Open AccessGenerating new mixtures of food additives with antimicrobial and cytotoxic potency against Bacillus cereus and Staphylococcus aureus
Author(s) -
Selim Samy,
Almuhayawi Mohammed S.,
Alruhaili Mohammed H.,
Zakai Shadi A.,
Warrad Mona
Publication year - 2022
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.2691
Subject(s) - bacillus cereus , staphylococcus aureus , nisin , antimicrobial , cereus , microbiology and biotechnology , sorbic acid , potency , chemistry , food science , biology , bacteria , biochemistry , in vitro , genetics
Food additives have been shown to help regulate or prevent the spread of microbes during food manufacturing. Phloxine B, nisin, and sorbic acid were tested to see whether they had a synergistic impact on the inactivation of Bacillus cereus and Staphylococcus aureus , respectively. The combination of phloxine B and nisin had a synergistic interaction (FICI: 0.25–0.50) against B. cereus , where it demonstrated an additive effect among the three combinations examined (FICI: 0.91). A time‐kill test was used in both cases to verify that a food additive combination has synergistic antibacterial action against B. cereus and S. aureus . B. cereus had a 50% reduction in bacterial colony count after 10 h, whereas S. aureus had a 60% reduction after 6 h of their independent impacts after 48 h. Phloxine B, nisin, and sorbic acid demonstrated synergistic antibacterial action and might be used as a source of safe and potent antibacterial agents in the pharmaceutical and food industries.