Combined effect of lactic acid bacteria and citric acid on Escherichia coli O157:H7 and Salmonella Typhimurium
- Authors
- Seo, Sheungwoo; Jung, Day; Wang, Xiaoyu; Seo, Dong Joo; Lee, Min Hwa; Lee, Bog-Hieu; Choi, Changsun
- Issue Date
- Aug-2013
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- Escherichia coli O157:H7; Salmonella Typhimurium; citric acid; lactic acid bacteria; hurdle technology
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.22, no.4, pp 1171 - 1174
- Pages
- 4
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 22
- Number
- 4
- Start Page
- 1171
- End Page
- 1174
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/14419
- DOI
- 10.1007/s10068-013-0199-1
- ISSN
- 1226-7708
- Abstract
- Lactic acid-producing bacteria (LAB) and organic acids can inhibit the growth of pathogenic bacteria and spoilage organisms. Here, synergistic effect of LAB and citric acid was examined. Escherichia coli O157:H7 or Salmonella Typhimurium were treated with a 1% citric acid, 2% citric acid, LAB mixture, LAB mixture+1% citric acid, and LAB mixture+2% citric acid for 10, 20, 30, and 60 min, respectively. While LAB only, the addition of 1 or 2% citric acid caused 0.28-0.57 log reductions of E. coli O157:H7 or S. Typhimurium within 60 min, the treatment of LAB mixture+2% citric acid showed 1.96 and 6.24 log reductions of E. coli O157:H7 and S. Typhimurium, respectively. In conclusion, LAB and citric acid act synergistically and the combination showed its potential of an effective hurdle for the inactivation of foodborne pathogens.
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