Effects of Food Additives on Susceptibility of Gram Negative Bacteria Derived from Dry-Fermented Sausage

• DORJ Serjmyadag

  The United Graduate School of Agricultural Sciences, Iwate University

• SHIMADA Kenichiro

  Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine

• SEKIKAWA Mitsuo

  Department of Animal and Food Hygiene, Obihiro University of Agriculture and Veterinary Medicine

抄録

This study examined the effects of food additives on gram-negative bacteria. The food additives used included synthetic antioxidants (butylated hydroxyanisole, BHA, and butylated hydroxytoluene, BHT), a curing agent and lactic acid with or without a cell-free supernatant (CFS) containing antimicrobial compounds of Lactobacillus sakei D-1001. The gram-negative bacteria were selected from dry-fermented sausages and cultured with different food additives for 18 h in nutrient broth, and then another 24 h with or without CFS adjusted (at pH 6.0) to inactivate lactic acid or not adjusted (at pH 4.0). BHA (0.1%) resulted in total viable cell inhibition following 18 h culture. A reduction in cell growth was observed in culture broths with 0.1% lactic acid and synthetic antioxidants at different concentrations. Furthermore, greater susceptibility of gram-negative bacteria could be obtained in 18+24-h cultures with combinations of selected food additives and antimicrobial compounds of Lactobacillus sakei D-1001, in a low pH environment depending on the lactic acid concentration.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 15 (2), 185-190, 2009

  公益社団法人 日本食品科学工学会

キーワード

• food additive
• antimicrobial compounds
• gram-negative bacteria

詳細情報

• CRID: 1390001204454708992
• NII論文ID: 10025349005
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.15.185
• ISSN: 18813984
• ISSN: 13446606
• Web Site: https://obihiro.repo.nii.ac.jp/records/643
• 本文言語コード: en
• データソース種別:
  • JaLC
  • IRDB
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可