Paper Title :Presence of Salmonella SPP. in Food from the Ecuadorian Coast and its Inhibition by Lactic Acid Bacteria or Phenolic Compounds from Cacao Pod Husks
Author :Stalin Santacruz
Article Citation :Stalin Santacruz ,
(2018 ) " Presence of Salmonella SPP. in Food from the Ecuadorian Coast and its Inhibition by Lactic Acid Bacteria or Phenolic Compounds from Cacao Pod Husks " ,
International Journal of Advances in Science, Engineering and Technology(IJASEAT) ,
pp. 35-39,
Volume-6, Issue-4, Spl. Iss-1
Abstract : Phenolic compounds have been identified in several agricultural by-products, i.e. cacao pod husks, that are
normally wasted or subtilized. Phenolic compounds and lactic acid bacteria (LAB) showed inhibition properties against
bacteria. However, their utilization in food may be reduced since LAB and phenolic compounds may be affected by
environmental conditions. Regions in Ecuador, specially Manabí province, reports high number of Salmonellosis cases. The
present work examines the presence of Salmonella spp. in artisanal and street food in the city centre of Manta (Manabí
province, Ecuador). Additionally, encapsulated L. acidophilusor phenolic compounds from cacao pod husks applied
toartisanal cheese as control of Salmonella spp. was studied. Results showed that L. acidophilus and phenolic compounds
from cacao pod husks showed microbial activity against Salmonella.
Key words - Salmonella, cacao pod husks, phenolic compounds, lactic acid bacteria
Type : Research paper
Published : Volume-6, Issue-4, Spl. Iss-1
DOIONLINE NO - IJASEAT-IRAJ-DOIONLINE-14310
View Here
Copyright: © Institute of Research and Journals
|
|
| |
|
PDF |
| |
Viewed - 26 |
| |
Published on 2019-02-01 |
|