BOIA, N.

COSTA, S. D. O.

KOBLITZ, M.

PENTEADO, A. L.

RIBEIRO, A. P. O.

STEPHAN, M. P.

Repository Open Access to Scientific Information from Embrapa

ANTIMICROBIAL POTENTIAL OF SOYBEAN CAKE HYDROLYSATE AGAINST Staphylococcus aureusBOIA, N. [1]; PENTEADO, A. L. [2]; STEPHAN, M. P. [3]; RIBEIRO, A. P. O. [4]; COSTA, S.D.O. [5]; Maria Koblitz [6][1] Universidade Federal do Estado do Rio de Janeiro - Programa de Pós Graduação em Alimentos e Nutrição; [2] Embrapa Agroindústria de Alimentos; [3] Embrapa Agroindústria de Alimentos; [4] Embrapa Agroindústria de Alimentos; [5] Embrapa Agroindústria de Alimentos; [6] Universidade Federal do Rio de JaneiroContato: Avenida Pasteur 296, 22290-240, Rio de Janeiro, Brazil nat_boia@hotmail.comÁrea: Foods Microbiology (MA)Tipo: PosterFood-borne diseases are of major concern worldwide. Among the predominant bacteria involved in these diseases, Staphylococcus aureus is a leading cause of food intoxication resulting from the consumption of contaminated food with staphylococcal enterotoxins, that usually cause gastroenteritis. Different types of agro-industrial waste have been used as a source of raw material in search for natural antimicrobials. The soybean cake is a by-product obtained during the processing of soybean oil, which has good protein content and also appears to be a potential source of bioactive peptides. Therefore, this study assessed the antimicrobial activity of soybean cake hydrolysate against S. aureus ATCC 14458. The protein hydrolysate of soybean cake was obtained by enzimatic hydrolysis using commercial protease. Two antimicrobial susceptibility tests were used: the agar well diffusion method, and the macrodilution (tube) broth method to determine the minimum inhibitory concentration. The hydrolysate was able to promote inhibition zones ranging from 17 to 20 mm. Furthermore, the minimum inhibitory concentration was 3.74 mg/ml. This study demonstrated that soybean cake hydrolysate obtained under specific conditions possessed antimicrobial activity, and could be used as source of new antimicrobial compounds for use by the food industry as natural preservatives.Palavras-chave: Gram-positive bacteria; Glycine max; enzymatic hydrolysis10º SLACA CD-ROM. p.0954

Antimicrobial potential of soybean cake hydrolysate against Staphylococcus aureus.

http://www.alice.cnptia.embrapa.br/alice/bitstream/doc/972601/1/2013153.pdf

Antimicrobial potential of soybean cake hydrolysate against Staphylococcus aureus.

Abstract

Similar works

Full text

Available Versions

Repository Open Access to Scientific Information from Embrapa