Effects of Chitosan and a Low-Molecular-Weight Chitosan on Bacillus cereus and Application in the Preservation of Cooked Rice
Authors: Tsai, Guo-Jane1; Tsai, Men-Tso1; Lee, Jing-Min1; Zhong, Mon-Zong1
Source: Journal of Food Protection®, Volume 69, Number 9, September 2006 , pp. 2168-2175(8)
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Abstract:
Shrimp chitosan with 95% deacetylation and low-molecular-weight chitosan (LMWC) isolated from chitosan hydrolysate were investigated for their effects on the growth of Bacillus cereus and for use in the preservation of cooked rice. Four strains of Bacillus cereus were used: standard strain BCRC 10603 and three isolates (nos. 1 through 3) from cooked rice. The antibacterial activity of chitosan against B. cereus was greatly decreased when the reaction pH was changed from 6.0 to 7.0, but LMWC activity was less affected by this pH change. The susceptibility of B. cereus cells to chitosan decreased with increasing of cell age, in accordance with the relative electronegativity of the cell surface. B. cereus spores were more sensitive to LMWC and chitosan than were vegetative cells. Addition of 80 ppm LMWC and chitosan in sterile saline (pH 7.0) greatly reduced the D-value for the tested four strains at 90°C from 30.77 to 46.51 min to 7.47 to 10.17 min and 4.68 to 7.91 min, respectively, and at 100°C from 1.95 to 2.56 min to 0.89 to 0.93 min and 0.72 to 0.80 min, respectively. Addition of 2,000 ppm LMWC to raw rice water before steam cooking effectively inhibited increases in total aerobic bacteria and B. cereus in cooked rice stored at 37 and 18°C.Document Type: Research article
Affiliations: 1: Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan
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