Inhibitory Effects of Nisin Combined with Plant-derived Antimicrobials on Pathogenic Bacteria and the Interaction with Complex Food Systems

Abstract

This study aimed to evaluate the synergistic effects of nisin combined with cinnamaldehyde (Nis+Cin) and nisin combined with carvacrol (Nis+Car) on food-borne bacteria. The minimum inhibitory concentrations for Nis, Cin and Car ranged from 2,500 to 10,000 IU/mL, 0.78-6.25 mg/mL and 0.78-3.13 mg/mL, respectively. Nis+Cin displayed a total synergism against all test bacteria, showing a marked release of bacterial intracellular constituents. In a food model, high protein concentration, low starch and oil concentration as well as low pH, positively influenced the antimicrobial activity. Moreover, in sandwich spread, Nis+Cin enhanced the inhibition of S. typhimurium at the greatest level by reducing cell numbers by more than 4 log CFU/g from 6 days of storage. These results suggest that the dose used for each antimicrobial compound can be minimized by combination, thereby decreasing the possibility of antimicrobial resistance and also reducing food processing costs.

Antibacterial Activities, Chemical Composition, and Efficacy of Green Extract Carica Papaya Peel on Food Model Systems

“…Therefore, it was proposed that the ECPPE effectively inhibited the selected bacteria in a food matrix of high protein concentrations. These findings were in accordance with the efficacy of oregano and cinnamaldehyde against L. monocytogenes and S. typhimurium (Bouarab-Chibane, Forquet, et al, 2018) in high concentrations of the protein matrix, respectively, due to hydrophilic property of the beef extract solutions might interact electrostatically with the ECPPE to promote its dissolution in this medium (Klangpetch & Noma, 2018).…”

“…Of the tested bacteria, only V. vulnificus had growth inhibition > 100% significantly (p < 0.05) in the 70% palm oil solution. This finding suggested that the ECPPE could suppress the selected bacteria in a high concentration of fat system, which supported the inhibition of L. monocytogenes in sunflower oil concentrations by thyme and reduced lag time of S. typhimurium by cinnamaldehyde (Klangpetch & Noma, 2018). However, these findings contradicted the claim of the protective mechanism against bacteria by fat components and low water content in food from the anti-bacterial action of plant extract (Ma, 2015).…”

“…This approach is carried out due to antibacterial activities using the disc diffusion test, and minimum inhibitory and bactericidal concentrations assays were tested on tryptone soy broth, not on the food model or actual food systems (Sani et al, 2017b). An example of the efficacy study of plant extract is the determination of bacterial growth in a mixture of the plant extract and bacterial-inoculated suspension in beef extract, starch, and sunflower oil which represented carbohydrate, protein, and fat model systems, respectively (Klangpetch & Noma, 2018). An anti-bacterial study of cinnamaldehyde on inoculated protein matrix with S. typhimurium indicated the extract's efficacy and interactions with the model media (Bouarab-Chibane, Forquet, et al, 2018).…”

Augmenting the Pressure-Based Pasteurization of Listeria monocytogenes by Synergism with Nisin and Mild Heat

“…The ingredient is part of the generally recognized as safe list of the U.S. Food and Drug Administration [10] and has been used as an efficacious antimicrobial against an array of pathogens, particularly Gram-positive bacteria in various concentrations, such as 5000 IU per gram of the products [11]. While an array of studies [12][13][14][15][16][17] are available investigating effects of nisin on enhancing the efficacy of thermal and nonthermal pasteurizations, there are limited studies to discuss the efficacy of this antimicrobial under elevated hydrostatic pressure and under precise control of temperature and intrinsic (e.g., water activity, nutrients, pH) and other extrinsic (e.g., relative humidity, presence of gases, activity and presence of competitor microorganisms) factors. This is primarily due to the fact that precision in controlling and monitoring the temperature of the pressure-based treatments has been a major challenge for academic and industrial high-pressure research in the last several decades [18][19][20].…”

Sensitivity of Planktonic Cells of Staphylococcus aureus to Elevated Hydrostatic Pressure as Affected by Mild Heat, Carvacrol, Nisin, and Caprylic Acid

“…Nisin is a peptide with antimicrobial properties that is produced by bacterium Lactococcus lactis and is the first bacteriocin approved for commercial utilization in food industry. Various concentrations of this chemical, including 1000 to > 5000 IU, have been studied as an antimicrobial agent against an array of microorganisms, particularly Gram-positive bacteria [ 18 , 19 , 20 , 21 , 22 , 23 ]. Caprylic acid (C8H16O2), found primarily in bovine milk, extracted palm and coconut oil, and carvacrol (C10H14O), found primarily in oregano, both belong to the GRAS list as well.…”