The efficacy of nisin can drastically vary when produced in situ in model cheeses

Aly, Samar; Floury, Juliane; Piot, Michel; Lortal, Sylvie; Jeanson, Sophie

doi:10.1016/j.fm.2012.06.001

Cited by 20 publications

(21 citation statements)

References 41 publications

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“…However, Saccharomyces cerevisiae ATCC 9763 was resistant to nisin (Table 1). The assessment of the inhibitory spectrum is an important characteristic when evaluating possible applications of a bacteriocin (Aly et al 2012). Neris et al (2013) reported 11 strains of lactic acid bacteria to be sensitive to 1000 IU/ml of nisin in grape wine.…”

Section: Resultsmentioning

confidence: 99%

Application of nisin - the well-known lactic acid bacteria bacteriocin - against spoilage bacteria in tangerine wine

Pei¹,

Lifen²,

Dai³

et al. 2016

Czech J. Food Sci.

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The application of nisin to tangerine wine was investigated in this study. Nisin was found to be active against Leuconostoc mesenteroides CICC 9008, Lactobacillus acidophilus CICC 6241, Oenococcus oeni CICC 6066, and Acetobacter pasteurianus CICC 20874. However, Saccharomyces cerevisiae was not sensitive to nisin. The inhibitory activity of nisin against these four strains was tested by adding different concentrations of nisin (25, 50, 75, and 100 μg/ml) under different pH conditions (pH 3, 3.5, 4, and 4.5). The dynamic models of nisin action against these four strains were constructed. When nisin was added in the juicing process, the growth of indicator strains was not inhibited; indicating that components in tangerine juice might impact the activity of nisin. However, the addition of nisin would decrease the concentration of SO<sub>2</sub> added in tangerine wine production. The addition of nisin would increase the final concentration of malic acid and decrease the final concentration of lactic acid. The results indicated that nisin inhibited the natural fermentation of lactic acid.

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Section: Resultsmentioning

confidence: 99%

Application of nisin - the well-known lactic acid bacteria bacteriocin - against spoilage bacteria in tangerine wine

Pei¹,

Lifen²,

Dai³

et al. 2016

Czech J. Food Sci.

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“…Even after 30 d, S. aureus count was lower for both nisin concentrations, which were not different (P > 0.05), indicating that the bacteriocin was effective against this microorganism in the cheese matrix. It is known that nisin interacts with some food constituents such as proteins and lipids, reducing nisin action against bacterial development (Aly et al, 2012). Additionally, for nisin to be effective, it needs to diffuse through the medium and reach bacterial colonies, and cheese matrix may hamper nisin diffusion, decreasing its efficacy.…”

Section: S Aureus Count In Minas Frescal Cheesementioning

confidence: 99%

“…Staphylococcus aureus growth could be attributed to the high pH of Minas Frescal cheese (which ranged from 6.6 to 5.9 during storage), given that nisin is more effective in low pH (Tong et al, 2014). Nisin could also have interacted with casein (Aly et al, 2012), resulting in less bacteriocin available to inhibit bacterial growth. Additionally, it is known that variant resistant cells can appear from nisin-sensitive strains (Garde et al, 2004).…”

Section: S Aureus Count In Minas Frescal Cheesementioning

confidence: 99%

Effects of nisin on Staphylococcus aureus count and physicochemical properties of Minas Frescal cheese

Felício

Pinto

Oliveira

et al. 2015

Journal of Dairy Science

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The aim of this work was to evaluate the effects of nisin on in vitro and in situ Staphylococcus aureus counts. For in vitro experiment, milk was inoculated with 5.0 log cfu·mL(-1) of S. aureus and nisin was added at concentrations of 0, 100, 200, 400, and 500 IU mL(-1). The main effect of the bacteriocin was lag phase extension from 0h, for 0 and 100 IU·mL(-1) to 8h, when 200, 400, and 500 IU·mL(-1) of nisin were used; however, log phase was not affected. Microbial growth rate was found to be exponential and around 0.11 log cfu·mL(-1)·h(-1) for all treatments. For in situ experiments, 0, 400, and 500 IU·mL(-1) of nisin were directly added to pasteurized milk previously inoculated with 5.0 log cfu·g(-1) of S. aureus. Milk, curd, and whey were analyzed to S. aureus counts. Nisin at concentration of 500 IU·mL(-1) was able to reduce S. aureus count in curd and whey, demonstrating nisin partition between both phases. Throughout storage at 4°C, S. aureus count increased for all treatments, but the bacterial grew slower when nisin was added in both concentrations, maintaining S. aureus count about 1.5 log cycles lower than the control, despite abusive initial S. aureus count. Therefore, nisin seems to play an important role in reducing S. aureus initial count in cheese made with highly contaminated milk. Nisin showed potential to be used as an additional, important hurdle to improve Minas Frescal cheese safety, without replacing good manufacturing practices.

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“…The 15 , and 3-methylbutanal-d 2 , respectively) in a 20-ml glass sample vial. The vial was then tightly sealed, and the contents were homogenized with a vortex shaker at 55°C for 30 min.…”

Section: Methodsmentioning

confidence: 99%

“…lactis also contributes to the organoleptic quality (texture and sensory) of the fermented products. Strain selection has focused on diverse but specific technical characteristics: acidification (10), redox potential (11), texture (12), and physiological features like aroma production (13,14), nisin synthesis (15), autolysis (16,17), and enzymatic activities (18). In these previous studies, selection was restricted to one or a limited number of criteria and the behavior of the strains as a whole cannot be predicted.…”

mentioning

confidence: 99%

Genotypic and Phenotypic Analysis of Dairy Lactococcus lactis Biodiversity in Milk: Volatile Organic Compounds as Discriminating Markers

Dhaisne¹,

Guellerin²,

Laroute³

et al. 2013

Appl Environ Microbiol

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The diversity of nine dairy strains of Lactococcus lactis subsp. lactis in fermented milk was investigated by both genotypic and phenotypic analyses. Pulsed-field gel electrophoresis and multilocus sequence typing were used to establish an integrated genotypic classification. This classification was coherent with discrimination of the L. lactis subsp. lactis bv. diacetylactis lineage and reflected clonal complex phylogeny and the uniqueness of the genomes of these strains. To assess phenotypic diversity, 82 variables were selected as important dairy features; they included physiological descriptors and the production of metabolites and volatile organic compounds (VOCs). Principal-component analysis (PCA) demonstrated the phenotypic uniqueness of each of these genetically closely related strains, allowing strain discrimination. A method of variable selection was developed to reduce the time-consuming experimentation. We therefore identified 20 variables, all associated with VOCs, as phenotypic markers allowing discrimination between strain groups. These markers are representative of the three metabolic pathways involved in flavor: lipolysis, proteolysis, and glycolysis. Despite great phenotypic diversity, the strains could be divided into four robust phenotypic clusters based on their metabolic orientations. Inclusion of genotypic diversity in addition to phenotypic characters in the classification led to five clusters rather than four being defined. However, genotypic characters make a smaller contribution than phenotypic variables (no genetic distances selected among the most contributory variables). This work proposes an original method for the phenotypic differentiation of closely related strains in milk and may be the first step toward a predictive classification for the manufacture of starters.

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The efficacy of nisin can drastically vary when produced in situ in model cheeses

Cited by 20 publications

References 41 publications

Application of nisin - the well-known lactic acid bacteria bacteriocin - against spoilage bacteria in tangerine wine

Application of nisin - the well-known lactic acid bacteria bacteriocin - against spoilage bacteria in tangerine wine

Effects of nisin on Staphylococcus aureus count and physicochemical properties of Minas Frescal cheese

Genotypic and Phenotypic Analysis of Dairy Lactococcus lactis Biodiversity in Milk: Volatile Organic Compounds as Discriminating Markers

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