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de Oliveira TV, de Freitas PAV, Pola CC, da Silva JOR, Diaz LDA, Ferreira SO, Soares NDF. Development and optimization of antimicrobial active films produced with a reinforced and compatibilized biodegradable polymers. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2019.100459] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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2
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Espejo HM, Díaz-Amaya S, Stanciu LA, Bahr DF. Nisin infusion into surface cracks in oxide coatings to create an antibacterial metallic surface. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2019; 105:110034. [PMID: 31546451 DOI: 10.1016/j.msec.2019.110034] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2019] [Revised: 06/30/2019] [Accepted: 07/29/2019] [Indexed: 11/29/2022]
Abstract
The efficacy of surface topology and chemistry on the ability for a surface to retain antimicrobial performance via the immobilization of a peptide was evaluated. A nanosecond pulsed laser was used to create oxide films on Ti-6Al-4V and 304L stainless steel. The laser conditions employed created a mudflat cracked surface on titanium, but no cracks on the steel. An antimicrobial peptide, nisin, was infused into the cracked and uncracked oxide surfaces to provide antimicrobial activity against Gram-positive bacteria; Listeria monocytogenes was chosen as the model microorganism. Release tests in distilled water at room temperature show that nisin is slowly liberated from the uncracked stainless steel surface, while there was no evidence of nisin liberation from the cracked titanium alloy surfaces, likely due to immobilization of the peptide into the artificially created micro-cracks on the surface of this alloy. Surfaces treated with nisin became active and exhibit anti-microbial performance against L. monocytogenes; this behavior is mostly retained after scrubbing/washing and simple immersion in water.
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Affiliation(s)
- Héctor M Espejo
- School of Materials Engineering, Purdue University, West Lafayette, IN 47907, USA
| | - Susana Díaz-Amaya
- School of Materials Engineering, Purdue University, West Lafayette, IN 47907, USA
| | - Lia A Stanciu
- School of Materials Engineering, Purdue University, West Lafayette, IN 47907, USA
| | - David F Bahr
- School of Materials Engineering, Purdue University, West Lafayette, IN 47907, USA.
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Pokhrel PR, Toniazzo T, Boulet C, Oner ME, Sablani SS, Tang J, Barbosa-Cánovas GV. Inactivation of Listeria innocua and Escherichia coli in carrot juice by combining high pressure processing, nisin, and mild thermal treatments. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.03.007] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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4
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Wang Z, Bi X, Xiang R, Chen L, Feng X, Zhou M, Che Z. Inactivation of Escherichia coli by Ultrasound Combined with Nisin. J Food Prot 2018; 81:993-1000. [PMID: 29757008 DOI: 10.4315/0362-028x.jfp-18-023] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The aim of this study was to investigate the inactivation of nonpathogenic Escherichia coli in nutrient broth and milk through the use of either ultrasound (US) alone or US combined with nisin (US + nisin) treatments. The E. coli cells were treated at 0 to 55°C, 242.04 to 968.16 W/cm2 for 0 to 15 min. The results showed that the inactivation of E. coli by US and US + nisin increased when the temperature, US power density, and treatment time were increased. The inactivation kinetics of E. coli in nutrient broth by US and US + nisin both conformed to linear models. The largest reductions of 2.89 and 2.93 log cycles by US and US + nisin, respectively, were achieved at 968.16 W/cm2 and at 25°C for 15 min. The suspension media of the E. coli cells influenced the inactivation effect of US, while the growth phases of E. coli cells did not affect their resistance to US. Under all experiment conditions of this study, the differences between US and US + nisin in their respective inactivation effects on E. coli were not obvious. The results suggested that nisin had either no effect at all or a weak synergistic effect with US and that the E. coli cells were inactivated mainly by US, thus indicating that the inactivation of E. coli by US is an "all or nothing" event.
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Affiliation(s)
- Zuwen Wang
- 1 Sichuan Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, 999 Jinzhou Road, Jinniu District, Chengdu 610039, People's Republic of China (ORCID: http://orcid.org/0000-0001-8857-4540 [X.B.]); and.,2 College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Xiufang Bi
- 1 Sichuan Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, 999 Jinzhou Road, Jinniu District, Chengdu 610039, People's Republic of China (ORCID: http://orcid.org/0000-0001-8857-4540 [X.B.]); and
| | - Rui Xiang
- 1 Sichuan Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, 999 Jinzhou Road, Jinniu District, Chengdu 610039, People's Republic of China (ORCID: http://orcid.org/0000-0001-8857-4540 [X.B.]); and
| | - Liyi Chen
- 1 Sichuan Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, 999 Jinzhou Road, Jinniu District, Chengdu 610039, People's Republic of China (ORCID: http://orcid.org/0000-0001-8857-4540 [X.B.]); and
| | - Xiaoping Feng
- 1 Sichuan Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, 999 Jinzhou Road, Jinniu District, Chengdu 610039, People's Republic of China (ORCID: http://orcid.org/0000-0001-8857-4540 [X.B.]); and
| | - Min Zhou
- 1 Sichuan Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, 999 Jinzhou Road, Jinniu District, Chengdu 610039, People's Republic of China (ORCID: http://orcid.org/0000-0001-8857-4540 [X.B.]); and
| | - Zhenming Che
- 1 Sichuan Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, 999 Jinzhou Road, Jinniu District, Chengdu 610039, People's Republic of China (ORCID: http://orcid.org/0000-0001-8857-4540 [X.B.]); and
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5
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Lyu Y, Xiang N, Mondal J, Zhu X, Narsimhan G. Characterization of Interactions between Curcumin and Different Types of Lipid Bilayers by Molecular Dynamics Simulation. J Phys Chem B 2018; 122:2341-2354. [PMID: 29394060 DOI: 10.1021/acs.jpcb.7b10566] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Yuan Lyu
- Department of Agricultural
and Biological Engineering, Purdue University, West Lafayette, Indiana 47907, United States
| | - Ning Xiang
- Department of Agricultural
and Biological Engineering, Purdue University, West Lafayette, Indiana 47907, United States
| | - Jagannath Mondal
- Centre for Interdisciplinary Sciences, Tata Institute of Fundamental Research, 36/P, Gopanapally Village, Serilingampally Mandal, Ranga Reddy District, Hyderabad 500107, India
| | - Xiao Zhu
- Research
Computing, Rosen Center for Advanced Computing, Purdue University, West Lafayette, Indiana 47907, United States
| | - Ganesan Narsimhan
- Department of Agricultural
and Biological Engineering, Purdue University, West Lafayette, Indiana 47907, United States
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Feichtmayer J, Deng L, Griebler C. Antagonistic Microbial Interactions: Contributions and Potential Applications for Controlling Pathogens in the Aquatic Systems. Front Microbiol 2017; 8:2192. [PMID: 29184541 PMCID: PMC5694486 DOI: 10.3389/fmicb.2017.02192] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2017] [Accepted: 10/25/2017] [Indexed: 12/21/2022] Open
Abstract
Despite the active and intense treatment of wastewater, pathogenic microorganisms and viruses are frequently introduced into the aquatic environment. For most human pathogens, however, this is a rather hostile place, where starvation, continuous inactivation, and decay generally occur, rather than successful reproduction. Nevertheless, a great diversity of the pathogenic microorganisms can be detected, in particular, in the surface waters receiving wastewater. Pathogen survival depends majorly on abiotic factors such as irradiation, changes in water ionic strength, temperature, and redox state. In addition, inactivation is enhanced by the biotic interactions in the environment. Although knowledge of the antagonistic biotic interactions has been available since a long time, certain underlying processes and mechanisms still remain unclear. Others are well-appreciated and increasingly are applied to the present research. Our review compiles and discusses the presently known biotic interactions between autochthonous microbes and pathogens introduced into the aquatic environment, including protozoan grazing, virus-induced bacterial cell lysis, antimicrobial substances, and predatory bacteria. An overview is provided on the present knowledge, as well as on the obvious research gaps. Individual processes that appear promising for future applications in the aquatic environment are presented and discussed.
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Affiliation(s)
- Judith Feichtmayer
- Institute of Groundwater Ecology, Helmholtz Zentrum München GmbH, Neuherberg, Germany
| | - Li Deng
- Institute of Groundwater Ecology, Helmholtz Zentrum München GmbH, Neuherberg, Germany
- Institute of Virology, Helmholtz Zentrum München GmbH, Neuherberg, Germany
| | - Christian Griebler
- Institute of Groundwater Ecology, Helmholtz Zentrum München GmbH, Neuherberg, Germany
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7
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Pediocin PA-1 containing fermented cheese whey reduces total viable count of raw buffalo (Bubalis bubalus) milk. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.02.031] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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8
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Antimicrobial activity and inactivation mechanism of lactonic and free acid sophorolipids against Escherichia coli O157:H7. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2017. [DOI: 10.1016/j.bcab.2017.07.002] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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9
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Development of Antimicrobial and Controlled Biodegradable Gelatin-Based Edible Films Containing Nisin and Amino-Functionalized Montmorillonite. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1941-0] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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10
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Kierończyk B, Pruszyńska-Oszmałek E, Świątkiewicz S, Rawski M, Długosz J, Engberg E, Józefiak D. The nisin improves broiler chicken growth performance and interacts with salinomycin in terms of gastrointestinal tract microbiota composition. JOURNAL OF ANIMAL AND FEED SCIENCES 2016. [DOI: 10.22358/jafs/67802/2016] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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11
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Srey S, Park SY, Jahid IK, Ha SD. Reduction effect of the selected chemical and physical treatments to reduce L. monocytogenes biofilms formed on lettuce and cabbage. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.03.067] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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12
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Yu Y, Wu J, Xiao G, Xu Y, Tang D, Chen Y, Zhang Y. Combined Effect of Dimethyl Dicarbonate (DMDC) and Nisin on Indigenous Microorganisms of Litchi Juice and its Microbial shelf life. J Food Sci 2013; 78:M1236-41. [DOI: 10.1111/1750-3841.12215] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2012] [Accepted: 06/15/2013] [Indexed: 11/29/2022]
Affiliation(s)
- Yuanshan Yu
- Sericulture and Agri-food Research Insti.; Guangdong Academy of Agricultural Sciences; Guangzhou; 510610; China
| | - Jijun Wu
- Sericulture and Agri-food Research Insti.; Guangdong Academy of Agricultural Sciences; Guangzhou; 510610; China
| | - Gengsheng Xiao
- Sericulture and Agri-food Research Insti.; Guangdong Academy of Agricultural Sciences; Guangzhou; 510610; China
| | - Yujuan Xu
- Sericulture and Agri-food Research Insti.; Guangdong Academy of Agricultural Sciences; Guangzhou; 510610; China
| | - Daobang Tang
- Sericulture and Agri-food Research Insti.; Guangdong Academy of Agricultural Sciences; Guangzhou; 510610; China
| | - Yulong Chen
- Sericulture and Agri-food Research Insti.; Guangdong Academy of Agricultural Sciences; Guangzhou; 510610; China
| | - Yousheng Zhang
- Sericulture and Agri-food Research Insti.; Guangdong Academy of Agricultural Sciences; Guangzhou; 510610; China
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13
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Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausages. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.07.019] [Citation(s) in RCA: 66] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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14
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Alrabadi NI. Shelf Life Extension of Cheddar Processed Cheese Using Polyethylene Coating Films of Nisin against Bacillus cereus. ACTA ACUST UNITED AC 2012. [DOI: 10.3923/jbs.2012.406.410] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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15
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Lucera A, Costa C, Conte A, Del Nobile MA. Food applications of natural antimicrobial compounds. Front Microbiol 2012; 3:287. [PMID: 23060862 PMCID: PMC3441195 DOI: 10.3389/fmicb.2012.00287] [Citation(s) in RCA: 234] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2012] [Accepted: 07/21/2012] [Indexed: 11/15/2022] Open
Abstract
In agreement with the current trend of giving value to natural and renewable resources, the use of natural antimicrobial compounds, particularly in food and biomedical applications, becomes very frequent. The direct addition of natural compounds to food is the most common method of application, even if numerous efforts have been made to find alternative solutions to the aim of avoiding undesirable inactivation. Dipping, spraying, and coating treatment of food with active solutions are currently applied to product prior to packaging as valid options. The aim of the current work is to give an overview on the use of natural compounds in food sector. In particular, the review will gather numerous case-studies of meat, fish, dairy products, minimally processed fruit and vegetables, and cereal-based products where these compounds found application.
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Affiliation(s)
| | | | | | - Matteo A. Del Nobile
- Lab of Food Processing and Packaging, Department of Food Science, Agricultural Faculty, University of FoggiaFoggia, Italy
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16
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Li H, Zhao L, Wu J, Zhang Y, Liao X. Inactivation of natural microorganisms in litchi juice by high-pressure carbon dioxide combined with mild heat and nisin. Food Microbiol 2012; 30:139-45. [DOI: 10.1016/j.fm.2011.10.007] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2011] [Revised: 09/27/2011] [Accepted: 10/05/2011] [Indexed: 11/15/2022]
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17
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Lucera A, Costa C, Conte A, Del Nobile MA. Food applications of natural antimicrobial compounds. Front Microbiol 2012. [PMID: 23060862 DOI: 10.3389/fmicb.2012.00287/bibtex] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023] Open
Abstract
In agreement with the current trend of giving value to natural and renewable resources, the use of natural antimicrobial compounds, particularly in food and biomedical applications, becomes very frequent. The direct addition of natural compounds to food is the most common method of application, even if numerous efforts have been made to find alternative solutions to the aim of avoiding undesirable inactivation. Dipping, spraying, and coating treatment of food with active solutions are currently applied to product prior to packaging as valid options. The aim of the current work is to give an overview on the use of natural compounds in food sector. In particular, the review will gather numerous case-studies of meat, fish, dairy products, minimally processed fruit and vegetables, and cereal-based products where these compounds found application.
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Affiliation(s)
- Annalisa Lucera
- Lab of Food Processing and Packaging, Department of Food Science, Agricultural Faculty, University of Foggia Foggia, Italy
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18
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Razavi Rohani SM, Moradi M, Mehdizadeh T, Saei-Dehkordi SS, Griffiths MW. The effect of nisin and garlic (Allium sativum L.) essential oil separately and in combination on the growth of Listeria monocytogenes. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.07.020] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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19
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Cao-Hoang L, Grégoire L, Chaine A, Waché Y. Importance and efficiency of in-depth antimicrobial activity for the control of listeria development with nisin-incorporated sodium caseinate films. Food Control 2010. [DOI: 10.1016/j.foodcont.2010.02.004] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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20
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Fadda S, López C, Vignolo G. Role of lactic acid bacteria during meat conditioning and fermentation: Peptides generated as sensorial and hygienic biomarkers. Meat Sci 2010; 86:66-79. [DOI: 10.1016/j.meatsci.2010.04.023] [Citation(s) in RCA: 99] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2010] [Revised: 03/31/2010] [Accepted: 04/06/2010] [Indexed: 01/07/2023]
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21
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Cao-Hoang L, Chaine A, Grégoire L, Waché Y. Potential of nisin-incorporated sodium caseinate films to control Listeria in artificially contaminated cheese. Food Microbiol 2010; 27:940-4. [PMID: 20688236 DOI: 10.1016/j.fm.2010.05.025] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2009] [Revised: 05/20/2010] [Accepted: 05/25/2010] [Indexed: 10/19/2022]
Abstract
A sodium caseinate film containing nisin (1000 IU/cm(2)) was produced and used to control Listeria innocua in an artificially contaminated cheese. Mini red Babybel cheese was chosen as a model semi-soft cheese. L. innocua was both surface- and in-depth inoculated to investigate the effectiveness of the antimicrobial film as a function of the distance from the surface in contact with the film. The presence of the active film resulted in a 1.1 log CFU/g reduction in L. innocua counts in surface-inoculated cheese samples after one week of storage at 4 degrees C as compared to control samples. With regard to in-depth inoculated cheese samples, antimicrobial efficiency was found to be dependent on the distance from the surface in contact with the active films to the cheese matrix. The inactivation rates obtained were 1.1, 0.9 and 0.25 log CFU/g for distances from the contact surface of 1 mm, 2 mm and 3 mm, respectively. Our study demonstrates the potential application of sodium caseinate films containing nisin as a promising method to overcome problems associated with post-process contamination, thereby extending the shelf life and possibly enhancing the microbial safety of cheeses.
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Affiliation(s)
- Lan Cao-Hoang
- DSAN, UP Biotechnologie et Microbiologie Alimentaire, AgroSup Dijon, 1 Esplanade Erasme, F-21000 DIJON, France.
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22
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Growth-inhibition of hiochi bacteria in namazake (raw sake) by bacteriocins from lactic acid bacteria. J Biosci Bioeng 2010; 109:570-5. [DOI: 10.1016/j.jbiosc.2009.11.015] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2009] [Revised: 11/13/2009] [Accepted: 11/17/2009] [Indexed: 11/19/2022]
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23
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Synergistic action of rapid chilling and nisin on the inactivation of Escherichia coli. Appl Microbiol Biotechnol 2008; 79:105-9. [DOI: 10.1007/s00253-008-1402-9] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2008] [Revised: 02/04/2008] [Accepted: 02/05/2008] [Indexed: 10/22/2022]
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24
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Basanta A, Sánchez J, Gómez-Sala B, Herranz C, Hernández PE, Cintas LM. Antimicrobial activity of Enterococcus faecium L50, a strain producing enterocins L50 (L50A and L50B), P and Q, against beer-spoilage lactic acid bacteria in broth, wort (hopped and unhopped), and alcoholic and non-alcoholic lager beers. Int J Food Microbiol 2008; 125:293-307. [PMID: 18544465 DOI: 10.1016/j.ijfoodmicro.2008.04.011] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2007] [Accepted: 04/19/2008] [Indexed: 10/22/2022]
Abstract
Enterococcus faecium L50 produces enterocin L50 (L50A and L50B) (EntL50, EntL50A and EntL50B), enterocin P (EntP) and enterocin Q (EntQ) and displays a broad antimicrobial spectrum against the most relevant beer-spoilage lactic acid bacteria (LAB) (i.e., Lactobacillus brevis and Pediococcus damnosus), which is mainly due to the production of EntL50 (EntL50A and EntL50B). Bacteriocin assays using in vitro-synthesized EntL50 (EntL50A and EntL50B) showed that both individual peptides possess antimicrobial activity on their own, EntL50A being the most active, but when the two peptides were combined a synergistic effect was observed. The only virulence genes detected in E. faecium L50 were efaAfm (cell wall adhesin) and ccf (sex pheromone), and this strain was susceptible to most clinically relevant antibiotics. E. faecium L50 survived but did not grow nor showed antimicrobial activity in hopped and unhopped wort, and alcoholic (1 and 5% ethanol, v/v) and non-alcoholic (0% ethanol, v/v) commercial lager beers. However, when unhopped wort was supplemented with 50% (v/v) MRS broth, E. faecium L50 grew and exerted antimicrobial activity similarly as in MRS broth. The enterocins produced by this strain were bactericidal (5 log decrease) against P. damnosus and Lb. brevis in a dose- and substrate-dependent manner when challenged in MRS broth, wort (hopped and unhopped), and alcoholic (1 and 5% ethanol, v/v) and non-alcoholic (0% ethanol, v/v) lager beers at 32 degrees C, and no bacterial resistances were detected even after incubation for 6-15 days. The enterocins in wort and lager beer (5% ethanol, v/v) withstood the heat treatments commonly employed in the brewing industry during mashing, wort boiling, fermentation, and pasteurization, and retained most of their antimicrobial activity in lager beer (5% ethanol, v/v) after long-term storage at 8 and 25 degrees C.
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Affiliation(s)
- Antonio Basanta
- Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Universidad Complutense de Madrid, 28040-Madrid, Spain
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Jin T, Zhang H. Biodegradable Polylactic Acid Polymer with Nisin for Use in Antimicrobial Food Packaging. J Food Sci 2008; 73:M127-34. [DOI: 10.1111/j.1750-3841.2008.00681.x] [Citation(s) in RCA: 194] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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26
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Waite J, Daeschel M. Contribution of Wine Components to Inactivation of Food-Borne Pathogens. J Food Sci 2007; 72:M286-91. [DOI: 10.1111/j.1750-3841.2007.00453.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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27
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Gálvez A, Abriouel H, López RL, Ben Omar N. Bacteriocin-based strategies for food biopreservation. Int J Food Microbiol 2007; 120:51-70. [PMID: 17614151 DOI: 10.1016/j.ijfoodmicro.2007.06.001] [Citation(s) in RCA: 617] [Impact Index Per Article: 36.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2006] [Revised: 12/21/2006] [Indexed: 11/15/2022]
Abstract
Bacteriocins are ribosomally-synthesized peptides or proteins with antimicrobial activity, produced by different groups of bacteria. Many lactic acid bacteria (LAB) produce bacteriocins with rather broad spectra of inhibition. Several LAB bacteriocins offer potential applications in food preservation, and the use of bacteriocins in the food industry can help to reduce the addition of chemical preservatives as well as the intensity of heat treatments, resulting in foods which are more naturally preserved and richer in organoleptic and nutritional properties. This can be an alternative to satisfy the increasing consumers demands for safe, fresh-tasting, ready-to-eat, minimally-processed foods and also to develop "novel" food products (e.g. less acidic, or with a lower salt content). In addition to the available commercial preparations of nisin and pediocin PA-1/AcH, other bacteriocins (like for example lacticin 3147, enterocin AS-48 or variacin) also offer promising perspectives. Broad-spectrum bacteriocins present potential wider uses, while narrow-spectrum bacteriocins can be used more specifically to selectively inhibit certain high-risk bacteria in foods like Listeria monocytogenes without affecting harmless microbiota. Bacteriocins can be added to foods in the form of concentrated preparations as food preservatives, shelf-life extenders, additives or ingredients, or they can be produced in situ by bacteriocinogenic starters, adjunct or protective cultures. Immobilized bacteriocins can also find application for development of bioactive food packaging. In recent years, application of bacteriocins as part of hurdle technology has gained great attention. Several bacteriocins show additive or synergistic effects when used in combination with other antimicrobial agents, including chemical preservatives, natural phenolic compounds, as well as other antimicrobial proteins. This, as well as the combined use of different bacteriocins may also be an attractive approach to avoid development of resistant strains. The combination of bacteriocins and physical treatments like high pressure processing or pulsed electric fields also offer good opportunities for more effective preservation of foods, providing an additional barrier to more refractile forms like bacterial endospores as well. The effectiveness of bacteriocins is often dictated by environmental factors like pH, temperature, food composition and structure, as well as the food microbiota. Foods must be considered as complex ecosystems in which microbial interactions may have a great influence on the microbial balance and proliferation of beneficial or harmful bacteria. Recent developments in molecular microbial ecology can help to better understand the global effects of bacteriocins in food ecosystems, and the study of bacterial genomes may reveal new sources of bacteriocins.
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Affiliation(s)
- Antonio Gálvez
- Area de Microbiología, Facultad de Ciencias Experimentales, Universidad de Jaén, Spain.
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Al-Holy M, Al-Qadiri H, Lin M, Rasco B. Inhibition of Listeria innocua in hummus by a combination of nisin and citric acid. J Food Prot 2006; 69:1322-7. [PMID: 16786852 DOI: 10.4315/0362-028x-69.6.1322] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effect of nisin or citric acid or combinations of these two inhibitors on the inactivation of a cocktail of three Listeria innocua strains was investigated in a model brain heart infusion (BHI) broth and hummus (chickpea dip). In BHI broth, citric acid had a limited ability to inhibit L. innocua growth. Nisin initially reduced L. innocua concentrations by about 3 log cycles; however, L. innocua reached concentrations similar to those of the control after 5 days at 22 degrees C. In combination, the effects of 500 IU/ml nisin and 0.2% citric acid were synergistic and resulted in complete elimination of L. innocua in the BHI broth. The inhibition of L. innocua by nisin (500 or 1,000 IU/g), citric acid (0.1, 0.2, or 0.3%), or their combinations also was evaluated in hummus. Citric acid alone did not affect L. innocua growth or the aerobic bacterial plate count. A combination of 1,000 IU/g nisin and 0.3% citric acid was somewhat effective (approximately 1.5-log reduction) in controlling the concentration of L. innocua and the aerobic plate count for up to 6 days. This combination also may be useful, in addition to proper hygienic practices, for minimizing the growth of the pathogen Listeria monocytogenes in hummus.
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Affiliation(s)
- M Al-Holy
- Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite University, Zarqa, Jordan.
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Al-Holy M, Lin M, Rasco B. Destruction of Listeria monocytogenes in sturgeon (Acipenser transmontanus) caviar by a combination of nisin with chemical antimicrobials or moderate heat. J Food Prot 2005; 68:512-20. [PMID: 15771175 DOI: 10.4315/0362-028x-68.3.512] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The objective of this study was to investigate the effect of nisin in combination with heat or antimicrobial chemical treatments (such as lactic acid, chlorous acid, and sodium hypochlorite) on the inhibition of Listeria monocytogenes and total mesophiles in sturgeon (Acipenser transmontanus) caviar. The effects of nisin (250, 500, 750, and 1,000 IU/ml), lactic acid (1, 2, and 3%), chlorous acid (134 and 268 ppm), sodium hypochlorite (150 and 300 ppm), and heat at 60 degrees C for 3 min were evaluated for a five-strain mixture of L. monocytogenes and total mesophiles in sturgeon caviar containing 3.5% salt. Selected combinations of these antimicrobial treatments were also tested. Injured and viable L. monocytogenes cells were recovered using an overlay method. Treating caviar with > or =500 IU/ml nisin initially reduced L. monocytogenes by 2 to 2.5 log units. Chlorous acid (268 ppm) reduced L. monocytogenes from 7.7 log units to undetectable (<0.48 log units) after 4 days of storage at 4 degrees C. However, there were no synergistic effects observed for combinations of nisin (500 or 750 IU/ml) plus either lactic acid or chlorous acid. Lactic acid caused a slight reduction (approximately 1 log unit) in the microbial load during a 6-day period at 4 degrees C. Sodium hypochlorite was ineffective at the levels tested. Mild heating (60 degrees C for 3 min) with nisin synergistically reduced viable counts of L. monocytogenes and total mesophiles. No L. monocytogenes cells (<0.48 log units) were recovered from caviar treated with heat and nisin (750 IU/ml) after a storage period of 28 days at 4 degrees C.
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Affiliation(s)
- M Al-Holy
- Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite University, Zarqa, Jordan
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Al-Holy M, Ruiter J, Lin M, Kang DH, Rasco B. Inactivation of Listeria innocua in nisin-treated salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar heated by radio frequency. J Food Prot 2004; 67:1848-54. [PMID: 15453574 DOI: 10.4315/0362-028x-67.9.1848] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Recent regulatory concerns about the presence of the pathogen Listeria monocytogenes in ready-to-eat aquatic foods such as caviar has prompted the development of postpackaging pasteurization processes. However, caviar is heat labile, and conventional pasteurization processes affect the texture, color, and flavor of these foods negatively. In this study, chum salmon (Oncorhynchus keta, 2.5% total salt) caviar or ikura and sturgeon (Acipenser transmontanus, 3.5% total salt) caviar were inoculated with three strains of Listeria innocua in stationary phase at a level of more than 10(7) CFU/g. L innocua strains were used because they exhibit an equivalent response to L monocytogenes for many physicochemical processing treatments, including heat treatment. The products were treated by immersion in 500 IU/ml nisin solution and heat processed (an 8-D process without nisin or a 4-D process with 500 IU/ml nisin) in a newly developed radio frequency (RF; 27 MHz) heating method at 60, 63, and 65 degrees C. RF heating along with nisin acted synergistically to inactivate L. innocua cells and total mesophilic microorganisms. In the RF-nisin treatment at 65 degrees C, no surviving L. innocua microbes were recovered in sturgeon caviar or ikura. The come-up times in the RF-heated product were significantly lower compared with the water bath-heated caviar at all treatment temperatures. The visual quality of the caviar products treated by RF with or without nisin was comparable to the untreated control.
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Affiliation(s)
- M Al-Holy
- Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite University, Zarqa-Jordan.
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