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Effects of lactic acid and lemongrass oil treatment on the pre-existing microorganisms and foodborne pathogens in Tatsoi (Brassica rapa var. rosularis) baby leaves

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Abstract

The effects of lactic acid and lemongrass oil treatments on microbial growth in Tatsoi baby leaves were investigated to ensure microbial safety. To determine the optimal concentrations of lactic acid and lemongrass oil as a sanitizer, the effects of several concentrations of lactic acid (0.25, 0.5, 1, and 2 %) and lemongrass oil (0.1, 0.3, 0.5, and 1 %) on aerobic mesophilic bacteria, Salmonella Typhimurium, and Listeria monocytogenes in Tatsoi baby leaves were evaluated. The results showed that the 1 % lactic acid and 1 % lemongrass oil treatment reduced the populations of the microorganisms to the greatest extent. In particular, after the combined treatment with 1 % lactic acid and 1 % lemongrass oil, the count of aerobic mesophilic bacteria was reduced from 7.63 to 2.45 log colony forming unit (CFU) · g−1, and L. monocytogenes was reduced from 6.71 to 1.96 log CFU · g . In addition, S. Typhimurium was not detected in the Tatsoi baby leaves during 7 days of storage. These results suggest that a combined treatment using 1 % lactic acid and l % lemongrass oil could be an effective method for the inactivation of bacteria on the surfaces of Tatsoi baby leaves.

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Authors and Affiliations

  1. Department of Food Science and Technology, Chungnam National University, Daejeon, 305-764, Republic of Korea

    Seung-Hun Jung & Kyung Bin Song

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  1. Seung-Hun Jung
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  2. Kyung Bin Song
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Correspondence to Kyung Bin Song.

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Research highlights

• Tatsoi baby leaves were treated by organic acids and lemongrass oil solution.

• Lactic acid showed the most effective antimicrobial results.

• Lemongrass oil inhibits microbial growth of Tatsoi baby leaves.

• This treatment can be an effective method for ensure the microbial safety.

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Jung, SH., Song, K.B. Effects of lactic acid and lemongrass oil treatment on the pre-existing microorganisms and foodborne pathogens in Tatsoi (Brassica rapa var. rosularis) baby leaves. J Food Sci Technol 52, 7556–7560 (2015). https://doi.org/10.1007/s13197-015-1899-8

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  • DOI: https://doi.org/10.1007/s13197-015-1899-8

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