Antimicrobial activity of sulfur compounds derived from cabbage

Area of Science:

• Microbiology
• Food Science
• Natural Products Chemistry

Background:

• Cabbage and sauerkraut contain various sulfur compounds.
• These compounds may possess antimicrobial activity relevant to food preservation and safety.

Purpose of the Study:

• To determine the minimum inhibitory concentration (MIC) of selected sulfur compounds against common bacteria and yeasts.
• To compare the antimicrobial efficacy of different sulfur compounds and their pH dependency.

Main Methods:

• Microbiological assays were performed to determine MIC values.
• Fifteen bacterial and four yeast species were used as test microorganisms.
• Sulfur compounds were tested at various concentrations, including 500 ppm, 200 ppm, and lower.

Main Results:

• Dimethyl trisulfide, methyl methanethiosulfinate, methyl methanethiosulfonate, and allyl isothiocyanate demonstrated varying degrees of antimicrobial activity.
• Methyl methanethiosulfinate showed potent inhibition against yeasts (6-10 ppm) and bacteria (50-200 ppm).
• Allyl isothiocyanate was particularly effective against yeasts (1-4 ppm).
• Methyl methanethiosulfinate's efficacy against Listeria monocytogenes was less affected by pH changes compared to sodium benzoate.

Conclusions:

• Specific sulfur compounds in cabbage and sauerkraut possess notable antimicrobial properties.
• Methyl methanethiosulfinate and allyl isothiocyanate are promising natural antimicrobials for food applications.
• Further research into pH-independent antimicrobial mechanisms is warranted.