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Butia odorata Barb. Rodr. extract inhibiting the growth of Escherichia coli in sliced mozzarella cheese

Maia, Darla Silveira Volcan, Haubert, Louise, dos Santos Soares, Kauana, de Fátima Rauber Würfel, Simone, da Silva, Wladimir Padilha
Journal of food science and technology 2019 v.56 no.3 pp. 1663-1668
Butia odorata, Escherichia coli O157, antimicrobial properties, genes, mozzarella cheese, palmitic acid, phenotype, virulence, Brazil
The aims of this study were to verify the occurrence of Escherichia coli in sliced mozzarella cheese marketed in Pelotas city, Brazil and perform the phenotypic and genotypic characterization of the isolates. Besides that, evaluate the susceptibility of E. coli to Butia odorata extract, characterize it chemically, and apply the extract in sliced mozzarella cheese contaminated experimentally with E. coli. Escherichia coli was isolated in 5% (4/80) of cheese samples, but no gene used as marker for E. coli O157:H7 or virulence genes were detected. The isolates were susceptible to B. odorata extract (MIC 15 mg mL⁻¹ and MBC 29–58 mg mL⁻¹), and the major compounds present in the extract were Z-10-Pentadecenol (80.1%) and Palmitic acid (19.4%). In cheese, after 72 h there was a significant difference between control (2.8 log CFU cm⁻²) and treated samples with MIC, 2 × MIC, 4 × MIC and 8 × MIC (1.3, 1.4, 1.6 and 0.5 log CFU cm⁻², respectively). The isolation of E. coli in cheese indicates fecal contamination and poor hygienic practices. Butia odorata extract showed antimicrobial activity against E. coli both in vitro and in situ, indicating that it can be a good alternative for inhibiting the growth of this microorganism in sliced cheese.