| Registro completo |
| Provedor de dados: |
19
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| País: |
Japan
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| Título: |
Effects of Food Additives on Susceptibility of Gram Negative Bacteria Derived from Dry-Fermented Sausage
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| Autores: |
DORJ, Serjmyadag
SHIMADA, Kenichiro
SEKIKAWA, Mitsuo
島田, 謙一郎
関川, 三男
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| Data: |
2009
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| Ano: |
2009
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| Palavras-chave: |
Food additive antimicrobial compounds
Gram-negative bacteria
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| Resumo: |
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.
http://www.jstage.jst.go.jp/article/fstr/15/2/15_185/_article/-char/ja/
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| Idioma: |
Inglês
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| Identificador: |
http://ir.obihiro.ac.jp/dspace/handle/10322/2960
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| Editor: |
日本食品科学工学会
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| Formato: |
application/pdf
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| Direitos: |
日本食品科学工学会
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