Extrato de vinho tinto inibe crescimento in vitro de bactérias patogênicas

Abstract

The food industry is constantly searching for alternatives to natural preservatives, investigating options that aim to eliminate hazards and reduce risks to consumer health. It is known that the wine has antimicrobial properties that have been used over the years. The objective of this work was to evaluate the in vitro antibacterial potential of Merlot and Chardonnay white wine extract against strains of E. coli bacteria from sausages, cheeses and milks, as well as standard strains of Staphylococcus aureus, S , warneri and S. lugdunensis, Listeria monocytogenes and Salmonella Enteritidis, comparing them with antibiotics on the market. The methodology used was diffusion in perforated agar, using two concentrations, one per hydroalcoholic solution and the other, the pure extract. From the results obtained, it is possible to affirm that red wine extract significantly inhibited the bacteria, especially with regard to Gram positive, especially Staphylococcus. In the white wine the same results were not obtained, pointing sometimes data null. Regarding the pure red extract mainly in the volume of 50μL, the results demonstrated a greater efficacy on the extract diluted in any of the concentrations and for all the groups of bacteria studied. It is suggested that the results presented were caused by the presence of polyphenols, which are more abundant in red wine than in white wine. In this way, it can be concluded that the red wine extract can be used as a natural preservative in the food industry, offering a safe means to the consumer.