Inhibitory effects of nicotinic acid, glycine, and other food additives on biogenic amine formation in Baechu kimchi fermentation

The inhibitory effects of clove (0.5%) and sodium chloride (1–5%) on the growth and biogenic amine (histamine and cadaverine) production of Enterobacter aerogenes in mackerel muscle broth at 30°C were investigated. At 1% level, sodium chloride was favorable for growth, whereas higher levels slightly reduced the growth in comparison to the control. The maximum population numbers obtained in the presence of sodium chloride were essentially the same as that of the control. Amine production was remarkably enhanced by the presence of 1 % NaCl alone. Only a little increase was observed for higher levels, and sodium chloride at more than 3% had no stimulatory effect on the amine formation. Addition of clove at a level of 0.5% to the broth resulted in a delay in the growth and the amine formation. The presence of NaCl as low as 2% in combination with clove (0.5%) completely inhibited the growth and amine production of E. aerogenes in mackerel broth. Synergistic effects of clove essential oils and sodium chloride could be considered as the probable reason for the inactivation of the bacterium.

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Inhibitory Effects of Citral, Cinnamaldehyde, and Tea Polyphenols on Mixed Biofilm Formation by Foodborne Staphylococcus aureus and Salmonella Enteritidis

Journal of Food Protection ◽

10.4315/0362-028x.jfp-13-497 ◽

2014 ◽

Vol 77 (6) ◽

pp. 927-933 ◽

Cited By ~ 32

Author(s):

HONGMEI ZHANG ◽

WENYUAN ZHOU ◽

WENYAN ZHANG ◽

ANLIN YANG ◽

YANLAN LIU ◽

...

Keyword(s):

Staphylococcus Aureus ◽

Biofilm Formation ◽

Salmonella Enteritidis ◽

Food Additives ◽

Microtiter Plate ◽

Tea Polyphenols ◽

Natural Food ◽

Inhibitory Effects ◽

Microtiter Plate Assay ◽

Communication Signal

Biofilms are significant hazards in the food industry. In this study, we investigated the effects of food additive such as citral, cinnamaldehyde, and tea polyphenols on mixed biofilm formation by foodborne Staphylococcus aureus and Salmonella serotype Enteritidis. The adhesion rates of mixed strains in sub-MIC of additives were determined by a microtiter plate assay and bacterial communication signal autoinducer 2 (AI-2) production via a bioluminescence reporter Vibrio harveyi BB170. The structure of mixed biofilm was analyzed using scanning electron microscopy. The effect of the disinfectants hydrogen peroxide, sodium hypochlorite, and peracetic acid was tested on the mixed biofilm. Our results demonstrated that citral, cinnamaldehyde, and tea polyphenols were able to significantly inhibit mixed biofilm formation, while citral could reduce the synthesis of AI-2. Conversely, we observed a significant increase in AI-2 mediated by cinnamaldehyde. Tea polyphenols at lower concentrations induced AI-2 synthesis; however, AI-2 synthesis was significantly inhibited at higher concentrations (300 μg/ml). Food additives inhibited the adhesion of mixed bacteria on stainless steel chips and increased the sensitivity of the mixed biofilm to disinfectants. In conclusion, citral, cinnamaldehyde, and tea polyphenols had strong inhibitory effects on mixed biofilm formation and also enhanced the effect of disinfectant on mixed biofilm formation. This study provides a scientific basis for the application of natural food additives to control biofilm formation of foodborne bacteria.

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Fish spoilage bacterial growth and their biogenic amine accumulation: Inhibitory effects of olive by-products

International Journal of Food Properties ◽

10.1080/10942912.2016.1193516 ◽

2016 ◽

Vol 20 (5) ◽

pp. 1029-1043 ◽

Cited By ~ 11

Author(s):

Esmeray Kuley ◽

Mustafa Durmus ◽

Esra Balikci ◽

Yılmaz Ucar ◽

Joe M. Regenstein ◽

...

Keyword(s):

Bacterial Growth ◽

Biogenic Amine ◽

Inhibitory Effects ◽

Fish Spoilage ◽

By Products

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Inhibitory Effects of Combinations of Chemicals on Escherichia coli, Bacillus cereus, and Staphylococcus aureus Biofilms during the Clean-in-Place Process at an Experimental Dairy Plant

Journal of Food Protection ◽

10.4315/jfp-19-505 ◽

2020 ◽

Vol 83 (8) ◽

pp. 1302-1306

Author(s):

EUN-SEON LEE ◽

JONG-HUI KIM ◽

MI-HWA OH

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Citric Acid ◽

Bacillus Cereus ◽

Foodborne Pathogens ◽

Combined Treatment ◽

Food Additives ◽

Inhibitory Effects ◽

E Coli ◽

And Staphylococcus Aureus

ABSTRACT In dairy plants, clean-in-place (CIP) equipment cannot be disassembled, making it difficult to clean the inner surface of pipes. In this study, the inhibitory effects of chemical agents on biofilms formed by three foodborne pathogens, Bacillus cereus, Escherichia coli, and Staphylococcus aureus, was evaluated in a dairy CIP system. The experiment was conducted on a laboratory scale. Each of the three bacteria (200 μL) was inoculated onto stainless steel (SS) chips (25 by 25 mm), and the effect of single cleaning agents was evaluated. Individual treatments with NaClO (30, 50, 100, and 200 ppm), NaOH (0.005, 0.01, 0.05, and 0.1%), citric acid (1, 3, 5, and 7%), and nisin (5, 10, 25, 50, 100, and 200 ppm) were used to clean the SS chip for 10 min. The most effective concentration of each solution was selected for further testing in a commercial plant. Simultaneous cleaning with 200 ppm of NaClO (10 min) and 7% citric acid (10 min) reduced the biofilms of B. cereus, E. coli, and S. aureus by 6.9, 7.0, and 8.0 log CFU/cm2, respectively. Both 7% citric acid and 0.1% NaOH were optimal treatments for E. coli. NaClO and citric acid are approved for use as food additives in the Republic of Korea. Our results revealed that a combined treatment with NaClO and citric acid is the most effective approach for reducing biofilms formed by common foodborne pathogens on CIP equipment. These findings can contribute to the production of safe dairy products. HIGHLIGHTS

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