AI Article Synopsis
- - The study examined how different fermentation conditions affect the antibacterial properties of leaves vinegar (EV), identifying optimal conditions involving specific amounts of bran, sugar, leaven, and acetic acid bacteria solution.
- - Under these ideal fermentation conditions, the acetic acid and CA content in the EV were measured at 45.5 mg/mL and 0.98 mg/mL, respectively.
- - The research found that EV showed a significantly stronger antibacterial effect compared to leaves enzymatic hydrolysate and Zhenjiang aromatic vinegar, acting by damaging bacterial cell structures and increasing permeability, ultimately leading to cell death.
Article Abstract
In this work, the fermentation conditions and the antibacterial characteristics of 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 leaves enzymatic hydrolysate and Zhenjiang aromatic vinegar (<0.05). An investigation into action mode of EV against 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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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7221032 | PMC |
| http://dx.doi.org/10.1007/s10068-019-00712-7 | DOI Listing |
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