Antimicrobial Activity of Lactic Acid Against Pathogen and Spoilage Microorganisms
Само за регистроване кориснике
2016
Аутори
Stanojević-Nikolić, SlobodankaDimić, Gordana
Mojović, Ljiljana
Pejin, Jelena
Đukić-Vuković, Aleksandra
Kocić-Tanackov, Sunčica
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Preliminary examination of the antimicrobial activity of lactic acid against nine bacteria (Escherichia coli, Proteus mirabilis, Salmonella enteritidis, Pseudomonas aeruginosa, Staphylococcus aureus, Enterococcus faecalis, Listeria monocytogenes, Bacillus cereus and Bacillus megaterium) and three yeasts (Rhodotorula sp., Saccharomyces cerevisiae and Candida albicans) was performed using disc diffusion and broth microdilution method. At a concentration of 321mg/mL, inhibition zones ranged from 24.0mm (Es.coli) to 38.3mm (En.faecalis) for the tested bacteria. The inhibition zones of the yeasts ranged from 11.3mm (Sac.cerevisiae) to 14.0mm (Rhodotorula sp.). Lactic acid minimal inhibitory concentration for bacteria was 1.25mg/mL, while minimal biocide concentration was 2.50mg/mL. Minimal inhibitory concentration for yeasts was 12.50mg/mL, while minimal fungicidal concentration was 25.00mg/mL. The obtained results showed that lactic acid could be used as an efficient natural antimicrobial ...agent improving the safety of all-natural foods. Practical ApplicationsConsumer perception that synthetic food additives may be associated with potential toxicological problems has recently generated interest for the use of naturally derived compounds in the food industry. The use of lactic acid is considered as a good alternative and may be more acceptable to consumers than synthetic food additives because of its natural origin, potential antimicrobial activity, as well as preservative, antioxidant, flavoring and acidifying properties as well as low cost. For ensuring food safety, combination of lactic acid with other natural antimicrobial agents or other preservation methods should be considered. Therefore, there is a potential for lactic acid usage in the development of eco-friendly technology which ensures food safety.
Извор:
Journal of Food Processing and Preservation, 2016, 40, 5, 990-998Издавач:
- Wiley, Hoboken
Финансирање / пројекти:
- Производња млечне киселине и пробиотика на отпадним производима прехрамбене и агро-индустрије (RS-MESTD-Technological Development (TD or TR)-31017)
DOI: 10.1111/jfpp.12679
ISSN: 0145-8892
WoS: 000385656600020
Scopus: 2-s2.0-84951036371
Институција/група
Tehnološko-metalurški fakultetTY - JOUR AU - Stanojević-Nikolić, Slobodanka AU - Dimić, Gordana AU - Mojović, Ljiljana AU - Pejin, Jelena AU - Đukić-Vuković, Aleksandra AU - Kocić-Tanackov, Sunčica PY - 2016 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3353 AB - Preliminary examination of the antimicrobial activity of lactic acid against nine bacteria (Escherichia coli, Proteus mirabilis, Salmonella enteritidis, Pseudomonas aeruginosa, Staphylococcus aureus, Enterococcus faecalis, Listeria monocytogenes, Bacillus cereus and Bacillus megaterium) and three yeasts (Rhodotorula sp., Saccharomyces cerevisiae and Candida albicans) was performed using disc diffusion and broth microdilution method. At a concentration of 321mg/mL, inhibition zones ranged from 24.0mm (Es.coli) to 38.3mm (En.faecalis) for the tested bacteria. The inhibition zones of the yeasts ranged from 11.3mm (Sac.cerevisiae) to 14.0mm (Rhodotorula sp.). Lactic acid minimal inhibitory concentration for bacteria was 1.25mg/mL, while minimal biocide concentration was 2.50mg/mL. Minimal inhibitory concentration for yeasts was 12.50mg/mL, while minimal fungicidal concentration was 25.00mg/mL. The obtained results showed that lactic acid could be used as an efficient natural antimicrobial agent improving the safety of all-natural foods. Practical ApplicationsConsumer perception that synthetic food additives may be associated with potential toxicological problems has recently generated interest for the use of naturally derived compounds in the food industry. The use of lactic acid is considered as a good alternative and may be more acceptable to consumers than synthetic food additives because of its natural origin, potential antimicrobial activity, as well as preservative, antioxidant, flavoring and acidifying properties as well as low cost. For ensuring food safety, combination of lactic acid with other natural antimicrobial agents or other preservation methods should be considered. Therefore, there is a potential for lactic acid usage in the development of eco-friendly technology which ensures food safety. PB - Wiley, Hoboken T2 - Journal of Food Processing and Preservation T1 - Antimicrobial Activity of Lactic Acid Against Pathogen and Spoilage Microorganisms EP - 998 IS - 5 SP - 990 VL - 40 DO - 10.1111/jfpp.12679 ER -
@article{ author = "Stanojević-Nikolić, Slobodanka and Dimić, Gordana and Mojović, Ljiljana and Pejin, Jelena and Đukić-Vuković, Aleksandra and Kocić-Tanackov, Sunčica", year = "2016", abstract = "Preliminary examination of the antimicrobial activity of lactic acid against nine bacteria (Escherichia coli, Proteus mirabilis, Salmonella enteritidis, Pseudomonas aeruginosa, Staphylococcus aureus, Enterococcus faecalis, Listeria monocytogenes, Bacillus cereus and Bacillus megaterium) and three yeasts (Rhodotorula sp., Saccharomyces cerevisiae and Candida albicans) was performed using disc diffusion and broth microdilution method. At a concentration of 321mg/mL, inhibition zones ranged from 24.0mm (Es.coli) to 38.3mm (En.faecalis) for the tested bacteria. The inhibition zones of the yeasts ranged from 11.3mm (Sac.cerevisiae) to 14.0mm (Rhodotorula sp.). Lactic acid minimal inhibitory concentration for bacteria was 1.25mg/mL, while minimal biocide concentration was 2.50mg/mL. Minimal inhibitory concentration for yeasts was 12.50mg/mL, while minimal fungicidal concentration was 25.00mg/mL. The obtained results showed that lactic acid could be used as an efficient natural antimicrobial agent improving the safety of all-natural foods. Practical ApplicationsConsumer perception that synthetic food additives may be associated with potential toxicological problems has recently generated interest for the use of naturally derived compounds in the food industry. The use of lactic acid is considered as a good alternative and may be more acceptable to consumers than synthetic food additives because of its natural origin, potential antimicrobial activity, as well as preservative, antioxidant, flavoring and acidifying properties as well as low cost. For ensuring food safety, combination of lactic acid with other natural antimicrobial agents or other preservation methods should be considered. Therefore, there is a potential for lactic acid usage in the development of eco-friendly technology which ensures food safety.", publisher = "Wiley, Hoboken", journal = "Journal of Food Processing and Preservation", title = "Antimicrobial Activity of Lactic Acid Against Pathogen and Spoilage Microorganisms", pages = "998-990", number = "5", volume = "40", doi = "10.1111/jfpp.12679" }
Stanojević-Nikolić, S., Dimić, G., Mojović, L., Pejin, J., Đukić-Vuković, A.,& Kocić-Tanackov, S.. (2016). Antimicrobial Activity of Lactic Acid Against Pathogen and Spoilage Microorganisms. in Journal of Food Processing and Preservation Wiley, Hoboken., 40(5), 990-998. https://doi.org/10.1111/jfpp.12679
Stanojević-Nikolić S, Dimić G, Mojović L, Pejin J, Đukić-Vuković A, Kocić-Tanackov S. Antimicrobial Activity of Lactic Acid Against Pathogen and Spoilage Microorganisms. in Journal of Food Processing and Preservation. 2016;40(5):990-998. doi:10.1111/jfpp.12679 .
Stanojević-Nikolić, Slobodanka, Dimić, Gordana, Mojović, Ljiljana, Pejin, Jelena, Đukić-Vuković, Aleksandra, Kocić-Tanackov, Sunčica, "Antimicrobial Activity of Lactic Acid Against Pathogen and Spoilage Microorganisms" in Journal of Food Processing and Preservation, 40, no. 5 (2016):990-998, https://doi.org/10.1111/jfpp.12679 . .