FOOD SCIENCE
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YANG Jing,YU Xin*,YANG Peng-bin,HUANG Xiao-min
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Abstract:
In order to explore the antibacterial effects of iron lactate, ferrous gluconate and ferrous citrate on food spoilage bacteria, the antimicrobial activity of the organic ferrites was examined in vitro against Staphylococcus aureus, Escherichia coli, Salmonella paratyphi, Bacillus subtilis, Bacillus cereus, Proteus vulgaris, and Pseudomonas aeruginosa in terms of inhibition zone diameter, MIC (minimum inhibitory concentration) and MBC (minimum bacterial concentration). The results showed that the inhibition zone diameter of all the organic ferrites at 14.00 mg/mL was larger than 12 mm, and iron lactate had the best antibacterial activity followed by ferrous citrate and ferrous gluconate. The MIC and MBC of the organic ferrites were 3.75-10 mg/mL and 3.75-20.00 mg/mL, respectively. Under acidic conditions they had better antibacterial activity, which gradually reduced with increasing pH.
Key words: organic ferrite, food spoilage bacteria, antibacterial effect
CLC Number:
TS201.3
YANG Jing,YU Xin*,YANG Peng-bin,HUANG Xiao-min. Antibacterial Effect of Three Organic Ferrites on Food Spoilage Bacteria[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201315027.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201315027
https://www.spkx.net.cn/EN/Y2013/V34/I15/131