Combined effects of fumaric, lactic, and ferulic acid against food-borne pathogenic biofilms

Abstract

In the present study, we selected food additives with potent biofilm eradication activities against food-borne pathogens. The minimum biofilm eradication concentrations (MBECs) of 24 food additives against Escherichia coli and Staphylococcus aureus were estimated by a combined method of biofilm formation on the 96-pin microtiter plate lid, followed by a colorimetric microbial viability assay based on the reduction of tetrazolium salt. Fumaric acid alone demonstrated potent biofilm eradication activities against both E. coli and S. aureus. Furthermore, the combined effects of fumaric acid with other food additives against food-borne pathogenic biofilms were evaluated. Fumaric acid in combination with lactic acid and ferulic acid could effectively reduce the MBECs of a wide variety of food-borne bacteria. The selected combination was applied to the storage tests of fruit drinks and lightly pickled vegetables contaminated with biofilms. The findings of the present study revealed that the combination of fumaric acid, lactic acid, and ferulic acid can serve as an effective and safe inhibitor for use against biofilms by a wide variety of food-borne bacteria.