained confirmed the antimicrobial efficacy of propolis which could be proposed as a suitable biopreservative to ensure safety and improve the quality of food.
在本研究中，对突尼斯蜂胶乙醇提取物（EEP）针对不同美国典型培养物保藏中心（ATCC）菌株和野生细菌菌株的化学成分、体外抗菌及抗生物膜活性进行了评估。在冷藏真空包装的三文鱼鞑靼中，评估了不同EEP浓度（0.5%和1%）以及与1%醋联用的原位抗菌活性和感官影响。此外，对实验性污染了[具体细菌名称缺失]并用不同EEP制剂处理的三文鱼鞑靼进行了挑战试验。体外抗菌及抗生物膜活性仅在针对革兰氏阳性菌时观察到，如ATCC菌株和野生的[具体细菌名称缺失]及[具体细菌名称缺失]。原位分析结果显示，仅当使用1%的EEP并与1%的醋联用时，对需氧菌落、乳酸菌、[具体细菌名称缺失]和[具体细菌名称缺失]菌有显著的抗菌活性。1%的EEP与1%的醋联用也是针对[具体细菌名称缺失]最有效的处理方法，不过单独使用0.5%和1%的EEP也显示出抗李斯特菌的效果。储存7天后，所有EEP制剂对三文鱼鞑靼气味、味道和颜色的感官影响可忽略不计。在此背景下，所获得的结果证实了蜂胶的抗菌功效，其可被提议作为一种合适的生物防腐剂以确保食品的安全性并提高食品质量。
