Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
권호 표지
DOI QR코드

DOI QR Code

Inhibitory Effect of Organic Acids and Natural Occurring Antimicrobials Against Staphylococcus aureus Isolates from Various Origins

다양한 유래에서 분리된 황색포도상구균에 대한 유기산과 천연항균물질의 저해 효과

  • Kim, Bo-Ram (Department of Food Science and Technology, Chung-Ang University) ;
  • Yoo, Jin-Hee (Department of Food Science and Technology, Chung-Ang University) ;
  • Jung, Kyu-Seok (Microbial Safety Division, Department of Agro-food Safety, National Academy of Agricultural Science, Rural Development Administration) ;
  • Heu, Sung Gi (Microbial Safety Division, Department of Agro-food Safety, National Academy of Agricultural Science, Rural Development Administration) ;
  • Lee, Sun-Young (Department of Food Science and Technology, Chung-Ang University)
  • 김보람 (중앙대학교 식품공학부) ;
  • 유진희 (중앙대학교 식품공학부) ;
  • 정규석 (농촌진흥청 국립농업과학원 농산물안전성부 유해생물과) ;
  • 허성기 (농촌진흥청 국립농업과학원 농산물안전성부 유해생물과) ;
  • 이선영 (중앙대학교 식품공학부)
  • Received : 2012.10.18
  • Accepted : 2012.11.14
  • Published : 2012.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study is to evaluate antimicrobial effects of organic acid and some natural occurring antimicrobials against Staphylococcus aureus isolated from various origins (vegetables, peanut, pea leaf, kim-bab, person, perilla leaf, and animal) and to calculate their MIC and MBC values. Five organic acids (acetic, lactic, citric, malic, and propionic acid), three essential oils (carvacrol, thymol, and eugenol), and two other natural antimicrobials (nisin and cinnamic acid) were evaluated for their antimicrobial effects against 113 strains of S. aureus using combination treatments. Propionic acid (7%), nisin (1%), thymol (1%), carvacrol (1%) showed antimicrobial activities against S. aureus strains in agar disc diffusion test. And, carvacrol, thymol, and nisin were found to be the most effective with the lowest MIC values of 0.0313%, 0.0625%, and 0.0625% against S.aureus, respectively. Propionic acid (0.2313%) and citric acid (0.6000%) were the most effective among organic acids tested. Therefore, these five antimicrobials were selected for next combination treatments. Combination of propionic acid and citric acid were showed the strongest inhibitory effectiveness against S. aureus among combination treatments. These results suggest that organic acid such as propionic and citric acid, and natural occurring antimicrobial such as nisin, carvacrol, and thymol might be possibly used as preservatives for inhibiting S. aureus in foods.

본 연구에서는 다양한 유래에서 분리한 병원성 세균 S. aureus에 대한 5종의 유기산(acetic, propionic, citric, malic, lactic acid)과 3종의 정유성분(carvacrol, thymol, eugenol) 및 그 밖의 자연유래 항균물질(nisin, cinnamic acid)의 항균효과, 최소저해농도 및 각각의 최소사멸농도를 연구하였으며, 이를 바탕으로 항균물질간의 혼합처리 시 항균효과를 평가함으로써 이와 같은 자연유래 항균물질들의 화학합성 보존제 대체 가능성을 연구하고자 하였다. Agar disc diffusion실험을 통해 propionic acid (1.38 cm) > nisin (1.00 cm) > thymol (0.98 cm) > carvacrol (0.90 cm) 순으로 S. aureus에 대해서 높은 항균력을 나타내었다. 최소저해 농도는 carvacrol (0.06%), thymol (0.06%), nisin (0.06%)이 항균효과가 가장 좋은 것으로 나타났다. 그 이외의 항균물질의 경우 eugenol (0.13%), propionic acid (0.23%), acetic acid (0.38%), citric acid (0.60%), malic acid (1.66%) 순으로 효과가 나타났다. 이를 바탕으로 항균물질간의 혼합 처리시 propionic acid와 citric acid의 결합처리 효과가 가장 높게 나타났다. 자연유래 항균물질은 합성 보존료에 비해 항균활성이 미약해 보존료의 이용이 어렵지만 본 연구결과 자연유래 항균물질들의 혼합처리를 통해 시너지 효과를 알 수 있었다. 따라서 자연유래 항균물질의 혼합처리를 통한 연구가 계속적으로 이루어진다면 인공 합성보존료를 대신하는 천연 보존료의 상업적 이용이 가능할 것으로 사료된다.

Keywords

References

  1. Ahn, Y.S. and Shin, D.H.: Antimicrobial effects of organic acid and ethanol on several foodborne microorganisms. Kor. J. Food Sci. Technol., 31, 1315-1323 (1999).
  2. KFDA: http://www.kfda.go.kr/index.html (2007).
  3. KFDA: http://www.kfda.go.kr/index.html (2008).
  4. Jang, J.S., Go, J.M. and Kim, Y.H.: Inhibitory effect of Staphylococcus aureus and Bacillus cereus by lactic acid and hydrogen peroxide. Kor. J. Env. Hlth., 31, 115-119 (2005).
  5. Branen, A.L.: Toxicological and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. JAPCS, 52, 59-63 (1975). https://doi.org/10.1007/BF02901825
  6. Kim, D.H and Lee, Y.C.: Quality changes in minced ginger prepared with frozen ginger during storage. Kor. J. Food Sci. Technol., 36, 943-951 (2004).
  7. Oh, D., Ham, S.S., Park, B.K., Ahn, C. and Yu, J.Y.: Antimicrobial activities of natural medicinal herbs on the food spoilage or foodborne disease microorganisms. Kor. J. Food Sci. Technol., 30, 957-963 (1998).
  8. Kim, Y.S. and Shin, D.H.: Researches on the volatile antimicrobials compounds from edible plants and their food application. Kor. J. Food Sci. Technol., 35, 159-165 (2003).
  9. Mitscher, L.A, Park, Y.H. and Clark, D.: Antimicrobial agents from higher plants, antimicrobials isoflavonoids and related substance from Glycyrrhiza glabra L.var Typica. J. Nat. Prod., 43, 259-269 (1980). https://doi.org/10.1021/np50008a004
  10. Lee, B.W. and Shin, D.H.: Screening of natural antimicrobial plant extract on food spoilage microorganism. Kor. J. Food Sci. Technol., 23, 200-204 (1991).
  11. Misaghi, A. and Basti, A.A.: Effects of Zataria Multiflora Boiss. essential oil and nisin on Bacillus cereus ATCC 11778. Food Control., 18, 1043-1049 (2007). https://doi.org/10.1016/j.foodcont.2006.06.010
  12. Beuchat, L.R. and Golden, D.A.: Antimicrobials occurring naturally in foods. Food Technol., 43, 134-142 (1989).
  13. Freese, E., Sheu, C.W. and Galliers, E.: Function of lipophilic acids as antimicrobials food additives. Nature., 241, 321-325 (1973). https://doi.org/10.1038/241321a0
  14. Ha, S.D., Cho, M., Bae, E.K. and Park, J.: Application of natural antimicrobials to food industry. Food Sci. Ind., 38, 36-45 (2005).
  15. Hurst, A.: Nisin. Adv. Appl. Microbiol., 27, 85-123 (1981). https://doi.org/10.1016/S0065-2164(08)70342-3
  16. Jarvis, B., Jeffcoat, J. and Cheeseman, G.C.: Molecular weight distribution of nisin. Biochem. Biophys. Acta., 168, 153-155 (1968) https://doi.org/10.1016/0005-2795(68)90245-6
  17. Anderson, A.A., Michener, H.D. and Olcott, H.S.: Effect of some antibiotics on Clostridium botulinum. Antibiotics Chemother., 3, 521-526 (1953).
  18. Hawley, H.B.: Nisin in food technology. Food Manuf., 32, 370-376 (1957).
  19. Linnet, P.E. and Strominger, J.L.: Additional antibiotic inhibitors of peptidoglycan synthesis. Antimicrob. Agents Chemother., 4, 231-236 (1973). https://doi.org/10.1128/AAC.4.3.231
  20. O'Brein, R.T., Titus, D.S., Delvin, K.A., Stumbo, C.R. and Lewis, J.C.: Antibiotics in food preservation II. Studies on the influence of subtilin and nisin on the thermal resistance of food spoilage bacteria. Food Technol., 10, 352-355 (1956).
  21. Eswaranandam, S., Hettiarachchy, N.S. and Johnson, M.G.: Antimicrobial activity of citric, lactic, malic, or tartaric acids and nisin-incorporated soy protein film against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella gaminara. J. Food Sci., 69, (2003).
  22. Dufour, M., Simmonds, R.S. and Bremer, P.J.: Development of a method to quantify in vitro the synergistic activity of natural antimicrobials. Int. J. Food Microbiol., 85, 249-258 (2003). https://doi.org/10.1016/S0168-1605(02)00544-5
  23. Cho, H.J. and Shin, D.: Antifungal activity of some essential oils their major constituents on 3 plant pathogenic fungi. J. Life Sci., 14, 1003-1008 (2004). https://doi.org/10.5352/JLS.2004.14.6.1003
  24. Lee, H.A., Nam, E.S. and Park, S.I.: Antimicrobial activity of Maesil(Prunus mume) juice against selected pathogenic microorganisms. Kor. J. Food & Nutr., 16, 29-34 (2003).
  25. Chung, K.C. and Goepfert, J.M.: Growth of Salmonella at low pH. J. Food Sci., 35, 326-328 (1970). https://doi.org/10.1111/j.1365-2621.1970.tb12176.x
  26. Fernandes, C.F., Flick, G.J., Cohen, J. and Thomas, T.B.: Role of organic acids during processing to improve quality of channel catfish fillets. J. Food Prot., 61, 495-498 (1998).
  27. Kong, Y.J., Park, B.K. and Oh, D.H.: Antimicrobial activity of Quercus mongolica leaf ethanol extract and organic acids against food-borne microorganisms. Kor. J. Food Sci. Technol., 33, 178-183 (2001).

Cited by

  1. Effects of Hydrolyzed Rapeseed Cake Extract on the Quality Characteristics of Mayonnaise Dressing vol.82, pp.12, 2017, https://doi.org/10.1111/1750-3841.13979