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Microbiology and Biotechnology Letters

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Food, Environment, and Other Topics in Biotechnology

Microbiol. Biotechnol. Lett. 2014; 42(4): 413-416

https://doi.org/10.4014/kjmb.1408.08001

Received: August 13, 2014; Accepted: December 3, 2014

키토산의 항균활성에 미치는 염화나트륨 및 유기산의 영향

Effects of NaCl and Organic Acids on the Antimicrobial Activity of Chitosan

Yi-Fan Hong 1, Hangeun Kim 1, Myun-Ho Bang 1, Hyun-Su Kim 2, Tae-Rack Kim 1, Yun-Hee Park 3 and Dae-Kyun Chung 1, 4*

1Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin 446-701, Republic of Korea, 2Department of Pharmaceutical Engineering, International University, Jinju 660-759, Republic of Korea, 3Department of Molecular Science and Technology, Ajou University, Suwon 443-749, Republic of Korea, 3Skin Biotechnology Center, Gyeonggi Biocenter, Suwon 443-766, Republic of Korea

The antibacterial activity of chitosan against Escherichia coli and Staphylococcus aureus was investigated in the presence of NaCl, acetic acid, lactic acid, and citric acid to assess its potential use as a food preservative. The inhibitory activity of chitosan decreased slightly upon adding NaCl to culture broth containing 100 ppm of chitosan (MW 3,000), while adding acetic acid, lactic acid, or citric acid enhanced the inhibitory activity of chitosan on growing cells. Our results indicate that food components, such as NaCl, acetic acid, lactic acid, and citric acid, can significantly affect the bactericidal activity of chitosan.

Keywords: Antibacterial activity, Chitosan, Escherichia coli, Food components, Staphylococcus aureus

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