Antibacterial Activity of Ovomucin and Its Stability to pH and Temperature

doi:10.7506/spkx1002-6630-201305001

FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (5): 1-4.doi: 10.7506/spkx1002-6630-201305001

Antibacterial Activity of Ovomucin and Its Stability to pH and Temperature

SHAN Yuan-yuan，MA Mei-hu*，YUAN Zhi-wei，ZHU Han-yu，HUANG Xi，ZUO Si-min

National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

Received:2011-12-10 Revised:2013-01-11 Online:2013-03-15 Published:2013-04-16
Contact: MA Mei-hu E-mail:mameihuhn@yahoo.com.cn

Abstract

Abstract: Turbidimetry was used to determine the antibacterial activity of ovomucin against Escherichia coli, Staphylococcus aureus and Salmonella. pH and temperature induced changes in the antibacterial rate against Escherichia coli were also investigated. A significant difference was observed in the antibacterial activity against different bacteria. Ovomucin showed obvious anti-bacterial activity against Escherichia coli and Salmonella, with MIC of 0.05 mg/mL and 0.4 mg/mL, respectively, while it had no significant effect on the growth of Staphylococcus aureus. In addition, better antibacterial effect on Escherichia coli occurred in neutral and alkaline conditions. Good thermal stability of the antibacterial activity against Escherichia coli was observed below 100 ℃. However, a reduction in the antibacterial activity appeared with increasing heating time.

Key words: ovomucin, antibacterial, pH, temperature

CLC Number:

Q539

SHAN Yuan-yuan，MA Mei-hu*，YUAN Zhi-wei，ZHU Han-yu，HUANG Xi，ZUO Si-min. Antibacterial Activity of Ovomucin and Its Stability to pH and Temperature[J]. FOOD SCIENCE, 2013, 34(5): 1-4.

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Antibacterial Activity of Ovomucin and Its Stability to pH and Temperature

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