In vitro Growth Inhibition of Food-borne Pathogens and Food Spoilage Microorganism by Vitamin K-5

作者：Miranda Jose M^*; Jorge Fabiao; Dominguez Lucas; Cepeda Alberto; Franco Carlos M

来源：Food and Bioprocess Technology, 2011, 4(6): 1060-1065.

DOI：10.1007/s11947-010-0413-6

• Vitamin K-5
• Quinone
• Antimicrobial
• Spoilage
• Food-borne pathogen
• Food preservative

The study investigates the effectiveness of a synthetic vitamin analog (vitamin K-5) for the growth inhibition of a total of 14 bacterial pathogens, spoilage-inducing bacteria and three spoilage-inducing molds that were tested during this study. Bacterial growth inhibition by vitamin K-5 and vitamin K-5 combined with sodium chloride (NaCl) were tested by determining the Minimum Inhibitory Concentrations (MICs) using a broth microdilution method. Antifungal effects of vitamin K-5 were determined by measuring the growth of three different spoilage molds on Malt agar plates containing different concentrations of vitamin K-5. All bacterial strains assayed were inhibited by vitamin K-5 in a range of 64-1,024 mu g/ml. When vitamin K-5 was combined with 3% NaCl, five out of the 14 bacterial strains assayed showed lower MICs than for vitamin K-5 alone. When vitamin K-5 was combined with 5% NaCl, nine of the 14 bacterial strains assayed displayed lower MICs than for vitamin K-5 alone. With respect to inhibition of molds, 10 mu g/ml vitamin K-5 induced inhibitory effects against Aspergillus parasiticus NRRL 2999 and Penicillium expansum NRRL 6069, but not Aspergillus flavus NRRL 6540. In contrast, 30 or 50 mu g/ml vitamin K-5 showed inhibitory effects against the growth of all molds assayed; however, inhibitory effects against aflatoxin production by A. flavus NRRL 6540 were achieved only with 50 mu g/ml. These data show that vitamin K-5 is a useful antimicrobial agent that at low concentrations causes growth inhibition of a broad spectrum of bacterial pathogens and spoilage bacteria as well as certain molds.

• 出版日期2011-8