E. Sunen, MINIMUM INHIBITORY CONCENTRATION OF SMOKE WOOD EXTRACTS AGAINST SPOILAGE AND PATHOGENIC MICROORGANISMS ASSOCIATED WITH FOODS, Letters in applied microbiology, 27(1), 1998, pp. 45-48
Antimicrobial activity of seven commercial smoke preparations (four li
quid and three solid) was studied. The minimum inhibitory concentratio
n (MIC) was determined against a selection of food spoilage and pathog
enic micro-organisms. The main smoke components were identified and qu
antified by gas chromatography/mass spectrometry. The most effective c
ondensate was S2. All strains except Salmonella enteritidis were inhib
ited by S2 with an MIC < 0.5-1.5%. Smoke extract L2 inhibited growth o
f Vibrio vulnificus, Yersinia enterocolitica, Bracillus subtilis, Stap
hylococcus aureus, Listeria monocytogenes, L. inocua, Brochothrix ther
mosphacta and Lactococcus lactis ssp. lactis with an MIC of <0.2-0.8%.
The condensate L3 inhibited effectively V. vulnificus, B. subtilis, L
. innocua and Staph. aureus. L1, (-)L4, S1 and S3 had no inhibitory ef
fects at levels tested against most micro-organisms. Vibrio vulnificus
was the most susceptible micro-organism to test compounds. The antimi
crobial activity of smoke preparations was related to the concentratio
n of phenols.