Butylated hydroxyanisole(BHA)의 향균효과

Antimicrobial effects of butylated hydroxyanisole(BHA)

To evaluate the effectiveness of food-preservative of butylated hydroxyanisole(BHA), phenolic antioxidant, antimicrobial effects of BHA or BHA and lactic acid compounds on growth of Staphylococcus aureus, Salmonella typhimurium and Escherichia coli were carried out. The results obstained were as follows : In brain heart infusion(BHI) broth containing 2% NaCl(pH 6.8), growth of S. aureus was inhibited by concentration of 150ppm butyl p-hydroxybenzoate(BH) or 150ppm BHA, S. typhimurium was inhibited by concentration of 200ppm BH or 300ppm BHA, and E. coli was inhibited by concentration of 250ppm BH or 250ppm BHA. In BHI broth containing 2% NaCl and 20% of pork with lipid of 10.6%, 17.4% or 21.2%, the concentration of 2,000ppm BH or 3,000ppm BHA were necessary for inhibition in the media with 10.6% lipid. In the media with 17.4% lipid, concentration of 4,000~6,000ppm BH or 6,000~9,000ppm BHA were necessary for inhibition, abd 6,000~7,000ppm BH or 8,000~20,000ppm BHA were necessary for inhibition in the media with 21.2% lipid. When pork(pH 5.58) containing 2% NaCl and 0.5%, 1% or 2% of lactic acid, pH of pork is 5.03, 4.43 or 3.8, respectively. In pork containing 0.5% of lactic acid, the organisms were inhibited by concentration of 500~700ppm BHA.