Effects of aminoreductone againts the growth of food-borne bacteria in medium and in milk

  • Vũ Thu Trang

Abstract

The aim of this study was to determine the antimicrobial potential of aminoreductone (AR), a product formed in the initial stages of the Maillard reaction, against common food-borne bacteria included food-spoilage and food-pathogenic bacteria (Staphylococcus aureus (S. aureus). Bacillus subtilis (B. subtilis). Enterococcus faecalis (E. faecalis). Listeria innocua (L. innocua). Listeria monocytogenes (L. monocytogenes), Escherichia coll (E. coU), Salmonella Typhimurium (S. Typhimurium)). The result indicated that AR was a strong inhibitor against all bacteria by disc susceptibility assay with inhibition zones ranged from 17 mm (B. subtilis) to 24.3 mm (jS”. aureus) in diameter. The minimum inhibitory concentrations (MIC) of AR ranged from 20 to 26 mM. Among test strains, AR possessed bactericidal action to five species (5. aureus, B. subtil is, L. innocua, L. monocytogenes and 5. Typhimurium) at the concentration of less than 10 X MIC. AR also showed strong inhibitory effect against food-borne bacteria even in milk (UHT milk and raw milk). These findings suggest that AR, a naturally formed antimicrobial agent present in thermally processed foods, has a promising potential for food preservation..

 

điểm /   đánh giá
Published
2017-10-06
Section
Articles