Original scientific paper

Antifungal Activity of Propolis in Four Different Fruit Juices

Ayse Nedret Koc ; Erciyes University, Medical Faculty, Department of Microbiology, Talas, TR-38039 Kayseri, Turkey
Sibel Silici ; Erciyes University, Safiye Cikrikcioglu Vocational College, Department of Animal Science, Talas, TR-38039 Kayseri, Turkey
Fatma Mutlu-Sariguzel ; Erciyes University, Medical Faculty, Department of Microbiology, Talas, TR-38039 Kayseri, Turkey
Osman Sagdic ; Erciyes University, Engineering Faculty, Department of Food Engineering, Talas, TR-38039 Kayseri, Turkey

Abstract

Fruit juices and soft drinks are targets for spoilage yeasts, moulds and bacteria. The aim of this study is to examine the antifungal effect of ethanolic extract of Turkish propolis (EETP) treatments in four nonpasteurized fruit juices including apple, orange, white grape and mandarin against 6 different yeasts isolated from the corresponding spoiled juices. These isolated yeasts include: Candida famata, C. glabrata, C. kefyr, C. pelliculosa, C. parapsilosis and Pichia ohmeri. Minimum Inhibitory Concentration (MIC) ranges were determined responding to the National Committee for Clinical Laboratory Standards (NCCLS) M27-A that were slightly modified with broth microdilution method. In this study, the presence of propolis in apple (pH=3.9), orange (pH=3.7), white grape (pH=3.8) and mandarin (pH=3.4) juices ranging from 0.01 to 0.375 mg/mL inhibited the growth of all spoilage yeasts at 25 °C. MIC ranges of propolis were 0.02–0.375, 0.04–0.375, 0.01–0.185, 0.02–0.185 and 0.04–0.375 mg/mL in mandarin, apple, orange, white grape juices and RPMI medium, respectively. MIC ranges of Na benzoate, which was used as positive control, were 80–320, 80–320, 40–640, 40–80 and 320–1280 μg/mL in mandarin, apple, orange, white grape and RPMI medium as blank control, respectively. In terms of MIC ranges, propolis showed greater antifungal activity than Na benzoate. As a result, propolis had significant antimicrobial activity against the yeast isolates from spoiled fruit juices. It was concluded that propolis is worthy to study further as a natural preservative for foods prone to fungal spoilage.

Keywords

propolis; antifungal activity; fruit juice; yeast isolation

Hrčak ID:

30437

URI

https://hrcak.srce.hr/30437

Publication date:

15.3.2007.

Article data in other languages: croatian

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