Growth inhibition of food‐borne pathogens by lactic and acetic acids and their mixtures

Adams, Martin R.; Hall, C. J.

doi:10.1111/j.1365-2621.1988.tb00581.x

Cited by 196 publications

(79 citation statements)

References 5 publications

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“…According to Wong and Chen (1988), the inhibitory effect of acetic acid is the highest from among all of the organic acids. The inhibitory effect of both acids mentioned increases with decreasing pH and a synergistic effect of lactic and acetic acid on E. coli and Salmonella enteritidis becomes apparent (Adams and Hall, 1988). Lactic acid decreases the pH of the medium, which results in an increased toxicity of acetic acid.…”

Section: Discussionmentioning

confidence: 99%

The effect of probiotics potentiated with polyunsaturated fatty acids on the digestive tract of germ-free piglets

Kasteĺ¹,

Bomba²,

Vaško³

et al. 2007

Vet. Med. - Czech

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ABSTRACT:Oil with higher a content of ω-3 polyunsaturated fatty acids (PUFA) was administered for 4 weeks to experimental germ-free piglets and from 21 days of age the piglets were inoculated perorally with probiotic microorganisms Lactobacillus casei subsp. casei. Control piglets were administered saline solution in identical doses and starting from the fourth week were also supplemented with probiotics. At the age of 28 days, the number of Lactobacillus casei subsp. casei that had adhered to jejunal mucosa of experimental piglets was significantly higher (P < 0.05) compared to that in the control group. The differences in the number of lactobacilli, which colonised mucosa of the ileum and colon of experimental and control piglets, were insignificant. With the exception of the stomach, the pH level in the digestive tract of piglets was lower in the experimental piglets. Significantly higher levels of propionic (P < 0.05), acetoacetic and succinic (P < 0.01) acids were observed in germ-free experimental piglets in colon. The differences in the level of lactic and acetic acid were insignificant. PUFA-potentiated probiotics positively affected the adhesion of lactobacilli, pH and the level of organic acids in the digestive tract of germ-free piglets. Supplementation of oil containing ω-3 PUFA significantly increased the blood level of α-linolenic, eicosapentaenoic and docosahexaenoic acids in experimental piglets at the expense of arachidonic acid in comparison with the control.

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Section: Discussionmentioning

confidence: 99%

The effect of probiotics potentiated with polyunsaturated fatty acids on the digestive tract of germ-free piglets

Kasteĺ¹,

Bomba²,

Vaško³

et al. 2007

Vet. Med. - Czech

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“…In addition, the inhibitory eVect on microorganism of organic acids has been widely reported to be caused by their undissociated form [7,8]. Finally, the enzymatic activity and the chemical alterations are also inXuenced by the acidity.…”

Section: Introductionmentioning

confidence: 99%

Determination of organic acids evolution during apple cider fermentation using an improved HPLC analysis method

Hong

Zhou

et al. 2008

Eur Food Res Technol

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An eYcient method for analyzing ten organic acids in food, namely citric, pyruvic, malic, lactic, succinic, formic, acetic, adipic, propionic and butyric acids, using HPLC was developed. Boric acid was added into the mobile phase to separate lactic and succinic acids, and a post-column buVer solution [5 mmol/L p-toluensulfonic acid (p-TSA) + 20 mmol/L bis (2-hydroxyethyl) iminotris (hydroxymethyl) methane (bis-tris) + 100 mol/L sodium ethylenediaminetetraacetic (EDTA-2Na)] was used to improve the sensitivity of detection. The average spiked recoveries for the ten organic acids ranged from 82.9 to 127.9% with relative standard deviations of 1.44-4.71%. The linear ranges of determination were from 15 to 1,000 mg/L with correlation coeYcients of 0.9995-0.9999. The metabolism of organic acids in cider, and the eVect of nutrients including diammonium phosphate (DAP), thiamine, biotin, niacinamide and pantothenic acid on their metabolism, were studied using this method of analysis. We found that before cider brewing, additions of 200 mg/L DAP and 0.3 mg/L thiamine to apple juice concentrate results in a high quality cider.

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“…During fermentation, the growths of pathogens as well as other spoilage organisms are frequently inhibited through antimicrobial components produced by lactic acid bacteria (LAB) (5)(6)(7). Reports have shown that LAB-produced organic acids can work in combination to display a strong inhibitory activity against many foodborne pathogens such as Salmonella typhimurium, Escherichia coli, Bacillus cereus, Clostridium botulinum, C. perfringens, Listeria monocytogenes, and Staphylococcus aureus (8)(9)(10)(11)(12).…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Activity of Lactobacillus Isolated From Kashk-e Zard and Tarkhineh, Two Iranian Traditional Fermented Foods

Mashak¹

2016

Int J Enteric Pathog

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Growth inhibition of food‐borne pathogens by lactic and acetic acids and their mixtures

Cited by 196 publications

References 5 publications

The effect of probiotics potentiated with polyunsaturated fatty acids on the digestive tract of germ-free piglets

The effect of probiotics potentiated with polyunsaturated fatty acids on the digestive tract of germ-free piglets

Determination of organic acids evolution during apple cider fermentation using an improved HPLC analysis method

Antimicrobial Activity of Lactobacillus Isolated From Kashk-e Zard and Tarkhineh, Two Iranian Traditional Fermented Foods

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