Data/hora: 06/06/2024 18:12:18

Provedor de dados: 	19	
País: 	Japan	
Título: 	Effects of Food Additives on Susceptibility of Gram Negative Bacteria Derived from Dry-Fermented Sausage	
Autores: 	DORJ, Serjmyadag; SHIMADA, Kenichiro; SEKIKAWA, Mitsuo; 島田, 謙一郎; 関川, 三男.	
Data: 	2009	
Ano: 	2009	
Palavras-chave: 	Food additive antimicrobial compounds; Gram-negative bacteria.	
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.	
Idioma: 	Inglês	
Identificador: 	http://ir.obihiro.ac.jp/dspace/handle/10322/2960	
Editor: 	日本食品科学工学会	
Formato: 	application/pdf	
Fonte: 	日本食品科学工学会