Antimicrobial activity of extracts of edible wild and cultivated mushrooms against foodborne bacterial strains

Journal of Food Protection
María E VenturiniDomingo Blanco

Abstract

The antimicrobial activity of aqueous, methanol, hexane, and ethyl acetate extracts from edible wild and cultivated mushrooms against nine foodborne pathogenic bacterial strains (Escherichia coli O157:H7, Salmonella Enteritidis, Shigella sonnei, Vibrio parahaemolyticus, Yersinia enterocolitica, Bacillus cereus, Clostridium perfringens, Listeria monocytogenes, and Staphylococcus aureus) was screened with a disk diffusion assay. Twenty-nine of the 48 species tested had antimicrobial activity. Methanol, ethyl acetate, and aqueous extracts accounted for 92.8% of the positive assays, whereas the hexane extracts accounted for only 7.2%. Gram-positive bacteria were more sensitive than gram-negative bacteria to fungal extracts, and C. perfringens was the most sensitive microorganism. Aqueous extracts from Clitocybe geotropa and Lentinula edodes had the highest antimicrobial activity against all the bacterial strains tested.

References

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Citations

Apr 14, 2012·Journal of Biomedicine & Biotechnology·D A SprattM Wilson
Apr 20, 2017·Scientific Reports·Sapan Kumar Sharma, Nandini Gautam
Apr 29, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Zaw Min ThuGiovanni Vidari
Sep 3, 2009·Journal of Food Protection·Anja KlancnikSonja Smole Mozina
Apr 14, 2012·Journal of Biomedicine & Biotechnology·Peter LingströmMichael Wilson
Mar 1, 2017·Comprehensive Reviews in Food Science and Food Safety·Heng-Sheng ShenTing Zhou

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