Antimicrobial Activity of Butylated Hydroxyanisole, Tertiary Butylhydroquinone, and Potassium Sorbate in Combination

1981 ◽  
Vol 46 (1) ◽  
pp. 314-316 ◽  
Author(s):  
P. M. DAVIDSON ◽  
C. J. BREKKE ◽  
A. L. BRANEN
Keyword(s):  
Antimicrobial Activity ◽  
Potassium Sorbate ◽  
Butylated Hydroxyanisole ◽  
Tertiary Butylhydroquinone

Effect of pH on the Minimum Inhibitory Concentration of Monolaurin Against Listeria monocytogenes1

1992 ◽  
Vol 55 (6) ◽  
pp. 449-452 ◽  
Author(s):  
DEOG-HWAN OH ◽  
DOUGLAS L. MARSHALL
Keyword(s):  
Listeria Monocytogenes ◽  
Minimum Inhibitory Concentration ◽  
Yeast Extract ◽  
Inhibitory Concentration ◽  
Ph Value ◽  
Potassium Sorbate ◽  
Butylated Hydroxyanisole ◽  
Tertiary Butylhydroquinone ◽  
Effect Of Ph ◽  
Glycerol Monolaurate

The effect of pH on the minimum inhibitory concentration (MIC) of glycerol monolaurate (monolaurin) against four strains of Listeria monocytogenes at 35°C in tryptic soy broth supplemented with 0.6% yeast extract was investigated. Our results demonstrate that the MIC of monolaurin was lower than MIC values reported for other common food antimicrobials such as potassium sorbate, tertiary butylhydroquinone, propyl paraben, and butylated hydroxyanisole. The MIC of monolaurin was reduced by decreasing the pH value of the medium. A 3-fold MIC reduction occurred when the pH decreased from pH 7.0 (10 μg/ml) to pH 5.0 (3 μg/ml).

Inhibition of Staphylococcus aureus by Potassium Sorbate in Combination with Sodium Chloride, Tertiary Butylhydroquinone, Butylated Hydroxanisole or Ethylenediamine Tetraacetic Acid

1980 ◽  
Vol 43 (3) ◽  
pp. 208-211 ◽  
Author(s):  
M. C. ROBACH ◽  
C. L. STATELER
Keyword(s):  
Staphylococcus Aureus ◽  
Sodium Chloride ◽  
Potassium Sorbate ◽  
Butylated Hydroxyanisole ◽  
Tetraacetic Acid ◽  
Tertiary Butylhydroquinone ◽  
Synergistic Inhibition ◽  
Ethylenediamine Tetraacetic Acid ◽  
Inhibition Of Growth ◽  
Growth Studies

The effect of potassium sorbate alone and combined with sodium chloride (NaCl), tertiary butylhydroquinone (TBRQ). butylated hydroxyanisole (BHA) or ethylenediamine tetraacetic acid (EDTA) on growth of two strains of Staphylococcus aureus (S-6 and 12600) was studied. The growth studies were made using trypticase soy broth (pH 6.0) at 37 C. Certain combinations of sorbate with NaCl resulted in synergistic inhibition of growth of both strains. The combination of sorbate and TBRQ also resulted in synergistic inhibition of growth of strain 12600, but 25 ppm of TBRQ alone inhibited growth of strain S-6. Certain combinations of sorbate and BHA were synergistic against growth of both strains. Addition of EDTA did not potentiate sorbate's activity against growth of strain S-6 but was synergistic with sorbate against growth of strain 12600.

Antimicrobial Activity of Butylated Hydroxyanisole and Potassium Sorbate Against Natural Microflora in Raw Turkey Meat and Salmonella typhimurium in Cooked Turkey Meat1

1982 ◽  
Vol 45 (11) ◽  
pp. 1038-1040 ◽  
Author(s):  
M. M. MORAD ◽  
A. L. BRANEN ◽  
C. J. BREKKE
Keyword(s):  
Antimicrobial Activity ◽  
Salmonella Typhimurium ◽  
Potassium Sorbate ◽  
Butylated Hydroxyanisole ◽  
Gram Negative ◽  
Turkey Meat ◽  
Natural Flora ◽  
Natural Microflora ◽  
Gram Negative Organisms ◽  
Slight Inhibition

The antimicrobial activity of butylated hydroxyanisole (BHA) (100 ppm) and potassium sorbate (1000 ppm), individually and in combination, was evaluated against growth of the natural microbial flora in raw turkey meat and against Salmonella typhimurium inoculated into cooked turkey meat. Growth of the natural flora was not inhibited by using either BHA or sorbate alone; however, slight inhibition was shown using a combination of the two. BHA, sorbate and a combination were effective to the same extent in preventing growth of naturally present gram-negative organisms. Sorbate and the BHA-sorbate combination did not differ in their effectiveness and were more effective than BHA alone in reducing numbers of S. typhimurium in cooked turkey.

Germination and Outgrowth of Bacillus subtilis Spores in the Presence of Selected Antioxidants

1987 ◽  
Vol 50 (3) ◽  
pp. 206-211 ◽  
Author(s):  
MOHAMMED A. AL-KHAYAT ◽  
GREG BLANK ◽  
COSTAS BILIADERIS
Keyword(s):  
Bacillus Subtilis ◽  
Propyl Gallate ◽  
Tween 80 ◽  
Total Heat ◽  
Butylated Hydroxytoluene ◽  
Butylated Hydroxyanisole ◽  
Tertiary Butylhydroquinone ◽  
Low Concentrations ◽  
Spore Population ◽  
The Difference

Germination and outgrowth of Bacillus subtilis spores was investigated using laboratory media containing butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tertiary butylhydroquinone (TBHQ) and propyl gallate (PG). Although all antioxidants inhibited or retarded germination initiation and outgrowth, only BHA and TBHQ were effective at relatively low concentrations (150 and 100 ppm, respectively). Furthermore, BHA and TBHQ (150 ppm) were also shown to reduce spore growth by approximately 1 and 4 log10 within 72 and 6 h, respectively. The difference in the number of survivors between thermally (10 min at 80°C) and BHA (150 ppm)-treated germinated spores indicated that the antioxidant was effective against only a certain portion of the total heat-sensitive spore population. Sporostasis caused by BHA appeared reversible by the addition of Tween 80.

Research on Antimicrobial Activity of Functional Protein Films

2013 ◽  
Vol 785-786 ◽  
pp. 660-665 ◽  
Author(s):  
Zhi Ying Huang ◽  
Qiao Lei ◽  
Jian Qiang Bao ◽  
Qian Nan Xun
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Pathogenic Bacteria ◽  
Antimicrobial Agents ◽  
Antimicrobial Effect ◽  
Potassium Sorbate ◽  
Protein Films ◽  
Functional Protein ◽  
Elongation At Break ◽  
Mechanical And Physical Properties

Antimicrobial effect of functional protein films incorporating garlic oil (GO), potassium sorbate (PS) and nisin (N) at various concentrations were discussed. This activity was tested against food pathogenic bacteria namely Escherichia coli (E.coli) and Staphylococcus aureus (S.aureus).Mechanical and physical properties were characterized. In the range of antimicrobial agents concentration studied, tensile strength (TS) and elongation at break (E) of functional protein films were changed by incorporating GO,PS and N. And the WVP value of functional protein films decreased as antimicrobial agents added. GO incorporated into protein films had no effect on E.coli, but incorporation of GO at 300μl had antimicrobial activity against S.aureus. Protein films incorporated with PS showed antimicrobial activity against S.aureus, but there was no effect on E.coli. Incorporation of N at the lowest level of 25,000 IU had antimicrobial activity against both E.coli and S.aureus.

Inhibition and Inactivation of Staphylococcus aureus in a Sorbate/Modified Atmosphere Combination System

1982 ◽  
Vol 45 (12) ◽  
pp. 1112-1116 ◽  
Author(s):  
P. H. ELLIOTT ◽  
R. I. TOMLINS ◽  
R. J. H. GRAY
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Potassium Sorbate ◽  
Modified Atmosphere ◽  
Surface Culture ◽  
Medium Ph ◽  
Combination System ◽  
Air Control ◽  
Co2 Treatment ◽  
Co2 Atmosphere

The combined effect of potassium sorbate, atmosphere composition and medium pH on viability of Staphylococcus aureus FDA S-6 was studied. Trypticase Soy Agar (TSA) containing 0.0, 0.5, 1.5 or 2.5% potassium sorbate was adjusted to pH 6.5, 6.0 or 5.5. S. aureus was exposed as a surface culture on the TSA and incubation was in a 100, 60 or 20% CO2 atmosphere; vacuum or air control. Modest inactivation of S. aureus was achieved in the absence of potassium sorbate at pH 5.5, when exposure was in a 100% CO2 atmosphere. In the presence of potassium sorbate, all atmospheres were inhibitory, with increased inactivation occurring at higher concentrations of sorbate and lower pH. Synergistic antimicrobial activity was optimal at pH 5.5 in the 1.5% sorbate/100% CO2 treatment.

Antimicrobial Activity of Selected Antioxidants

1977 ◽  
Vol 40 (8) ◽  
pp. 520-522 ◽  
Author(s):  
AN LING SHIH ◽  
NATHOLYN D. HARRIS
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Propyl Gallate ◽  
Nordihydroguaiaretic Acid ◽  
Antimicrobial Effect ◽  
Lethal Effect ◽  
Butylated Hydroxyanisole ◽  
E Coli

Tripticase soy broth containing 100, 150, 200 and 400 ppm of butylated hydroxyanisole (BHA), propyl gallate, nordihydroguaiaretic acid (NDGA), or combined BHA and propyl gallate was inoculated with Escherichia coli or Staphylococcus aureus to determine the antimicrobial effect of these antioxidants. Both propyl gallate and NDGA at 400 ppm had a strong lethal effect against E. coli. BHA and the BHA-propyl gallate combination were more effective against S. aureus than against E. coli. NDGA had the strongest antimicrobial activity. Only 50 ppm of NDGA were highly inhibitory to S. aureus.

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