Effect of treatment conditions on nisin inactivation of gram-negative bacteria

A method using nisin and a chelating agent to inactivate Salmonella species and other gram-negative bacteria has been developed. The objective of this study was to determine the effect of treatment conditions on the application of this method. Ten gram-negative organisms were used in this study, inc...

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Bibliographic Details
Published inJournal of food protection Vol. 55; no. 10; pp. 763 - 766
Main Authors Stevens, K.A. (North Carolina State University, Raleigh, NC), Sheldon, B.W, Klapes, N.A, Klaenhammer, T.R
Format Journal Article
LanguageEnglish
Published Des Moines, IA International Association of Milk, Food and Environmental Sanitarians 01.10.1992
Subjects
ALBUMINAS
ALBUMINE
BACTERIA GRAM NEGATIVA
BACTERIE GRAM NEGATIF
Biological and medical sciences
CHELATEUR
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
NISINA
NYSINE
PROTEINAS
PROTEINE
QUELATOS
SALMONELLA
TEMPERATURA
TEMPERATURE
Nisin
Salmonella
Temperature
Bacteriocin
Albumin
Inactivation
Biological activity
Antibiotic
Sensitivity resistance
Conservative
Chelating agent
Bacteria
Inhibition
Enterobacteriaceae
Gram negative bacteria
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Summary:A method using nisin and a chelating agent to inactivate Salmonella species and other gram-negative bacteria has been developed. The objective of this study was to determine the effect of treatment conditions on the application of this method. Ten gram-negative organisms were used in this study, including six Salmonella species commonly associated with foodborne illness. Organisms were selected on the basis of sensitivity to nisin and a chelating agent. The following parameters were examined: (a) chelating agent, (b) nisin concentration, (c) incubation temperature, and (d) protein interference. Chelating agents included EDTA, ethylenebis (oxyethylene-nitrilo) tetraacetic acid, citric acid monohydrate, and sodium phosphate dibasic. The most effective treatment consisted of 50 to 100 micrograms/ml nisin applied in combination with 20 mM EDTA or citric acid monohydrate at a temperature range of 30 to 42 degrees C. All of the chelators examined exhibited some inhibitory activity. The addition of bovine serum albumin to the treatments containing nisin and EDTA did not result in a significant decrease in inhibitory action
Bibliography:9321484
Q03
ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
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ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028x-55.10.763