Antilisterial effects of lysozyme-nisin combination at temperature and pH ranges optimal for lysozyme activity: Test of key findings to inactivate Listeria in raw milk

Sözbilen, Gözde Seval; Yemenicioğlu, Ahmet

doi:10.1016/j.lwt.2020.110447

Cited by 4 publications

(4 citation statements)

References 48 publications

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“…Moreover, they reported that the changes of pH range from 2.5–4 to 4.50–6.50 resulted in an increase in the activities of lysozyme from 204–2,039 to 17,705–48,295 U/ml range, respectively. Therefore, to achieve the acceptable antimicrobial properties of lysozyme, the pH of food products should be taken into consideration ( 29 ).…”

Section: Application Of Lysozyme In Cheesementioning

confidence: 99%

“…Therefore, it is required to prevent or control the microbial contamination of cheese during production, ripening, and storage. Apart from common preservative strategies applied in cheese production, there has been a growing interest in the application of natural antimicrobial agents, such as lysozyme alone or in combination with other preservative strategies ( 27 , 29 , 30 ). It has been stated that lysozyme could be applied to protect cheese against the development of off-flavors and curdling created by B. cereus and late blowing produced by C. tyrobutyricum ( 30 – 32 ).…”

Section: Introductionmentioning

confidence: 99%

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An Overview of Antimicrobial Activity of Lysozyme and Its Functionality in Cheese

et al. 2022

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Due to the concern of consumers about the presence of synthetic preservatives, researchers and food manufacturers have recently conducted extensive research on the limited use of these preservatives and the introduction and use of natural preservatives, such as herbal extracts and essential oils, bacteriocins, and antimicrobial enzymes. Lysozyme is a natural enzyme with antimicrobial activity that has attracted considerable attention to be potentially utilized in various industries. Since lysozyme is an intrinsic component of the human immune system and has low toxicity; it could be considered as a natural antimicrobial agent for use in food and pharmaceutical industries. Lysozyme exerts antimicrobial activity against microorganisms, especially Gram-positive bacteria, by hydrolyzing 1,4-beta-linkages between N-acetylmuramic acid and N-acetylglucosamine in the cell wall. In addition, increased antimicrobial activity of lysozyme against Gram-negative bacteria could be achieved by the modification of lysozyme through physical or chemical interactions. Lysozyme is presented as a natural preservative in mammalian milk and can be utilized as a bio-preservative in dairy products, such as cheese. Both bacteria and fungi can contaminate and spoil the cheese; especially the one that is made traditionally by raw milk. Furthermore, uncontrolled and improper processes and post-pasteurization contamination can participate in the cheese contamination. Therefore, besides common preservative strategies applied in cheese production, lysozyme could be utilized alone or in combination with other preservative strategies to improve the safety of cheese. Hence, this study aimed to review the antimicrobial properties of lysozyme as natural antimicrobial enzyme and its functionality in cheese.

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Section: Application Of Lysozyme In Cheesementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

An Overview of Antimicrobial Activity of Lysozyme and Its Functionality in Cheese

et al. 2022

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“…It is an antibacterial protein that acts as a natural preservative to control lactic acid bacteria in meat products, wine and beer 50 . Lysozyme can destroy the 1,4‐ β ‐glycosidic bond between n ‐acetylmuramic acid and n ‐acetylglucosamine in bacterial cell wall peptidoglycan, which has an antibacterial effect on Gram‐positive bacteria 51,52 . However, because the cell wall of Gram‐negative bacteria is only composed of peptidoglycan, the antibacterial effect of LZM on Gram‐negative bacteria is relatively weak.…”

Section: Natural Preservativesmentioning

confidence: 99%

Research progress on natural preservatives of meat and meat products: classifications, mechanisms and applications

Wen,

He,

Liu

et al. 2024

J Sci Food Agric

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Meat and meat products are highly susceptible to contamination by microorganisms and foodborne pathogens, which cause serious economic losses and health hazards. The large consumption and waste of meat and meat products have led to the need for safe and effective preservation methods. Further, toxicological aspects of chemical preservation techniques related to major health problems have sparked controversies and has prompted consumers and producers to turn to natural preservatives. Consequently, natural preservatives are being increasingly used to ensure safety and quality of meat products owing to customer preferences and biological efficacy. However, the information on the current status of these preservatives are scattered and a comprehensive review is lacking. In this paper, the current knowledge on the classification, mechanisms of natural preservatives and their applications in the preservation of meat and meat products are reviewed, and the potential of natural preservatives to improve the safety of meat and meat products are discussed. The current status and the current research gaps in the extraction, application, and controlled‐release of natural antibacterial agents for meat preservation are discussed in detail. This review may be useful to the development of efficient food preservation techniques in meat industry.This article is protected by copyright. All rights reserved.

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“…The mechanism of action of nisin, as described by various studies, refers to its ability to disrupt the membrane integrity [ 31 , 32 ]. Therefore, the following steps take place: (i) nisin binds to specific cell walls (of target cells) to inhibit their biosynthesis [ 32 ], (ii) pore formation disrupts the pH equilibrium and proton motive force [ 33 ], (iii) leakage of intracellular constituents [ 34 ], and (iv) cell death or inhibition of its activity [ 35 ]. Furthermore, Khan and Oh (2016) [ 32 ] reported that nisin is more effective against spores compared to vegetative forms of microorganisms due to its sporostatic potential, which is greater than its sporicidal activity.…”

Section: Background Theorymentioning

confidence: 99%

Antimicrobial Active Packaging Containing Nisin for Preservation of Products of Animal Origin: An Overview

Popa

Miteluţ

Râpă

et al. 2022

Foods

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The preservation of food represents one of the greatest challenges in the food industry. Active packaging materials are obtained through the incorporation of antimicrobial and/or antioxidant compounds in order to improve their functionality. Further, these materials are used for food packaging applications for shelf-life extension and fulfilling consumer demands for minimal processed foods with great quality and safety. The incorporation of antimicrobial peptides, such as nisin, has been studied lately, with a great interest applied to the food industry. Antimicrobials can be incorporated in various matrices such as nanofibers, nanoemulsions, nanoliposomes, or nanoparticles, which are further used for packaging. Despite the widespread application of nisin as an antimicrobial by directly incorporating it into various foods, the use of nisin by incorporating it into food packaging materials is researched at a much smaller scale. The researchers in this field are still in full development, being specific to the type of product studied. The purpose of this study was to present recent results obtained as a result of using nisin as an antimicrobial agent in food packaging materials, with a focus on applications on products of animal origin. The findings showed that nisin incorporated in packaging materials led to a significant reduction in the bacterial load (the total viable count or inoculated strains), maintained product attributes (physical, chemical, and sensorial), and prolonged their shelf-life.

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Antilisterial effects of lysozyme-nisin combination at temperature and pH ranges optimal for lysozyme activity: Test of key findings to inactivate Listeria in raw milk

Cited by 4 publications

References 48 publications

An Overview of Antimicrobial Activity of Lysozyme and Its Functionality in Cheese

An Overview of Antimicrobial Activity of Lysozyme and Its Functionality in Cheese

Research progress on natural preservatives of meat and meat products: classifications, mechanisms and applications

Antimicrobial Active Packaging Containing Nisin for Preservation of Products of Animal Origin: An Overview

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