Manufacture and antibacterial characteristics of Eucommia ulmoides leaves vinegar

Chun-Feng Jia; Wang-Ning Yu; Bo-Lin Zhang

doi:10.1007/s10068-019-00712-7

Manufacture and antibacterial characteristics of Eucommia ulmoides leaves vinegar

Food Sci Biotechnol. 2019 Dec 3;29(5):657-665. doi: 10.1007/s10068-019-00712-7. eCollection 2020 May.

Authors

Chun-Feng Jia¹, Wang-Ning Yu², Bo-Lin Zhang³

Affiliations

¹ 1College of Biochemical Engineering and Environmental Engineering, Baoding University, Baoding, 071000 China.
² 2College of Medicine, Hebei University of Engineering, Affiliated Hospital, Handan, 056002 China.
³ 3College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China.

Abstract

In this work, the fermentation conditions and the antibacterial characteristics of Eucommia ulmoides leaves vinegar (EV) were studied. By single factor orthogonal test, it was found that under optimal fermentation conditions (bran addition 10%, sugar addition 8%, leaven addition 0.3% and acetic acid bacteria solution 12%), the acetic acid content and CA content of EV were 45.5 ± 2.8 mg/mL and 0.98 ± 0.08 mg/mL, respectively. Then, by the disc diffusion method, it was concluded that the antibacterial effect of EV was significantly higher than that of Eucommia ulmoides leaves enzymatic hydrolysate and Zhenjiang aromatic vinegar (P<0.05). An investigation into action mode of EV against Bacillus subtilis indicated that, under the combined action of CA and acetic acid, EV exerted its antibacterial effect by damaging bacterial cell wall and cell membrane, increasing the cell permeability which resulted in the structural lesions and release of cell components, thus led to cell death.

Keywords: Antibacterial characteristic; Bacillus subtilis; Chlorogenic acid content; Eucommia ulmoides leaves vinegar.