Inhibition of Listeria monocytogenes and Listeria innocua by hexanoic and octanoic acids |
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| Authors: | Judith L. Kinderlerer Barbara M. Lund |
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| Affiliation: | Food Research Centre, Sheffield City Polytechnic, Sheffield S1 1WB;*Agricultural &Food Research Council Institute of Food Research, Norwich Laboratory, Norwich Research Park, Norwich NR4 7UA, UK |
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| Abstract: | Hexanoic acid and octanoic acid inhibited growth of 10 strains of Listeria monocytogenes and two strains of L. innocua at pH 5·0 and pH 5·5 and 20°C. Octanoic acid was more inhibitory than hexanoic acid and both were more inhibitory at pH 5·0 than at pH 5·5. The minimum inhibitory concentrations (MICs) were comparable with the concentrations of these acids that have been reported in Danish Blue cheese, where they were probably formed by the metabolism of Penicillium roquefortii . Thus hexanoic and octanoic acids may contribute to the inhibition of listerias in some cheeses. |
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