tailieunhanh - Inhibition of bacteria isolated from Ninh Thuan grapes by organic acids
The above results suggested that citric and lactic acids could be used at maximal concentrations of mg/ml and mg/ml, respectively to suppress bacteria from Inhibition of bacteria Isolated from Ninh Thuan grapes by organic acids 291 grapes. This finding would contribute to develop method for pretreatment of grapes in fresh grape preservation techniques. | Journal of Science and Technology 54 (4A) (2016) 290-297 INHIBITION OF BACTERIA ISOLATED FROM NINH THUAN GRAPES BY ORGANIC ACIDS Nguyen Thi Hanh1, Nguyen Thi Huong1, Ho Phu Ha1, *, Nguyen Xuan Phuong1, Pham Anh Tuan2 1 Hanoi University of Science and Technology, 1 Dai Co Viet Road, Hanoi, Vietnam 2 Vietnam Institute for Agricultural Engineering and Post Harvest Technology, 126 Trung Kinh Road, Hanoi, Vietnam * Email: Received: 15 August 2016; Accepted for publication: 7 October 2016 ABSTRACT Ninh Thuan grapes are famous specialty of Vietnam. After harvesting, they are very susceptible to damage if not preserved in time. This study aimed to find the minimal inhibitory concentration and minimal bactericidal concentrations of organic acids, such as lactic acid, citric acid, and ascorbic acid towards seven bacteria previously isolated from Ninh thuan grapes (Empedobacter brevis, Citrobacter sp. Enterobacterium ludwigii, Bacillus cereus, Flavobacterium sp., Pseudomonas oryzihabitans and Bacillus thuringiensis) in order to apply in pretreatment of grapes prior to storage. The Minimal Inhibitory Concentration (MIC) was determined by the binary dilution method. ml of each dilution of test acids with initial concentration of 3 % was mixed with ml of bacteria (. CFU/ml), in 96-culturingwell plate. Innoculated plate was incubated for 24 hours at temperature of 37 °C. Optical density was measured at 620 nm wavelength by a Microplate reader device. For Minimal Bactericidal Concentration (MBC) determination, ml of bacteria ( CFU/ml) was mixed with ml liquid medium of Tryptone Glucose Agar (TGA) and of ml acid at above concentrations, culturing within 24 hours at temperature of 37 °C. After 24 hours, they were dropped onto TGA agar plates, and cultured for 24 hours at 37 °C. The results showed that, the MIC and MBC of citric acid toward Empedobacter brevis were mg/ml and mg/ml; Citrobacter sp. were .
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