Inhibitory Activity of Ethanol on Food Spoilage Bacteria

Studies on Growth Inhibition of Food Spoilage Microorganisms for Low Salt Foods Part II

Abstract

The inhibitory activity of ethanol on food spoilage bacteria was investigated. The results obtained were as follows: (1) Ethanol influenced all growth phase of food spoilage bacteria. In paticular, the lag phase of most of gram positive bacteria was prolonged, and the growth rate in logarithemic phase of most of gram negative bacteria was prolonged. (2) The growth of those bacteria was inhibited logarithmically with the increase of ethanol concentration, and in above level of the critical concentration of ethanol, the growth was completely inhibited. (3) The minimum growth inhibitory concentration (MIC) of ethanol against gram positive bacteria was 9 to 11%. In this case, lactic acid bacteria was required highest value of MIC. The MIC of ethanol against gram negative bacteria was less than 9%, in particular against facultative anaerobic bacteria including intestinal bacteria it was lower.