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Antibacterial Effect of Three Organic Ferrites on Food Spoilage Bacteria

YANG Jing,YU Xin*,YANG Peng-bin,HUANG Xiao-min   

  1. College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering , Guangzhou 510225,China
  • Online:2013-08-15 Published:2013-09-03
  • Contact: YU Xin

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: