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Antibacterial activity of the glucose-oxidase glucose system in liquid whole egg

(1995) JOURNAL OF FOOD PROTECTION. 58(3). p.273-279
Author
Organization
Abstract
The effect of glucose oxidase (GOX) in different GOX/glucose combinations on four commonly occurring microorganisms in liquid whole egg was evaluated. The addition of a combination of 500 U GOX and 0.5 g glucose in 100 ml liquid whole egg killed Salmonella enteritidis, Micrococcus luteus and Bacillus cereus inoculated at 10(3) cells/ml after 5 days of storage at 7-degrees-C, and showed a bacteriostatic activity on Pseudomonas fluorescens. The latter possesses the strongest catalase activity of the four bacteria tested, enabling it to more rapidly break down the hydrogen peroxide produced enzymatically by the GOX/glucose system. The efficacy of the above-mentioned combination was tested on the natural contamination flora of liquid egg and compared to the effect of a simple beta-D-glucono-delta-lactone (GDL) treatment (0.7 g/100 ml). The GOX/glucose combination prolonged the lag phase by 6 days. Subsequently, the bacterial flora started to develop, but growth remained retarded by 2 log units. Since GDL did not exert antibacterial activity, growth inhibition by the GOX/glucose system cannot be ascribed to a pH decrease as a result of the production of gluconic acid in the system.
Keywords
GLUCOSE OXIDASE, LIQUID EGG, ANTIBACTERIAL ACTIVITY, MICROBIAL SPOILAGE, HYDROGEN-PEROXIDE, INHIBITION, ORGANISMS, GROWTH, MODEL

Citation

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MLA
Dobbenie, D, Mieke Uyttendaele, and Johan Debevere. “Antibacterial Activity of the Glucose-oxidase Glucose System in Liquid Whole Egg.” JOURNAL OF FOOD PROTECTION 58.3 (1995): 273–279. Print.
APA
Dobbenie, D., Uyttendaele, M., & Debevere, J. (1995). Antibacterial activity of the glucose-oxidase glucose system in liquid whole egg. JOURNAL OF FOOD PROTECTION, 58(3), 273–279.
Chicago author-date
Dobbenie, D, Mieke Uyttendaele, and Johan Debevere. 1995. “Antibacterial Activity of the Glucose-oxidase Glucose System in Liquid Whole Egg.” Journal of Food Protection 58 (3): 273–279.
Chicago author-date (all authors)
Dobbenie, D, Mieke Uyttendaele, and Johan Debevere. 1995. “Antibacterial Activity of the Glucose-oxidase Glucose System in Liquid Whole Egg.” Journal of Food Protection 58 (3): 273–279.
Vancouver
1.
Dobbenie D, Uyttendaele M, Debevere J. Antibacterial activity of the glucose-oxidase glucose system in liquid whole egg. JOURNAL OF FOOD PROTECTION. 1995;58(3):273–9.
IEEE
[1]
D. Dobbenie, M. Uyttendaele, and J. Debevere, “Antibacterial activity of the glucose-oxidase glucose system in liquid whole egg,” JOURNAL OF FOOD PROTECTION, vol. 58, no. 3, pp. 273–279, 1995.
@article{193182,
  abstract     = {{The effect of glucose oxidase (GOX) in different GOX/glucose combinations on four commonly occurring microorganisms in liquid whole egg was evaluated. The addition of a combination of 500 U GOX and 0.5 g glucose in 100 ml liquid whole egg killed Salmonella enteritidis, Micrococcus luteus and Bacillus cereus inoculated at 10(3) cells/ml after 5 days of storage at 7-degrees-C, and showed a bacteriostatic activity on Pseudomonas fluorescens. The latter possesses the strongest catalase activity of the four bacteria tested, enabling it to more rapidly break down the hydrogen peroxide produced enzymatically by the GOX/glucose system. The efficacy of the above-mentioned combination was tested on the natural contamination flora of liquid egg and compared to the effect of a simple beta-D-glucono-delta-lactone (GDL) treatment (0.7 g/100 ml). The GOX/glucose combination prolonged the lag phase by 6 days. Subsequently, the bacterial flora started to develop, but growth remained retarded by 2 log units. Since GDL did not exert antibacterial activity, growth inhibition by the GOX/glucose system cannot be ascribed to a pH decrease as a result of the production of gluconic acid in the system.}},
  author       = {{Dobbenie, D and Uyttendaele, Mieke and Debevere, Johan}},
  issn         = {{0362-028X}},
  journal      = {{JOURNAL OF FOOD PROTECTION}},
  keywords     = {{GLUCOSE OXIDASE,LIQUID EGG,ANTIBACTERIAL ACTIVITY,MICROBIAL SPOILAGE,HYDROGEN-PEROXIDE,INHIBITION,ORGANISMS,GROWTH,MODEL}},
  language     = {{eng}},
  number       = {{3}},
  pages        = {{273--279}},
  title        = {{Antibacterial activity of the glucose-oxidase glucose system in liquid whole egg}},
  volume       = {{58}},
  year         = {{1995}},
}

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