To find suitable concentration of KCl as the substitute for NaCl for inhibiting the growth of Escherichia coli without affecting the growth of Lactobacillus acidophilus, different salt concentration combinations (A: 0% NaCl, 0% KCl; B: 6% NaCl, 0% KCl; C: 3% NaCl, 3% KCl; D: 0% NaCl, 6% KCl) were used. The effects on cell viability, esterase activity, membrane integrity and cell structure of L. acidophilus and E. coli were examined. The results showed at 6% final salt concentration, the combinations of C-salt (3% NaCl, 3% KCl) could significantly affect cell viability and cell structure of E. coli without affecting L. acidophilus. It is indicated that with an appropriate concentration ratio, KCl could partially replace NaCl to reduce sodium intake, and inhibit pathogen without affecting the growth of probiotics, which that provides experimental basis for improving food quality and safety.
WANG Xi
,
WANG Chunan
,
LIU Jiuying
,
ZHANG Qin
. Effect of KCl addition as a substitute of NaCl on Lactobacillus acidophilus and Escherichia coli[J]. Food and Fermentation Industries, 2022
, 48(11)
: 36
-42
.
DOI: 10.13995/j.cnki.11-1802/ts.029813
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