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Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(5): 657-665
Manufacture and antibacterial characteristics of Eucommia ulmoides leaves vinegar
Chun-Feng Jia1 • Wang-Ning Yu2 • Bo-Lin Zhang3
1 College of Biochemical Engineering and Environmental Engineering, Baoding University, Baoding 071000, China 2 College of Medicine, Hebei University of Engineering, Affiliated Hospital, Handan 056002, China 3 College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
ABSTRACT
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.
KEYWORD
Eucommia ulmoides leaves vinegar · Chlorogenic acid content · Antibacterial characteristic · Bacillus subtilis
Food Science and Biotechnology 2020 ; 29(5): 657-665
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