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Growth inhibition of food‐borne pathogens by lactic and acetic acids and their mixtures
Author(s) -
ADAMS M. R.,
HALL C. J.
Publication year - 1988
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/j.1365-2621.1988.tb00581.x
Subject(s) - acetic acid , lactic acid , salmonella enteritidis , food science , chemistry , starter , antimicrobial , salmonella , aseptic processing , bacteria , biochemistry , biology , organic chemistry , genetics
Summary The inhibition of Salmonella enteritidis and E. coli by lactic and acetic acids, individually and as equimolar mixtures, was measured. Results confirm that the undissociated acid is the active antimicrobial species. In weakly buffered media an apparently synergistic interaction is observed between the two acids; this is ascribed to the potentiation of acetic acid in the lower pH environment created by the lactic acid. The effect could account for the stability of vegetable fermentations where no starter culture is used and asepsis is not observed.