A Study of the Antimicrobial Activity of Combined Black Pepper and Cinnamon Essential Oils against Escherichia fergusonii in Traditional African Yoghurt

The antimicrobial activity of the essential oils of black pepper (BPE) and cinnamon bark (CE) extracts against E. fergusonii was assessed in pasteurized full cream milk during and post-fermentation. The milk was fermented with 1% (v/v) of <...

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Autores principales:	Betty A. Ogwaro, Elizabeth A. O’Gara, David J. Hill, Hazel Gibson
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	natural antimicrobial black pepper extract cinnamon extract <i>Escherichia fergusonii</i> traditional yoghurt Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/abeed0ecceef41acb4a39b67597b7166
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spelling	oai:doaj.org-article:abeed0ecceef41acb4a39b67597b71662021-11-25T17:36:24ZA Study of the Antimicrobial Activity of Combined Black Pepper and Cinnamon Essential Oils against <i>Escherichia fergusonii</i> in Traditional African Yoghurt10.3390/foods101128472304-8158https://doaj.org/article/abeed0ecceef41acb4a39b67597b71662021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2847https://doaj.org/toc/2304-8158The antimicrobial activity of the essential oils of black pepper (BPE) and cinnamon bark (CE) extracts against <i>E. fergusonii</i> was assessed in pasteurized full cream milk during and post-fermentation. The milk was fermented with 1% (<i>v</i>/<i>v</i>) of <i>Lactobacillus delbrueckii</i> subspecies <i>bulgaricus</i> (NCIMB 11778) and <i>Streptococcus thermophilus</i> (NCIMB 10387) (approx. 10<sup>6</sup> cfu/mL each) and incubated and stored at 25 °C for 5 days (144 h) or at 43 °C for 24 h and then stored at 25 °C for 120 h. The milk was spiked with <i>E. fergusonii</i> at the start of fermentation by the lactic acid bacteria (pre-fermentation contamination) for after fermentation (post fermentation contamination). BPE and CE were applied at concentrations based on their minimum inhibitory concentration of 0.5% and 0.25% respectively as follows: 0.5% BPE alone; 0.125% BPE with 0.1875% CE; 0.25% BPE with 0.125% CE; 0.375% BPE with 0.0625% CE; 0.25% CE alone. Results showed that during fermentation at 25 °C, <i>E. fergusonii</i> grew to a similar level (approx. 10<sup>9</sup> CFU/mL) in control samples and 10<sup>8</sup> CFU/mL when BPE or CE were added alone. Whereas, in the samples with the combined essential oils, the bacterium grew to 10<sup>6</sup>–10<sup>7</sup> CFU/mL only. During the milk fermentation at 43 °C, <i>E. fergusonii</i> grew to approx. 10<sup>9</sup> CFU/mL in samples without treatment. However, it was not detected in samples containing mixed BPE with CE after 8, 10 and 12 h of fermentation. Subsequent storage at 25 °C resulted in undetectable levels of the bacterium in all the samples treated with BPE or CE after 24 h of storage. These results indicated that BPE in combination with CE reduced growth during fermentation and was bactericidal during storage.Betty A. OgwaroElizabeth A. O’GaraDavid J. HillHazel GibsonMDPI AGarticlenatural antimicrobialblack pepper extractcinnamon extract<i>Escherichia fergusonii</i>traditional yoghurtChemical technologyTP1-1185ENFoods, Vol 10, Iss 2847, p 2847 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	natural antimicrobial black pepper extract cinnamon extract <i>Escherichia fergusonii</i> traditional yoghurt Chemical technology TP1-1185
spellingShingle	natural antimicrobial black pepper extract cinnamon extract <i>Escherichia fergusonii</i> traditional yoghurt Chemical technology TP1-1185 Betty A. Ogwaro Elizabeth A. O’Gara David J. Hill Hazel Gibson A Study of the Antimicrobial Activity of Combined Black Pepper and Cinnamon Essential Oils against <i>Escherichia fergusonii</i> in Traditional African Yoghurt
description	The antimicrobial activity of the essential oils of black pepper (BPE) and cinnamon bark (CE) extracts against <i>E. fergusonii</i> was assessed in pasteurized full cream milk during and post-fermentation. The milk was fermented with 1% (<i>v</i>/<i>v</i>) of <i>Lactobacillus delbrueckii</i> subspecies <i>bulgaricus</i> (NCIMB 11778) and <i>Streptococcus thermophilus</i> (NCIMB 10387) (approx. 10<sup>6</sup> cfu/mL each) and incubated and stored at 25 °C for 5 days (144 h) or at 43 °C for 24 h and then stored at 25 °C for 120 h. The milk was spiked with <i>E. fergusonii</i> at the start of fermentation by the lactic acid bacteria (pre-fermentation contamination) for after fermentation (post fermentation contamination). BPE and CE were applied at concentrations based on their minimum inhibitory concentration of 0.5% and 0.25% respectively as follows: 0.5% BPE alone; 0.125% BPE with 0.1875% CE; 0.25% BPE with 0.125% CE; 0.375% BPE with 0.0625% CE; 0.25% CE alone. Results showed that during fermentation at 25 °C, <i>E. fergusonii</i> grew to a similar level (approx. 10<sup>9</sup> CFU/mL) in control samples and 10<sup>8</sup> CFU/mL when BPE or CE were added alone. Whereas, in the samples with the combined essential oils, the bacterium grew to 10<sup>6</sup>–10<sup>7</sup> CFU/mL only. During the milk fermentation at 43 °C, <i>E. fergusonii</i> grew to approx. 10<sup>9</sup> CFU/mL in samples without treatment. However, it was not detected in samples containing mixed BPE with CE after 8, 10 and 12 h of fermentation. Subsequent storage at 25 °C resulted in undetectable levels of the bacterium in all the samples treated with BPE or CE after 24 h of storage. These results indicated that BPE in combination with CE reduced growth during fermentation and was bactericidal during storage.
format	article
author	Betty A. Ogwaro Elizabeth A. O’Gara David J. Hill Hazel Gibson
author_facet	Betty A. Ogwaro Elizabeth A. O’Gara David J. Hill Hazel Gibson
author_sort	Betty A. Ogwaro
title	A Study of the Antimicrobial Activity of Combined Black Pepper and Cinnamon Essential Oils against <i>Escherichia fergusonii</i> in Traditional African Yoghurt
title_short	A Study of the Antimicrobial Activity of Combined Black Pepper and Cinnamon Essential Oils against <i>Escherichia fergusonii</i> in Traditional African Yoghurt
title_full	A Study of the Antimicrobial Activity of Combined Black Pepper and Cinnamon Essential Oils against <i>Escherichia fergusonii</i> in Traditional African Yoghurt
title_fullStr	A Study of the Antimicrobial Activity of Combined Black Pepper and Cinnamon Essential Oils against <i>Escherichia fergusonii</i> in Traditional African Yoghurt
title_full_unstemmed	A Study of the Antimicrobial Activity of Combined Black Pepper and Cinnamon Essential Oils against <i>Escherichia fergusonii</i> in Traditional African Yoghurt
title_sort	study of the antimicrobial activity of combined black pepper and cinnamon essential oils against <i>escherichia fergusonii</i> in traditional african yoghurt
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/abeed0ecceef41acb4a39b67597b7166
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A Study of the Antimicrobial Activity of Combined Black Pepper and Cinnamon Essential Oils against <i>Escherichia fergusonii</i> in Traditional African Yoghurt

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