Fri, Apr 26, 2024
[Archive]
Volume 3, Issue 4 (Nov 2018)
JNFS 2018, 3(4): 193-201 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Moshtaghi H, Rashidimehr A, Shareghi B. Antimicrobial Activity of Nisin and Lysozyme on Foodborne Pathogens Listeria Monocytogenes, Staphylococcus Aureus, Salmonella Typhimurium, and Escherichia Coli at Different pH. JNFS 2018; 3 (4) :193-201
URL: http://jnfs.ssu.ac.ir/article-1-212-en.html
URL: http://jnfs.ssu.ac.ir/article-1-212-en.html
Department of Food Hygiene and Quality Control, School of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
Abstract: (3100 Views)
Background: To prevent or inhibit the growth of pathogenic microorganisms and food spoilage factors, many studies have been done by using natural preservatives. The aim of study was to investigate the effect of different concentrations of lysozyme and Nisin on the growth rate and also to determine the minimum inhibitory concentration (MIC) and minimum bactericidal cocentratiin (MBC) of these combinations on the bacteria of Escherichia coli, Staphylococcus aureus, Salmonella typhimorium and Listeria monocytogenes. Methods: In this study, various concentrations of lysozyme and Nisin were set in form of alone concentration and in combination concentrations
(0, 19.53, 39.06, 78.13, 156.25, 312.5, 625, 1250, 2500, 5000) in vitro conditions and 6 pH 5.5, 6, 6.5, 7, 7.5, and 8. Microdilution method at 24°C was done and the combined effect on bacteria growth was read by using ELISA reader. Results: The results showed that lysozyme was less effective on Escherichia coli and Nisin was less effective on Listeria monocytogenes. Moreover, combining lysozyme and Nisin at low pH decreased the MIC. Conclusions: The results of the study showed that the effect of combining lysozyme and Nisin on Staphylococcus aureus is above all other bacteria and at low pH reduces the MIC.
(0, 19.53, 39.06, 78.13, 156.25, 312.5, 625, 1250, 2500, 5000) in vitro conditions and 6 pH 5.5, 6, 6.5, 7, 7.5, and 8. Microdilution method at 24°C was done and the combined effect on bacteria growth was read by using ELISA reader. Results: The results showed that lysozyme was less effective on Escherichia coli and Nisin was less effective on Listeria monocytogenes. Moreover, combining lysozyme and Nisin at low pH decreased the MIC. Conclusions: The results of the study showed that the effect of combining lysozyme and Nisin on Staphylococcus aureus is above all other bacteria and at low pH reduces the MIC.
Type of article: orginal article |
Subject:
public specific
Received: 2018/03/15 | Published: 2018/11/1 | ePublished: 2018/11/1
Received: 2018/03/15 | Published: 2018/11/1 | ePublished: 2018/11/1
References
1. Alexander O & and Richard A 2003. Interactive inhibition of meat spoilage and pathogenic bacteria by lysozyme, nisin and EDTA in the presence of nitrite and sodium chloride at 24°C. International journal of food microbiology. 80: 251–259.
2. Ávila M, Gómez-Torres N, Hernández M & Garde S 2014. Inhibitory activity of reuterin, nisin, lysozyme and nitrite against vegetative cells and spores of dairy-related Clostridium species. International journal of food microbiology,. 172: 70-75.
3. Chai C, Lee KS, Imm GS, Kim YS & Oh SW 2017. Inactivation of Clostridium difficile spore outgrowth by synergistic effects of nisin and lysozyme. Canadian journal of microbiolog. 63 (7): 638-643.
4. Delves-Broughton J 1990. Nisin and its uses as a food preservative. Food Technology. 44: 100–112.
5. Delves-Broughton J, Blackburn P, Evans R & Hugenholtz J 1996. Applications of the bacteriocinnisin. Antonie van Leeuwenhoek. 69: 193–202.
6. Govaris A, Solomakos N, Pexara A & Chatzopoulou PS 2010. The antimicrobial effect of oregano essential oil, nisin and their combination against Salmonella Enteritidis in minced sheep meat during refrigerated storage. International journal of food microbiology. 137: 175–180.
7. Hansen J 1994. Nisin as a model food preservative. Critical reviews in food science and nutrition. 34 (1): 69-93.
8. Holzapfel W, Geisen R & Schillinger U 1995. Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes. International journal of food microbiology. 24: 343–362.
9. Hurst A 1981. Nisin. Advances in applied microbiology. 27: 85-122.
10. Jay JM 2000. Modern Food Microbiology. Aspen Publishers, Inc, Gaithersburg: Maryland, USA.
11. Maclean CI, Hancock REW & Chung W 1997a. Minimal inhibitory concentration values for nisin, lysozyme and EDTA against various pathogens and food spoilage microorganisms. Enhanced Lysozyme Activity Project Report Part I, Internal Report. Canadian Inovatech, Abbotsford, BC, . 7.
12. Maclean CI, Hancock REW & Chung W 1997b. In vitro antimicrobial synergy determination for lysozyme and nisin in the presence of disodium EDTA against pathogenic and food spoilage microorganisms. Enhanced Lysozyme Activity Project Report Part II, Internal Report. Canadian Inovatech, Abbotsford, BC,. 8
13. Malinowska-Paczyk E & Kołodziejska I 2009. Effect of lysozyme or nisin on survival of some bacteria treated with high pressure at subzero temperature. Brazilian journal of microbiology. 40: 767-777.
14. Mastromatteo M, Lucera A, Sinigaglia M & & Corbo MR 2010a. Use of lysozyme, nisin, and EDTA combined treatments for maintaining quality of packed ostrich patties. Journal of food science. 75 (3).
15. Mastromatteo M, Lucera A, Sinigaglia M & & Corbo MR 2010b. Synergic antimicrobial activity of lysozyme, nisin, and EDTA against Listeria monocytogenes in ostrich meat patties. Journal of food science. 75) (7).
16. Murdock CA, Cleveland J, Matthews KR & Chikindas ML 2007. The synergistic effect of nisin and lactoferin on the inhibition of Listeria monocytogenes and Escherichia coli O157:H7. Letters in applied microbiology. 44: 255–261.
17. Nattress FM & Baker LP 2003. Effects of treatment with Lysozyme and nisin on the microflora and sensory properties of commercial pork. International journal of food microbiology. 85: 259–267.
18. Ntzimani AG, Giatrakou VI & & Savvaidis IN 2010. Combined natural antimicrobial treatments (EDTA, lysozyme, rosemary and oregano oil) on semi cooked coated chicken meat stored in vacuum packages at 4 C: Microbiological and sensory evaluation. International of food science. emerging technology. 11: 187-196.
19. Park S-I, Daeschel MA & Zhao Y 2004. Functional properties of antimicrobial lysozyme-chitosan composite film. Journal food science. 69: 215- 221.
20. Proctor VA & Cunningham FE 1988. The chemistry of lysozyme and its use as a food preservative and a pharmaceutical. Critical reviews in food science and nutrition. 26: 359– 395.
21. Sikin AM, Walkling-Ribeiro M & Rizvi SS 2017. Synergistic Processing of Skim Milk with High Pressure Nitrous Oxide, Heat, Nisin, and Lysozyme to Inactivate Vegetative and Spore-Forming Bacteria. Food and bioprocess technology. 10 (12): 2132-2145.
22. Silva MP, Daroita JD, Silveirab NP & Brandelli A 2010. Effect of nanovesicle-encapsulated nisin on growth of Listeria monocytogenesin milk. Food microbiology. 27: 175-178.
23. Sofos JN, Beuchat LR, Davidson PM & Johnson EA 1998. Naturally occurring antimicrobials in food. Task Force Report No. 132. Council for Agricultural Science and Technology, Ames, IA. . 103
24. Solomakos N, Govaris A, Koidis P & Botsoglou N 2008. The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157:H7 in minced beef during refrigerated storage. Meat science. 80: 159–166.
25. Tong Z, et al. 2011. An in vitro synergetic evaluation of the use of nisin and sodium fluoride or chlorhexidine against Streptococcus mutans. Peptides. 32: 2021–2026.
26. White S 2011. Antibacterial efficacy of phosvitin, carvacrol, or nisin alone or combined enteric pathogens against foodborne human. In Iowa State University, pp. 20- 24.
27. Zhang G, Darius S, Smith SR & Ritchie SJ 2006. In vitro inhibitory effect of hen egg white lysozyme on Clostridium perfringens type A associated with broiler necrotic enteritis and its α-toxin production. Letters in applied microbiology. 24: 138–114.
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
