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dc.creatorStanojević-Nikolić, Slobodanka
dc.creatorDimić, Gordana
dc.creatorMojović, Ljiljana
dc.creatorPejin, Jelena
dc.creatorĐukić-Vuković, Aleksandra
dc.creatorKocić-Tanackov, Sunčica
dc.date.accessioned2021-03-10T13:08:42Z
dc.date.available2021-03-10T13:08:42Z
dc.date.issued2016
dc.identifier.issn0145-8892
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/3353
dc.description.abstractPreliminary 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.en
dc.publisherWiley, Hoboken
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31017/RS//
dc.rightsrestrictedAccess
dc.sourceJournal of Food Processing and Preservation
dc.titleAntimicrobial Activity of Lactic Acid Against Pathogen and Spoilage Microorganismsen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage998
dc.citation.issue5
dc.citation.other40(5): 990-998
dc.citation.rankM23
dc.citation.spage990
dc.citation.volume40
dc.identifier.doi10.1111/jfpp.12679
dc.identifier.rcubconv_5124
dc.identifier.scopus2-s2.0-84951036371
dc.identifier.wos000385656600020
dc.type.versionpublishedVersion


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