Antimicrobial Activity of Leaf Aqueous Extract of (Cav.) Cabrera against Pathogenic Bacteria and Spoilage Yeasts.

The antimicrobial activity of an aqueous extract of the leaves of (cav.) Cabrera against microorganisms of food importance was evaluated. First, the leaf aqueous extract of was characterized, quantifying hydroxycinnamic acids and phenolic compounds. Then, a battery of strains was tested, including ATCC 25922, ATCC 14028, and ATCC 13932. Also, we tested wine spoilage yeasts such as LAMAP2480, LAMAP1359, CECT1451, and NPCC1051. Tests were conducted using the kinetic curve of growth and cell viability counts. The results indicate that with 10% / of concentrated extract, it is possible to observe growth inhibition of all microorganisms studied, with statistically significant differences during the whole measurement time (70 h for bacteria and 145 h for yeast).