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INHIBITION OF TWO PSYCHROTROPHIC Pseudomonas SPECIES BY BUTYLATED HYDROXYANISOLE
Author(s) -
DAVIDSON P. M.,
BRANEN A. L.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb07572.x
Subject(s) - pseudomonas fluorescens , butylated hydroxyanisole , chemistry , food science , pseudomonas , antimicrobial , antioxidant , microbiology and biotechnology , bacteria , biology , biochemistry , organic chemistry , genetics
The antimicrobial activity of the phenolic antioxidant, butylated hydroxyanisole (bHA), was evaluated against Pseudomonas fluorescens and Pseudomonas fragi. Pseudomonas fluorescens ATCC 15456 was extremely susceptible to the antimicrobial effects of BHA. In Trypticase Soy Broth (TSB) 100 ppm BHA delayed the growth of P. fluorescens at 22°C and totally inhibited growth at 7°C. In phosphate‐peptone buffer, 100 or 200 ppm BHA was lethal to P. fluorescens. The extent of lethality was dependent upon BHA concentration, temperature and prior exposure to sub‐inhibitory levels of BHA. In contrast to P. fluorescens , growth occurred with P. fragi ATCC 4973 in TSB even at 400 ppm BHA at 7° and 22°C. Pseudomonas fragi was also more resistant to the lethal effects of BHA in phosphate‐peptone buffer.