An inhibitory synergistic effect of a nisin–monolaurin combination on Bacillus sp. vegetative cells in milk

Mansour, Marianne; Millière, Jean-Bernard

doi:10.1006/fmic.2000.0379

Cited by 47 publications

(30 citation statements)

References 36 publications

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“…In this case, MAG-C12:0 can inhibit not only the growth of Bacillus spp. but also the production and germination of spores (Mansour et al 1999;Mansour and Millière 2001). In our case, the most resistant gram-positive bacterium to the effect of MAG-C12:0 was Staph.…”

Section: Discussionmentioning

confidence: 53%

Comparison of antibacterial effect of seven 1-monoglycerides on food-borne pathogens or spoilage bacteria

et al. 2011

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The aim of this study was to compare under the same conditions in vitro the inhibitory effects of seven 1-monoglycerides (MAG) containing fatty acids with a medium chain on ten strains of food-borne pathogens or spoilage gram-positive and gram-negative bacteria (Bacillus cereus, Bacillus subtilis, Enterococcus faecalis, Micrococcus luteus, Staphylococcus aureus, Citrobacter freundii, Escherichia coli, Proteus mirabilis, Salmonella enterica ser. Enteritidis and Pseudomonas aeruginosa) and on their growth indicatos. The inhibitory effect of MAGs (monocaprylin, monocaprin, monolaurin, monomyristin, monopalmitin, MAG of undecanoic and 10-undecenoic acids) at a concentration of 25 -1500 mg·l -1 was observed. Growth of bacteria in the presence of MAG was studied by means of optical density of bacteria for 24 h. The data were modelled through a Gompertz equation and the lag-time, the maximum specific growth rate and the maximal value reached were calculated. MAGs inhibited mainly the growth of gram-positive bacteria, which was shown by the extended lag-time, decrease in specific growth rate and decrease in cell density. Inhibitory effects of tested MAGs could be ranked from point of view of the minimum inhibitory concentration: MAG-C12:0 > MAG-C11:0 > MAG-C10:0 > MAG-C14:0 > MAG-C11:1 > MAG-C8:0 > MAG-C16:0. In vitro, no significant inhibitory effects of 1-monoglycerides, with the exception of the highest concentrations applied, on the growth of gram-negative bacteria were detected. The main contribution of this study is to compare the effects of several MAG containing fatty acids with a medium chain under the same conditions on the growth indicators of bacteria.Inhibition effect, esters of glycerol, microorganism, Gompertz model, specific growth rate, lag-time

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Section: Discussionmentioning

confidence: 53%

Comparison of antibacterial effect of seven 1-monoglycerides on food-borne pathogens or spoilage bacteria

et al. 2011

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“…Chemical components such as monolaurin and ethylenediaminetetraacetic acid (EDTA) have been used widely for food preservation. Monolaurin, a monoester of lauric acid, is used in food production because of its flavoring and emulsifying effect and has been found to have antimicrobial properties against Gram-positive bacteria (14,15). EDTA is the most widely used chelating agent with strong activity against the lipopolysaccharide layer of Gram-negative cells, making them sensitive to other antimicrobials such as nisin and lactoferrin (13,16).…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Effect of Cinnamon Essential Oil Against Escherichia Coli and Staphylococcus aureus

et al. 2015

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Background:Various studies have been conducted to determine the effects of essential oils and other natural antimicrobials on foodborne pathogens in culture media. Objectives: The present study aimed to determine the antibacterial effects of cinnamon essential oil, monolaurin, nisin, and ethylenediaminetetraacetic acid (EDTA) alone and in combination, in culture media. Materials and Methods: Cinnamon essential oil was analyzed by gas chromatography/mass spectrometry (GC/MS) and the major component was identified as cinnamaldehyde. Broth microdilution assay and agar disk diffusion method were used to evaluate the antibacterial effect of cinnamon essential oil, monolaurin, nisin, and EDTA alone and in combination against Staphylococcus aureus and Escherichia coli. Results: The MIC of cinnamon essential oil, monolaurin, nisin, and EDTA for S. aureus was 3125.00, > 500.00, > 125.00, and > 250.00 µg/ mL, respectively, while the MIC of the aforementioned materials for E. coli was 780.00, 31.25, 15.60, and 250.00 µg/mL. In the present study, S. aureus was found to be more sensitive than E. coli and monolaurin and nisin showed the lowest MIC for E. coli. Increased antimicrobial effect was observed when cinnamon essential oil was used in combination with nisin, monolaurin, and EDTA. Conclusions: The present study showed that cinnamon essential oil when used in combination with nisin, monolaurin or EDTA demonstrated stronger antimicrobial effect against foodborne pathogens than when used alone.

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“…The number of spore was measured using the technique described by Mansour and Millière [27]. Aliquots of the culture were spread on agar nutrient after heat treatment at 80 o C for 10 min.…”

Section: Methodsmentioning

confidence: 99%

Effects of oxygen volumetric mass transfer coefficient on transglutaminase production by Bacillus circulans BL32

Souza

Rodrigues

Ayub

2009

Biotechnol Bioproc E

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The effects of oxygenation in cultures of _~Åáääìë=ÅáêÅìä~åë BL32 on transglutaminase (TGase) production and cell sporulation were studied by varying the agitation speed and the volume of aeration. Kinetics of cultivations has been studied in batch systems using a 2 L bioreactor, and the efficiency of agitation and aeration was evaluated through the oxygen volumetric mass transfer coefficient (k L a). It was adopted a two-stage aeration rate control strategy: first stage to induce biomass formation, followed by a second stage, in which cell sporulation was stimulated. A correlation of TGase production, spores formation, and oxygen concentration was established. Under the best conditions (500 rpm; 2 vvm air flow, followed by no air supply during stationary phase; k L a of 33.7 h -1 ), TGase production reached a volumetric production of 589 U/L after 50 h of cultivation and the enzyme yield was 906 U/g cells. These values are 61% higher than that obtained in shaker cultures and TGase productivity increased 82%, when k L a varied from 4.4 to 33.7 h -1 . The maximal cell concentration increased four times in relation to shaker cultures and the cultivation time for the highest TGase activity was reduced from 192 h to just 50 h. These results show the importance of bioprocess design for the production of microbial TGase, especially concerning the oxygen supply of cultures and the induction of cell sporulation. © KSBB hÉóïçêÇëW=íê~åëÖäìí~ãáå~ëÉI=ëéçêÉë=Ñçêã~íáçåI=Bacillus circulans=_iPO, ~Éê~íáçåI=~Öáí~íáçåI=îçäìãÉíêáÅ=çñóÖÉå=ã~ëë= íê~åëÑÉê=ÅçÉÑÑáÅáÉåí=Eâ i~F =

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An inhibitory synergistic effect of a nisin–monolaurin combination on Bacillus sp. vegetative cells in milk

Cited by 47 publications

References 36 publications

Comparison of antibacterial effect of seven 1-monoglycerides on food-borne pathogens or spoilage bacteria

Comparison of antibacterial effect of seven 1-monoglycerides on food-borne pathogens or spoilage bacteria

Antimicrobial Effect of Cinnamon Essential Oil Against Escherichia Coli and Staphylococcus aureus

Effects of oxygen volumetric mass transfer coefficient on transglutaminase production by Bacillus circulans BL32

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