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The Antimicrobial Activity of Sodium Lactate

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The Antimicrobial Activity of Sodium Lactate The antimicrobial activity of sodium lactate CENTRALE LANDBOUWCATALOGUS 0000 0751 0593 Promotoren: dr.ir .KM .Rombout s Hoogleraar in de levensrniddelenhygiene en -rnicrobiologie, Landbouwuniversiteit Wageningen. dr.W.N . Konings Hoogleraar ind e rnicrobiologie, Rijksuniversiteit Groningen. Co-promotor: dr.ir .M.H . Zwietering Universitair hoofddocent, vakgroep Levensmiddelen- technologie,secti eProceskunde , Landbouwuniversiteit Wageningen. Pauline C. Houtsma The antimicrobial activity of sodium lactate Proefschrift ter verkrijging van de graad van doctor aan de Landbouwuniversiteit Wageningen op gezagva n de rector magnificus dr.CM . Karssen, inhe t openbaar te verdedigen op vrijdag 25oktobe r 1996 des namiddagst evie r uur in deAula . J The work described in this thesis was performed in the Netherlands at the Department of Food Science of the Agriultural University in Wageningen and at the Department of Microbiology of the University of Groningen in Haren. «ePURA C A grant towards this study was received from PURAC, Gorinchem, the Netherlands. Phone:(+31 )- 18 3 -69569 5 LANDBOUYv'l.'NIVEHsI TiMT Cover design:Hen k den Bok ISBN90-9009768- 6 ^'NQSZ.Q1 , 4-1^0 Stellingen i Om de antimicrobiele werking van organische zuren of hun zouten bij een bepaalde pH en temperatuur objectief te kunnen vergelijken moeten de concentraties in mM bekend zijn. II Als onder bepaalde condities in aanwezigheid van natrium- , kalium-, of calciumlactaat geen microbiele groei optreedt mag niet worden gesteld dat de effectiviteit waarmee deze zouten de groei remmen gelijk is,noc h dat deze remming moet worden toegeschreven aan het lactaat ion. N. Chenand LA. Shelef. 1992.}. Food Prot. 55:574-578. Ill Het feit dat er een reactor op de markt is waarmee zowel zeer toxisch afval uit de aluminiumindustrie kan worden verwerkt als vetvrije snacks kunnen worden gemaakt geeft aan hoe ver de integratie van levensmiddelen- en milieutechnologie al is gevorderd. D. Bolier. Milieumarkt, mei 1996:40-41. TV De drang naar verbetering van de onderwijskwaliteit wordt geillustreerd door de benaming van onderwijsinstituten, die een stijging van de kennisstandaard suggereert. Wat voor 1957 nog Middelbare Technische School werd genoemd staat nu te boek als Technische Hogeschool. V De in november 1995 door de overheid gevoerde campagne tegen racisme stelde dat er sprake zou zijn van een ernstige huidziekte. In figuurlijke zin zou men beter kunnen spreken van een hartkwaal, terwijl er in essentie sprake is van een geestesziekte. VI Gezien de parallellen tussen BSE en AIDS ligt het voor de hand dat er naast een campagne voor "veilig vrijen" ook een campagne voor "veilig eten" wordt opgestart. W. Daems. EOS 5 (1996): 6-13 VII De consumptievermindering van Nederlandse honing door import van goedkope maar kwalitatief slechte honing uit andere landen kan worden bestreden door goede voorlichting en een goed imkersbeleid. VIII De discussie rond duurzaam consumeren dreigt in een vicieuze cirkel te belanden.De consument wacht op het moment dat het bedrijfsleven met "groene" producten komt, het bedrijfsleven wil eerst duidelijke regelgeving van de overheid en de overheid ziet een centrale rol weggelegd voor de vraag naar "groene" producten door de consument. IX Het Arbeidsbureau Veenendaal onderscheidt zich van andere in deze regio. Niet door het feit dat ze academisch geschoolde werkzoekenden niets heeft te bieden, maar door het feit dat ze deze mensen niets wil bieden. X Men zou een promotieplechtigheid ook als volgt kunnen aanvangen: "Geachte promovenda, u heeft niet het recht om te zwijgen en alles wat u zegt kan (of zal) tegen u gebruikt worden". Pauline C. Houtsma Stellingen bij het proefschrift "The antimicrobial activity of sodium lactate" Wageningen, 25 oktober 1996. Abstract Houtsma, P.C. (1996) Antimicrobial activity of sodium lactate. Ph.D. thesis, Agricultural University Wageningen(13 5pp. ,Englis h and Dutch summaries) Inthi sthesis ,th eactio n spectrum and mechanism ofmicrobia l growth inhibition by sodium lactate were examined, with special emphasis on its use in meat products. The concentrations (mM) of lactate needed to prevent growth of various spoilage organisms and pathogens in abrot h were determined and compared to those of NaCl. The sensitivity towards lactate differed between micro­ organisms, as did the effect of pH on the minimum inhibitory concentration (MIC) of lactate. Especially,bacteria l strains that were able to grow at low water activity (< 0.95) in the presence of NaCl were inhibited by sodium lactate (Staphylococcus aureus, Listeria monocytogenes, Brochothrix thermosphacta), indicating that the microbial quality of food products could be increased when part of theNaC lconten t would beexchange d by sodium lactate.Thi si sals o true when the influence of lactate on toxin production, spore germination and heat resistance of spores from Clostridium botulinum is considered. Theeffect s on growth characteristics ofpH ,temperatur e and sodium lactate or NaClconcentration sbelo w theMIC ,a sexamine d withListeria innocuai na broth , were successfully translated into a relatively simple mathematical model that was subsequently validated in a Bologna-type sausage. Microbial growth in the sausage was much slower than inbroth ,bu t thismigh t be related to the growth conditions being lessfavourable . Theparamete r value for the maximum specific growth ratei n theabsenc e of lactatewa s re-estimated using the data obtained in sausage and asa result ,th e model predictions were statistically acceptable. Listeria innocua and Lactococcus lactis which had been grown in the presenceo f sodium lactate were better capable of regulating their intracellular pH (pH,„) than controlcell s (grown without lactate).Thi si sprobabl y related to an increase in the amount and/or activity of the proton ATPase (F^Q-ATPase) in response to a decrease in the pHin. The mechanism of microbial growth inhibition by sodium lactate remains to be further elucidated, since the decrease in pH,„ was not enough to explain why microbial growth in the presence of lactate is prevented atlo w pH. Key words: lactate, MIC, microbial growth inhibition, adaptation, intracellular pH, water activity,spores ,predictiv e modelling. THEANTIMICROBIA L ACTIVITYO FSODIU MLACTAT E m Tableo f Contents Abstract v Houtsma, P.C. (1996)Antimicrobia l activity ofsodiu m lactate.Ph.D .thesis , Agricultural University Wageningen (135pp. ,Englis han d Dutch summaries) Table of Contents vii 1 General introduction 1 1.1 Lactic acid and sodium lactate 1 1.1.1 Chemical properties and production process 1 1.1.2 Applications inth e food industry 2 1.2 Theus e of lactic acid and sodium lactate in meatproduct s 2 1.2.1 Legislation 2 1.2.2 Examples and advantages 3 1.2.3 Bottlenecks 3 1.3 Outline 4 1.4 References 6 2 Minimum inhibitory concentration (MIC) of sodium lactate for pathogens andspoilag e organisms occurring inmea tproduct s 9 International Journalo f Food Microbiology2 0(1993 ) 247-257. Authors:P.C .Houtsma ,J.C .d eWi t and F.M.Rombouts . 2.1 Introduction 9 2.2 Materials and methods ; 11 2.2.1 Strains 11 2.2.2 Media 11 2.2.3 Inoculum 13 2.2.4 Experimental procedure 14 2.2.5 Determination ofp H and water activity 15 2.3 Results and Discussion 16 2.4 References 20 3 Minimum inhibitory concentration (MIC)o f sodium lactatean d sodium chloride forspoilag e organisms andpathogen s at different pHvalue s andtemperature s 23 Journal of Food Protection (1996)I npress . Authors:P.C .Houtsma ,J.C .d eWi tan d F.M.Rombouts . Vil THE ANTIMICROBIAL ACTIVITYO FSODIU MLACTAT E 3.1 Introduction 24 3.2 Materials and Methods 25 3.2.1 Strains 25 3.2.2 Media 25 3.2.3 Experimental procedure 27 3.3 Results 28 3.4 Discussion 30 3.5 References 33 4 Effect of sodium lactateo ntoxi nproduction ,spor egerminatio n and heatresistanc e of proteolytic Clostridium botulinum strains 37 Journal of Food Protection3 7(1994 )327-330 . Authors:P.C .Houtsma ,A .Heuvelink ,J .Dufrenne , and S.Notermans . 4.1 Introduction 37 4.2 Materials and Methods 38 4.2.1 Organisms and production of spores 38 4.2.2 Peptone-yeast extractmediu m and incubation procedure.39 4.2.3 Test for toxin production by C.botulinum 39 4.2.4 Effect of sodium lactate on spore germination 40 4.2.5 Effect of sodium lactate and NaCl onhea tinactivatio n of C. botulinum spores 40 4.3 Results and Discussion 41 4.3.1 Effect of sodium lactate and NaCl on toxinproduction. ..41 4.3.2 Effect of sodium lactate on spore germination 43 4.3.3 Effect of sodium lactatean d NaCl onhea t inactivation of C.botulinum spores 44 4.4 References 44 5 Modelling growth rateso f Listeria innocua asa functio n of lactate concentration 47 InternationalJourna lo fFoo d Microbiology2 4(1994 )113-123 . Authors:P.C .Houtsma , B.J.M.Kusters ,J.C .d eWit ,F.M .Rombout s and M.H.Zwietering . 5.1 Introduction 48 5.2 Materials and Methods 49 5.2.1 Determination of minimum inhibitory concentrations (MICs) 49 5.2.2 Growth curves 50 5.2.3 Modelling 50 5.3 Results 51 5.3.1 Minimum inhibitory concentrations (MICs) 51 5.3.2 Growth curves 51 mil CONTENTS 5.3.3 Modelling growth rates asa functio n of sodium lactate or NaClconcentratio n 53 5.4 Discussion 56 5.5 References 58 6 Model forth e combined effects of temperature,p H and sodium lactateo ngrowt hrate so fListeria innocuai nbrot han dBologna-typ e sausages 61 Applied and Environmental Microbiology6 2(1996)1616-1622 . Authors:P.C .Houtsma , M.L.Kant-Muermans ,F.M .Rombout san d M.H. Zwietering. 6.1 Introduction 62 6.2 Materials and Methods 63 6.2.1 Organism 63 6.2.2 Data collection 63 6.2.3 Analysis ofvarianc e 63 6.2.4 Fitting 63 6.2.5 Bologna-type sausage experiments 64 6.2.6 Model comparison 64 6.3 Results and Discussion 65 6.3.1 Analysis ofvarianc e 65 6.3.2 Modified Monod equation 66 6.3.3 Parameter update -Mode l 2 69 6.3.4 Parameter update -Mode l 3 69 6.3.5 Polynomial fit 71 6.3.6 Comparison of themodel s 72 6.3.7 Validation of themode l for sodium lactatei n a meat product 77 6.4 References 80 7 Effect of sodium lactate on acidadaptatio n of Listeria innocua and Lactococcus lactis 81 Authors:P.C .Houtsma , E.Glaasker , B.Poolman ,W.N .Konings ,F.M .Rombout s and T.Abee .
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