@article{ajfst2016411,
author={{C.N., ELUCHIE and S., ORANUSI and O., AKUJOBI C. and S.O., ALAGBAOSO},
title={Efect of Phytol on Dehydrogenase Activity of Bacterial Isolates from Grilled Meat},
journal={American Journal of Food Science and Technology},
volume={4},
number={1},
pages={1--6},
year={2016},
url={http://pubs.sciepub.com/ajfst/4/1/1},
issn={2333-4835},
abstract={Effect of phytol on the dehydrogenase activity of <i>Staphylococcus</i> <i>aureus</i> <i>Bacillus</i><i> </i><i>cereus</i>, <i>Pseudomonas</i><i> </i><i>aeruginosa</i> and <i>Enterococcus</i><i> </i><i>faecalis</i> isolated from grilled meat was examined via dehydrogenase assay using 2,3,5 ¨C tripheny tetrazolium chloride (TTC) as the electron acceptor. The bacteria isolates were exposed to various concentrations of phytol (0-2000 &#956;g) 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 &#956;g /ml to 250 &#956;g /ml and 125 &#956;g /ml to 250 &#956;g /ml respectively. Effect of phytol on the dehydrogenase activity of the bacterial isolates showed that gram negative <i>Pseudomonas</i><i> </i><i>aeruginosa</i> had higher dehydrogenase activity than the gram positive <i>Bacillus</i><i> </i><i>cereus</i>, <i>Enterococcus</i><i> </i><i>faecalis</i> and <i>Stpahylococcus</i><i> </i><i>aureus</i>. 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.},
doi={10.12691/ajfst-4-1-1}
publisher={Science and Education Publishing}
}