Stachelska Milena Alicja
Food Technology and Food Service Institute, State College of Computer Science and Business Administration in Łomża, Poland.
Acta Sci Pol Technol Aliment. 2015 Jan-Mar;14(1):77-84. doi: 10.17306/J.AFS.2015.1.9.
The aim of this paper was to assess the inhibitory properties of salts of phenolic acids against Escherichia coli O157:H7 ATCC 8739. Escherichia coli O157:H7 is a pathogen which is able to produce verotoxins provoking hemorrhagic diarrhea in humans. There is a strong need for the effective natural methods eliminating E. coli O157:H7 from food. Methodology. The following salts were tested: sodium, potassium and lithium salts of ortho-coumaric, meta-coumaric and para-coumaric acids. The 1%, 2%, 3%, 4% and 5% water solutions of each substance were prepared. Agar-well diffusion method was applied. Petri dishes were incubated at 35°C for 24 h. At the end of the incubation period, inhibition zones which appeared on the medium Petri dishes were calculated in millimeters. Results. It was found that lithium salt of o-coumaric acid, potassium salt of o-coumaric acid, lithium salt of m-coumaric acid and sodium salt of m-coumaric acid were most effective towards E. coli O157:H7, while potassium salt of m-coumaric acid, a sodium salt of p-coumaric acid were slightly less effective and lithium salt of p-coumaric acid did not possess any antimicrobial activity. Conclusion. The salts of phenolic acids having various structural features showed different characteristics towards foodborne pathogens. Such findings indicate that phenolic acids and their salts may be a potential bio-alternative for chemical food pres.
nd. The aim of this paper was to assess the inhibitory properties of salts of phenolic acids against Escherichia coli O157:H7 ATCC 8739. Escherichia coli O157:H7 is a pathogen which is able to produce verotoxins provoking hemorrhagic diarrhea in humans. There is a strong need for the effective natural methods eliminating E. coli O157:H7 from food. Methodology. The following salts were tested: sodium, potassium and lithium salts of ortho-coumaric, meta-coumaric and para-coumaric acids. The 1%, 2%, 3%, 4% and 5% water solutions of each substance were prepared. Agar-well diffusion method was applied. Petri dishes were incubated at 35°C for 24 h. At the end of the incubation period, inhibition zones which appeared on the medium Petri dishes were calculated in millimeters.
It was found that lithium salt of o-coumaric acid, potassium salt of o-coumaric acid, lithium salt of m-coumaric acid and sodium salt of m-coumaric acid were most effective towards E. coli O157:H7, while potassium salt of m-coumaric acid, a sodium salt of p-coumaric acid were slightly less effective and lithium salt of p-coumaric acid did not possess any antimicrobial activity.
The salts of phenolic acids having various structural features showed different characteristics towards foodborne pathogens. Such findings indicate that phenolic acids and their salts may be a potential bio-alternative for chemical food preservation.
本文旨在评估酚酸的盐类对大肠杆菌O157:H7 ATCC 8739的抑制特性。大肠杆菌O157:H7是一种能够产生志贺毒素的病原体，可引发人类出血性腹泻。迫切需要有效的天然方法从食品中消除大肠杆菌O157:H7。
测试了以下盐类：邻香豆酸、间香豆酸和对香豆酸的钠、钾和锂盐。制备了每种物质的1%、2%、3%、4%和5%水溶液。采用琼脂孔扩散法。将培养皿在35°C下孵育24小时。在孵育期结束时，测量培养皿培养基上出现的抑菌圈，以毫米为单位。
发现邻香豆酸锂盐、邻香豆酸钾盐、间香豆酸锂盐和间香豆酸钠盐对大肠杆菌O157:H7最有效，而间香豆酸钾盐、对香豆酸钠盐效果稍差，对香豆酸锂盐没有任何抗菌活性。
具有不同结构特征的酚酸盐对食源性病原体表现出不同的特性。这些发现表明，酚酸及其盐类可能是化学食品防腐剂的潜在生物替代品。
本文旨在评估酚酸的盐类对大肠杆菌O157:H7 ATCC 8739的抑制特性。大肠杆菌O157:H7是一种能够产生志贺毒素的病原体，可引发人类出血性腹泻。迫切需要有效的天然方法从食品中消除大肠杆菌O157:H7。测试了以下盐类：邻香豆酸、间香豆酸和对香豆酸的钠、钾和锂盐。制备了每种物质的1%、2%、3%、4%和5%水溶液。采用琼脂孔扩散法。将培养皿在35°C下孵育24小时。在孵育期结束时，测量培养皿培养基上出现的抑菌圈，以毫米为单位。
发现邻香豆酸锂盐、邻香豆酸钾盐、间香豆酸锂盐和间香豆酸钠盐对大肠杆菌O157:H7最有效，而间香豆酸钾盐、对香豆酸钠盐效果稍差，对香豆酸锂盐没有任何抗菌活性。
具有不同结构特征的酚酸盐对食源性病原体表现出不同的特性。这些发现表明，酚酸及其盐类可能是化学食品防腐剂的潜在生物替代品。
