Antimicrobial Activity of Olive Mill Wastewater Extract Against Pseudomonas Fluorescens Isolated from Mozzarella...

Area of Science:

• Food Science
• Microbiology
• Natural Product Chemistry

Background:

• Pseudomonas fluorescens causes spoilage and discoloration in mozzarella cheese.
• Olive mill wastewater (OMW) is a rich source of bioactive polyphenols.
• Developing natural antimicrobial agents is crucial for food preservation.

Purpose of the Study:

• To evaluate the antimicrobial activity of OMW polyphenol extract against Pseudomonas fluorescens.
• To determine the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the extract.
• To assess the bacteriostatic and bactericidal effects of the extract on Pseudomonas fluorescens.

Main Methods:

• Antimicrobial susceptibility testing of OMW polyphenol extract against 64 strains of Pseudomonas fluorescens.
• Determination of MIC50, MIC90, MBC50, and MBC90 values.
• Evaluation of bacteriostatic and bactericidal effects at different extract concentrations over time.

Main Results:

• The OMW polyphenol extract exhibited significant antimicrobial activity with MIC50 of 5 mg/mL and MIC90 of 7 mg/mL.
• MBC50 and MBC90 values were determined to be 6 mg/mL and 8 mg/mL, respectively.
• A bacteriostatic effect was observed at 7 mg/mL (MIC), maintaining bacterial levels for 48 hours, while 3/2 MIC caused a four-log depletion in 24 hours.

Conclusions:

• OMW polyphenol extract possesses potent antimicrobial properties against Pseudomonas fluorescens.
• The extract demonstrates both bacteriostatic and bactericidal effects, suggesting its utility in controlling mozzarella spoilage.
• Polyphenols from olive mill wastewater represent a promising natural alternative for food preservation.