Combined effect of lactic acid bacteria and citric acid on Escherichia coli O157:H7 and Salmonella Typhimurium

被引：10

作者：

Seo, Sheungwoo ^{[1
]}

Jung, Day ^{[1
]}

Wang, Xiaoyu ^{[1
]}

Seo, Dong Joo ^{[1
]}

Lee, Min Hwa ^{[1
]}

Lee, Bog-Hieu ^{[1
,2
]}

Choi, Changsun ^{[1
,2
]}

机构：

[1] Chung Ang Univ, Grad Sch Nat Sci, Dept Food & Nutr, Anseong 456756, Gyeonggi, South Korea

[2] Chung Ang Univ, Coll Nat Sci, Sch Food Sci & Technol, Anseong 456756, Gyeonggi, South Korea

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2013年 / 22卷 / 04期

关键词：

Escherichia coli O157:H7; Salmonella Typhimurium; citric acid; lactic acid bacteria; hurdle technology; ORGANIC-ACIDS; STORAGE; BEEF;

D O I：

10.1007/s10068-013-0199-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：1171 / 1174

页数：4

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