Effect of nisin and lysozyme on bacteriological and sensorial quality of pasteurized milk

Ombarak, Rabee; Rabou, Hagar S. Abd

doi:10.5455/javar.2019.f360

Cited by 15 publications

(11 citation statements)

References 19 publications

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“…Similar studies performed on different dairy products also reported that the addition of lactoferrin (Zakaria et al, 2020), lysozyme (Saad et al, 2019), and natamycin (Nottagh et al, 2020) had no adverse effects on the sensory properties of products.…”

Section: Sensory Evaluationsupporting

confidence: 63%

Effect of donkey milk lactoferrin and lysozyme on yoghurt properties

Akal

2022

Mljekarstvo

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Food industry has mostly focused on natural preservatives due to the undesirable effects of chemical additives on the human health. Among milk proteins, lactoferrin and lysozyme are the best-known for their antimicrobial. In this study, lactoferrin and lysozyme were extracted from donkey milk and applied on the yoghurt surface by spraying. The obtained yoghurt samples enriched with antimicrobial proteins were compared with the control sample produced without the addition of any preservatives as well as the samples treated with natamycin, a commercial preservative used in dairy products. Thereby physicochemical, microbiological and textural properties of the samples were investigated during the 30 days of storage. Yoghurt samples treated with antimicrobial agents had lower microbial load than control samples, which indicated that the donkey milk lactoferrin and lysozyme inhibit microbial activity in yoghurts. However, the addition of the mentioned preservatives did not change the gross composition and the textural properties of the yoghurt samples. Most importantly, the incorporation of lactoferrin or lysozyme did not adversely affect the sensory properties of yoghurt samples, but achieved higher appreciation points than the control sample on the 30th day of storage. In brief, lactoferrin and lysozyme extracted from donkey milk could be used to control the undesirable microbial growth, hence extending the shelf life of yoghurt.

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Section: Sensory Evaluationsupporting

confidence: 63%

Effect of donkey milk lactoferrin and lysozyme on yoghurt properties

Akal

2022

Mljekarstvo

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“…Nisin (E234) is one of the most examined bacteriocins used as an inhibitory agent of potentially pathogenic bacteria that proliferate in the food industry [1][2][3]. Bacteriocins are relatively small antimicrobial peptides ribosomally synthesized by most known bacteria, e.g., Firmicutes, Bacteroidetes, Actinobacteria, and Proteobacteria [4].…”

Section: Introductionmentioning

confidence: 99%

Nisin as a Novel Feed Additive: The Effects on Gut Microbial Modulation and Activity, Histological Parameters, and Growth Performance of Broiler Chickens

Kierończyk

Rawski

Mikołajczak

et al. 2020

Animals

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Two independent experiments were performed to evaluate the effect of nisin alone or with monensin on gut microbiota, gut microbial activities, and histomorphology (exp 1) and the effect of nisin application in a dose‒response manner on the growth performance of broiler chickens (exp 2). A total of 900 one-day-old female Ross 308 chicks (400, exp 1; 500, exp 2) were randomly distributed to four groups (exp 1; 10 replicate pens per treatment with 10 birds each), i.e., NA, no additives; MON, monensin (100 ppm); NIS, nisin (2700 IU/kg diet); and MON + NIS, a mixture of monensin (100 ppm) and nisin (2700 IU/kg diet); or 5 treatments (exp 2), NA, no additives; NIS100, nisin (100 IU/kg diet); NIS200, nisin (200 IU/kg diet); NIS400, nisin (400 IU/kg diet); and NIS800, nisin (800 IU/kg diet). Nisin supplementation positively affected the microbiota of the gut by reducing potentially pathogenic bacterial populations in the jejunum and ceca. The bacterial fermentation in the jejunum was significantly lowered by nisin addition. The addition of nisin from 100 IU to 800 IU decreased the FCR value over the entire experimental period. According to the results, nisin can be considered a natural dietary supplement for broiler chickens.

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“…In addition, increased concern over synthetic preservatives, the prevalence of foodborne pathogens with resistance to classical antibiotics, restrictions or prohibition of the use of some chemical preservatives in some countries, and increased consumer tendency for fresh or minimally processed foods have created many technological challenges in the food industry (58). Therefore, it is necessary to study and investigate new natural antimicrobial compounds with a broad spectrum of antimicrobial activity (62) or to find ways to increase the effectiveness of the compounds or methods used (39).…”

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confidence: 99%

Evaluation of Antimicrobial Activity of Buforin I and Nisin and the Synergistic Effect of Their Combination as a Novel Antimicrobial Preservative

Roshanak

Shahidi

Yazdi

et al. 2020

Journal of Food Protection

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One of the most effective methods for increasing the antimicrobial activity of a substance is to combine it with one or more other antimicrobial agents. The aim of the present study was to evaluate the antimicrobial effect of buforin I and nisin alone and investigate the synergistic action of these compounds against the most important food spoilage microorganisms in clouding B. subtilis, S. epidermidis, L. innocua, E. coli, S. Enteritidis, A. oryzae, R. glutinis and G. candidum. The results of MIC and MBC/MFC examinations showed that buforin I had higher antimicrobial activity than nisin on all the microbial strains used in this study (p≤0.5). E.coli was the most resistant to both antimicrobial agents, while Listeria innocua and Staphylococcus epidermidis were the most sensitive to nisin and buforin I, respectively. The results of synergistic interaction between buforin I and nisin indicated that the combination of buforin I and nisin on B. subtilis, S. epidermidis and A. oryzae showed synergistic effect, while it had no effect on S. Enteritidis and Geotrichum candidum. The combination of buforin I and nisin showed partial synergistic effect on Listeria innocua, Escherichia coli, Rhodotorula glutinis. Assessment of viability of the microorganisms under the antimicrobial agents alone and in combination with each other at MICs and FICs indicated that use of these antimicrobial agents in combination enhances antimicrobial activity at lower concentrations of both agents. The present study investigated the antimicrobial properties of buforin I against food spoilage microorganisms for the first time and suggests that its use alone or in combination with nisin may provide a clear horizon for the application of antimicrobial peptides as natural preservatives. Thus, the combination of antimicrobial peptides and traditional antimicrobial food preservative could be a promising option for the prevention of contamination, spoilage, and infestation of food and beverage products.

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Effect of nisin and lysozyme on bacteriological and sensorial quality of pasteurized milk

Cited by 15 publications

References 19 publications

Effect of donkey milk lactoferrin and lysozyme on yoghurt properties

Effect of donkey milk lactoferrin and lysozyme on yoghurt properties

Nisin as a Novel Feed Additive: The Effects on Gut Microbial Modulation and Activity, Histological Parameters, and Growth Performance of Broiler Chickens

Evaluation of Antimicrobial Activity of Buforin I and Nisin and the Synergistic Effect of Their Combination as a Novel Antimicrobial Preservative

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