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Influence of NaCI and NaNO3 on Sinigrin Hydrolysis by Foodborne Bacteria

Authors :
Rick Holley
M. Lara Lledó
S. M. Herzallah
Source :
Journal of Food Protection. 74:2162-2168
Publication Year :
2011
Publisher :
Elsevier BV, 2011.

Abstract

The glucosinolate sinigrin (SNG) is converted by endogenous plant myrosinase or by bacterial myrosinase-like activity to form the potent antimicrobial allyl isothiocyanate. In order to use SNG as a natural antimicrobial precursor in food, it became important to better understand the ability of bacteria to synthesize the enzyme(s) and understand factors influencing this synthesis at a constant SNG concentration. Eight spoilage, pathogenic, or starter culture bacteria were grown separately in medium containing individual or combined salts with SNG. SNG degradation by the bacteria and the formation of its major degradation product, allyl isothiocyanate, were followed for 12 days at 30 or 35°C. The bacterial strains varied in their ability to metabolize SNG, and this was enhanced by NaCl and/or NaNO(3). SNG hydrolysis took place after 4 days, and the greatest amount occurred by day 12. At 12 days, Escherichia coli O157:H7 showed the greatest capacity to hydrolyze SNG (45.3% degradation), followed by Staphylococcus carnosus (44.57%), while Pseudomonas fluorescens was not active against SNG. The ability of tested strains to metabolize SNG, in decreasing order, was as follows: Escherichia coli O157:H7Staphylococcus carnosusStaphylococcus aureusPediococcus pentosaceusSalmonella TyphimuriumListeria monocytogenesEnterococcus faecalisPseudomonas fluorescens.

Details

ISSN :
0362028X
Volume :
74
Database :
OpenAIRE
Journal :
Journal of Food Protection
Accession number :
edsair.doi.dedup.....1961786d9732a623259c9cd70ee9e609
Full Text :
https://doi.org/10.4315/0362-028x.jfp-11-284