Wine-making wastes as biofilm inhibitors of Staphylococcus aureus

Authors

  • Carolina María Viola Instituto de Biotecnología Farmacéutica y Alimentaria (INBIOFAL). CONICET- Universidad Nacional de Tucumán.
  • Elena Cartagena Instituto de Biotecnología Farmacéutica y Alimentaria (INBIOFAL). CONICET- Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Universidad Nacional de Tucumán.
  • Mario Eduardo Arena Instituto de Biotecnología Farmacéutica y Alimentaria (INBIOFAL). CONICET- Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Universidad Nacional de Tucumán.

DOI:

https://doi.org/10.46583/nereis_2021.13.813

Keywords:

biofilm, Staphylococcus aureus, wine pomace

Abstract

Staphylococcus aureus is a well-known pathogen living as biofilm in a wide variety of environments and represents a severe risk of food contamination. The present study focused on the antibiofilm capacity of pomace extracts of different polarities and different varietals against two strains of S. aureus. Wine pomace of three varietals (Bonarda, Tannat, and Malbec)  from Cafayate, Argentine, at two concentrations (10 and 100 µg/mL) was used to inhibit biofilm formation (BF) and preformed biofilm of S. aureus ATCC 6538 and LVP63 strains. Extractions were carried out with solvents of increasing polarity (chloroform, ethyl acetate, and ethanol). The ethyl acetate and ethanolic pomace extracts of the Tannat varietal were the most effective in reducing the BF formation in S. aureus without affecting planktonic growth. The extracts of Malbec and Tannat diminish the biofilm metabolic activity up to 70%. Likewise, the polar Tannat extracts and the mixture pomace disrupt the preformed BF in both S. aureus strains.

These residues can be used as a natural alternative source for the inhibition of pathogenic bacteria in the food industry and reduce the impact of these agro-industrial wastes on the environment

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Published

2021-11-15