Antimicrobial Effects of Organic Acids and Ethanol on Several Foodborne Microorganisms

식중독 미생물에 대한 유기산 및 에탄올의 항균활성 비교연구

  • Ahn, Yong-Seon (Faculty of Biotechnology (Food Science & Technology), Chonbuk National University) ;
  • Shin, Dong-Hwa (Faculty of Biotechnology (Food Science & Technology), Chonbuk National University)
  • 안용선 (전북대학교 응용생물공학부(식품공학 전공, 농업과학기술연구소)) ;
  • 신동화 (전북대학교 응용생물공학부(식품공학 전공, 농업과학기술연구소))
  • Published : 1999.10.31

Abstract

The antimicrobial effects of ethanol and organic acids(acetic, citric, lactic. propionic, tartaric acid), either alone or in combination against four foodborne microorganisms (Listeria monocytogenes, Salmonella typhimurium, Staphylococcus aureus and Escherichia coli O157:H7) in tryptic soy broth were determined. Area under the growth curve, minimum generation time, maximum growth rate, and detection time were measured by using automated turbidometer Bioscreen(Labsystem, Finland), for 24 hr at $30^{\circ}C$. All microorganisms were not grown at 7% ethanol in the media. The 0.1% propionic acid showed the strongest inhibitory effects against S. aureus, L. monocytogenes and E. coli O157 : H7 compared with other organic acids, whereas 0.01% organic acids did not show significant inhibitory effect against microorganisms tested (p > 0.01) except S. aureus. The combination of 1% ethanol and 0.01% organic acids were significantly more effective than alone on growth of S. aureus and L. monocytogenes(p < 0.01).

Keywords

ethanol;organic acid;foodborne microorganisms;inhibitory effect