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Combined effect of lactic acid bacteria and citric acid on Escherichia coli O157:H7 and Salmonella Typhimurium

Abstract

Lactic acid-producing bacteria (LAB) and organic acids can inhibit the growth of pathogenic bacteria and spoilage organisms. Here, synergistic effect of LAB and citric acid was examined. Escherichia coli O157:H7 or Salmonella Typhimurium were treated with a 1% citric acid, 2% citric acid, LAB mixture, LAB mixture+1% citric acid, and LAB mixture+2% citric acid for 10, 20, 30, and 60 min, respectively. While LAB only, the addition of 1 or 2% citric acid caused 0.28–0.57 log reductions of E. coli O157:H7 or S. Typhimurium within 60 min, the treatment of LAB mixture+2% citric acid showed 1.96 and 6.24 log reductions of E. coli O157:H7 and S. Typhimurium, respectively. In conclusion, LAB and citric acid act synergistically and the combination showed its potential of an effective hurdle for the inactivation of foodborne pathogens.

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Correspondence to Changsun Choi.

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Seo, S., Jung, D., Wang, X. et al. Combined effect of lactic acid bacteria and citric acid on Escherichia coli O157:H7 and Salmonella Typhimurium. Food Sci Biotechnol 22, 1171–1174 (2013). https://doi.org/10.1007/s10068-013-0199-1

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  • DOI: https://doi.org/10.1007/s10068-013-0199-1

Keywords

  • Escherichia coli O157:H7
  • Salmonella Typhimurium
  • citric acid
  • lactic acid bacteria
  • hurdle technology