The researchers inve
stigated the antimicrobial activities of blackberry (Rubus fruticosus) juice against foodborne pathogens including Listeria monocytogenes, Salmonella typhimurium and Escherichia coli O157:H7. The effects of blackberry juice on the growth of Lactobacillus casei, Lactobacillus plantarum and Lactobacillus rhamnosus were also investigated in Man-Rogosa-Sharpe (MRS) broth and skim and whole milk supplemented with blackberry juice.
The researchers found that the growth of L. monocytogenes, S. typhimurium and E. coli O157:H7 were significantly inhibited by blackberry juice by 1-3 logs in both milk and broth. They also observed that the growths of Lactobacillus strains - good bacteria - were significantly stimulated (1-4 logs CFU/mL) by blackberry juice in both milk and MRS broth.
According to the researchers, the results demonstrate that diluted blackberry juice can be used as a preservative in food processing and a preventive in foodborne infections as a natural antimicrobial.
