Browse > Article
http://dx.doi.org/10.13103/JFHS.2012.27.4.449

Inhibitory Effect of Organic Acids and Natural Occurring Antimicrobials Against Staphylococcus aureus Isolates from Various Origins  

Kim, Bo-Ram (Department of Food Science and Technology, Chung-Ang University)
Yoo, Jin-Hee (Department of Food Science and Technology, Chung-Ang University)
Jung, Kyu-Seok (Microbial Safety Division, Department of Agro-food Safety, National Academy of Agricultural Science, Rural Development Administration)
Heu, Sung Gi (Microbial Safety Division, Department of Agro-food Safety, National Academy of Agricultural Science, Rural Development Administration)
Lee, Sun-Young (Department of Food Science and Technology, Chung-Ang University)
Publication Information
Journal of Food Hygiene and Safety / v.27, no.4, 2012 , pp. 449-455 More about this Journal
Abstract
The purpose of this study is to evaluate antimicrobial effects of organic acid and some natural occurring antimicrobials against Staphylococcus aureus isolated from various origins (vegetables, peanut, pea leaf, kim-bab, person, perilla leaf, and animal) and to calculate their MIC and MBC values. Five organic acids (acetic, lactic, citric, malic, and propionic acid), three essential oils (carvacrol, thymol, and eugenol), and two other natural antimicrobials (nisin and cinnamic acid) were evaluated for their antimicrobial effects against 113 strains of S. aureus using combination treatments. Propionic acid (7%), nisin (1%), thymol (1%), carvacrol (1%) showed antimicrobial activities against S. aureus strains in agar disc diffusion test. And, carvacrol, thymol, and nisin were found to be the most effective with the lowest MIC values of 0.0313%, 0.0625%, and 0.0625% against S.aureus, respectively. Propionic acid (0.2313%) and citric acid (0.6000%) were the most effective among organic acids tested. Therefore, these five antimicrobials were selected for next combination treatments. Combination of propionic acid and citric acid were showed the strongest inhibitory effectiveness against S. aureus among combination treatments. These results suggest that organic acid such as propionic and citric acid, and natural occurring antimicrobial such as nisin, carvacrol, and thymol might be possibly used as preservatives for inhibiting S. aureus in foods.
Keywords
Stapylococcus aureus; Essential oil; Antimicrobial;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Ahn, Y.S. and Shin, D.H.: Antimicrobial effects of organic acid and ethanol on several foodborne microorganisms. Kor. J. Food Sci. Technol., 31, 1315-1323 (1999).
2 KFDA: http://www.kfda.go.kr/index.html (2007).
3 KFDA: http://www.kfda.go.kr/index.html (2008).
4 Jang, J.S., Go, J.M. and Kim, Y.H.: Inhibitory effect of Staphylococcus aureus and Bacillus cereus by lactic acid and hydrogen peroxide. Kor. J. Env. Hlth., 31, 115-119 (2005).
5 Branen, A.L.: Toxicological and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. JAPCS, 52, 59-63 (1975).   DOI   ScienceOn
6 Kim, D.H and Lee, Y.C.: Quality changes in minced ginger prepared with frozen ginger during storage. Kor. J. Food Sci. Technol., 36, 943-951 (2004).
7 Oh, D., Ham, S.S., Park, B.K., Ahn, C. and Yu, J.Y.: Antimicrobial activities of natural medicinal herbs on the food spoilage or foodborne disease microorganisms. Kor. J. Food Sci. Technol., 30, 957-963 (1998).
8 Kim, Y.S. and Shin, D.H.: Researches on the volatile antimicrobials compounds from edible plants and their food application. Kor. J. Food Sci. Technol., 35, 159-165 (2003).
9 Mitscher, L.A, Park, Y.H. and Clark, D.: Antimicrobial agents from higher plants, antimicrobials isoflavonoids and related substance from Glycyrrhiza glabra L.var Typica. J. Nat. Prod., 43, 259-269 (1980).   DOI
10 Lee, B.W. and Shin, D.H.: Screening of natural antimicrobial plant extract on food spoilage microorganism. Kor. J. Food Sci. Technol., 23, 200-204 (1991).
11 Misaghi, A. and Basti, A.A.: Effects of Zataria Multiflora Boiss. essential oil and nisin on Bacillus cereus ATCC 11778. Food Control., 18, 1043-1049 (2007).   DOI   ScienceOn
12 Beuchat, L.R. and Golden, D.A.: Antimicrobials occurring naturally in foods. Food Technol., 43, 134-142 (1989).
13 Freese, E., Sheu, C.W. and Galliers, E.: Function of lipophilic acids as antimicrobials food additives. Nature., 241, 321-325 (1973).   DOI   ScienceOn
14 Ha, S.D., Cho, M., Bae, E.K. and Park, J.: Application of natural antimicrobials to food industry. Food Sci. Ind., 38, 36-45 (2005).
15 Hurst, A.: Nisin. Adv. Appl. Microbiol., 27, 85-123 (1981).   DOI
16 Jarvis, B., Jeffcoat, J. and Cheeseman, G.C.: Molecular weight distribution of nisin. Biochem. Biophys. Acta., 168, 153-155 (1968)   DOI   ScienceOn
17 Anderson, A.A., Michener, H.D. and Olcott, H.S.: Effect of some antibiotics on Clostridium botulinum. Antibiotics Chemother., 3, 521-526 (1953).
18 Hawley, H.B.: Nisin in food technology. Food Manuf., 32, 370-376 (1957).
19 Linnet, P.E. and Strominger, J.L.: Additional antibiotic inhibitors of peptidoglycan synthesis. Antimicrob. Agents Chemother., 4, 231-236 (1973).   DOI   ScienceOn
20 O'Brein, R.T., Titus, D.S., Delvin, K.A., Stumbo, C.R. and Lewis, J.C.: Antibiotics in food preservation II. Studies on the influence of subtilin and nisin on the thermal resistance of food spoilage bacteria. Food Technol., 10, 352-355 (1956).
21 Eswaranandam, S., Hettiarachchy, N.S. and Johnson, M.G.: Antimicrobial activity of citric, lactic, malic, or tartaric acids and nisin-incorporated soy protein film against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella gaminara. J. Food Sci., 69, (2003).
22 Dufour, M., Simmonds, R.S. and Bremer, P.J.: Development of a method to quantify in vitro the synergistic activity of natural antimicrobials. Int. J. Food Microbiol., 85, 249-258 (2003).   DOI   ScienceOn
23 Cho, H.J. and Shin, D.: Antifungal activity of some essential oils their major constituents on 3 plant pathogenic fungi. J. Life Sci., 14, 1003-1008 (2004).   DOI
24 Lee, H.A., Nam, E.S. and Park, S.I.: Antimicrobial activity of Maesil(Prunus mume) juice against selected pathogenic microorganisms. Kor. J. Food & Nutr., 16, 29-34 (2003).
25 Kong, Y.J., Park, B.K. and Oh, D.H.: Antimicrobial activity of Quercus mongolica leaf ethanol extract and organic acids against food-borne microorganisms. Kor. J. Food Sci. Technol., 33, 178-183 (2001).
26 Chung, K.C. and Goepfert, J.M.: Growth of Salmonella at low pH. J. Food Sci., 35, 326-328 (1970).   DOI
27 Fernandes, C.F., Flick, G.J., Cohen, J. and Thomas, T.B.: Role of organic acids during processing to improve quality of channel catfish fillets. J. Food Prot., 61, 495-498 (1998).