Abstract
The effects of habanero pepper extract on Staphylococcus aureus, Lactobacillus casei Shirota and Leuconostoc citreum were studied. The extract contained 8.71 mg/g of capsaicin and 4.72 mg/g of dihydrocapsaicin as well as minor concentrations of gallic, chlorogenic, caffeic, p-coumaric acids and quercetin, determined by HPLC. Inhibition of S. aureus at 4 h was observed with a death rate of-1.53 h-1. While, L. casei Shirota showed a survival of 4.15x105 CFU/mL and L. citreum of 2.20x105 CFU/mL. When L. casei Shirota was exposed 12 h to the MRS-50% extract, an elongation of the cells was observed and the Feret’s diameter increased from 3.3 to 21.6 µm; showing blistering on the cell surface. Regarding to L. citreum, an increase of 70% in cell area was observed, maintaining its circularity; also showed an improve in mucin adhesion ability of 4.42x105 CFU/mL, increasing its survival to bile salts by 85% and the synthesis of L36 ribosomal protein, corroborating the presence of rpmJ gene that encodes for this protein.
Translated title of the contribution | Functional properties and microstructure of leuconostoc citreum and lactobacillus casei shirota exposed to habanero pepper extract and inhibition of staphylococcus aureus |
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Original language | English |
Pages (from-to) | 115-129 |
Number of pages | 15 |
Journal | Revista Mexicana de Ingeniera Quimica |
Volume | 18 |
Issue number | 1 |
DOIs | |
State | Published - 1 Jan 2019 |
Keywords
- Capsaicinoids
- Functional properties
- Lactobacillus casei Shirota
- Leuconostoc citreum
- Morphostructure
- Staphylococcus aureus