Enhancement of Lactic Acid on Antibacterial Activity of Haw Pectic Oligosaccharides

Abstract:

The enhancive effects of lactic acid on the antibacterial activities of haw pectic oligosaccharides (HPOS) against the Gram positive bacteria Staphylococcus aureus, Bacillus subtilis and Streptococcus faecalis, were investigated. Both HPOS and lactic acid showed dose and pH dependent antibacterial activity against S. aureus and B. subtilis. S. faecalis was sensitive to the HPOS but was resistant to the lactic acid. The antibacterial activity of HPOS against these three bacteria could be enhanced by co-treatment with lactic acid. The results revealed that HPOS may be useful as a food preservative, and lactic acid was able to enhance the antibacterial activity of HPOS, allowing for a further improvement in its efficiency. This additive effect obtained with lactic acid would likely result in a reduction in the dosage necessary for food preservation.

• Periodical: Advanced Materials Research (Volumes 396-398)
• Pages: 1329-1332
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.396-398.1329
• Online since: November 2011
• Authors: Tuo Ping Li, Su Hong Li, Ru Gang Zhu, You Feng Jia, Zhong Shen Zhao, Yu Rong Song, Jing Wu
• Keywords: Antibacterial Activity, Haw, Lactic Acid, Pectic oligosaccharides

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