Antimicrobial Activity of Chinese Yellow Wine against Escherichia coli in Simulated Stomach Acid

Abstract

Abstract: This study focused on the antimicrobial activity of Chinese yellow wine and its major components (alcohol and organic acids) against Escherichia coli in simulated stomach acid. The results showed that Chinese yellow wine had remarkable antimicrobial activity. The survival rate of Escherichia coli was reduced to 1% and 0.002% after 120 min treatment with 30 mL and 130 mL of yellow wine, respectively compared with the blank control (100% survival rate). The antimicrobial activity of organic acids in Chinese yellow wine (such as malic, acetic, oxalic and lactic acids) observed when tested separately was stronger than that of alcohol. Moreover, organic acids in Chinese yellow wine showed a synergistic effect with alcohol.

Key words: yellow wine, Escherichia coli, antimicrobial activity

CLC Number:

TS201.4

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