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Pakistan Journal of Biological Sciences

Year: 2005 | Volume: 8 | Issue: 3 | Page No.: 450-455
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ABSTRACT

In the present study, the effects of concentration, pH, growth phases and heat treatment on the inhibition growth against several strains of food pathogenic bacteria by azelaic acid (Aza) was investigated to evaluate its possibility as food preservatives. The result showed that 300 ppm of Aza almost completely inhibited the growth of tested bacteria. Aza added at the beginning of the incubation had the high inhibitory effect. In the range of pH 5-9, Aza had the highest inhibitory at pH 9. The degree of antibacterial activity of Aza was higher than those of sodium benzoate and potassium sorbate and similar to those of dimethylfumarate and fumaric acid. Antibacterial activity of Aza was stable even in the heating treatment.
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