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http://dx.doi.org/10.3746/jkfn.2003.32.8.1233

Growth Inhibitory Effects of Chloride Salts and Organic Acid Salts Against Food-Borne Microorganisms  

이나영 (전북대학교 응용생물공학부)
김용석 (전북대학교 바이오식품 소재 개발 및 산업화 연구센터)
신동화 (전북대학교 응용생물공학부)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.8, 2003 , pp. 1233-1238 More about this Journal
Abstract
The growth inhibitory effects of chloride salts and organic acid salts against six food-borne microorganisms (Bacillus cereus ATCC 11778, Escherichia coli O157:H7 ATCC 43894, Listeria monocytogenes ATCC 19111, Salmonella Typhimurium ATCC 14028, Staphylococcus aureus ATCC 25923, Vibrio parahaemolyticus ATCC 17802) were determined using Bioscreen C in broth medium. The growth inhibitory concentrations of sodium chloride and potassium chloride on B. cereus were 7 and 9%, respectively. E. coli O157:H7 and S. aureus were inhibited by treatment of 3% calcium chloride. Magnesium chloride showed growth inhibitory effect on B. cereus, S. Typhimurium, and S. aureus at 5%. The order of growth inhibition effects by organic acid salts was calcium propionate>calcium acetate>calcium lactate. Calcium chloride (3%) with 0.01% lactic acid showed strong inhibition on the growth of S. Typhimurium and exhibited stronger growth inhibition than calcium chloride alone (5%). We concluded that calcium chloride and calcium propionate had strong growth inhibitory activities and that calcium chloride and sodium chloride in combination with lactic acid had stronger inhibitory activities than that of chloride salts alone.
Keywords
growth inhibition; chloride salts; organic acid salts; lactic acid; synergistic effect;
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Times Cited By KSCI : 1  (Citation Analysis)
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