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.
PDF References Citation
How to cite this article
Trijunianto Moniharapon, Erynola Moniharapon, Yuka Watanabe and Fumio Hashinaga, 2005. Inhibition of Food Pathogenic Bacteria by Azelaic Acid. Pakistan Journal of Biological Sciences, 8: 450-455.
- Bowles, B.L. and V.K. Juneja, 1998. Inhibition of food-borne bacterial pathogens by naturally occurring food additives. J. Food Safety, 18: 101-112.
- Chang, H.W., 1995. Antibacterial effect of spices and vegetables. Food Ind., 27: 53-61.
- Graupe, K., W.J. Cunliffe, H.P.M. Gollnick and R.P. Saumseil, 1996. Efficacy and safety of topical azelaic acid (20%) cream: An overview of results from European clinical trials and experimental reports. Cutis, 57: 20-35.
- Hsieh, P.C., 2000. Antimicrobial effect of cinnamon extract. Taiwanese J. Agric. Chem. Food Sci., 38: 184-193.