DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7701-048-1-0043

ANTIBAKTERIÁLNÍ ÚČINKY MICROGREENS / ANTIBACTERIAL EFFECTS OF MICROGREENS

Gabriela Franke1, Olga Cwiková1, Veronika Tomášková1
1 Ústav technologie potravin, Agronomická fakulta, MENDELU, Zemědělská 1665/1, 613 00 Brno


Microgreens are young plants of many vegetables for direct consumption, a welcome addition to gastronomy. They are an important source of bioactive phytonutrients that provide their health benefits. These bioactive substances are formed as products of plant tissue metabolism and exhibit inhibitory activity against micro-organisms. In this study, the inhibitory effect of extracts of six species of microgreens (chives, onion, mustard, radish, chickweed, red cabbage) against pathogenic bacteria (Bacillus cereus, Enterococcus faecalis, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus) was demonstrated. Radish and onion extracts showed the strongest inhibition (α < 0.05) against S. aureus. The least sensitive bacteria appeared
to be E. coli, which showed the lowest inhibition zone diameters for all tested extracts.

Keywords: microgreens, antibacterial effect, foodborne pathogens

pages: 43-47, online: 2025



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