期刊名称：American Journal of Food Science and Technology
印刷版ISSN：2333-4827
电子版ISSN：2333-4835
出版年度：2016
卷号：4
期号：1
页码：1-6
DOI：10.12691/ajfst-4-1-1
出版社：Science and Education Publishing
摘要：Effect of phytol on the dehydrogenase activity of StaphylococcusaureusBacilluscereus, Pseudomonasaeruginosa and Enterococcusfaecalis isolated from grilled meat was examined via dehydrogenase assay using 2,3,5 – tripheny tetrazolium chloride (TTC) as the electron acceptor. The bacteria isolates were exposed to various concentrations of phytol (0-2000 μg) in a nutrient broth. The minimum inhibitory concentration (MIC) and minium bactericidal concentration (MBC) values of phytol against the bacterial isolates were found in the range of 31.25 μg /ml to 250 μg /ml and 125 μg /ml to 250 μg /ml respectively. Effect of phytol on the dehydrogenase activity of the bacterial isolates showed that gram negative Pseudomonasaeruginosa had higher dehydrogenase activity than the gram positive Bacilluscereus, Enterococcusfaecalis and Stpahylococcusaureus. The effect of phytol on the dehydrogenase activity varied significantly among the bacterial isolates. This result indicates that phytol could be used as an antibacterial agent in food industry to inhibit the growth of certain food borne pathogens.
