Antibacterial activity of heated cabbage juice, S-methyl-L-cysteine sulfoxide and methyl methanethiosulfonate

被引:42
作者
Kyung, KH
Han, DC
Fleming, HP
机构
[1] USDA ARS, FOOD FERMENTAT LAB, RALEIGH, NC 27695 USA
[2] N CAROLINA STATE UNIV, N CAROLINA AGR RES SERV, DEPT FOOD SCI, RALEIGH, NC 27695 USA
关键词
antibacterial activity; autoclaved cabbage; S-methyl-L-cysteine sulfoxide; methyl methanethiosulfonate; Staphylococcus aureus;
D O I
10.1111/j.1365-2621.1997.tb04013.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Autoclaved cabbage juice was inhibitory to growth of Staphylococcus aureus. S-Methyl-L-cysteine sulfoxide (SMCSO), autoclaved either together with or separately from nutrient broth, also inhibited the growth of S. aureus, but inhibition was greater when SMCSO was autoclaved separately. Methyl methanethiosulfonate (MMTSO2), a thermal breakdown product of SMCSO, completely inhibited growth of S. aureus at 10 ppm. MMTSO2 was formed in both autoclaved samples of cabbage juice and aqueous solution of SMCSO. Thus, evidence indicates that the bacterial inhibitory activity in autoclaved cabbage juice was due to heat-induced formation of MMTSO2 from SMCSO.
引用
收藏
页码:406 / 409
页数:4
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