First evaluation of alkylpyrazine application as a novel method to decrease microbial contaminations in processed meat products

AMB Express

Table 1 Efficacy of an alkylpyrazine derivative (5-isobutyl-2,3-dimethylpyrazine) against bacteria

Tested isolate	4-log reduction in aqueous pyrazine solution
Tested isolate	0.3%	0.6%
Bacillus amyloliquefaciens HT1C	−	−
Bacillus sp. HT1B	−	−
Brochothrix thermosphacta HT1G	+	+
Carnobacterium maltaromaticum HT1Z	−	+
Proteus sp. HT1W	+	+
Psychrobacter sp. HT1F	+	+
Serratia sp. HT1E	+	+
Sphingobacterium faecium HT1X	+	+

Pure cultures of isolates obtained from processed meat products were incubated in aqueous pyrazine solutions. Combinations of isolates and pyrazine concentrations that led to a 4-log reduction are labeled with ‘+’, while such with lower reduction rates are labeled with ‘−’