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Antibacterial Activities of Trace Elements in Combination with Food Additives

미량원소 강화 식품소재의 항균효과

  • Kim, Bo-Mi (Food Sanitation Research Team, National Fisheries Research & Development Institute) ;
  • Mok, Jong-Soo (Food Sanitation Research Team, National Fisheries Research & Development Institute) ;
  • Oh, Eun-Gyoung (Food Sanitation Research Team, National Fisheries Research & Development Institute) ;
  • Son, Kwang-Tae (Food Sanitation Research Team, National Fisheries Research & Development Institute) ;
  • Shim, Kil-Bo (Food Sanitation Research Team, National Fisheries Research & Development Institute) ;
  • Cho, Young-Je (Dept. of Food Science and Technology, Pukyong National University)
  • 김보미 (국립수산과학원 식품위생팀) ;
  • 목종수 (국립수산과학원 식품위생팀) ;
  • 오은경 (국립수산과학원 식품위생팀) ;
  • 손광태 (국립수산과학원 식품위생팀) ;
  • 심길보 (국립수산과학원 식품위생팀) ;
  • 조영제 (부경대학교 식품공학과)
  • Published : 2006.01.01

Abstract

Antibacterial activities of the trace elements in combination with the food additives were measured against 6 kinds of food-borne microorganisms such as Escherichia coli, Vibrio parahaemolyticus, Staphylococcus aureus, Bacillus cereus, Bacillus subtilis and Pseudomonas fluorescens. The difference of antibacterial activity was not shown among the kinds of food additives, such as dextrin, gelatin and collagen. Zn and Ge in combination with food additives had strong antibacterial effect. Especially, $1\%$ zinc acetate in combination with $1\%$ gelatin was more effective against P. fluorescens and S. aureus than against Bacillus sp., E. coli and V. parahaemolyticus. Minimum inhibitory concentration of zinc acetate in combination with $1\%$ gelatin appeared to be 0.5 mg/mL on S. aureus and P. fluorescens, and 1.0 mg/mL on E. coli, V. parahaemolyticus, B. cereus and B. subtilis. Minimum bactericidal concentration of zinc acetate in combination with $1\%$ gelatin appeared to be 0.5 mg/mL on P. fluorescens and 1.0 mg/mL on E. coli, V. parahaemolyticus, S. aureus, B. cereus and B. subtilis. The zinc acetate in combination with gelatin showed stronger inhibitory effect in acidic range below pH 6.0, and remained active even after heat treatment at $121^{\circ}C$ for 15 min. In comparison with control, the viable cell counts of fish pastes, which were coated with the solution containing both $1\%$ zinc acetate and $3\%$ gelatin, were decreased by more than 100-fold until the storage of 7 days at $10^{\circ}C$. The results indicate that the combined use of zinc acetate and some food additives could prolong the shelf life of fish pastes by 8 days or more at $10^{\circ}C$.

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