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Abstract AI-Helper 아이콘AI-Helper

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

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제안 방법

  • The antimicrobial activity was evaluated by measuring the diameter of the inhibition zone against the test microorganisms. Each assay in this experiment was performed in triplicate and the results were reported as the mean of the diameter of the inhibition zones.

대상 데이터

  • Escherichia coli O157:H7 ATCC 43894 (responsible for human stool hemorrhagic colitis outbreak) was purchased from American Type Culture Collection (Manassas, VA). Staphylococcus aureus, Listeria monocytogenes, Salmonella Typhimurium, and Vibrio parahaemolyticus were purchased from KTCT (Biological Resource Center, Daejeon, Korea).
  • ATCC 43894 (responsible for human stool hemorrhagic colitis outbreak) was purchased from American Type Culture Collection (Manassas, VA). Staphylococcus aureus, Listeria monocytogenes, Salmonella Typhimurium, and Vibrio parahaemolyticus were purchased from KTCT (Biological Resource Center, Daejeon, Korea). Each bacterium was maintained on Luria-Bertain (LB) agar slants at 4℃ and subcultured monthly, with the exception of V.
  • Culture without the addition of chaff vinegar was used as a control. The experiments were carried out in triplicate. Symbols and error bars in the figure express the mean + standard deviation.
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참고문헌 (21)

  1. Doyle MP. 1991. Escherichia coli O157:H7 and its significance in foods. Int J Food Microbiol 12: 289-302 

  2. Doyle MP, Zhao T, Meng J, Zhao P. 1997. Escherichia coli O157:H7. In Food microbiology: fundamentals and frontiers. Doyle MP, Beuchat LR, Montville TJ, eds. American Society for Microbiology, Washington DC. p 171-191 

  3. Kelly J, Oryshak A, Wenetsek M, Garbiec J, Handy S. 1990. The colonic pathology of Escherichia coli O157:H7 infection. Am J Surg Pathol 14: 87-92 

  4. Morrison DM, Tyrrell DL, Jewell LD. 1986. Colonic biopsy in verotoxin-induced hemorrhagic colitis and thrombotic thrombocytopenic purpura (TTP). Am J Clin Pathol 86: 108-112 

  5. Neill MA, Tarr PI, Clausen CR, Christie DL, Hickman RO. 1987. Escherichia coli O157:H7 as the predominant pathogen associated with the hemolytic uremic syndrome: a prospective study in the Pacific Northwest. Pediatrics 80: 37-40 

  6. Riley LW, Remis RS, Helgerson SD, McGee HB, Wells JG, Davis BR, Herbert RJ, Olcott GS, Johnson LM, Hargett NT, Blake PA, Cohen ML. 1983. Hemorrhagic colitis outbreaks associated with a rare Escherichia coli serotype O157:H7. N Engl J Med 308: 681-685 

  7. Mead PS, Slutsker L, Dietz V, McCaig LF, Bresee S, Shapiro C, Griffin PM, Tauxe RV. 1999. Food-related illness and death in the United States. Emerg Infect Dis 5: 607-625 

  8. Besser RE, Lett SM, Weber JT, Doyle MP, Barrett TJ, Wells JG, Griffin PM. 1993. An outbreak of diarrhea and hemolytic uremic syndrome from Escherichia coli O157: H7 in fresh-pressed apple cider. JAMA 269: 2217-2220 

  9. Centers for Disease Control and Prevention. 1995. Escherichia coli O157:H7 outbreak linked to commercially distributed dry-cured salami-Washington and California, 1994. Morb Mortal Wkly Rep 44: 157-160 

  10. Centers for Disease Control and Prevention. 1997. Outbreaks of Escherichia coli O157:H7 infection and cryptosporidiosis associated with drinking unpasteurized apple cider-Connecticut and New York, October 1996. Morb Mortal Wkly Rep 46: 4-8 

  11. Zhao T, Doyle MP. 1994. Fate of enterohemorrhagic Escherichia coli O157:H7 in commercial mayonnaise. J Food Prot 57: 780-783 

  12. Kim JS, Koo KM, Jung YH, Yang JG, Lee GG. 2004. Antimicrobial activities of Zanthoxylum schinifolium extract against Vibrio parahaemolyticus. J Korean Soc Food Sci Nutr 33: 500-504 

  13. Baizman ER, Branstrom AA, Longley CB, Allanson N, Sofia MJ, Gange D, Goldman RC. 2000. Antibacterial activity of synthetic analogues based on the disaccharide structure of moenomycin, an inhibitor of bacterial transglycosylase. Microbiology 12: 3129-3140 

  14. Cvetnic Z, Vladimir-Knezevic S. 2004. Antimicrobial activity of grapefruit seed and pulp ethanolic extract. Acta Pharm 54: 243-250 

  15. Ahn YS, Shin DH. 1999. Antimicrobial effects of organic acids and ethanol on several foodborne microorganisms. 31: 1315-1323 

  16. Saeki Y, lto Y, Shibata M, Sato Y, Takazoe I, Okuda K. 1993. Antimicrobial action of green tea extract, flavono flavor and copper chlorophyll against oral bacteria. Bull Tokyo Dent Coll 34: 33-37 

  17. Makino SI, Cheun HI, Tabuchi H, Shirahata T. 2000. Antibacterial activity of chaff vinegar and its practical application. J Vet Med Sci 62: 893-895 

  18. Entani E, Asai M, Tsujihata S, Tsukamoto Y, Ohta M. 1998. Antibacterial action of vinegar against food-borne pathogenic bacteria including Escherichia coli O157:H7. J Food Prot 61: 953-959 

  19. Podlak RK, Zayas JF, Kastner CL, Fung DYC. 1995. Reduction of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella typhimurium during storage on beef sanitized with fumaric, acetic, and lactic acids. J Food Safety 15: 283-290 

  20. Asensi V, Parra F, Fierer J, Valle E, Bordallo C, Rendueles P, Gascon S, Carton JA, Maradona JA, Arribas JM. 1997. Bactericidal effect of ADP and acetic acid on Bacillus subtilis. Curr Microbiol 34: 61-66 

  21. USDA. 1996. United States Department of Agriculture Food Safety and Inspection Service. Federal Register. Vol 61, No 144 

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