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Antimicrobial activities of high molecular weight water‐soluble chitosans against selected gram‐negative and gram‐positive foodborne pathogens
Author(s) -
Rubio Nancy Katherine,
Quintero Rita,
Fuentes Jose,
Brandao Jose,
Janes Marlene,
Prinyawiwatkul Witoon
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13827
Subject(s) - bacillus cereus , antimicrobial , gram , incubation , chemistry , chitosan , microbiology and biotechnology , food science , incubation period , bacteria , biology , biochemistry , genetics
Summary Antimicrobial activities of high molecular weight water‐soluble chitosans ( HMWWS ) against selected Gram‐negative and Gram‐positive foodborne pathogens (initial inoculation of ca. 6.5 Log CFU mL −1 ) were evaluated. Chitosans with 789 kD a and/or 1017 kD a were dissolved in aspartic acid ( AS ) to obtain 1–4% w/v solutions. Among HMWWS , only 4% 789 kD a AS chitosan reduced E. coli counts by 2 Log CFU mL −1 from 7.33 at 0 h to 5.16 Log CFU mL −1 at 96 h, and they were not effective against S . Typhimurium. Depending on the concentrations, HMWWS completely inhibited V. cholerae, V. vulnificus and V . parahaemolyticus as well as B. cereus and L. monocytogenes after 48 h or 96 h of incubation. Compared with the control (no HMWWS ), 2% or 3% 1017 kD a AS chitosans showed about 3 Log CFU mL −1 lower (4.72–4.86 vs. 7.71) for S. aureus at 96 h of incubation.