Inhibition of Bacillus subtilis and Listeria innocua by nisin in combination with some naturally occurring organic compounds

The application of combined preservative factors (hurdle technology) is very effective in controlling the growth of food spoilage and foodborne pathogenic bacteria. Antimicrobial activity of nisin alone and in combination with some natural organic compounds (carvacrol, cinnamic acid, eugenol, diacet...

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Bibliographic Details
Published in:Journal of food protection 2004-03, Vol.67 (3), p.596-600
Main Authors: OLASUPO, N. A, FITZGERALD, D. J, NARBAD, A, GASSON, M. J
Format: Article
Language:English
Subjects:
Anti-Bacterial Agents - pharmacology
Bacillus subtilis
Bacillus subtilis - drug effects
Bacillus subtilis - growth & development
Biological and medical sciences
Colony Count, Microbial
Cymenes
Drug Synergism
Eugenol - pharmacology
Food industries
Food Microbiology
Food Preservation - methods
Fundamental and applied biological sciences. Psychology
Listeria - drug effects
Listeria - growth & development
Listeria innocua
Monoterpenes - pharmacology
Nisin - pharmacology
Thymol - pharmacology
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Summary:The application of combined preservative factors (hurdle technology) is very effective in controlling the growth of food spoilage and foodborne pathogenic bacteria. Antimicrobial activity of nisin alone and in combination with some natural organic compounds (carvacrol, cinnamic acid, eugenol, diacetyl, and thymol) on the growth of gram-positive bacteria Bacillus subtilis and Listeria innocua was-investigated. All the organic compounds tested exhibited antimicrobial activity against the microorganisms used; however, the MICs varied between 0.8 and 15.0 mM depending on the potency of the compound or the sensitivity of the target strain. Investigation of the interaction between the organic compounds and nisin against the test organisms revealed different patterns, varying from synergistic to antagonistic. Combinations of nisin with carvacrol, eugenol, or thymol resulted in synergistic action against both test organisms. Activity of nisin and cinnamic acid together was synergistic against L. innocua, but only additive against B. subtilis. In contrast, the combination of diacetyl and nisin resulted in an antagonistic effect against both test organisms. This study highlights the potential of the combination of these compounds with nisin to inhibit pathogen growth in food.
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-67.3.596