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

Abstract

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.

Inhibitory activities of propolis, nisin, melittin and essential oil compounds on Paenibacillus alvei and Bacillus subtilis

“…Due to the increased incidence of resistance by bacteria to conventional antimicrobial drugs natural products such as propolis, antimicrobial peptides and essential oils are alternatives that aim to control bacterial growth, especially for P. alvei and others of same genus [47][48][49][50], and B. subtilis [51][52][53][54].…”

Antibacterial effects assessment on some livestock pathogens, thermal stability and proposing a probable reason for different levels of activity of thanatin

“…Three different temperatures were considered according to the origin of pathogens in MIC test. Accordingly, normal dairy cattle body temperature (312 K) 34 , normal avian body temperature (315 K) 33 and water boiling temperature at sea level were used.…”

“…Medium without inoculum was considered as negative control and Gentamicin (μg/mL) used as positive control 32 . After MIC test, 100 μL of dilutions with no bacterial growth pour-plated on Mueller–Hinton agar medium and incubated at 37 °C for 24 h. The MBC was determined based on the lowest bactericidal concentration showing no visible growth on culture plates 32 , 33 .…”

Application of biopreservatives in meat preservation: a review

“…A large number of studies have revealed that nisin has good antibacterial properties. Roshanak et al (2020) found that nisin can act on Bacillus subtilis, Staphylococcus epidermidis, Listeria innocua, Escherichia coli, Salmonella enteritidis, Aspergillus oryzae, Rhodotorula glutinosa, Geotrichum candidum, etc. Nisin can be used for preservation of chicken breasts and inhibit the growth of spoilage bacteria.…”