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Antimicrobial effect of PEG–PLA on food-spoilage microorganisms

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Abstract

Polyethylene glycol (PEG) and polyethylene glycol–polylactic acid (PEG–PLA) have an organic structure and no negative effect on human health. The present study compares the antimicrobial effectiveness of PEG and PEG–PLA on microbial growth. The following pathogens and fungi were examined: seven bacteria strains and 10 fungi (four yeasts and six molds). PEG, a non-modified polymer, exhibited no inhibition effect on all test microorganisms. However, the antimicrobial effect increased with the concentration of PEG–PLA. Bacteria showed more sensitivity to PEG–PLA compared with the other microorganisms used in this study. Enterobacter ATCC 19434 was found to be the most resistant bacteria. Molds and yeasts were more resistant than bacteria against PEG–PLA. MIC and MFC could not be determined on the tested fungi owing to the level of concentrations used, with the exception of the yeast Candida albicans and the molds Penicillium expansum and Aspergillus parasiticus.

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Acknowledgements

The authors would like to thank Research Fund of the University of Uludag for their financial support to this research Project (Project No: KUAP(Z)- 2013/16).

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Authors and Affiliations

  1. Department of Food Engineering, Agricultural Faculty, University of Uludag, 16059, Bursa, Turkey

    Yasemin Sahan & Ozan Gurbuz

  2. Vocational School of Mennan Pasinli, University of Uludag, 16059, Bursa, Turkey

    Gulsen Goncagul

  3. Department of Chemistry, Faculty of Natural Science, University of Uludag, 16059, Bursa, Turkey

    Ali Kara

  4. Department of Microbiology and Infectious Diseases, Medical Faculty, University of Uludag, 16059, Bursa, Turkey

    Cuneyt Ozakin

Authors
  1. Yasemin Sahan
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  2. Ozan Gurbuz
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  3. Gulsen Goncagul
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  4. Ali Kara
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  5. Cuneyt Ozakin
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Correspondence to Yasemin Sahan.

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Sahan, Y., Gurbuz, O., Goncagul, G. et al. Antimicrobial effect of PEG–PLA on food-spoilage microorganisms. Food Sci Biotechnol 26, 1123–1128 (2017). https://doi.org/10.1007/s10068-017-0138-7

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  • DOI: https://doi.org/10.1007/s10068-017-0138-7

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