Fate of Escherichia coli and E-coli O157 : H7 in apple juice treated with propolis extract

Sagdic O., Silici S., Yetim H.

ANNALS OF MICROBIOLOGY, vol.57, no.3, pp.345-348, 2007 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 57 Issue: 3
  • Publication Date: 2007
  • Doi Number: 10.1007/bf03175071
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.345-348
  • Keywords: propolis extract, antibacterial activity, apple juice, Escherichia coli and E. coli O157 : H7, ANTIBACTERIAL ACTIVITY, CHEMICAL-COMPOSITION, TURKISH PROPOLIS, SURVIVAL, CARVACROL, STRESS, O157H7
  • Yıldız Technical University Affiliated: No


Fruit juices are targets of spoilage moulds, yeasts and acid tolerant bacteria. They might be contaminated with bacteria from raw materials, environment, packaging and during the handling of the product. These contaminations have frequently resulted in the spoilage of fruit juice and consequently commercial losses. The objective of this study was to determine the influence of propolis in apple juice against Escherichia coli and E. coli O157: H7 strains of the spoilage and pathogenic bacteria. For this purpose, apple juice was obtained from fresh apples and then was pasteurised. The pH value, titrable acidity (as % malic acid) and Brix degree of this apple juice were 3.72 +/- 0.10, 0.67 +/- 0.05% and 12.1 +/- 0.01, respectively. Propolis extract at 1, 2 and 5% concentrations were tested to determine of E. coli and E. coli O157:H7 inhibition using paper disc diffusion method. The control treatment had no propolis extract. The apple juices were contaminated with these bacteria, and the activity of propolis was observed at first, 18(th), 24(th), 48(th) and 72(nd) hours at 4 and 25 degrees C. The number of cells in the tubes was counted using serial dilution method. Results indicated that propolis extract at 2 and 5% concentrations had significant antimicrobial activity against E. coli and E. coli O157:H7, therefore we can conclude that propolis extract is worthy of further study as a natural preservative for the foods prone to microbial spoilage.