scholarly journals Pseudomonas spp.: Are Food Grade Organic Acids Efficient against These Spoilage Microorganisms in Fresh Cheeses?

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 891
Author(s):  
Erica Tirloni ◽  
Cristian Bernardi ◽  
Simone Stella
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Organic Acids ◽  
Brain Heart Infusion ◽  
Life Extension ◽  
Acid Solutions ◽  
Lower Growth ◽  
Control Series ◽  
Pseudomonas Spp ◽  
Original Product

Psychrotolerant Pseudomonas spp. are among the most common spoilage agents in fresh, soft and semi-soft cheeses; therefore, hurdles inhibiting their growth are in strong demand by producers. This study aimed to establish Minimal Inhibiting Concentrations (MICs) of lactic and acetic acid towards P. fluorescens and to evaluate the efficacy of a cheese surface treatment with these two organic acids. MICs were determined in Brain Heart Infusion broth at 30 °C: the inhibition was achieved at a concentration of 49.96 mM and 44.40 mM of acetic and lactic acid, respectively. Two series of inhibition tests were performed on fresh “Primo sale” cheese, inoculated with P. brenneri MGM3, then dipped into different acid solutions (acetic acid: 49.96, 99.92 and 149.88 mM; lactic acid: 44.40, 88.80 and 133.20 mM) and stored at 6 °C. P. brenneri MGM3 were enumerated, including a control series. A significantly lower growth was revealed at the highest concentrations tested, both for acetic (p < 0.01) and lactic acid (p < 0.05) if compared to control samples. A conditioning of “Primo sale” surface with organic acid solutions could be a useful hurdle for Pseudomonas inhibition and shelf-life extension; it should be applied in combination with other mild interventions to fight spoilage and maintain the original product characteristics.

Mitigating the Antimicrobial Activities of Selected Organic Acids and Commercial Sanitizers with Various Neutralizing Agents

2011 ◽  
Vol 74 (5) ◽  
pp. 820-825 ◽  
Author(s):  
YOEN JU PARK ◽  
JINRU CHEN
Keyword(s):  
Escherichia Coli ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Organic Acids ◽  
Shiga Toxin ◽  
Room Temperature ◽  
Sodium Thiosulfate ◽  
Antimicrobial Activities ◽  
Phosphate Buffered Saline ◽  
Lactic Acids

This study was conducted to evaluate the abilities of five neutralizing agents, Dey-Engley (DE) neutralizing broth (single or double strength), morpholinepropanesulfonic acid (MOPS) buffer, phosphate-buffered saline (PBS), and sodium thiosulfate buffer, in mitigating the activities of acetic or lactic acid (2%) and an alkaline or acidic sanitizer (a manufacturer-recommended concentration) againt the cells of Shiga toxin–producing Escherichia coli (STEC; n = 9). To evaluate the possible toxicity of the neutralizing agents to the STEC cells, each STEC strain was exposed to each of the neutralizing agents at room temperature for 10 min. Neutralizing efficacy was evaluated by placing each STEC strain in a mixture of sanitizer and neutralizer under the same conditions. The neutralizing agents had no detectable toxic effect on the STEC strains. PBS was least effective for neutralizing the activity of selected organic acids and sanitizers. Single-strength DE and sodium thiosulfate neutralized the activity of both acetic and lactic acids. MOPS buffer neutralized the activity of acetic acid and lactic acid against six and five STEC strains, respectively. All neutralizing agents, except double-strength DE broth, had a limited neutralizing effect on the activity of the commercial sanitizers used in the study. The double-strength DE broth effectively neutralized the activity of the two commercial sanitizers with no detectable toxic effects on STEC cells.

Control of Listeria monocytogenes on Frankfurters with Antimicrobials in the Formulation and by Dipping in Organic Acid Solutions

2004 ◽  
Vol 67 (11) ◽  
pp. 2456-2464 ◽  
Author(s):  
I. M. BARMPALIA ◽  
I. GEORNARAS ◽  
K. E. BELK ◽  
J. A. SCANGA ◽  
P. A. KENDALL ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Organic Acid ◽  
The United States ◽  
Acid Solutions ◽  
Overall Acceptability ◽  
Bactericidal Effects ◽  
Yeasts And Molds ◽  
And Storage

The antilisterial activity of sodium lactate (SL) and sodium diacetate (SD) was evaluated in a frankfurter formulation and in combination with a dipping treatment into solutions of lactic acid or acetic acid after processing and inoculation. Pork frankfurters were formulated with 1.8% SL or 0.25% SD or combinations of 1.8% SL with 0.25 or 0.125% SD. After processing, frankfurters were inoculated (2 to 3 log CFU/cm2) with a 10-strain composite of Listeria monocytogenes and left undipped or were dipped (2 min) in 2.5% solutions of lactic acid or acetic acid (23 ± 2°C) before vacuum packaging and storage at 10°C for 40 days. Total microbial populations and L. monocytogenes, lactic acid bacteria, and yeasts and molds were enumerated during storage. Sensory evaluations also were carried out on frankfurters treated and/or formulated with effective antimicrobials. The combination of 1.8% SL with 0.25% SD provided complete inhibition of L. monocytogenes growth throughout storage. Dipping in lactic acid or acetic acid reduced initial populations by 0.7 to 2.1 log CFU/cm2, but log CFU/cm2. For samples containing single antimicrobials and dipped in lactic acid or acetic acid, L. monocytogenes growth was completely inhibited or reduced over 12 and 28 days, respectively, whereas final populations were lower (P &lt; 0.05) than those in undipped samples of the same formulations. Bactericidal effects during storage (reductions of 0.6 to 1.0 log CFU/cm2 over 28 to 40 days) were observed in frankfurters containing combinations of SL and SD that were dipped in organic acid solutions. Inclusion of antimicrobials in the formulation and/or dipping the product into organic acid solutions did not affect (P &gt; 0.05) the flavor and overall acceptability of products compared with controls. The results of this study may be valuable to meat processors as they seek approaches for meeting new regulatory requirements in the United States.

Independent Effects of Acetic Acid and pH on Survival ofEscherichia coli in Simulated Acidified Pickle Products†‡

2004 ◽  
Vol 67 (1) ◽  
pp. 12-18 ◽  
Author(s):  
F. BREIDT ◽  
J. S. HAYES ◽  
R. F. McFEETERS
Keyword(s):  
Acetic Acid ◽  
Organic Acids ◽  
Acid Resistance ◽  
Ofescherichia Coli ◽  
Acid Solutions ◽  
Specific Effects ◽  
Effects Of Ph ◽  
Ph Range ◽  
Independent Effects ◽  
D Values

Our objective was to determine the effects of organic acids and pH on the rate at which selected strains ofEscherichia coli O157:H7 die in acid solutions representative of acidified pickle products (pH &lt; 4.6). We used gluconic acid/sodium gluconate (pKa = 3.7) as a noninhibitory buffer to maintain pH at selected values in the absence of other organic acids. This was possible because we found that the inhibitory effects of this acid onE. coli strains at pH 3.1 were independent of acid concentration over a range of 2 to 200 mM. By this method, the lethal effects of acetic acid solutions (100 to 400 mM) at selected pH values between 3.1 and 4.1 were compared with the effects of pH alone (as determined using gluconate buffer). We found D-values were two- to fourfold lower with acetic acid compared with the effect of pH alone for simulated pickle brines in this pH range. Glutamic acid, an amino acid that is known to enhance acid resistance inE. coli and is a component of pickle brines, protected theE. coli strains from the specific effects of acetic acid.

scholarly journals Biochemistry of waterlogged soils. Part III: Decomposition of carbohydrates with special reference to formation of organic acids

1929 ◽  
Vol 19 (4) ◽  
pp. 627-648 ◽  
Author(s):  
V. Subrahmanyan
Keyword(s):  
Carbon Dioxide ◽  
Organic Matter ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Organic Acids ◽  
Pyruvic Acid ◽  
Soluble Nitrogen ◽  
Direct Oxidation ◽  
Micro Organisms ◽  
Organic Matter Addition

(1) In absence of decomposing organic matter addition of nitrate led to no loss of nitrogen.(2) On addition of small quantities of fermentable matter such as glucose there was (a) rapid depletion of nitrates and oxygen, but no denitrification, and (b) increase in acidity, carbon dioxide and bacteria. The greater part of the soluble nitrogen was assimilated by microorganisms or otherwise converted and the greater part of the added carbohydrate was transformed into lactic, acetic and butyric acids.(3) The organic acids were formed from a variety of carbohydrates. Lactic acid was the first to be observed and appeared to be formed mainly by direct splitting of the sugar. It decomposed readily, forming acetic and butyric acids. Some acetic acid was formed by direct oxidation of lactic acid, with pyruvic acid as the intermediate product. All the acids were, on standing, converted into other forms by micro-organisms.

Acid Adaptation Does Not Promote Survival or Growth of Listeria monocytogenes on Fresh Beef following Acid and Nonacid Decontamination Treatments

2003 ◽  
Vol 66 (6) ◽  
pp. 985-992 ◽  
Author(s):  
J. S. IKEDA ◽  
J. SAMELIS ◽  
P. A. KENDALL ◽  
G. C. SMITH ◽  
J. N. SOFOS
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Residual Activity ◽  
Hot Water ◽  
Acid Solutions ◽  
Acid Adaptation ◽  
Lean Beef ◽  
Water Based ◽  
Survival And Growth

The objective of this study was to evaluate the survival and growth of acid-adapted and nonadapted Listeria monocytogenes inoculated onto fresh beef subsequently treated with acid or nonacid solutions. Beef slices (2.5 by 5 by 1 cm) from top rounds were inoculated with acid-adapted or nonadapted L. monocytogenes (4.6 to 5.0 log CFU/cm2) and either left untreated (control) or dipped for 30 s in water at 55°C, water at 75°C, 2% lactic acid at 55°C, or 2% acetic acid at 55°C. The beef slices were vacuum packaged and stored at 4 or 10°C and were analyzed after 0, 7, 14, 21, and 28 days of storage. Dipping in 75°C water, lactic acid, and acetic acid resulted in immediate pathogen reductions of 1.4 to 2.0, 1.8 to 2.6, and 1.4 to 2.4 log CFU/cm2, respectively. After storage at 10°C for 28 days, populations of L. monocytogenes on meat treated with 55°C water increased by ca. 1.6 to 1.8 log CFU/cm2. The pathogen remained at low population levels (1.6 to 2.8 log CFU/cm2) on acid-treated meat, whereas populations on meat treated with 75°C water increased rapidly, reaching levels of 3.6 to 4.6 log CFU/cm2 by day 14. During storage at 4°C, there was no growth of the pathogen for at least 21 days in samples treated with 55 and 75°C water, and periods of no growth were longer for acid-treated samples. There were no differences between acid-adapted and nonadapted organisms across treatments with respect to survival or growth. In conclusion, the dipping of meat inoculated with L. monocytogenes into acid solutions reduced and then inhibited the growth of the pathogen during storage at 4 and 10°C, while dipping in hot water allowed growth despite initial reductions in pathogen contamination. The results of this study indicate a residual activity of acid-based decontamination treatments compared with water-based treatments for refrigerated (4°C) or temperature-abused (10°C) lean beef tissue in vacuum packages, and these results also indicate that this activity may not be counteracted by prior acid adaptation of L. monocytogenes.

scholarly journals Impact of preoperative fecal short chain fatty acids on postoperative infectious complications in esophageal cancer patients

2019 ◽  
Author(s):  
Masaaki Motoori ◽  
Koji Tanaka ◽  
Keijiro Sugimura ◽  
Hiroshi Miyata ◽  
Takuro Saito ◽  
...  
Keyword(s):  
Esophageal Cancer ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Organic Acids ◽  
Propionic Acid ◽  
Butyric Acid ◽  
Bacterial Translocation ◽  
Infectious Complications ◽  
The Body ◽  
Intestinal Environment

Abstract Background: The intestinal epithelial barrier allows absorption of dietary nutrients and prevents passage of pathogens and toxins into the body. Severe insults have a negative impact on the intestinal environment, which may decrease intestinal barrier function and cause bacterial translocation. Bacterial translocation, which can cause infectious complications, is the passage of microbes from the gastrointestinal tract across the mucosal barrier to extraintestinal sites. The aim of this study was to investigate the correlation between concentrations of preoperative fecal organic acids and the occurrence of postoperative infectious complications in patients with esophageal cancer. Methods: Fifty-five patients with esophageal cancer who underwent esophagectomy were enrolled in this study. All patients were administered perioperative synbiotics. Perioperative clinical characteristics and concentrations of preoperative fecal organic acids were compared between patients with or without postoperative infectious complications. Results: Postoperative infectious complications occurred in 10 patients. In patients with complications, the concentrations of acetic acid and propionic acid were significantly lower than in patients without complications (p=0.044 and 0.032, respectively). The concentration of butyric acid was nonsignificantly lower, while the concentration of lactic acid was nonsignificantly higher in patients with complications. The calculated gap between the concentrations of fecal acetic acid plus propionic acid plus butyric acid minus lactic acid was significantly lower in patients with complications. Multivariate analysis revealed that a low gap between acetic acid plus propionic acid plus butyric acid minus lactic acid was an independent risk factor for postoperative infectious complications (p=0.027). Conclusions : Preoperative fecal concentrations of organic acids had a clinically important impact on the occurrence of postoperative infectious complications in patients with esophageal cancer. To reduce postoperative infectious complications, it may be useful to modulate the intestinal environment and maintain concentrations of fecal organic acids before surgery.

scholarly journals Impact of preoperative fecal short chain fatty acids on postoperative infectious complications in esophageal cancer patients

2020 ◽  
Author(s):  
Masaaki Motoori ◽  
Koji Tanaka ◽  
Keijiro Sugimura ◽  
Hiroshi Miyata ◽  
Takuro Saito ◽  
...  
Keyword(s):  
Esophageal Cancer ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Organic Acids ◽  
Propionic Acid ◽  
Butyric Acid ◽  
Bacterial Translocation ◽  
Infectious Complications ◽  
The Body ◽  
Intestinal Environment

Abstract Background: The intestinal epithelial barrier allows absorption of dietary nutrients and prevents passage of pathogens and toxins into the body. Severe insults have a negative impact on the intestinal environment, which may decrease intestinal barrier function and cause bacterial translocation. Bacterial translocation, which can cause infectious complications, is defined as the passage of microbes from the gastrointestinal tract across the mucosal barrier to extraintestinal sites. The aim of this study was to investigate the correlation between concentrations of preoperative fecal organic acids and the occurrence of postoperative infectious complications in patients with esophageal cancer. Methods: Fifty-five patients with esophageal cancer who underwent esophagectomy were enrolled in this study. Perioperative synbiotics were administered to all patients. Perioperative clinical characteristics and concentrations of preoperative fecal organic acids were compared between patients with and without postoperative infectious complications. Results: Postoperative infectious complications occurred in 10 patients. In patients with complications, the concentrations of acetic acid and propionic acid were significantly lower than in patients without complications (p=0.044 and 0.032, respectively). The concentration of butyric acid was nonsignificantly lower in patients with complications, while the concentration of lactic acid was nonsignificantly higher. The calculated gap between the concentrations of fecal acetic acid plus propionic acid plus butyric acid minus lactic acid was significantly lower in patients with complications. Multivariate analysis revealed that a low gap between acetic acid plus propionic acid plus butyric acid minus lactic acid was an independent risk factor for postoperative infectious complications (p=0.027). Conclusions : Preoperative fecal concentrations of organic acids had a clinically important impact on the occurrence of postoperative infectious complications in patients with esophageal cancer. To reduce postoperative infectious complications, it may be useful to modulate the intestinal environment and maintain concentrations of fecal organic acids before surgery.

scholarly journals Treatment of Whole-Plant Corn Silage With Lactic Acid Bacteria and Organic Acid Enhances Quality by Elevating Acid Content, Reducing pH, and Inhibiting Undesirable Microorganisms

2020 ◽  
Vol 11 ◽  
Author(s):  
Fu-gui Jiang ◽  
Hai-jian Cheng ◽  
Dong Liu ◽  
Chen Wei ◽  
Wen-juan An ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acids ◽  
Organic Acid ◽  
Acid Content ◽  
Corn Silage ◽  
Fresh Material ◽  
Whole Plant ◽  
Lactic Acid Content

We investigated the variation in microbial community and fermentation characteristics of whole-plant corn silage after treatment with lactic acid bacteria (LAB) and organic acids. The fresh corn forages were treated with a combination of L. acidophilus and L. plantarum (106 CFU/g fresh material) or a 7:1:2 ratio of formic acid, acetic acid, and propionic acid (6 mL/g fresh material) followed by 45 or 90 days of ensiling. Silages treated with LAB showed increased lactic acid content and decreased pH after 45 days. Although treatment with LAB or organic acids decreased the common and unique operational taxonomic units, indicating a reduction in microbial diversity, the relative abundance of Lactobacillus was elevated after 45 and 90 days compared with control, which was more distinct in the organic acid groups. Moreover, we found higher levels of acetic acid and increased abundance of Acetobacter in silages treated with organic acids whereas undesirable microorganisms such as Klebsiella, Paenibacillus, and Enterobacter were reduced. In summary, the quality of corn silages was improved by LAB or organic acid treatment in which LAB more effectively enhanced lactic acid content and reduced pH while organic acid inhibited the growth of undesirable microorganisms.

scholarly journals Potential Sustainable Properties of Microencapsulated Endophytic Lactic Acid Bacteria (KCC-42) in In-Vitro Simulated Gastrointestinal Juices and Their Fermentation Quality of Radish Kimchi

2018 ◽  
Vol 2018 ◽  
pp. 1-10
Author(s):  
Chae Eun Song ◽  
Han Hyo Shim ◽  
Palaniselvam Kuppusamy ◽  
Young-IL Jeong ◽  
Kyung Dong Lee
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acids ◽  
Succinic Acid ◽  
Fermentation Medium ◽  
Gastrointestinal Fluid ◽  
Fermentation Quality

The objective of this study was to investigate alginate microencapsulated lactic acid bacteria (LAB) fermentation quality of radish kimchi sample and its potential survivability in different acidic and alkaline environments. Initially, we isolated 45 LAB strains. One of them showed fast growth pattern with potential probiotic and antifungal activities against Aspergillus flavus with a zone of inhibition calculated with 10, 8, 4mm for the 4th, 5th, and 6th day, respectively. Therefore, this strain (KCC-42) was chosen for microencapsulation with alginate biopolymer. It showed potential survivability in in-vitro simulated gastrointestinal fluid and radish kimchi fermentation medium. The survival rate of this free and encapsulated LAB KCC-42 was 6.85 × 105 and 7.48× 105 CFU/ml, respectively; the viability count was significantly higher than nonencapsulated LAB in simulated gastrointestinal juices (acid, bile, and pancreatin) and under radish kimchi fermentation environment. Kimchi sample added with this encapsulated LAB showed increased production of organic acids compared to nonencapsulated LAB sample. Also, the organic acids such as lactic acid, acetic acid, propionic acid, and succinic acid production in fermented kimchi were measured 59mM, 26mM, 14mM, and 0.6mM of g/DW, respectively. The production of metabolites such as lactic acid, acetic acid, and succinic acid and the bacteria population was high in microencapsulated LAB samples compared with free bacteria added kimchi sample. Results of this study indicate that microencapsulated LAB KCC-42 might be a useful strategy to develop products for food and healthcare industries.

Synergistic Antilisterial Effects of Mixtures of Lysozyme and Organic Acids

2016 ◽  
Vol 79 (12) ◽  
pp. 2184-2189 ◽  
Author(s):  
MYEONGGEUN OH ◽  
JOONGJAE LEE ◽  
YOONHWA JEONG ◽  
MISOOK KIM
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Citric Acid ◽  
Organic Acids ◽  
Succinic Acid ◽  
Malic Acid ◽  
Synergistic Effects ◽  
The Other ◽  
Food Preservative ◽  
Time Kill

ABSTRACT We investigated the synergistic effects of lysozyme combined with organic acids to inhibit the growth of Listeria monocytogenes. The antilisterial effects of the combination of lysozyme and acetic acid, citric acid, lactic acid, malic acid, or succinic acid were evaluated using the checkerboard method and time-kill assay. The MIC was 25,000 mg/liter for lysozyme, 625 mg/liter for acetic acid, and 1,250 mg/liter for the other acids. The MBC was 10,000 mg/liter for all of the tested organic acids. The combination of lysozyme and each organic acid showed synergistic effects via the checkerboard method; however, the time-kill assay showed synergistic effects for only three combinations of 1,250 mg/liter lysozyme with succinic acid (312 and 625 mg/liter) or malic acid (625 mg/liter). The results of this study indicate that the combination of lysozyme and malic acid or succinic acid can be effectively used as a food preservative to control L. monocytogenes.

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