Optimization of Combinations of Methanobactin, Sodium Benzoate and Potassium Sorbate for Enhanced Antibacterial Effect by Response Surface Methodology

doi:10.7506/spkx1002-6630-201618001

Abstract

Abstract:

One-factor-at-a-time method and response surface methodology were applied jointly to study the individual
and combined effects of methanobactin, sodium benzoate and potassium sorbate on inhibition zone diameters against
Staphylococcus albus. As a result, a regression model was developed using inhibition zone diameter as response variable.
The analysis carried out using Design-Expert software showed that the maximum inhibition zone diameter of 34.99 mm was
obtained by the combined use of methanobactin, sodium benzoate and potassium sorbate at a mass ratio of 0.330:0.309:0.144,
representing a minimum inhibitory concentration against S. albus of 0.05 mg/mL.

Key words: methanobactin, chemical preservative, blends, antimicrobial effect, response surface methodology

CLC Number:

TS202.3

XING Haili, XIN Jiaying, WANG Yan, GAO Shengbo. Optimization of Combinations of Methanobactin, Sodium Benzoate and Potassium Sorbate for Enhanced Antibacterial Effect by Response Surface Methodology[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201618001.

[1]	LIU Meng, GAO Haiyan, FANG Xiangjun, WU Weijie, CHEN Hangjun, LIU Ruiling. Optimization of Ultrasonic-Microwave Assisted Extraction of Phenolic Acids from Chinese Bayberries (Morella rubra Sieb. et Zucc) of Different Maturities and a Comparative Study of Their Antioxidant Activities [J]. FOOD SCIENCE, 2021, 42(3): 112-120.
[2]	MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie. Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology [J]. FOOD SCIENCE, 2021, 42(3): 121-127.
[3]	DAI Jinbo, SHEN Jie, HE Xiaofeng, NIE Rongrong, DONG Wenjing, LIANG Qinxian. Optimized QuEChERS Combined with UPLC-MS/MS for Determination of Fipronil and Its Metabolites in Poultry-Derived Foods [J]. FOOD SCIENCE, 2021, 42(2): 325-332.
[4]	XUE Ye, WANG Yan, ZHAO Ning, DOU Boxin, XIN Jiaying, HAN Ye. Determination of Cu2+ by Stripping Voltammetry with Electrodes Modified with Methanobactin-Functionalized Gold Nanoparticles [J]. FOOD SCIENCE, 2021, 42(14): 328-332.
[5]	GUO Yan, DENG Jie, REN Zhiqiang, HUANG Zhiguo, WEI Chunhui, HUANG Mingcai. Optimization of the Production of Ethyl Hexanoate and Ethyl Butyrate by Cofermentation of Saccharomyces cerevisiae and Esterifying Bacteria from Pit Mud of Chinese Baijiu Using Response Surface Methodology [J]. FOOD SCIENCE, 2021, 42(10): 209-217.
[6]	LIU Shuxin, WU Aijuan, ZHEN Ni, SUN Jie, HUANG Ling, ZENG Zhidan, ZENG Xiaoqun, PAN Daodong. Screening for a Strain of Lactic Acid Bacteria with Broad-Spectrum Antimicrobial Activity and Analysis of Its Bacteriocin-Related Genes [J]. FOOD SCIENCE, 2020, 41(6): 101-107.
[7]	JIAO Wenshu, GUAN Jiaqi, SHI Jialu, LI Bailiang, LU Jingjing, YAN Fenfen, LI Na, ZHAN Meng, HUO Guicheng. Optimization of Medium Composition and Fermentation Conditions for Folate Production by Lactococcus lactis KLDS4.0325 by Response Surface Methodology [J]. FOOD SCIENCE, 2020, 41(6): 123-130.
[8]	ZHANG Shanshan, LI Xiaobin, ZHANG Xuanming, HAN Liwen, LIU Kechun. Decolorization and Antioxidant Activities of Peptides from Neptunea cumingi Muscle Protein Hydrolysate [J]. FOOD SCIENCE, 2020, 41(6): 252-258.
[9]	LIU Ziyi, GU Fengying, WANG Bolun, ZHANG Fan, LIU Hao, WANG Feng. Preparation of Angiotensin Converting Enzyme Inhibitory Peptides from Corn Gluten Meal by Ultra-high Pressure-Assisted Alcalase Hydrolysis [J]. FOOD SCIENCE, 2020, 41(4): 222-228.
[10]	SONG Yifan, CHEN Haifeng, YUAN Yuejin. Optimization of CO2-Low Temperature High Pressure Permeation Drying Process of Kiwifruit [J]. FOOD SCIENCE, 2020, 41(4): 229-234.
[11]	YANG Lihong, WANG Honghai, ZHOU Xiaomin, MA Yongjun, WANG Jie, SHEN Qing. Microwave-Assisted Preparation and Calcium Bioavailability Evaluation of Fishbone Flour of Tuna (Thunnus albacares) [J]. FOOD SCIENCE, 2020, 41(4): 235-242.
[12]	SI Kuolin, XU Juanjuan, YUE Tianli, YUAN Yahong, GUO Chunfeng. Optimization of Fermentation Conditions for γ-Aminobutyric Acid Production by Lactobacillus buchneri [J]. FOOD SCIENCE, 2020, 41(2): 87-93.
[13]	WANG Yangyang, XU Mingfang, BAI Weibin, ZHENG Chunli, YE Lei, ZHENG Qinqin. Preparation of Actin from Siniperca chuatsi Muscle Using Aqueous Two-Phase System and Its Quantitative Analysis [J]. FOOD SCIENCE, 2020, 41(12): 234-242.
[14]	GAO Shan, WANG Jiajia, HU Gaoshuang. Optimizing the Extraction and Enrichment of Plamitoleic Acid from Sea Buckthorn Fruit Oil and Evaluating Its Effect on Alleviating Insulin Resistance [J]. FOOD SCIENCE, 2020, 41(10): 272-280.
[15]	ZHANG Nanhai, LIU Ruiyu, DONG Xiaorui, GUO Yizhan, YU Qianhui, ZHAO Liang, ZHANG Liebing, WANG Chengtao, WU Wei, JI Baoping, GE Zhangchun, ZHOU Feng. Deacidification of Blackberry Juice by Resin Adsorption and Preparation of Fruit Juice Blends [J]. FOOD SCIENCE, 2020, 41(10): 281-287.

Optimization of Combinations of Methanobactin, Sodium Benzoate and Potassium Sorbate for Enhanced Antibacterial Effect by Response Surface Methodology

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments