Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Chaff Vinegar on the Growth of Food-Borne Pathogenic Bacteria

  • Jo, Seong-Chun (Division of Food Science and Biotechnology, Kyungnam University) ;
  • Rim, A-Ram (Division of Food Science and Biotechnology, Kyungnam University) ;
  • Park, Hee-Jin (Division of Food Science and Biotechnology, Kyungnam University) ;
  • Park, Sun-Min (Division of Food Science and Biotechnology, Kyungnam University) ;
  • Lee, Seung-Cheol (Division of Food Science and Biotechnology, Kyungnam University)
  • Published : 2005.06.01
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Abstract

The growth inhibitiory effect of chaff vinegar against various food-borne pathogenic bacteria was evaluated. Bacterial growth was evaluated in chaff vinegar at concentrations of 15, 30, 50, 65, 80, and $100\%$ using the paper disc diffusion method and 0.5, 1.0, 1.5, 1.8, 2.0, 2.2 and $2.5\%$ in broth. In the paper disc diffusion assay, chaff vinegar showed a clear zone on both the Gram-positive bacteria; Listeria monocytogenes, Staphylococcus aureus and Gram-negative bacteria; Escherichia coli O157:H7, Salmonella Typhimurium, and Vibrio parahaemolyticus. Chaff vinegar exhibited the greatest growth inhibition for V. parahaemolyticus. The bactericidal effect of chaff vinegar on the E. coli O157:H7 was tested at concentrations ranging from 0.5 to $2.5\%$ (v/v) in the LB broth media. Chaff vinegar retarded the lag phase time of the growth curve in proportion in a concentration-dependent manner. Chaff vinegar at $2.5\%$ completely inhibited the growth of E. coli O157:H7.

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References

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