Antibacterial Activity of Cabbage Juice Against Lactic Acid Bacteria
ABSTRACT Fresh juice of Cecile cultivar cabbage (Brassica oleracea) was inhibitory to the growth of four species (including seven strains) of lactic acid bacteria. Inhibition was eliminated when the cabbage was heated (steamed 10 min) before juice extraction. When Lcuconostoc mes‐enteroides C33 was...
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| Veröffentlicht in: | Journal of food science 1994-01, Vol.59 (1), p.125-129 |
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| container_title | Journal of food science |
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| creator | KYUNG, KYU HANG FLEMING, H. P. |
| description | ABSTRACT
Fresh juice of Cecile cultivar cabbage (Brassica oleracea) was inhibitory to the growth of four species (including seven strains) of lactic acid bacteria. Inhibition was eliminated when the cabbage was heated (steamed 10 min) before juice extraction. When Lcuconostoc mes‐enteroides C33 was tested in juices of three other cultivars of cabbage, growth inhibition was invariably noted in fresh juices, but was variable in heated juices. Fresh cabbage juice (CJ) adjusted to higher initial pH (6.5–7.5) showed greater antibacterial activities than at pH 5.0 to 6.0. When pH 4.0 precipitate from fresh CJ was added to noninhi‐bitory CJ (cabbage heated before extraction), antibacterial activity was restored. A heat‐labile and pH‐dependent factor seemed responsible for activating a precursor into an inhibitory compound. |
| doi_str_mv | 10.1111/j.1365-2621.1994.tb06915.x |
| format | Article |
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Fresh juice of Cecile cultivar cabbage (Brassica oleracea) was inhibitory to the growth of four species (including seven strains) of lactic acid bacteria. Inhibition was eliminated when the cabbage was heated (steamed 10 min) before juice extraction. When Lcuconostoc mes‐enteroides C33 was tested in juices of three other cultivars of cabbage, growth inhibition was invariably noted in fresh juices, but was variable in heated juices. Fresh cabbage juice (CJ) adjusted to higher initial pH (6.5–7.5) showed greater antibacterial activities than at pH 5.0 to 6.0. When pH 4.0 precipitate from fresh CJ was added to noninhi‐bitory CJ (cabbage heated before extraction), antibacterial activity was restored. A heat‐labile and pH‐dependent factor seemed responsible for activating a precursor into an inhibitory compound.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1994.tb06915.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>antibacterial activity ; Bacteria ; Biological and medical sciences ; Brassica oleracea ; cabbage juice ; Fermentation ; Flowers & plants ; Food industries ; Food science ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; lactic acid bacteria ; Lactobacillus ; Leuconostoc ; Leuconostoc mesenteroides</subject><ispartof>Journal of food science, 1994-01, Vol.59 (1), p.125-129</ispartof><rights>1994 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Jan 1994</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4425-89d88d9ca1c78bf15d3139095c18747fddd5093fa250917d1e1dc1d68c71a1e73</citedby><cites>FETCH-LOGICAL-c4425-89d88d9ca1c78bf15d3139095c18747fddd5093fa250917d1e1dc1d68c71a1e73</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1994.tb06915.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1994.tb06915.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,4009,27902,27903,27904,45553,45554</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3963834$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>KYUNG, KYU HANG</creatorcontrib><creatorcontrib>FLEMING, H. P.</creatorcontrib><title>Antibacterial Activity of Cabbage Juice Against Lactic Acid Bacteria</title><title>Journal of food science</title><description>ABSTRACT
Fresh juice of Cecile cultivar cabbage (Brassica oleracea) was inhibitory to the growth of four species (including seven strains) of lactic acid bacteria. Inhibition was eliminated when the cabbage was heated (steamed 10 min) before juice extraction. When Lcuconostoc mes‐enteroides C33 was tested in juices of three other cultivars of cabbage, growth inhibition was invariably noted in fresh juices, but was variable in heated juices. Fresh cabbage juice (CJ) adjusted to higher initial pH (6.5–7.5) showed greater antibacterial activities than at pH 5.0 to 6.0. When pH 4.0 precipitate from fresh CJ was added to noninhi‐bitory CJ (cabbage heated before extraction), antibacterial activity was restored. A heat‐labile and pH‐dependent factor seemed responsible for activating a precursor into an inhibitory compound.</description><subject>antibacterial activity</subject><subject>Bacteria</subject><subject>Biological and medical sciences</subject><subject>Brassica oleracea</subject><subject>cabbage juice</subject><subject>Fermentation</subject><subject>Flowers & plants</subject><subject>Food industries</subject><subject>Food science</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>lactic acid bacteria</subject><subject>Lactobacillus</subject><subject>Leuconostoc</subject><subject>Leuconostoc mesenteroides</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1994</creationdate><recordtype>article</recordtype><recordid>eNqVkE2P0zAQhi0EEmXhP0QrxC3B44845oJKl-5SlQ8JEMeRYzsrl2yy2Cm0_x5HrfbADV9Glp55ZuYl5BJoBfm93lXAa1mymkEFWotqammtQVaHR2QBStKSNwIekwWljJUAQj0lz1La0fnP6wW5Wg5TaI2dfAymL5Z2Cr_DdCzGrliZtjW3vtjsg_XF8taEIU3FNrPBZjC44t257zl50pk--RfnekG-r99_W92U28_XH1bLbWmFYLJstGsap60Bq5q2A-k4cE21tNAooTrnnKSad4blAsqBB2fB1Y1VYMArfkFenbz3cfy192nCu5Cs73sz-HGfEGrFG65ZBi__AXfjPg55NwQtBKUAPENvTpCNY0rRd3gfw52JRwSKc7q4wzldnNPFOV08p4uH3PzyPMEka_oumsGG9GDgus6biIy9PWF_Qu-P_zEAN-urr8BkNpQnQ0iTPzwYTPyJ-Vol8cena6Qft2z9ZaPxhv8F_TWbrA</recordid><startdate>199401</startdate><enddate>199401</enddate><creator>KYUNG, KYU HANG</creator><creator>FLEMING, H. P.</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7QL</scope></search><sort><creationdate>199401</creationdate><title>Antibacterial Activity of Cabbage Juice Against Lactic Acid Bacteria</title><author>KYUNG, KYU HANG ; FLEMING, H. 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P.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Antibacterial Activity of Cabbage Juice Against Lactic Acid Bacteria</atitle><jtitle>Journal of food science</jtitle><date>1994-01</date><risdate>1994</risdate><volume>59</volume><issue>1</issue><spage>125</spage><epage>129</epage><pages>125-129</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>ABSTRACT
Fresh juice of Cecile cultivar cabbage (Brassica oleracea) was inhibitory to the growth of four species (including seven strains) of lactic acid bacteria. Inhibition was eliminated when the cabbage was heated (steamed 10 min) before juice extraction. When Lcuconostoc mes‐enteroides C33 was tested in juices of three other cultivars of cabbage, growth inhibition was invariably noted in fresh juices, but was variable in heated juices. Fresh cabbage juice (CJ) adjusted to higher initial pH (6.5–7.5) showed greater antibacterial activities than at pH 5.0 to 6.0. When pH 4.0 precipitate from fresh CJ was added to noninhi‐bitory CJ (cabbage heated before extraction), antibacterial activity was restored. A heat‐labile and pH‐dependent factor seemed responsible for activating a precursor into an inhibitory compound.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1994.tb06915.x</doi><tpages>5</tpages></addata></record> |
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| ispartof | Journal of food science, 1994-01, Vol.59 (1), p.125-129 |
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| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | antibacterial activity Bacteria Biological and medical sciences Brassica oleracea cabbage juice Fermentation Flowers & plants Food industries Food science Fruit and vegetable industries Fundamental and applied biological sciences. Psychology lactic acid bacteria Lactobacillus Leuconostoc Leuconostoc mesenteroides |
| title | Antibacterial Activity of Cabbage Juice Against Lactic Acid Bacteria |
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