Antimicrobial activity of gallic acid against food-related Pseudomonas strains and its use as biocontrol tool to improve the shelf life of fresh black truffles

The storage test performed on fresh black truffles confirmed in situ the GA antimicrobial activity observed in vitro, with a drastic reduction not only of Pseudomonas spp., but also of the other assessed microbial groups, including Enterobacteriaceae and Eumycetes. Finally, sensory analysis established the absence of off-flavours and the preservation of positive features in black truffles treated with 2.5 mg/mL GA and stored for 28 d at 4 °C. The results obtained in this study suggest that GA is a potential biocontrol tool to decontaminate and preserve fresh black truffles during refrigerated storage.