Dépôt numérique

Antibacterial capacity of a reconstituted fortified beverage used as a nutritional supplement

Guenier, Anne-Sophie; Caillet, Stéphane; Ouattara, Blaise; Laleye, Louis et Lacroix, Monique ORCID logoORCID: https://orcid.org/0000-0002-2042-4033 (2010). Antibacterial capacity of a reconstituted fortified beverage used as a nutritional supplement Food Research International , vol. 43 , nº 9. pp. 2321-2328. DOI: 10.1016/j.foodres.2010.08.007.

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A fortified beverage powder intended for developing countries was composed of vitamins, minerals, sugar and orange flavor. Organic acids were also added as food additive. The antibacterial efficacy of reconstituted beverage was tested on three strains of enterobacteria (Escherichia coli, Salmonella Typhi and Serratia liquefaciens). The antibacterial efficacy of beverage containing organic acids (ascorbic and citric acids) as compared to the same beverage containing mineral acid was successfully demonstrated. The greatest inhibitions of bacterial growth were observed in the presence of organic acids. The antibacterial activity was significant depending on initial bacterial concentration and time of contact. However, S. liquefaciens was not detected in the beverage containing organic acids regardless of the bacterial concentration added. At a concentration of 10(3) cells/mL, the bacterial population of S. liquefaciens, E. coil, S. Typhi and the mixture of the three bacteria reached an undetectable level in the beverage containing organic acids after 5, 180, 180 and 60 min of contact, respectively. The inhibitory effect of pathogenic bacteria was closely related to the reduction of the beverage pH and to the concentration of undissociated organic acids.

Type de document: Article
Mots-clés libres: Fortified beverage; Waterborne diseases; Organic acids; Enterobacteria; Growth inhibition
Centre: Centre INRS-Institut Armand Frappier
Date de dépôt: 30 juin 2024 20:57
Dernière modification: 30 juin 2024 20:57
URI: https://espace.inrs.ca/id/eprint/14731

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