The inhibitory effects of clove (0.5%) and sodium chloride (1–5%) on the growth and biogenic amine (histamine and cadaverine) production of Enterobacter aerogenes in mackerel muscle broth at 30°C were investigated. At 1% level, sodium chloride was favorable for growth, whereas higher levels slightly reduced the growth in comparison to the control. The maximum population numbers obtained in the presence of sodium chloride were essentially the same as that of the control. Amine production was remarkably enhanced by the presence of 1 % NaCl alone. Only a little increase was observed for higher levels, and sodium chloride at more than 3% had no stimulatory effect on the amine formation. Addition of clove at a level of 0.5% to the broth resulted in a delay in the growth and the amine formation. The presence of NaCl as low as 2% in combination with clove (0.5%) completely inhibited the growth and amine production of E. aerogenes in mackerel broth. Synergistic effects of clove essential oils and sodium chloride could be considered as the probable reason for the inactivation of the bacterium.
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Research Article|
May 01 1993
Combined Effect of Sodium Chloride and Clove on Growth and Biogenic Amine Formation of Enterobacter aerogenes in Mackerel Muscle Extract
CHITRA N. WENDAKOON;
CHITRA N. WENDAKOON
Department of Fisheries, Faculty of Agriculture, Kyoto University, Sakyo ku, Kyoto 606-01, Japan
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MORIHIKO SAKAGUCHI
MORIHIKO SAKAGUCHI
Department of Fisheries, Faculty of Agriculture, Kyoto University, Sakyo ku, Kyoto 606-01, Japan
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J Food Prot (1993) 56 (5): 410–413.
Article history
Received:
July 31 1992
Citation
CHITRA N. WENDAKOON, MORIHIKO SAKAGUCHI; Combined Effect of Sodium Chloride and Clove on Growth and Biogenic Amine Formation of Enterobacter aerogenes in Mackerel Muscle Extract. J Food Prot 1 May 1993; 56 (5): 410–413. doi: https://doi.org/10.4315/0362-028X-56.5.410
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