Epinecidin‐1 (an active marine antimicrobial peptide): Effects on the survival of inoculated Escherichia Coli O157:H7 And Staphylococcus aureus bacteria, antioxidant, and sensory attributes in raw milk

This study aimed to evaluate the effects of Epinecidin‐1 (Epi‐1) on total viable count (TVC), total psychrotrophic count (TPC), sensory attributes, and the survival of Escherichia Coli O157:H7 and Staphylococcus aureus bacteria inoculated in pasteurized milk samples during cold storage (4°C). Four treatments of milk samples were prepared including milk samples containing three concentrations of Epi‐1 (0.0025, 0.005, and 0.01%) and control (without Epi‐1). The treated milk samples were evaluated in vitro (minimum inhibitory concentration, Minimum bactericidal concentration, disk diffusion test, DPPH, reducing power assays) and in vivo (TVC, TPC, sensory properties, and enumeration of inoculated E. coli and S. aureus) during 9 days at cold storage. The best antibacterial and antioxidant power of Epi‐1 was observed at a concentration of 0.01%. Based on the MICs and MBCs, the most susceptible and resistant bacteria to Epi‐1 were B. cereus and S. aureus strains, respectively. The DPPH scavenging potential of Epi‐1 was in the range of 77%–80%. Treated samples containing 0.01% Epi‐1 had the lowest TVC and TPC and reached 3.9 and 2.96 CFU log/mL at the end day of storage. A decrease of 6 and 1.4 logs CFU/g of E. coli O157:H7 and S. aureus was seen in all treatments containing Epi‐1, respectively, on the last day of storage period. There are no unpleasant sensory properties in treated samples with Epi‐1. Our results indicate that Epi‐1 has good potential as a bio‐preservative to prevent raw milk spoilage and reduction of milk‐borne pathogens.