Influence of pH on antimicrobial activity of organic acids against rabbit enteropathogenic strain ofEscherichia coli

2007 ◽  
Vol 52 (1) ◽  
pp. 70-72 ◽  
Author(s):  
E. Skřivanová ◽  
M. Marounek
Keyword(s):  
Antimicrobial Activity ◽  
Organic Acids ◽  
Ofescherichia Coli ◽  
Enteropathogenic Strain ◽  
Influence Of Ph ◽  
Strain Ofescherichia Coli

Production of phenylalanine and organic acids by phosphoenolpyruvate carboxylase-deficient mutants ofEscherichia coli

1987 ◽  
Vol 2 (3) ◽  
pp. 143-149 ◽  
Author(s):  
Judith E. Miller ◽  
Keith C. Backman ◽  
Mary Jane O'Connor ◽  
Randolph T. Hatch
Keyword(s):  
Organic Acids ◽  
Phosphoenolpyruvate Carboxylase ◽  
Ofescherichia Coli

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 < 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.

Antimicrobial activity of selected lactic acid cocci and production of organic acids

2012 ◽  
Vol 5 (1) ◽  
pp. 80-85 ◽  
Author(s):  
Zuzana Hladíková ◽  
Jana Smetanková ◽  
Gabriel Greif ◽  
Mária Greifová
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Organic Acids ◽  
Rhizopus Oryzae ◽  
Streptococcus Thermophilus ◽  
Inhibitory Effect ◽  
Penicillium Funiculosum ◽  
Phenyllactic Acid ◽  
Indicator Microorganisms

Antimicrobial activity of selected lactic acid cocci and production of organic acidsAntimicrobial activity and production of organic acids by selected lactic acid bacteria were monitored in this study. The largest antimicrobial activity against indicator microorganisms showed Pediococcus sp. G5, whereasStreptococcus thermophilushad no inhibitory effect. The inhibitory effect ofPediococcussp. G5 was strongest againstBacillus subtilis(17.78 %). Lactococci inhibited the growth ofEscherichia coli, Pseudomonas aeruginosaandStaphylococcus aureus(% of inhibition ≤ 5.25). The growth ofAsperglillus flavus, Penicillium funiculosumandRhizopus oryzaewas not inhibited by all of tested cocci. Cocci produced varying quantities of organic acids (lactic acid, acetic acid, succinic acid, etc.). Lactic acid was in large amounts and phenyllactic acid was produced only byPediococcussp. G5 (49.65 mg/L).

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