Combined Effect of Monotertiary Butylhydroquinone and Sodium Chloride on Lactic Acid Bacteria

The combined effect of monotertiary butylhydroquinone (TBHQ; 0 to 2000 μg/g), meat and NaCl (3.0 and 3.6%) was examined on the fermentation of dextrose and sucrose by Pediococcus pentosaceus and Lactobacillus plantarum at 27 and 35°C. With both bacteria, the rate of fermentation of each carbohydrate was reduced to different extents with increases in the concentration of TBHQ. In most instances, increasing the concentration of NaCl from 3.0 to 3.6% enhanced the antimicrobial activity of TBHQ. The same phenomenon was observed when the temperature of fermentation was reduced from 35 to 27°C. The effect of increasing the concentration of NaCl (3.0 to 3.6%) on the rate of fermentation of dextrose was larger than that brought about by decreasing the temperature of fermentation. The reverse was found with sucrose. P. pentosaceus was more sensitive to the combined action of TBHQ and NaCl at both 27 and 35°C than L. plantarum . TBHQ, 1000 and 2000 μg/g (35°C) and 30 μg/g (27°C) in combination with 3.0 and 3.6% NaCl, respectively, stopped the fermentation of dextrose by P. pentosaceus . TBHQ, up to 2000 μg/g (35°C) and up to 30 μg/g (27°C) with 3.6% NaCl, reduced (up to 80%) but did not stop the fermentation of sucrose by P. pentosaceus in meat. The fermentation of dextrose and sucrose by L. plantarum in meat (27 and 35°C) was reduced (up to 73%), but was not stopped, by up to 2000 μg/g TBHQ.