Effect of minimum lethal concentration garlic extract (allium sativum) on the growth of listeria monocytogenes in cheese FGB01-UNT fresh in cold Storage

Abstract

The present study aimed to evaluate the effect of the minimum lethal concentration of garlic extract (Allium sativum) on the growth of Listeria monocytogenes in soft cheese in cold storage.For the determination of the antibacterial activity of garlic extract was applied plate count technique using 2 inoculation systems, System 1 "Control", inoculated with Listeria monocytogenes and System 2 "Problem" Listeria monocytogenes inoculated with the extract more garlic. In three trials were obtained as effective overall average in the System 1 "Control" in the day count (0) 3.46 x108UFC / g, count on the day (2) 3.56 x 108 UFC / g, count on the day (4) 2.01 x107 UFC / g, count on the day (6) 2.07 x107 UFC / g count on the day (7) 2.06 x 108 UFC / g, confirming the survival of Listeria monocytogenes in cold storage at 4 ° C and subsequent increase. In System 2 "Problem" was obtained: on (0) 3.53 x108 CFU / g, the day (2) 4,7 x107 UFC / g, the day (4) 3.43 x 106 UFC / g, the day (6 ) 5.42 x105 UFC / g day (7) 2,19 x104 UFC / g obtaining a considerable decrease of 4 log units over time. Statistical Analysis ANOVA worked with a margin of error of 5% and as a result, the effect of garlic extract significant because the statistical result was p = 0.000 <0.05.