Antibacterial activity of citrus fruit juices against vibrio species

Journal of Nutritional Science and Vitaminology

Volumn 52, Issue 2, 2006, Pages 157-160

  Tomotake, Hiroyuki ^a   Koga, Tetsuro ^b   Yamato, Masayuki ^b   Kassu, Afework ^b   Ota, Fusao ^b  

^a Iida Women's Junior College   (Japan)

^b UNIVERSITY OF TOKUSHIMA   (Japan)

Author keywords

Citric acid; Citrus; Juices; Vibrio species

Indexed keywords

CARBOXYLIC ACID; CITRIC ACID;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIAL STRAIN; CITRUS FRUIT; DILUTION; FRUIT JUICE; PH; VIBRIO PARAHAEMOLYTICUS;

ANTI-BACTERIAL AGENTS; BEVERAGES; CITRUS; FRUIT; VIBRIO;

BACTERIA (MICROORGANISMS); CITRUS; CITRUS LIMON; VIBRIO; VIBRIO PARAHAEMOLYTICUS;

EID: 33744955895     PISSN: 03014800     EISSN: 18817742     Source Type: Journal    
DOI: 10.3177/jnsv.52.157     Document Type: Article

References (12)

1. de Castillo MC, de Allori CG, de Gutierrez RC, de Saab OA, de Fernandez NP, de Ruiz CS, de Ruiz Holgado AP, de Nader OM. 2000. Bactericidal activity of lemon juice and lemon derivatives against Vibrio cholerae. Biol Pharm Bull 23: 1235-1238.
2. Mata L, Vargas C, Saborio D, Vives M. 1994. Extinction of Vibrio cholerae in acidic substrata: contaminated cabbage and lettuce treated with lime juice. Rev Biol Trop 42: 487-492.
3. Nakasone N, Iwanaga M. 1991. Purification and characterization of pili isolated from Vibrio parahaemolyticus Na2. Infect Immun 59: 726-728.
4. Koga T, Mizobe T, Takumi K. 1998. Antibacterial activity of Lactobacillus species against Vibrio species. Microbiol Res 153: 271-275.
5. Koga T, Hirota N, Takumi K. 1999. Bactericidal activities of essential oils of basil and sage against a range of bacteria and the effect of these essential oils on Vibrio parahaemolyticus. Microbiol Res 154: 267-273.
6. Wong HC, Peng PY, Han JM, Chang CY, Lan SL. 1998. Effect of mild acid treatment on the survival, enteropathogenicity, and protein production in Vibrio parahaemolyticus. Infect Immun 66: 3066-3071.
7. Nii Y, Fukuta K, Kiyokage R, Sakai K, Yamamoto S. 1997. In vitro effects of citrus fruit juices on solubilization of calcium from shirasuboshi (boiled and semi-dried whitebait). Nippon Eiyo Shokuryo Gakkaishi (J Jpn Soc Nutr Food Sci) 50: 439-443 (in Japanese).
8. Hasegawa J, Hara-Kudo Y, Nishina T, Konuma H, Kumagi S. 2002. Survival of Vibrio parahaemolyticus Serovar O3:K6 strains under acidic. Shokuhin Eiseigaku Zasshi 43: 90-94 (in Japanese).
9. Entani E, Asai M, Ohta M. 1998. Antibacterial action of vinegar against Escherichia coli O157:H7 and other food born bacterial pathogens in cooked foods. Nippon Eiyo Shokuryo Gakkaishi (J Jpn Soc Nutr Food Sci) 51: 101-106 (in Japanese).
10. Rodrigues A, Sandstrom A, Ca T, Steinsland H, Jensen H, Aaby P. 2000. Protection from cholera by adding lime juice to food-results from community and laboratory studies in Guinea-Bissau. West Africa. Trop Med Int Health 5: 418-422.
11. Mata L, Vives M, Vicente G. 1994. Extinction of Vibrio cholerae in acidic substrata: contaminated fish marinated with lime juice (ceviche). Rev Biol Trop 42: 479-485.
12. + of chemical products used in the lemon production. Rev Latinoam Microbiol 40: 120-123.