The Synergist Effect of P-Hydroxybenzoic Acid and Propyl-Paraben on The Antibacterial Activity of Enterocin KP

Authors

  • Zeliha Yıldırım Niğde Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü
  • Yaselin İlk
  • Metin Yıldırım Niğde Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü

DOI:

https://doi.org/10.24925/turjaf.v2i1.1-5.35

Keywords:

Enterocin KP, Enterococcus faecalis KP, Food preservatives, pHBA, Propyl-paraben

Abstract

In this study, the effects of food preservative p-hydroxybenzoic acid and propyl-paraben on the inhibitory activity of enterocin KP produced by Enterococcus faecalis KP were determined. Staphylococcus aureus, Escherichia coli O157:H7 and Salmonella Typhimurium, resistant to enterocin KP bacteriocin, were used as target organisms. The inhibitor activity of enterosin KP (1600 AU/ml) alone or in combination with p-hydroxybenzoic acid (%0.1-0.3) and propyl-paraben (%0.008-0.16) on the growth of Staphylococcus aureus, Escherichia coli O157:H7 and Salmonella Typhimurium were determined. The inhibitory activity of enterocin KP was increased when used in combination with p-hydroxybenzoic acid and propyl-paraben at concentrations of 0.1-0.3% and 0.008-0.016%, respectively. Furthermore, Staphylococcus aureus, E. coli O157:H7 and Salmonella Typhimurium became sensitive to enterocin KP. In conclusion, the use of enterocin KP in combination with other food preservatives principles resulted in an increase in its inhibitory activity and spectrum.

Author Biographies

Zeliha Yıldırım, Niğde Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü

Prof. Dr. Zeliha YILDIRIM Gıda Mühendisliği Gıda Mikrobiyolojisi

Yaselin İlk

Gıda Mühendisliği Bölümü Yüksek Gıda Mühendisi

Metin Yıldırım, Niğde Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü

Gıda Mühendisliği Bölümü Prof. Dr. Metin Yıldırım

Published

07.01.2014

How to Cite

Yıldırım, Z., İlk, Y., & Yıldırım, M. (2014). The Synergist Effect of P-Hydroxybenzoic Acid and Propyl-Paraben on The Antibacterial Activity of Enterocin KP. Turkish Journal of Agriculture - Food Science and Technology, 2(1), 1–5. https://doi.org/10.24925/turjaf.v2i1.1-5.35

Issue

Section

Food Technologies

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