Antimicrobial Activities of Organic Acids Determined by Minimum Inhibitory Concentrations at Different pH Ranged from 4.0 to 7.0.

Matsuda, Toshio; Yano, Toshihiro; Maruyama, Akihiro; Kumagai, Hiroo

doi:10.3136/nskkk1962.41.687

Cited by 41 publications

(21 citation statements)

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“…Acetic acid can exert antifungal activity particularly under acidic conditions, whereas lactic acid is known to exhibit little inhibition on yeasts and moulds. 16 Small amounts (1-2 g kg −1 ) of 1,2-propanediol were found in long-stored TMR silage in both experiments (data not shown), in agreement with previous findings. 9 1,2-Propanediol is assumed to be a metabolite of L. buchneri, which has been shown to inhibit fungal growth and improve silage stability.…”

Section: Discussionsupporting

confidence: 93%

Resistance to aerobic deterioration of total mixed ration silage: effect of ration formulation, air infiltration and storage period on fermentation characteristics and aerobic stability

Wang

Nishino

2007

J Sci Food Agric

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Section: Discussionsupporting

confidence: 93%

Resistance to aerobic deterioration of total mixed ration silage: effect of ration formulation, air infiltration and storage period on fermentation characteristics and aerobic stability

Wang

Nishino

2007

J Sci Food Agric

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“…These findings support the hypothesis that the compound inhibiting the growth of T. asahii is related to glycolysis and pyruvate metabolism with lactic acid release. Matsuda et al 24) reported the antimicrobial activities of organic acids using 15 strains of bacteria, 6 strains of yeast, and 2 strains of molds. L-Lactic acid and D-lactic acid did not have inhibitory activities against fungi, but T. asahii was not tested.…”

Section: Discussionmentioning

confidence: 99%

Growth Inhibition of an Opportunistic Yeast Pathogen <i>Trichosporon asahii</i> by <i>Staphylococcus epidermidis</i>

Ikeda

Ogasawara

Takatori

et al. 2017

Biological & Pharmaceutical Bulletin

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In the co-culture of Staphylococcus epidermidis and Trichosporon asahii, a fungal pathogen, it was observed that live S. epidermidis inhibited the growth of T. asahii. Soluble active anti-T. asahii substances were speculated to be produced by S. epidermidis in culture medium. Using 1 H-and 13 C-NMR spectra and electron ionization-high resolution mass spectrometry (HR-negative-FAB-MS), we separated the active molecule and identified it as lactic acid. Commercially available L-lactic acid and D-lactic acid inhibited the growth of T. asahii. These results show that metabolites from bacterial populations are involved in the interactions of pathogenic fungi. The use of antibacterial agents to treat primary diseases could lead to the disruption of normal microbial communities and could cause opportunistic infections such as trichosporonosis.

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“…The zones of inhibition were observed around the wells, this indicated antibacterial activities of the chemical preservatives. Different organisms have demonstrated different rankings for the inhibiting effects of chemical preservatives (Matsuda et al, 1994). The sensitivity of the different test organisms to different concentrations of chemical food preservatives was shown by zones of inhibition after 24 h of incubation; this is depicted in Figures 1 to 5.…”

Section: Resultsmentioning

confidence: 99%

The inhibitory effect of different chemical food preservatives on the growth of selected food borne pathogenic bacteria

Oladapo¹,

A²,

Abiodun³

2014

Afr. J. Microbiol. Res.

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The inhibitory effect of different chemical food preservatives (potassium metabisulphite, sodium benzoate, citric acid, ascorbic acid and potassium sorbate) on the growth of selected food borne pathogenic bacteria (Staphylococcus aureus, Klebsiella aerogenes, Proteus mirabilis, Pseudomonas aeruginosa and Escherichia coli) were investigated using agar diffusion technique. The concentrations used on test bacteria ranged from 0.125 -1.5 mg/ml. The minimum inhibitory concentrations (MIC) of the five preservatives were 0.5, 1.5, 1.5, 1.5 and 1.5 mg/ml for potassium metabisulphite, sodium benzoate, citric acid, ascorbic acid and potassium sorbate, respectively. The zone of inhibition of the test bacteria ranged from 4.0 -21 mm. S. aureus was susceptible to all the five chemical food preservatives. All the MIC of chemical food preservatives used against selected pathogenic bacteria was below the acceptable daily intake (ADI) mg/kg body weight/day. The MIC of citric acid ascorbic acid has no ADI limit in the body.

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Antimicrobial Activities of Organic Acids Determined by Minimum Inhibitory Concentrations at Different pH Ranged from 4.0 to 7.0.

Cited by 41 publications

References 0 publications

Resistance to aerobic deterioration of total mixed ration silage: effect of ration formulation, air infiltration and storage period on fermentation characteristics and aerobic stability

Resistance to aerobic deterioration of total mixed ration silage: effect of ration formulation, air infiltration and storage period on fermentation characteristics and aerobic stability

Growth Inhibition of an Opportunistic Yeast Pathogen <i>Trichosporon asahii</i> by <i>Staphylococcus epidermidis</i>

The inhibitory effect of different chemical food preservatives on the growth of selected food borne pathogenic bacteria

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