| Autor: |
Rose Koffi-Nevry, Andrée Emmanuelle Sika, Yolande Ake-Assi, Therese Anoman, Ollo Kambire, Koffi Marcellin Dje |
| Rok vydání: |
2020 |
| Předmět: |
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| Zdroj: |
Journal of Advances in Microbiology. :41-50 |
| ISSN: |
2456-7116 |
| Popis: |
Aims: The aim of this work was to study the effect of lactic acid on the growth of pathogenic strains of Escherichia coli (ETEC) isolated from tuna loins. Study Design: Bacteriological study. Place and Duration of Study: Laboratory of Microbiology of the Central Laboratory of Food hygiene and Agrobusiness (LCHAI), Abidjan, Côte d’Ivoire between September 2014 and December 2014. Methodology: Enterotoxigenic Escherichia coli (ETEC) strains were isolated from tuna loins. Lactic acid (LA) 1%, 2% and 3% were tested in pathogenic strains in liquid medium (brain heart infusion broth, BHI) and in tuna loins. Results: At lactic acid 1%, the bacterial loads decreased during the first two days and then stabilized. E. coli strains in tuna loins were higher (1.25 to 0.9 log CFU/g) than E. coli in liquid medium (0.69 to 0.3 log CFU/g). No bacterial growth was observed in the tuna loins and in BHI for concentrations of 2% and 3% of lactic acid. Conclusion: Lactic acid has an inhibitory effect at 1% and bactericidal effect at 2% and 3% on the growth of E. coli. The use of lactic acid as a preservative could be a solution for the preservation of these products. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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