Antimicrobial Effects of Butylated Hydroxyanisole (Bha)

Thermal Resistance ofBacillus cereus spores in custard preparations

“…In another experiment (Table 1), a consistent decrease in the number of B. cereus spores was observed with successive increase in The triggering of the inactivation of spores by heat in presence of added antimicrobials is synergistic and may be associated with inactivation of some of the enzymes necessary for spore germination as the inactivation of protease by sorbate has been reported (Chang & Branen 1975). The extent of B. cereus spore inactivation was almost similar with BHA and slightly higher with BHT at 200 ppm/ml.…”

Synergistic Action of Amphotericin B and Antioxidants Against Certain Opportunistic Yeast Pathogens

“…A plausible explanation can be derived from two seemingly unrelated pieces of information. It has been shown by several different groups of workers that antioxidants can inhibit or kill certain species of bacteria, yeasts, and filamentous fungi at concentrations ranging from two to four orders of magnitude higher than those employed in our studies (2,7,12,15). Other investigators demonstrated that AB, presumably because of its direct effect on fungal cell membranes, permitted or enhanced cellular uptake of other antibiotics to which fungi are ordinarily resistant, and thereby potentiated antifungal activity by these companion drugs (8)(9)(10).…”

The effect of kimchi on the microbiological stability of fermented sausage

“…For example, garlic, onion, and paprika, which are typically used in the preparation of kimchi, have been found to slow down or inhibit microbial growth (Al-Delaimy & Barakat, 1971;Salzer, 1982;Shelef, 1983;Zaika, 1988). In addition, phenolic-type antioxidants are known for their antimicrobial properties (Chang & Branen, 1975;Pierson, Smoot, & Vantassel, 1980;Shin & Harris, 1977). The main materials and ingredients of kimchi contain a broad spectrum of secondary plant metabolites such as carotinoids, flavonoids, phenolic acids and glucosinolate (Elmadfa, 1998;Gerhardt, 1994;Herrmann, 1980;Hertog, 1994).…”