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Enhanced antimicrobial activity of nisin in combination with allyl isothiocyanate against L isteria monocytogenes , S taphylococcus aureus , S almonella Typhimurium and S higella boydii
Author(s) -
Zou Yunyun,
Jung LaeSeung,
Lee Seung Hwan,
Kim Sungkyun,
Cho Youngjae,
Ahn Juhee
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.03190.x
Subject(s) - nisin , allyl isothiocyanate , antimicrobial , chemistry , bacteriocin , microbiology and biotechnology , food science , biochemistry , biology , organic chemistry
Summary This study was designed to evaluate the synergistic antimicrobial effect of nisin and allyl isothiocyanate ( AITC ) against L isteria monocytogenes , S taphylococcus aureus , S almonella Typhimurium and S higella boydii . The synergistic interactions between nisin and AITC were observed against all foodborne pathogens, showing the fractional inhibitory concentrations <1. The populations of L . monocytogenes and S . aureus at the combined treatment of nisin and AITC were decreased to below 1 log CFU m L −1 after 10‐h incubation at 37 ° C . The changes in fatty acid profiles of all strains were substantially influenced by nisin alone and the combined treatment of nisin and AITC . A good agreement was observed among cell viability, membrane permeability and depolarisation activity in response to nisin and AITC . The results suggest that nisin and AITC as synergistic inhibitors could be an effective approach to achieve satisfactory antimicrobial activity against a wide range of foodborne pathogens.