Inhibitory Effect of Food Preservatives on Protease Secretion by Aeromonas hydrophila

Abstract

Butylated hydroxyanisole (BHA), propylhydroxy parabenzoate (paraben), and sodium tripolyphosphate (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.

Phenotypic and genotypic characterization of pseudomonas species isolated from frozen meat.

“…Such changes make foods unpalatable and unfit for human consumption (Dave and Ghaly, 2011). Pseudomonas species are psychrotrophic organisms that transfer to frozen meat during handling, transportation, storage and from unsanitized equipment (Venugopal et al, 1984). The results showed that the psychrotrophic bacterial count (cfu/g) in the examined samples of frozen minced meat ranged from (7 × 10 2 ) to (9 × 10 5 ) with mean value (1.7 × 10 5 ).…”

Antioxidative/Antimicrobial Effects and TBARS in Aerobically Refrigerated Beef as Related to Microbial Growth

“…The antimicrobial activity of sodium tripolyphosphate (STPP) has been demonstrated in laboratory culture media (Molins et al, 1984;Venugopal et al, 1984). Its effect on microorganisms in meat products has been less conclusive and varied reported results appear to be partly related to the extent of hydrolysis of phosphatase activ-Antioxidative/Antimicrobial Effects and TBARS .…”

Characterization of Extracellular Proteases ofAeromonas hydrophila

“…10) We also found that the secretion of the enzyme was inhibited by certain food preservatives 11 ) as w~ll as by iron. 12 ) The present report pertains to the isolation and characterization of two extracellular pro:.…”