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Inhibitory Effect of Food Preservatives on Protease Secretion by Aeromonas hydrophila
Author(s) -
VENUGOPAL V.,
PANSARE A. C.,
LEWIS N. F.
Publication year - 1984
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.1365-2621.1984.tb10396.x
Subject(s) - aeromonas hydrophila , proteases , protease , preservative , butylated hydroxyanisole , food science , food spoilage , chemistry , secretion , microbiology and biotechnology , agar , biochemistry , biology , bacteria , enzyme , antioxidant , genetics
Butylated hydroxyanisole (BHA), propylhydroxy parabenzoate (paraben), and sodium tiipolyphosphate (TPP) were found to inhibit protease secretion by resting cells of Aeromonas hydrophila at lower concentrations than those required for inhibiting growth. Incorporation of the above compounds in calcium caseinate agar resulted in colonies surrounded by smaller areas of clear zones indicating inhibition of protease secretion. The results are discussed with respect to the protective influence of the above compounds against spoilage of flesh foods by microbial proteases.