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Manufacture and antibacterial characteristics of Eucommia ulmoides leaves vinegar

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Abstract

In this work, the fermentation conditions and the antibacterial characteristics of Eucommia ulmoides leaves vinegar (EV) were studied. By single factor orthogonal test, it was found that under optimal fermentation conditions (bran addition 10%, sugar addition 8%, leaven addition 0.3% and acetic acid bacteria solution 12%), the acetic acid content and CA content of EV were 45.5 ± 2.8 mg/mL and 0.98 ± 0.08 mg/mL, respectively. Then, by the disc diffusion method, it was concluded that the antibacterial effect of EV was significantly higher than that of Eucommia ulmoides leaves enzymatic hydrolysate and Zhenjiang aromatic vinegar (P<0.05). An investigation into action mode of EV against Bacillus subtilis indicated that, under the combined action of CA and acetic acid, EV exerted its antibacterial effect by damaging bacterial cell wall and cell membrane, increasing the cell permeability which resulted in the structural lesions and release of cell components, thus led to cell death.

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Acknowledgements

This study was carried out with the support of “China National Spark Project (2010GA600015)”.

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Authors and Affiliations

  1. College of Biochemical Engineering and Environmental Engineering, Baoding University, Baoding, 071000, China

    Chun-Feng Jia

  2. College of Medicine, Hebei University of Engineering, Affiliated Hospital, Handan, 056002, China

    Wang-Ning Yu

  3. College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, China

    Bo-Lin Zhang

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  1. Chun-Feng Jia
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  2. Wang-Ning Yu
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Correspondence to Bo-Lin Zhang.

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Jia, CF., Yu, WN. & Zhang, BL. Manufacture and antibacterial characteristics of Eucommia ulmoides leaves vinegar. Food Sci Biotechnol 29, 657–665 (2020). https://doi.org/10.1007/s10068-019-00712-7

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