Comparison of Antibacterial Effects of Seven Food Preservatives on Spoilage Microorganisms in Meat

doi:10.7506/spkx1002-6630-201211003

Abstract

Abstract: The antibacterial activities of food preservatives including potassium sorbate, sodium diacetate, capryl monoglyceride, disodium ethylene-diamine-tetraacetate (EDTA), nisin, chitosan and ε-polylysine (ε-PL) against 12 meat spoilage strains such as 2 Bacillus circulans strains, 3 Bacillus subtilis strains, 3 Bacillus licheniformis strains, 2 Bacillus coagulans strains, 1 Hafnia alvei strain and an Enterococcus strain were investigated based on inhibitory rate and minimum inhibitory concentration. The results showed that seven food preservatives had inhibitory effect on all tested bacteria at different levels. They could be ranked in decreasing order of antibacterial activity as follows: nisin＞chitosan ＞ε-PL＞capryl monoglyceride＞EDTA ＞sodium diacetate＞potassium sorbate. Three bio-preservatives including nisin, chitosan and ε-PL had better antibacterial activity than other four chemical preservatives. In addition, the antibacterial activity of 7 preservatives exhibited great differences among species and among different strains from the same species.

Key words: food preservative, meat spoilage, antibacterial activity

CLC Number:

TS202.3

YANGXiao-tao，LIChun，ZHOUXiao-hong. Comparison of Antibacterial Effects of Seven Food Preservatives on Spoilage Microorganisms in Meat[J]. FOOD SCIENCE, 2012, 33(11): 12-16.

[1]	XU Yanhong, MIN Jun, ZHOU Honglei, ZHANG Yi, LIU Wei, HU Xiaoke. Recent Advances in Big Defensins of Marine Invertebrates [J]. FOOD SCIENCE, 2021, 42(15): 251-260.
[2]	LI Yijuan, SHAO Kaisheng, ZHANG Na, MENG Yingping, TAO Xueying, ZHOU Yingyu, WEI Hua, ZHANG Zhihong. Directional Screening for Reuterin-Producing Lactobacillus reuteri and Its Biological Characteristics [J]. FOOD SCIENCE, 2021, 42(14): 32-38.
[3]	NING Yawei, HOU Linlin, YU Tongyue, HAN Panpan, FU Yunan, LI Mingrui, WANG Zhixin, JIA Yingmin. Detection and Identification of Phenyllactic Acid in Chinese Vinegar and Its Combined Bacteriostatic Effect with Acetic Acid [J]. FOOD SCIENCE, 2021, 42(12): 233-241.
[4]	PAN Jingjing, ZHANG Chong, LIU Yuyu, ZHANG Hui. Preparation and Antibacterial Activity of Gelatin/Ethyl Cellulose Aerogels Loaded with Zinc Oxide [J]. FOOD SCIENCE, 2021, 42(1): 1-7.
[5]	YANG Jingwen, LIU Zechang, CHEN Pei, DU Weidong, FAN Xiaolan, SHI Ming, LIU Yumei. Antioxidant and Antibacterial Activities of β-Acid Homologue Mixtures with Different Ratios from Hops [J]. FOOD SCIENCE, 2020, 41(23): 83-90.
[6]	TAN Xiao, QIU Tingting, LI Ruonan, ZHOU Lisha, ZHAO Yanyun, CHEN Shunsheng, ZHANG Hongcai. Recent Progress in the Preparation and Application of Chitosan Nanoparticles as an Antimicrobial in Foods [J]. FOOD SCIENCE, 2020, 41(23): 347-353.
[7]	CHENG Jiali, MA Jiang, XIAO Aihua, ZHU Zhonglong, SANG Ziyang, MA Lüyi. Effect of Different Drying Methods on Chemical Composition, Antioxidant and Antibacterial Activities of Essential Oils from Buds of Magnolia wufengensis [J]. FOOD SCIENCE, 2020, 41(19): 132-139.
[8]	BAO Yihong, ZHANG Junshun, FU Qun, ZHANG Haiting. Antibacterial Activity and Mechanism of Berberine from the Fruit of Berberis poiretii [J]. FOOD SCIENCE, 2020, 41(17): 29-34.
[9]	WU Kegang, ZHAO Xinxin, DUAN Xuejuan, CHAI Xianghua, YU Hongpeng, LIU Xiaoli, FAN Yuting. Antibacterial Activity and Mechanism of Action of Vapor-Phase Linalool [J]. FOOD SCIENCE, 2020, 41(1): 61-67.
[10]	YIN Zhonglin, CHEN Guiyun, QU Liangfan, CHEN Ye, XING Hongyan. Preparation and Properties of Antibacterial Amorphous Titanium Dioxide-Polylactic Acid Composite Films [J]. FOOD SCIENCE, 2019, 40(8): 8-14.
[11]	LI Shuhong, LIU Chenjian, REN Beibei, LI Qiangkun, LUO Yiyong, YANG En, LI Xiaoran. Comparison of Antibacterial Activity and Major Organic Acids in Fermentation Broths of Different Lactobacillus plantarum Strains [J]. FOOD SCIENCE, 2019, 40(5): 8-16.
[12]	YANG Yurong, LI Anping, ZHONG Zhengchang, YU Zhoufeng. Antibacterial Activity and Structural Characterization of Peach Kernel Peptide-Ferrous Chelate [J]. FOOD SCIENCE, 2019, 40(5): 57-62.
[13]	TIAN Dandan, LI Yan, MEI Xiaohong,. Identification, Antioxidant and Antibacterial Activity of Phytosterols in Avocado [J]. FOOD SCIENCE, 2019, 40(3): 30-35.
[14]	WU Xueyou, ZHU Yue, CHEN Zhengxing, JU Xingrong. Antibacterial Activity and Mechanism of Durancin GL against Listeria monocytogenes [J]. FOOD SCIENCE, 2019, 40(23): 73-78.
[15]	JING Siqun, ZHAI Hongyue, SU Leping, REN Zhiyan, WANG Yinna, YAN Liangjun. Bioactivity of Total Flavonoids Extracted from Kunlun Chrysanthemum Flowers (Coreopsis tinctoria) [J]. FOOD SCIENCE, 2019, 40(21): 177-187.

Comparison of Antibacterial Effects of Seven Food Preservatives on Spoilage Microorganisms in Meat

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments