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56 2017

Journal of Food and Nutrition Research
Súhrny čísla 1 / 2017

Kučerová, S. – Šilha, D. – Vytřasová, J. – Švecová, B.
Survival of Arcobacter butzleri and Arcobacter cryaerophilus strains in the presence of sea buckthorn extracts
Journal of Food and Nutrition Research, 56, 2017, č. 1, s. 10-17

David Šilha, Department of Biological and Biochemical Sciences, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 532 10 Pardubice, Czech Republic. E-mail: David.Silha@upce.cz

Received 23 July 2016; 1st revised 30 September 2016; 2nd revised 8 November 2016; accepted 24 November 2016; published online 21 January 2017

Súhrn: Bacteria of the genus Arcobacter can be a cause of serious diseases not only for humans but also for animals. Therefore, their presence in food has to be eliminated. The strains of Arcobacter butzleri and A. cryaerophilus were used in this experiment as isolates, obtained from foodstuffs, and also as collection strains. The aim of this study was to test the survival of arcobacters in the presence of sea buckthorn (Hippophae rhamnoides L.) extracts (ethanolic extract from sea buckthorn, and extract from sea buckthorn in phosphate buffered saline). Antimicrobial sensitivity was tested by agar diffusion well test, followed by determination of minimum inhibitory concentration for individual extracts. To verify the inhibitory effect of the extracts, testing the antimicrobial effect of artificially inoculated foodstuff was carried out. Extracts were also analysed using high-performance liquid chromatography with diode-array detector, with the aim to approximately identify their substances. The results of this study show that sea buckthorn extracts could be suitable natural antimicrobial substances active, in particular against A. butzleri and A. cryaerophilus.

Kľúčové slová: Arcobacter; antimicrobial sensitivity testing; natural antimicrobial substances; sea buckthorn; high-performance liquid chromatography

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