Efect of Phytol on Dehydrogenase Activity of Bacterial Isolates from Grilled Meat

ELUCHIE C.N.¹, ORANUSI S.², AKUJOBI C. O.² and ALAGBAOSO S.O.^1,

¹Department of food Science and Technology, Federal University of Technology P.M.B 1526, Owerri Imo State

²Department of Industrial Microbiology, Federal University of Technology P.M.B 1526, Owerri Imo State

Cite this paper:
ELUCHIE C.N., ORANUSI S., AKUJOBI C. O. and ALAGBAOSO S.O.. Efect of Phytol on Dehydrogenase Activity of Bacterial Isolates from Grilled Meat. American Journal of Food Science and Technology. 2016; 4(1):1-6. doi: 10.12691/ajfst-4-1-1

Abstract

Effect of phytol on the dehydrogenase activity of Staphylococcus aureus Bacillus cereus, Pseudomonas aeruginosa and Enterococcus faecalis isolated from grilled meat was examined via dehydrogenase assay using 2,3,5 – tripheny tetrazolium chloride (TTC) as the electron acceptor. The bacteria isolates were exposed to various concentrations of phytol (0-2000 μg) in a nutrient broth. The minimum inhibitory concentration (MIC) and minium bactericidal concentration (MBC) values of phytol against the bacterial isolates were found in the range of 31.25 μg /ml to 250 μg /ml and 125 μg /ml to 250 μg /ml respectively. Effect of phytol on the dehydrogenase activity of the bacterial isolates showed that gram negative Pseudomonas aeruginosa had higher dehydrogenase activity than the gram positive Bacillus cereus, Enterococcus faecalis and Stpahylococcus aureus. The effect of phytol on the dehydrogenase activity varied significantly among the bacterial isolates. This result indicates that phytol could be used as an antibacterial agent in food industry to inhibit the growth of certain food borne pathogens.

Keywords:
Phytol dehydrogenase activity grilled meat

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