Antibacterial activity of fermentation culture of Zhenjiang aromatic vinegar

Abstract:

[Objective] Antibacterial activities of fermentation culture and dominant functional microbes in the acetic acid fermentation of Zhenjiang aromatic vinegar were evaluated. [Methods] The agar diffusion method was utilized to test antibacterial activity of the different samples. Effects of heating, protease hydrolysis, dialysis on the antibacterial activity of fermentation broth of functional microbes were determined. [Results] The result showed that the growth of four indicator strains were significantly inhibited by water extraction of fermentation culture and culture supernatants of 4 functional microbes, including Acetobacter pasteurianus, A. pomorum, Lactobacillus helveticus and L. plantarum. The antibacterial substances were thermo-stable, sensitive to proteases and the molecular weight was identified to be lower than 8 kD. [Conclusion] Diverse kinds of components contribute to the antibacterial activities of fermentation culture and functional microbes.

Key words:Zhenjiang aromatic vinegar, Acetobacter, Lactobacillus, Agar diffusion method, Antibacterial activity