FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (11): 91-94.doi: 10.7506/spkx1002-6630-200911020

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Sterilization Effect of Surfactin on Escherichia coli O157 in Fresh Milk

HUANG Xian-Qing   

  1. (1.College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China；
    2. College of Animal Husbandry and Veterinary, Henan Agricultural University, Zhengzhou 450002, China)
  • Received:2008-10-10 Revised:2009-01-15 Online:2009-06-01 Published:2010-12-29
  • Contact: HUANG Xian-Qing E-mail:hxq8210@126.com

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Abstract:

Sensitivity of Escherichia coli O157 to surfactin was determined by oxford cup and microdilution methods, and sterilization characteristics of surfactin were investigated in terms of its effect on growth curve of E. coli O157, sterilization rate and sterilization kinetics. Finally sterilization effect of of surfactin on E. coli O157 in fresh milk was studied. Results showed that E. coli O157 was very sensitive to surfactin and the minimal inhibitory concentration (MIC) was 25μg/ml. Surfactin not only presented inhibitory effect against E. coli O157, also could kill the bacterium. After cultivated in the fresh milk added with 2-time MIC of surfactin for 48 h at 37 ℃, no living E. coli O157 was detected. In conclusion, surfactin has promising application prospect due to its excellent sterilization action.

Key words: surfactin, Escherichia coli O157, fresh milk

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