含有机羧酸的食品防腐剂的抗菌活性评估

Nadiia Fomina, Valentine Kovalchuk, Iryna M. Vovk, Oleksandr Fomin, Iryna Kovalenko
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摘要

引言食品微生物腐败一直是一个长期存在的问题。据世界卫生组织统计,全球每年有 6 840 万至 2.75 亿例急性感染性腹泻病例。食品的微生物安全是食品质量的重要标准之一。目的是检测有机碳酸对食源性中毒性感染最常见致病菌的抗菌活性。材料和方法。采用稀释法,在胰蛋白胨-大豆肉汤和氯化钠-蛋白胨缓冲溶液(pH 值为 7.0)中对金黄色葡萄球菌、伤寒杆菌、大肠杆菌、寻常葡萄球菌、弗氏球菌、肺炎双球菌、铜绿假单胞菌等细菌菌株进行有机碳酸抗菌活性检测。最小抑菌浓度(MIC)根据研究中每种培养物三次测定的最高值确定。培养基的 pH 值使用便携式 pH 计 AMT16V(Amtast USA Inc)测定。结果在甲酸含量为 0.0625% 的胰蛋白酶酱肉汤中,研究中使用的所有细菌种类都停止了生长,这些微生物的乙酸浓度在 0.0625% 到 0.125% 之间。丙酸和乳酸在相同浓度(0.125%)下可抑制绝大多数调查细菌的生长。柠檬酸在 0.5% 的浓度下可抑制沙门氏菌属和克雷伯氏菌属的生长。因此,金黄色葡萄球菌、粗胞葡萄球菌和克雷伯氏菌对有机酸作用的敏感度最高。另一方面,沙门氏菌属对酸的作用最不敏感,因为浓度为 0.25% 的丙酸和乳酸可灭活它们,而浓度为 0.5% 的柠檬酸则可灭活它们。结论有机羧酸具有足够高的抗菌活性,能抑制食源性感染最常见的致病菌的生长。
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ANTIMICROBIAL ACTIVITY ASSESSMENT OF FOOD PRESERVATIVES CONTAINING ORGANIC CARBOXYLIC ACIDS
Introduction. Microbial spoilage of food products has been a perennial problem. According to the WHO, the world records between 68.4 to 275 million cases of acute infectious diarrhea annually. The microbiological safety of food products is crucial as one of the criteria for their quality. Aim. Antimicrobial activity detection of organic carbonic acids against the most common causative agents of food-borne toxic infections. Materials and methods. The antimicrobial action detection of organic carbonic acids was carried out on bacterial strains S. aureus, S. typhimurium, E. coli, P. vulgaris, C. freundii, K. pneumoniae, P. aeruginosa by the dilution method in tryptone-soy broth and in a buffer solution of sodium chloride with peptone (pH 7.0). The minimum inhibitory concentration (MIC) was determined by the highest value from three determinations for each culture taken in the study. The pH of the medium was determined using a portable pH meter AMT16V (Amtast USA Inc). Results. The growth of all bacterial species, that were used in the study, stopped in tryptone-soy broth with a formic acid content of 0.0625%, and the concentration of acetic acid for these microorganisms ranged from 0,0625% to 0,125%. Propionic and lactic acids inhibited the growth of the vast majority of investigated bacterial species at the same concentration (0,125%). Citric acid stopped the growth of Salmonella spp. and Klebsiella spp., at a concentration of 0,5%. Therefore, S. aureus, P. vulgaris, and C. freundii demonstrated the highest level of sensitivity to the action of organic acids. On the other hand, Salmonella spp. were the least sensitive to the acid action, as propionic and lactic acids inactivated them at a concentration of 0,25%, but citric acid at 0,5% one. Conclusions. Organic carboxylic acids demonstrate sufficiently high antimicrobial activity and inhibit the growth of bacteria which are the most common causative agents of food-borne infections.
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