Antimicrobial Functions of Some Spice Extracts Such as Sumac, Cumin, Black Pepper and Red Pepper on the Growth of Common Food-Borne Pathogens and Their Biogenic Amin_g Formatiqn

rru

:ll I ,:, . t;:

;li-j

ilii,r

Conference Proceedings, Barcelona Spain Jul 27-28, 2017 , 19 (7) Part XIX

Antimicrobial

Functions

of

Some

Spice Extracts

Such

as

Sumac,

Cumin,

Black

Pepper

and

Red

Pepper on the

Growth

of

Common

Food-Borne

Pathogens

and

Their Biogenic

Amin_g

Formatiqn

F.

Ozogul,

E.

K.

Boga, F.

Kiiley, Y.Ozogul

Abstract-The

impact

of

diethyl ether extract

of

spices (sumac, cumin, black pepper and red pepper)

on

growth

of

Staphylococcus aureus, Salmonella Paratyphi

A,

Klebsiella

pnewnoniae, Enterococcus

_faecalis,

Camplylobacter jejuni,

Aeromonas hydrophila, Pseudomonas aeruginosa and Yersinia

en.terocolitica

and

their

biogenic amine

production were investigated

in

tyrosine decarboxylase

broth.

Sumac extract

generally had the highest activity

to

inhibit

bacterial growth compared

to

other extracts, although antimicrobial

effect of

extracts used varied depending on bacterial strains. Sumac extract

resulted in 3.34 and 2.54 log reduction for Y. enterocolitica and Catnp. jejuni growth, whilst red pepper extract induced 0.65, 0.41

and 0.34 log reduction for growth of Y. enterocotitica, S: Patarypht

-

'

-A

and Staph. aureus, respectively. Spice extracts significantly inhibited ammonia production by bacteria (P<0.05). E,leven and nine fold reduction on ammonia production by S. Paratyphi

A

and

Staph. aureus were observed

in

the presence

of

sumac extract.

Dopamine, agmatine, tyramine, serotonin and

TMA

were main amines produced by bacteria. Tyramine production by food-borne-pathogens was more than 10 mglL, whereas histamine accumulated

below 52 mg/L. The effect

of

spice extracts on biogenic arnine production varied depending

on

amino acid decarboxylase broth,

spice type, bacterial strains and specific amine, although cumin

extract generally increased biogenic amine production by bacteria.

Keywords-Antimicrobials, food-bome pathogens, biogenic

amine, spice extracts.

F.

6.

is

with The University

of

Cukurova, Faculty

of

Fisheries, Department of Seatbod Processing Technology, 01330, Balcal, Adana, Turkey (phone: (90) 322 3386084 Ext:2961, fbx: (90) 322 3386439, e-marl fbzogul@cu.edu.tr).

E. K. B.

is

with The University ol Cukurova, Faculty of Fisher:es, Departrnent of Seafood Processing Technology, 01330, Balcah, Adana, Turkey (e-mail: eboga@cu.edu.tr).

F.

K.

is

with The University

of

Cukurova, Faculty

of

Fisheries, Department of Seafood Processing Technologt,, 01330, Balcalr, Adana, Turkey (e-mail : fkuley@hotmail.com).

Y. O.

is

with The University of Cukurova, Faculty

of

Fisheries, Department

ol

Seafood Processing Technology, 01330. Balcalr, Adana, Turkey (e-mail : yozogul@cu.edu.tr).