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

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

Tested isolate 4-log reduction in aqueous pyrazine solution
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 + +
  1. 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 ‘−’