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KMID : 1007520200290050657
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Food Science and Biotechnology
2020 Volume.29 No. 5 p.657 ~ p.665
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Manufacture and antibacterial characteristics of Eucommia ulmoides leaves vinegar
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Jia Chun-Feng
Yu Wang-Ning
Zhang Bo-Lin
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Abstract
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In this work, the fermentation conditions and the antibacterial characteristics of Eucommia ulmoides leaves vinegar (EV) were studied. By single factor orthogonal test, it was found that under optimal fermentation conditions (bran addition 10%, sugar addition 8%, leaven addition 0.3% and acetic acid bacteria solution 12%), the acetic acid content and CA content of EV were 45.5?±?2.8 mg/mL and 0.98?±?0.08 mg/mL, respectively. Then, by the disc diffusion method, it was concluded that the antibacterial effect of EV was significantly higher than that of Eucommia ulmoides leaves enzymatic hydrolysate and Zhenjiang aromatic vinegar (P<0.05). An investigation into action mode of EV against Bacillus subtilis indicated that, under the combined action of CA and acetic acid, EV exerted its antibacterial effect by damaging bacterial cell wall and cell membrane, increasing the cell permeability which resulted in the structural lesions and release of cell components, thus led to cell death.
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KEYWORD
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Eucommia ulmoides leaves vinegar, Chlorogenic acid content, Antibacterial characteristic, Bacillus subtilis
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