FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (1 ): 14-18.doi: 10.7506/spkx1002-6630-201101004

• Basic Research • Previous Articles     Next Articles

Comparative Study on Bacteriostasis of Different Preservatives for Three Typical Spoilage Bacteria

CHEN Nan-nan1，XU Xin1，SHANG Feng-cai1，HUANG Qin1，CHEN You-liang2，LI Wei-fen1,*   

  1. 1. Key Laboratory of Molecular Animal Nutrition, Ministry of Education, Institute of Feed Science, College of Animal Science,
    Zhejiang University, Hangzhou 310029, China；2. Laboratory of Animal Product Processing, College of Animal Science,
    Zhejiang University, Hangzhou 310029, China
  • Received:2010-03-22 Revised:2010-12-07 Online:2011-01-15 Published:2010-12-28
  • Contact: LI Wei-fen E-mail:wfli@zju.edu.cn

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Abstract:

Objective: The inhibitory effects of twenty-three food preservatives on three typical spoilage bacteria were evaluated and compared. Methods: The minimal inhibitory concentrations (MIC) of different preservatives for Micrococcus luteus, Bacillus subtilis and E.coli were determined by micro-dilution assay. Results: Among the 23 tested food preservatives, Nisin and ε-poly-L-lysine had the best inhibitory effect on Micrococcus luteus (G+ cocci), and their MICs were both 12.5 μg/mL. For Bacillus subtilis (G+ bacillus), the best antimicrobials were calcium propionate, diacetyl, citric acid, citral and D-sodium isoascorbiate, presenting an identical MIC of 6.25μg/mL. As for E.coli (G－ bacillus), hydrogen peroxide and diacetyl were the best preservatives, with an identical MIC of 25μg/mL. Conclusion: The bacteriostasis of various tested preservatives for the three typical spoilage bacteria is irregular and their combined use seems to be an approach for more effective bacteriostasis.

Key words: preservative, spoilage bacteria, minimal inhibition concentration, bacteriostasis

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