ASSESSING SUSCEPTIBILITY OF YERSINIA ENTEROCOLITICA TO SOME SELECTED SALTS OF PHENOLIC ACIDS
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2012, Vol 19, Issue 2
Abstract
The objective of this study was to assess the antimicrobial activity of salts of phenolic acids against Yersinia enterocolitica ATCC 23715. Y. enterocolitica is known to be a facultatively anaerobic, Gramnegative coccoid bacillus responsible for human alimentary intoxication. Salts of phenolic acids can effectively eliminate pathogens in food products. It was proved that the salts of phenolic acids inhibited the growth of this pathogen. The analysis comprised the lithium, sodium, and potassium salts of the o-coumaric, m-coumaric, and p-coumaric acids. Water solutions of those salts were applied; their concentrations were 1 %, 2 %, 3 %, 4 %, and 5 %. A diffusion-well method was used. The analysis results showed that Y. enterocolitica was susceptible to the salts of o-coumaric and m-coumaric acids, however, its susceptibility to the salts of p-coumaric acid was not confirmed. The salts of phenolic acids can be applied as natural chemical preservatives in food conservation processes.
Authors and Affiliations
Milena A. Stachelska, Antoni Jakubczak, Bogusława Więtczak, Sylwia Tyl
Keywords
Related Articles
- EP ID EP94488
- DOI 10.15193/zntj/2012/81/088-098
- Views 84
- Downloads 0
Ocena jakości drobnego mięsa wołowego metodą komputerowej analizy obrazu
Celem pracy była ocena możliwości zastosowania komputerowej analizy obrazu do szacowania jakości drobnego mięsa wołowego pozyskanego w warunkach przemysłowych z wykrawania i obróbki dolnej zrazowej. Wykonano fotografie...
EFFECTIVENESS OF BACTERIAL STRAIN OF STAPHYLOCOCCUS CARNOSUS ATCC-51365 IN RESPECT OF REDUCTION OF NITRATES (V) IN MEAT
The objective of the research study was to determine the effectiveness of the Staphylococcus carnosus ATCC–51365 bacterial strain in respect of the reduction of nitrates(V) in meat. The research material comprised the...
Oznaczanie zawartości etanolu metodą enzymatyczną w napojach alkoholowych i bezalkoholowych
Celem niniejszej pracy była ocena przydatności metody enzymatycznej i zestawu analitycznego „Alkotest” do analizy ilościowej zawartości etanolu w winach, napojach owocowych i sokach, miodzie pitnym i piwie bezalk...
SELECTED TECHNOLOGICAL AND PROBIOTIC CHARACTERISTICS OF STRAINS OF LACTOBACILLUS HELVETICUS SPECIES
Wpływ wybranych produktów tłuszczowych na stabilność chlorowodorku tiaminy