Enhanced inactivation of Listeria monocytogenes by nisin in the presence of ethanol

Abstract

Aims: The effect of combinations of nisin and ethanol on the survival of Listeria monocytogenes was investigated. Methods and Results: Killing by nisin was enhanced during simultaneous exposure to ethanol (2–7% v/v). For example, while 10 IU ml−1 nisin reduced viability by 1 log unit in 20 min, a combination of this antimicrobial peptide and 5% ethanol, reduced numbers of surviving cells by 3 log units. Increasing the concentrations of either ethanol (2–7%) or nisin (10–50 IU ml−1) led to increased cell death with synergy being demonstrated for all combinations tested and at a range of temperatures from 5 to 37°C. Conclusions: Ethanol can act synergistically with nisin to reduce the survival of L. monocytogenes. Significance and Impact of the Study: Combinations of ethanol and nisin may be feasible as an effective way of controlling this pathogen in the food processing environment.

The nisin improves broiler chicken growth performance and interacts with salinomycin in terms of gastrointestinal tract microbiota composition

“…and various substances were repeatedly observed. Combinations of ethanol (Brewer et al, 2002), monolaurin (Mansour et al, 1999), sucrose fatty acid esters -sucrose palmitate and sucrose stearate (Thomas et al, 1998) and reuterin (Arqués et al, 2004) with nisin reduced L. monocytogenes, B. licheniformis (vegetative cells and spores), B. cereus (cells and spores), L. plantarum and Staphylococcus aureus development, respectively. Supplementation of these complexes did not exert a negative effect on Gram-negative pathogens.…”

Food applications of natural antimicrobial compounds

“…It has a relatively broad spectrum of activity against various lactic acid bacteria and other Gram-positive bacteria. Moreover, it is particularly effective against heat-resistant bacterial spores of Clostridium botulinum and against food-borne pathogens such as L. mococytogenes, S. aureus , or B. cereus (Brewer et al, 2002; Lopez-Pedemonte et al, 2003; Sobrino-Lopez and Martin-Belloso, 2006). Use of nisin in conjunction with ethylenediamine tetra-acetic acid (EDTA) may increase the effectiveness.…”

The effect of nisin and garlic (Allium sativum L.) essential oil separately and in combination on the growth of Listeria monocytogenes

“…Combination of nisin with other antibacterial substances is an alternative approach (He & Chen, 2006). Several studies have shown that antilisterial activity of nisin can be enhanced by the lactoperoxidase system (Boussouel, 1999), lactoferrin (Murdock et al, 2007), thymol (Ettayebi, Yamani, & Rossi-Hassani, 2000), different plant essential oil (Pol & Smid, 1999;Solomakos, Govaris, Koidis, & Botsoglou, 2008;Yamazaki, Yamamoto, Kawai, & Inoue, 2004), carbon dioxide (Nilsson, Chen, Chikindas, Huss, Gram, & Montville, 2000), EDTA (Schved, Henis, & Juven, 1994), ethanol (Brewer, Adams, & Park, 2002), grape seed extract (Theivenran, Hettiarachy, & Johnson, 2006), garlic extract (Singh, Falahee, & Adams, 2001) and garlic shoot juice (Kim, Choi, Bajpai, & Kang, 2008). As well as the type of antimicrobial agents to be used, intrinsic and extrinsic factors such as pH, salt concentration and temperature need to be addressed when formulating a combination system (Razavi-Rohani & Griffiths, 1996).…”