EFFECT OF SODIUM LACTATE, CALCIUM LACTATE AND SODIUM ALGINATE ON BACTERIAL GROWTH AND AMINOPEPTIDASE ACTIVITY |
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| Authors: | ENI HARMAYANI JOHN N. SOFOS GLENN R. SCHMIDT |
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| Affiliation: | Department of Animal Sciences and Department of Food Science and Human Nutrition Colorado State University, Fort Collins CO 80523 |
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| Abstract: | The effects of sodium alginate (0.4 and 0.8%), calcium lactate (0.15 and 0.3%) and sodium lactate (60% solution; 1, 2, 3 and 4%) on growth and aminopeptidase activity of Pseudomonas fragi ATCC 4973 and Salmonella typhimurium in trypticase soy broth or autoclaved ground beef were studied for 5 days at 5°C. Sodium alginate and calcium lactate did not change colony counts of P. fragi or S. typhimurium; and had only slight effects on aminopeptidase activity. Sodium lactate (3 and 4%) showed inhibitory activity on growth and aminopeptidase activity of P. fragi. Sodium lactate also decreased aminopeptidase activity of S. typhimurium but had no major influence on colony counts. In general, aminopeptidase activity was inhibited more than cell multiplication by higher levels of alginate and sodium lactate . |
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