SYNERGISTIC ANTIBACTERIAL EFFECT OF PHENOLIC ACIDS AGAINST ESCHERICHIA COLI
1
WULS-SGGW, Institute of Food Sciences
Data publikacji: 28-06-2021
2019;(598):51-62
SŁOWA KLUCZOWE
STRESZCZENIE
The aim of the study was to demonstrate the interactions occurring in the mixtures of phenolic acids and their effect on the growth of Escherichia coli ATCC 25922 and
biofilm formation. The type of interaction between phenolic acids was determined using
chessboard methods. The amount of the resulting biofilm was determined with spectrophotometric analysis. We found a synergy or partial synergy between phenolic acids in limiting
the growth of E. coli bacteria. All the examined acids, i.e.: gallic (Gala), gentisic (Gena),
vanillic (Va), p-coumaric (pKa), and trans-cinnamic (tCa), and their mixtures inhibited the
growth of the E. coli. The most effective E. coli inhibitory effect was observed for a mixture
of three acids: tCa, pKa, and Gena. All the considered acids and their mixtures significantly
reduced the formation of biofilm by E. coli. Synergy or partial antibacterial synergy between examined phenolic acids against E. coli have been found.
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| ISSN: | 0084-5477 |
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