Antimicrobial characteristics of chitosans against food spoilage microorganisms in liquid media and mayonnaise

• Published in: Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2001-11, Vol.65 (11), p.2378-2383
• Main Authors: Oh, H.I. (Sejong Univ., Seoul (Korea R.)), Kim, Y.J, Chang, E.J, Kim, J.Y
• Format: Article
• Language: English
• Subjects: Acetylation; Anti-Bacterial Agents; Anti-Infective Agents - chemistry; Anti-Infective Agents - isolation & purification; Anti-Infective Agents - pharmacology; antimicrobial activity; ANTIMICROBIALS; Biological and medical sciences; Biotechnology; Chitin - analogs & derivatives; Chitin - chemistry; Chitin - isolation & purification; Chitin - pharmacology; CHITOSAN; Colony Count, Microbial; DETERIORATION; Food Microbiology; Food Preservatives - chemistry; Food Preservatives - isolation & purification; Food Preservatives - pharmacology; Fundamental and applied biological sciences. Psychology; Lactobacillus - drug effects; Lactobacillus - growth & development; mayonnaise; MICROORGANISMS; Molecular Weight; SAUCES; Serratia - drug effects; Serratia - growth & development; Zygosaccharomyces - drug effects; Zygosaccharomyces - growth & development
• ISSN: 0916-8451; 1347-6947
• DOI: 10.1271/bbb.65.2378

Four different kinds of chitosans were prepared by treating crude chitin with various NaOH concentrations. The antimicrobial activities of the chitosans were tested against four species of food spoilage microorganisms (Lactobacillus plantarum, Lactobacillus fructivo rans, Serratia liquefaciens, and Zygosaccharomyces bailii). The initial effect of the chitosans was biocidal, and counts of viable cells were significantly reduced. After an extended lag phase, some strains recovered and resumed growth. The activities of chitosan against these microorganisms increased with the concentration. Chitosan-50 was most effective against L. fructivorans, but inhibition of L. plantarum was greatest with chitosan-55. There was no significant difference among the chitosans in their antimicrobial activity against S. liquefaciens and Z. bailii. The addition of chitosan to mayonnaise significantly decreased the viable cell counts of L. fructivorans and Z. bailii during storage at 25degC. These results suggest that chitosan can be used as a food preservative to inhibit the growth of spoilage microorganisms in mayonnaise.