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Huang Z.,Henan Agricultural University | Huang Z.,Henan Engineering Laboratory of Quick Frozen Flour Rice Food and Prepared Food | Huang Z.,Henan Key Laboratory Cultivation Base of Quick Frozen Flour Rice Food and Prepared Food | Huang Z.,Quick frozen Food Research and Development Center | And 12 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2014

In order to research the in vitro antibacterial activity of betaine on Staphylococcus aureus and its synergistic effect with storage temperature. The tube double dilution method was employed to determine the minimum bacteriostatic concentration (MIC) of betaine on S. aureus; and to compare the the growth curves at different concentrations of betaine. Finally, Gompertz model was used to calculate the growth characteristics of bacteria. Furthermore, the synergistic effects of variety of 37, 10, 42℃ and 45℃ along with betaine on the S. aureus growth curves were analysized in present study. The results indicated that the betaine had a significant inhibition towards S. aureus (P<0.05), and the MIC was 6.25 mg/mL. Higher concentration of betaine and lower treatment showed a better inhibition effect on growth of S. aureus. The growth dynamics models of S.aureus could be well described by a Gompertz type model, which showed an abvious influence of betaine concentration on μmax(maximum specific growth rate) and λ (lag phase). The fitted prediction models could provide a theoretical foundation for the development and utilization of betaine as a natural food preservative in future. ©, 2014, Chinese Institute of Food Science and Technology. All right reserved.

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