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Effect of Chaff Vinegar on the Growth of Food-Borne Pathogenic Bacteria

Jo, Seong-Chun    (Division of Food Science and Biotechnology, Kyungnam University   ); Rim, A-Ram    (Division of Food Science and Biotechnology, Kyungnam University   ); Park, Hee-Jin    (Division of Food Science and Biotechnology, Kyungnam University   ); Park, Sun-Min    (Division of Food Science and Biotechnology, Kyungnam University   ); Lee, Seung-Cheol    (Division of Food Science and Biotechnology, Kyungnam University  );
  • 초록

    The growth inhibitiory effect of chaff vinegar against various food-borne pathogenic bacteria was evaluated. Bacterial growth was evaluated in chaff vinegar at concentrations of 15, 30, 50, 65, 80, and $100\%$ using the paper disc diffusion method and 0.5, 1.0, 1.5, 1.8, 2.0, 2.2 and $2.5\%$ in broth. In the paper disc diffusion assay, chaff vinegar showed a clear zone on both the Gram-positive bacteria; Listeria monocytogenes, Staphylococcus aureus and Gram-negative bacteria; Escherichia coli O157:H7, Salmonella Typhimurium, and Vibrio parahaemolyticus. Chaff vinegar exhibited the greatest growth inhibition for V. parahaemolyticus. The bactericidal effect of chaff vinegar on the E. coli O157:H7 was tested at concentrations ranging from 0.5 to $2.5\%$ (v/v) in the LB broth media. Chaff vinegar retarded the lag phase time of the growth curve in proportion in a concentration-dependent manner. Chaff vinegar at $2.5\%$ completely inhibited the growth of E. coli O157:H7.


  • 주제어

    growth inhibition .   chaff vinegar .   food-borne pathogenic bacteria.  

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