INHIBITORY EFFECTS OF BY-PRODUCTS FROM THE WINE INDUSTRY ON Staphylococcus aureus BIOFILM FORMATION

CARTAGENA ELENA; ARENA, MARIO E.; VIOLA, CAROLINA.M.

Tafí del Valle

Congreso; XXXIII Jornadas Cientificas Asociacion de Biologia de Tucuman; 2017

Asociación de Biología de Tucuman

Staphylococcus aureus is a Gram-positive bacterium widely distributed in nature as well as in food industries due to itsresistance to conventional disinfection processes. The ability to form biofilm on different surfaces is the main reason toconsiderer this bacterium as a food poisoning agent. The aim of this study is to provide added value to by-products from theregional wine industry, so we studied the anti-bacterial and anti-biofilm activities of pomace and stems (escorbajo) fromTorrontés wine (Cafayate, Salta) against S. aureus ATCC 6538. Extracts were obtained by successive extractions withincreasing polarity solvents: hexane, chloroform, ethyl acetate (EtOAc) and methanol (MeOH). In order to determine theantibacterial and antibiofilm effects of the extracts at different concentrations, a liquid micro-dilution method and a violetcrystal staining technique were employed.MeOH and EtOAc extracts from stems and pomace, at 10 and 100 µg/mL, were the most active inhibitors of biofilmdevelopment (between 53 and 86%), while biofilm inhibition caused by stem extracts would be related to lower bacterialgrowth. Pomace extracts did not affect microbial growth, indicating a specific inhibition on biofilm production. These resultsdemonstrate that natural grape extracts from by-products obtained as waste from the wine industry have inhibitory propertieson biofilm formation, an increasing problem for the food industry that affects human health.