In vitro Growth Inhibition of Food-borne Pathogens and Food Spoilage Microorganism by Vitamin K5

Abstract

The study investigates the effectiveness of a synthetic vitamin analog (vitamin K 5 ) for the growth inhibition of a total of 14 bacterial pathogens, spoilageinducing bacteria and three spoilage-inducing molds that were tested during this study. Bacterial growth inhibition by vitamin K 5 and vitamin K 5 combined with sodium chloride (NaCl) were tested by determining the Minimum Inhibitory Concentrations (MICs) using a broth microdilution method. Antifungal effects of vitamin K 5 were determined by measuring the growth of three different spoilage molds on Malt agar plates containing different concentrations of vitamin K 5 . All bacterial strains assayed were inhibited by vitamin K 5 in a range of 64-1,024 μg/ml. When vitamin K 5 was combined with 3% NaCl, five out of the 14 bacterial strains assayed showed lower MICs than for vitamin K 5 alone. When vitamin K 5 was combined with 5% NaCl, nine of the 14 bacterial strains assayed displayed lower MICs than for vitamin K 5 alone. With respect to inhibition of molds, 10 μg/ml vitamin K 5 induced inhibitory effects against Aspergillus parasiticus NRRL 2999 and Penicillium expansum NRRL 6069, but not Aspergillus flavus NRRL 6540. In contrast, 30 or 50 μg/ml vitamin K 5 showed inhibitory effects against the growth of all molds assayed; however, inhibitory effects against aflatoxin production by A. flavus NRRL 6540 were achieved only with 50 μg/ml. These data show that vitamin K 5 is a useful antimicrobial agent that at low concentrations causes growth inhibition of a broad spectrum of bacterial pathogens and spoilage bacteria as well as certain molds.

Non-Saccharomyces Yeasts: Biotechnological Role for Wine Production

“…Due to these drawbacks and growing consumer bias against chemical preservatives, research efforts are directed towards use of different physical methods and exploitation of natural antimicrobial compounds obtained from plants, animals, and microorganisms for wine preservation. Many studies have demonstrated the potential of natural products such as hydroxycinnamates and organic acids [94], chitosan [95], nisin [96], lysozyme [97], antimicrobial peptides [98], killer toxins [99], natamycin [100], β-glucanases [101], bovine lactoferrinderived peptides [102], carvacrol and thymol [103], and vitamin K5 [104] for the control of wine spoilage yeasts and bacteria.…”

Insight on Incorporation of Essential Oils as Antimicrobial Substances in Biopolymer-Based Active Packaging

“…The choice of the most suitable packaging depends on several factors, primarily on the type of food that must be protected. Some of the most important properties of packaging are mechanical, physical-chemical, and optical properties, which play a key role in choosing the appropriate material [ 26 , 27 , 116 , 117 ].…”

“…However, this strategy was retained in the food industry but received a different performance. Namely, the research on antimicrobial agents of natural origin that prevent the growth of microorganisms is aimed at the use of special packaging systems with an antimicrobial effect to ensure increased food safety and quality [ 117 ].…”

“…As already mentioned, the primary function of packaging is related to the protection of food from external influences, mechanical force, and spoilage by environmental microorganisms, moisture, gases, dust, odors, etc. [ 117 ]. Also, the packaging is very important from the point of view of marketing and standardization because it can be used as an informative asset for consumers.…”

Behavioral Pattern of Native Food Isolates of <i>Yersinia</i> <i>enterocolitica</i> and <i>Yersinia</i> <i>intermedia</i> under Simulated Time-Temperature Combinations of the Food Chain

“…Microbial safety has become a focal theme in the current scenario of food chain establishment and advanced detection methods have been evolved over the years [1,2]. Among the food borne pathogenic bacteria, Yersinia enterocolitica and related species are of public health concern, in that, being psychrophilic, they also exhibit a varied behavioral pattern to physical treatments, nonthermal processes, biopreservatives, micronutrients and bioactive spice constituents [3][4][5][6][7]. Although considered as a comparatively heat sensitive organism, research studies have indicated that heat sensitivity of Y. enterocolitica in culture systems and food matrices is affected by several factors such as temperature, medium composition, growth phase, conditions of heat treatment and physiology of the organisms [8][9][10][11].…”