Bioassay for nisin in sausage; a shelf life study of nisin in cooked sausage

A bioassay for nisin, an antimicrobial peptide used as a food additive, was developed for sausages based on nisin induced GFP-fluorescence (green fluorescent protein), and that could be performed on a microplate. The amount of GFP-fluorescence was easily measurable and dependent on nisin concentrati...

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Bibliographic Details
Published in:Meat science 2004-03, Vol.66 (3), p.515-518
Main Authors: Reunanen, J, Saris, P.E.J
Format: Article
Language:English
Subjects:
antibacterial proteins
Bacteriocin
bioassays
Biological and medical sciences
cooked foods
food additives
Food industries
food preservatives
food safety
food storage
Fundamental and applied biological sciences. Psychology
GFP
green fluorescent protein
Meat and meat product industries
Nisin
safety testing
sausages
shelf life
signal transduction
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Summary:A bioassay for nisin, an antimicrobial peptide used as a food additive, was developed for sausages based on nisin induced GFP-fluorescence (green fluorescent protein), and that could be performed on a microplate. The amount of GFP-fluorescence was easily measurable and dependent on nisin concentration. This GFP-bioassay for nisin had a detection limit in sausage as low as 0.9 ppm (0.9 μg/g), and it was used to assay shelf life of nisin in cooked sausage. Of the added nisin 68% could be detected from the sausages after storage of 28 days at 6 °C.
ISSN:0309-1740
1873-4138
DOI:10.1016/S0309-1740(03)00137-2