Control of lactic acid bacteria in fermented beverages using lysozyme and nisin: test of traditional beverage boza as a model food system

Abstract

Summary The objective of this study was to increase quality and limited shelf‐life of boza (3–15 days), a traditional Balkan origin fermented beverage using lysozyme (LYS) and/or nisin (NIS). For this purpose, the effectiveness of NIS, LYS and LYS:NIS combinations was first tested in a broth medium at 4 °C for 3 weeks on Lactobacillus plantarum, one of the frequently isolated lactic acid bacteria in boza. Stability of LYS and NIS in boza, their effects on LAB counts, and chemical and sensory properties of boza were then evaluated during cold storage at 4 °C. Results of LAB counts as well as pH, d‐ and l‐lactic acid, and titratable acidity measurements showed that LAB in boza containing NIS (250 μg g−1) or LYS:NIS (500:250 μg g−1) could be controlled without reducing LAB counts below 6 log CFU mL−1 during 2 weeks shelf‐life. In contrast, LYS (500 μg g−1) alone could not control LAB in boza to delay its acidic spoilage. Positive effects of NIS and LYS:NIS application on quality of boza were also proved with sensory analysis by panelists and e‐nose measurements. This work showed that use of natural GRAS agents in preservation of fermented beverages containing probiotic LAB is possible without affecting their characteristic aroma and flavour.

Decontamination of seeds destined for edible sprout production from Listeria by using chitosan coating with synergetic lysozyme-nisin mixture

“…lactis, or with LYS, an antimicrobial enzyme obtained from hen egg white, has been applied to inhibit critical food pathogens in fresh or minimally processed fruits, fresh meat, fish products, deli foods, cheeses and whole eggs (Duan et al, 2007, Cé, Noreña, & Brandelli, 2012Duran et al, 2016;Guo et al, 2014;Mehyar, Al Nabulsi, Saleh, Olaimat, & Holley, 2018;Thumula, 2006;Ye, Neetoo, & Chen, 2008a;Ye, Neetoo, & Chen, 2008b;Yuceer & Caner, 2014). The addition of LYS-NIS mixture into different food has also attracted a particular interest since these biopreservatives can show synergetic antimicrobial action on different Gram-positive bacteria including L. monocytogenes (Bhatia & Bharti, 2015;Chung & Hancock, 2000;Gill & Holley, 2000;Mangalassary, Han, Rieck, Acton, & Dawson, 2008;Sozbilen, Korel, & Yemenicioğlu, 2018).…”

Elucidation of antimicrobial and antioxidant activities of selected plant‐based mayonnaise‐derived essential oils against lactic acid bacteria

“…Samples were collected; 10 g of each sample was diluted in sterile bags with peptone water (0.2% tween‐20) in a stomacher, and serial dilutions were sown in MRS media and incubated at 35 ± 2°C for 48 hr. We used similar preparations without inoculums as negative controls and 0.1% nisin (Danisco, DuPont, Copenhague, Danemark) as a positive control according to what has been previously described for nisin as an efficient growth controller against LAB (Chung & Hancock, 2000; Gedarawatte et al., 2021; Sozbilen et al., 2018; Zhang et al., 2021).…”

Research progress in the application of lysozyme in food and medicine field

“…Lysozyme is a good preservative for beverages prolongs the storage period of beverage products. Sozbilen et al [16] showed that the synergistic treatment of lysozyme and Nisin could effectively control the growth of acid-producing bacteria in fermented beverage, without affecting its unique aroma and flavor, and prolonging the shelf life of the product.…”