Study on antibacterial activity of phenyllactic acid combinedwith food preservatives

Authors

NING Yawei, College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018, China
YAN Aihong, College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018, China
WANG Shijie, Shijiazhuang Junlebao Dairy Co., Ltd., Shijiazhuang, Hebei 050221, China
WANG Zhixin, College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018, China
LI Xingfeng, College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018, China
ZHU Hong, Shijiazhuang Junlebao Dairy Co., Ltd., Shijiazhuang, Hebei 050221, China
JIA Yingmin, Beijing Technology and Business University, School of Food and Chemical Engineering, Beijing 102488, China

Abstract

The antibacterial activity of phenyllactic acid (PLA) combined with food preservatives against foodborne pathogens Escherichia coli and Listeria monocytogenes was studied. The minimal inhibitory concentrations were determined by broth micro-dilution method and the interaction of PLA with food preservatives was determined using the checkerboard test. Furthermore, the synergistic effect of the optimized combination was evaluated through the time-kill assay. Results showed that PLA combined with nisin showed indifference effect against E. coli and additive effect against L. monocytogenes. The interaction of PLA and ethyl p-hydroxybenzoate showed an additive effect against E. coli and L. monocytogenes. PLA combined with EDTA-Na₂ or ε-poly-L-lysine was observed indifference against E. coli and L. monocytogenes. PLA combined with sodium benzoate or potassium sorbate exhibited synergistic effect against E. coli, and additive effect against L. monocytogenes. The dosage of PLA was decreased 75%, and that of sodium benzoate or potassium sorbate reduced 50%, when PLA combined with sodium benzoate or potassium sorbate against E. coli.

Publication Date

9-28-2017

First Page

117

Last Page

120

DOI

10.13652/j.issn.1003-5788.2017.09.025

Recommended Citation

Yawei, NING; Aihong, YAN; Shijie, WANG; Zhixin, WANG; Xingfeng, LI; Hong, ZHU; and Yingmin, JIA (2017) "Study on antibacterial activity of phenyllactic acid combinedwith food preservatives," Food and Machinery: Vol. 33: Iss. 9, Article 25.
DOI: 10.13652/j.issn.1003-5788.2017.09.025
Available at: https://www.ifoodmm.cn/journal/vol33/iss9/25

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