FUNCTIONAL PROPERTIES AND MICROSTRUCTURE OF Leuconostoc citreum AND Lactobacillus casei SHIROTA EXPOSED TO HABANERO PEPPER EXTRACT AND INHIBITION OF Staphylococcus aureus

The effects of habanero pepper extract on Staphylococcus aureus, Lactobacillus casei Shirota and Leuconostoc citreum were studied. The extract contained 8.71 mg/g of capsaicin and 4.72 mg/g of dihydrocapsaicin as well as minor concentrations of gallic, chlorogenic, caffeic, p-coumaric acids and quercetin, determined by HPLC. Inhibition of S. aureus at 4 h was observed with a death rate of -1.53 h-1. While, L. casei Shirota showed a survival of...