Determination of the Minimum Inhibitory Concentration of the Barberry Extract and the Dried Residue of Red Grape and Their Effects on the Growth Inhibition of Sausage Bacteria by Using Response Surface Methodology (RSM)

• Published in: Nutrition and food sciences research Vol. 2; no. 4; pp. 55 - 63
• Main Authors: Fatemeh Riazi, Fariba Zeynali, Ebrahim Hoseini, Homa Behmadi
• Format: Journal Article
• Language: English
• Published: Shahid Beheshti University of Medical Sciences 01-09-2015
• Subjects: Barberry extract; Dried residue of red grape; Minimum inhibitory concentration; Nitrite; Sausage
• ISSN: 2283-0441; 2383-3009

Background and Objectives: With regard to the hazards of nitrite, application of natural preservatives in order to reduce the microbial load of meat and meat products is increasing. Owing to their anti-bacterial properties, red barberry and the dried residue of red grape could be suitable replacers for nitrite. Materials and Methods: Agar dilution method was employed in order to determine the minimum inhibitory concentration (MIC) of the barberry extract and the dried residue of red grape. The anti-microbial effects of the barberry extract (0-600 mg/kg), the dried residue of red grape (0-2%) and nitrite (30-90 mg/kg) were investigated on the total viable counts of Clostridium perfringens, as well as on the psychrophilic bacteria after 30 days of storage at 4°C. Finally, the effects of the three independent variables in the optimal sample were examined on the growth of the inoculated C. perfringens. Results: The MIC of the barberry extract and the dried residue of red grape on Staphylococcus aureus was 3 and 6 (mg/ml), respectively. In the case of Escherichia coli, it was 4 and 7 (mg/ml), respectively. The barberry extract and nitrite reduced the growth of the living aerobic bacteria significantly. The spores of the inoculated C. perfringens had no growth in the optimum sample during storage. Conclusions: The barberry extract and the dried residue of red grape as natural preservatives, could partially substitute for nitrite in order to reduce the microbial load of sausage.