Combined Effect of Hop Resins and Sodium Hexametaphosphate against Certain Strains of Escherichia coli
Source: Journal of Food Protection®, Number 6, June 2000, pp. 703-838 , pp. 735-740(6)
Abstract:The combined antimicrobial effects of hop resins with sodium hexametaphosphate, glycerol monocaprate, and lysozyme were investigated aiming to make an effective agent against Escherichia coli. When they are used separately, the antimicrobial activity against E. coli was minimal. However, the combination of hop resins with sodium hexametaphosphate exhibited strong antimicrobial activity against E. coli, but no effect was found in combinations of hop resins with the other agents. The activity was strongest when the combination was added at the beginning of growth of the bacteria, resulting in a prolonged lag phase. However, when the antimicrobials were added during the log phase, growth was depressed considerably. By addition of these materials, cell components with absorbance near 260 nm were leaked out. This possibly may have resulted from damage to the cell membranes of the bacteria. The combined effect was also detected in model food systems such as mashed potatos. The use of hop resins and sodium hexametaphosphate in combination may thus be useful for controlling E. coli.
Document Type: Research Article
Affiliations: 1: Food Research Laboratories, Nippon-Shinyaku Co., 14, Nishinosho-Monguchi-cho, Kisshoin, Minami-ku, Kyoto-shi, Kyoto 601-8550, Japan 2: Laboratory for Microbial Biochemistry, Faculty of Applied Biological Science, Hiroshima University, 4-4, Kagamiyama 1 Chome, Higashi-Hiroshima-shi, Hiroshima 739-0046, Japan
Publication date: June 2000
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