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Antibacterial activity of soy sauce as a fermented seasoning product
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Abstract: Soy sauce is a popular fermented product in world wide used in hte preparation of salads, soups as well as a seasoning produvt. It contains some compounds which may delay microbial growth. The behavior of five strains of pathogens (Escherichia coli, Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa, and Salmonella typhimurium)were studied in the fermented soy sauce at both 4C and 30 C to detect its antibacterial activity. Numbers of E.Coli and Staph.aureus showed a decrease, to undetectablelevel (<30 cfu/ml)within 48 hrs in soy sauce at 30C,while at 4 C their numbers exhibited nearly a constant values throughout the same period. Pseudomonas aeruginosa cells scored a limited growth behavior than the previous strains when stored at 30C for 9 hrs while the cells completely died off at 24 and 48 hours. Numbers of the same strain demonstrated a constant values when stored at refrigeration. Cells of Salmonella typhimurim as well as Bacillus cereus showed a slight decrease in their numbers then complete die off after 6 days of incubation at 30C. At low temperture (4C)the latter strains could grow in considerable numbers. Soy cauce exhibited an antibacterial activity against the growthof Escherichia coli, Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa and Salmonella typhimurim. The diameter of inhibtion zone of the tested organisms were 21.19.14.25 and 13mm, respectively. Generally, soy sauce contains an antibacterial activity against pathogens and spoilage organisms when stored at room temperture while, at refrigeration this activity is less announced. It is believed that antimicrobial activity of soy sauce is due to soy sauce components produced from the fermentation process and the concentration of Nacl.
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| Publication year |
2004
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| Pages |
343-354
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| serial title |
Egypt. J. Agric. Res.
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| Author(s) from ARC |
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| Publication Type |
Journal
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