Antimicrobial properties of diacetyl

Abstract

Diacetyl preparations from three commercial sources were found to be essentially similar when tested primarily against a set of 40 cultures, including 10 of lactic acid bacteria, 4 of yeasts, 12 of gram-positive non-lactic acid bacteria, and 14 of gram-negative bacteria. The compound was effective at pH c7.0 and progressively ineffective at pH >7.0. The lactic acid bacteria were essentially unaffected by concentrations between 100 and 350 ,ug/ml over the pH range of 5.0 to 7.0. Of the 12 gram-positive non-lactic acid bacteria, 11 were inhibited by 300 ,ug/ml at pH s7.0. The three yeasts and the 13 gram-negative bacteria that grew at pH 5.5 were inhibited by 200 jig/ml. Diacetyl was ineffective against four clostridia under anaerobic conditions. It was lethal for gram-negative bacteria and generally inhibitory for gram-positive bacteria. Nongrowing cells were not affected. The effectiveness of diacetyl was considerably less in brain heart infusion broth, Trypticase soy agar, and cooked-meat medium than in nutrient broth or plate count agar. The antimicrobial activity was antagonized by glucose, acetate, and Tween 80 but not by gluconic acid. As an antimicrobial agent, diacetyl was clearly more effective against gram-negative bacteria, yeasts, and molds than against gram-positive bacteria.

Antimicrobial Activity of Some Food Flavoring Compounds

“…A set of 40 organisms was employed for surface plating onto plate count agar (PCA, Difco), and the identity of this set as well as the way in which test compounds were evaluated were as previously described (Jay 1982a).…”

“…GRAS food flavoring agents. The early interest in diacetyl as an antimicrobial agent was prompted by its possible anti-tuberculosis activity, and this along with other aspects of its history as an antimicrobial agent has been reviewed (Jay 1982a).…”

Evaluations of lactic acid bacteria as probiotics for juvenile seabass Lates calcarifer

“…(Rengpipat, Phianphak, Piyatiratitivorakul & Menasveta 1998;Gomez-Gil, Roque & Turnbull 2000;Irianto & Austin 2002;Vaseeharan & Ramasamy 2003;El-Sersy, AbdelRazek & Taha 2006;Kumar, Mukherjee, Prasad & Pal 2006;Shelby, Lim, Yildirim-Aksoy & Delaney 2006;Ziaei-Nejad, Rezaei,Takami, Lovette, Mirvaghef & Shakouri 2006), lactic acid bacteria (LAB) have also reported probiotic properties for aquaculture applications (Gatesoupe 1991;RingÖ & Gatesoupe 1998; Phianphak, Rengpipat, Piyatiratitivorakul & Menasveta 1999;Nikoskelainen, Ouwehand, Salminen & Bylund 2001;Villamil, Figueras, Planas & Novoa 2003;Carnevali, deVivo, Sulpizio, Gioacchini, Olivotto, Silvi & Cresci 2006). Lactic acid bacteria produce inhibitory compounds such as lactic acid, hydrogen peroxide, diacetyl, acetaldehyde and bacteriocin (Jay 1982;Fuller 1989Fuller ,1992DeVyust & Vandamme1994;Axelsson 1998;Temmerman, Huys & Swings 2004) that can inhibit the growth of other microorganisms. The LAB Lactobacillus spp.…”

Microbial flora of rum fermentation media

“…The Lactobacillus species flora consumes sugar and has an acidifying effect since it produces acids (lactic, acetic and formic) that can be esterified. This flora also produces 2-3 butanediol and diacetyl ( Jay 1982). To a certain extent, these compounds and their by-products positively contribute to the development of the organoleptic properties of rum (Peynaud and Lafon 1951).…”