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| DORJ, Serjmyadag; SHIMADA, Kenichiro; SEKIKAWA, Mitsuo; 島田, 謙一郎; 関川, 三男. |
| 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... |
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Palavras-chave: Food additive antimicrobial compounds; Gram-negative bacteria. |
| Ano: 2009 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2960 |
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