Table 2.
Effects of food additives on bacterial growth of Bacillus spp. and E. faecium strains in assay media.
| Treatments | Total mesophilic viable bacterial counts (log CFU/mL) |
Enterococcal counts (log CFU/mL) |
|||
|---|---|---|---|---|---|
|
B. subtilis KCTC 3135 |
B. subtilis CB9-4 |
B. licheniformis CH7P22 |
E. faecium KCCM 12118 |
E. faecium CH5H28 |
|
| Control a | 7.66 ± 0.03 b,A | 7.70 ± 0.11 AB | 8.00 ± 0.02 A | 9.06 ± 0.04 A | 8.62 ± 0.01 A |
| Tartaric acid | |||||
| TA 0.5% | 7.63 ± 0.13 A | 7.63 ± 0.02 AB | 7.28 ± 0.61 AB | 8.89 ± 0.05 AB | 8.70 ± 0.07 A |
| TA 1.0% | 7.38 ± 0.05 AB | 7.66 ± 0.15 AB | 6.80 ± 0.77 BC | 8.91 ± 0.09 AB | 8.63 ± 0.07 A |
| TA 5.0% | 5.95 ± 0.00 D | 4.75 ± 0.21 C | 4.74 ± 0.03 D | 8.98 ± 0.06 AB | 8.73 ± 0.07 A |
| Sodium polyphosphate | |||||
| SP 0.5% | 7.85 ± 0.01 A | 8.13 ± 0.31 A | 7.36 ± 0.05 AB | 9.05 ± 0.03 A | 8.80 ± 0.04 A |
| SP 1.0% | 7.61 ± 0.03 A | 7.42 ± 0.01 AB | 7.41 ± 0.05 AB | 8.99 ± 0.07 A | 8.72 ± 0.00 A |
| SP 5.0% | 5.00 ± 0.00 EF | 3.98 ± 0.16 D | 6.01 ± 0.09 C | 8.58 ± 0.06 CD | 8.71 ± 0.04 A |
| Lactic acid | |||||
| LA 0.5% | 7.67 ± 0.08 A | 7.17 ± 0.08 B | ND c,E | 8.71 ± 0.07 BC | 8.33 ± 0.25 B |
| LA 1.0% | 2.52 ± 0.01 H | 5.14 ± 0.13 C | ND E | 8.15 ± 0.21 E | 7.72 ± 0.17 C |
| LA 5.0% | 2.46 ± 0.06 H | 5.34 ± 0.08 C | ND E | 6.00 ± 0.00 G | 5.76 ± 0.03 D |
| Potassium sorbate | |||||
| PS 0.06% | 6.76 ± 0.40 BC | 7.02 ± 0.03 B | 7.67 ± 0.06 AB | 8.80 ± 0.02 ABC | 8.52 ± 0.04 AB |
| PS 0.1% | 6.24 ± 0.02 CD | 4.72 ± 0.34 C | 7.08 ± 0.08 B | 8.35 ± 0.04 DE | 8.38 ± 0.03 AB |
| PS 0.5% | 4.85 ± 0.02 F | 4.87 ± 0.04 C | 4.19 ± 0.03 D | 7.13 ± 0.07 F | 5.50 ± 0.07 D |
| PS 1.0% | 4.03 ± 0.06 G | 5.02 ± 0.09 C | ND E | 6.07 ± 0.03 G | 5.54 ± 0.04 D |
| PS 5.0% | 3.98 ± 0.09 G | 5.08 ± 0.43 C | ND E | 5.63 ± 0.10 H | 5.56 ± 0.08 D |
| Sodium benzoate | |||||
| SB 0.06% | 6.72 ± 0.34 BC | 7.24 ± 0.09 B | 7.12 ± 0.06 AB | 8.88 ± 0.00 AB | 8.13 ± 0.02 BC |
| SB 0.1% | 5.63 ± 0.46 DE | 4.98 ± 0.03 C | 6.16 ± 0.08 C | 8.85 ± 0.04 ABC | 8.36 ± 0.11 AB |
| SB 0.5% | 4.85 ± 0.00 F | 4.87 ± 0.04 C | ND E | 5.52 ± 0.05 H | 5.35 ± 0.49 D |
| SB 1.0% | 3.83 ± 0.09 G | 4.80 ± 0.28 C | ND E | ND I | 5.31 ± 0.19 D |
| SB 5.0% | 3.96 ± 0.09 G | 4.80 ± 0.14 C | ND E | ND I | ND E |
a
The assay medium without food additives served as control.
b
Data represent mean ± standard deviation determined by duplicate experiments. Mean values with different upper letters (A-I) in the same columns are significantly different (p < 0.05).
c
ND: Not detected.