Assessing the individual microbial inhibitory capacity of different sugars against pathogens commonly found in food systems,Letters in Applied Microbiology

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Assessing the individual microbial inhibitory capacity of different sugars against pathogens commonly found in food systems
Letters in Applied Microbiology ( IF 2.0 ) Pub Date : 2020-06-04 , DOI: 10.1111/lam.13306
L Mizzi ₁ , D Maniscalco ₁ , S Gaspari ₁ , C Chatzitzika ₁ , R Gatt ₂ , V P Valdramidis ₁

Affiliation

Highly concentrated sugar solutions are known to be effective anti-microbial agents. However, it is unknown whether this effect is solely the result of the collective osmotic effect imparted by a mixture of sugars or whether the type of carbohydrate used also has an individual chemical effect on bacterial responses, i.e., inhibition/growth. In view of this, in this work, the anti-microbial properties of four sugars, namely: glucose, fructose, sucrose and maltose against three common food pathogens; Staphylococcus aureus, Escherichia coli and Salmonella enterica, were investigated using a turbidimentric approach. The results obtained indicate that the type of sugar used has a significant effect on the extent of bacterial inhibition which is not solely dependent on the water activity of the individual sugar solution. In addition, while it was shown that high sugar concentrations inhibit bacterial growth, very low concentrations show the opposite effect, i.e. they stimulate bacterial growth, indicating that there is a threshold concentration upon which sugars cease to act as anti-microbial agents and become media instead.

中文翻译：

评估不同糖类对食物系统中常见病原体的个体微生物抑制能力

已知高度浓缩的糖溶液是有效的抗微生物剂。然而，尚不清楚这种效应是否仅仅是由糖类混合物赋予的集体渗透效应的结果，或者所使用的碳水化合物类型是否也对细菌反应（即抑制/生长）具有单独的化学效应。鉴于此，在这项工作中，研究了四种糖类，即：葡萄糖、果糖、蔗糖和麦芽糖对三种常见食物病原体的抗微生物特性；使用比浊法研究金黄色葡萄球菌、大肠杆菌和肠沙门氏菌。获得的结果表明，所用糖的类型对细菌抑制的程度有显着影响，这不仅仅取决于单个糖溶液的水活性。此外，

更新日期：2020-06-04

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