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http://dx.doi.org/10.5851/kosfa.2016.36.5.635

Inhibition of Cronobacter sakazakii by Lactobacillus acidophilus n.v. Er2 317/402  

Charchoghlyan, Haykuhi (Department of Food Science and Technology, Yeungnam University)
Kwon, Heejun (Department of Food Science and Technology, Yeungnam University)
Hwang, Dong-Ju (Department of Food Science and Technology, Yeungnam University)
Lee, Jong Suk (Department of Food and Nutrition and Cook, Taegu Science University)
Lee, Junsoo (Division of Food and Animal Science, Chungbuk National University)
Kim, Myunghee (Department of Food Science and Technology, Yeungnam University)
Publication Information
Food Science of Animal Resources / v.36, no.5, 2016 , pp. 635-640 More about this Journal
Abstract
Lactobacillus acidophilus n.v. Er2 317/402 strain Narine is known as a health beneficial functional probiotic culture and supplementary source of nutrition for newborns. In this study, in vitro antimicrobial activities of Narine-lyophilized (Narine-L), Narine-heat treated (Narine-HT), and Narine crude cell-free extract (Narine-CCFE) were evaluated against pathogen Cronobacter sakazakii (C. sakazakii) in agar as well as in a reconstituted powdered infant formula (RPIF) model. Inhibition zones of 30 mg Narine-L and Narine-HT were both 150 U, whereas inhibition zone of 30 mg Narine-CCFE was 200 U. Narine-L (1 g) and Narine-HT (1 g) were added to 10 mL of artificially contaminated RPIF, respectively, containing 100 μL of C. sakazakii (1.62×108 colony forming unit (CFU)/mL). After treatment with Narine-L and Narine-HT for 3 h and 6 h at 37℃, less than ≤107 CFU/mL of C. sakazakii was detected in RPIF. Without Narine-L and Narine-HT treatment, the population of C. sakazakii increased up to 5.36×109 CFU/mL after 6 h. Examination by transmission electron microscopy confirmed C. sakazakii cells were damaged by Narine-CCFE. Thus, employing Narine culture as a natural and safe bio-preservative may protect infants from C. sakazakii.
Keywords
antimicrobial activity; Cronobacter sakazakii; infant food; Lactobacillus acidophilus;
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