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Synergist effect of sucrose fatty acid esters on nisin inhibition of Gram‐positive bacteria
Author(s) -
Thomas L.V.,
Davies E.A.,
DelvesBroughton J.,
Wimpenny J.W.T.
Publication year - 1998
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/j.1365-2672.1998.tb05266.x
Subject(s) - nisin , bacteria , bacillus cereus , listeria monocytogenes , sucrose , gram positive bacteria , chemistry , fatty acid , fatty acid ester , microbiology and biotechnology , lactic acid , gram negative bacteria , antimicrobial , food science , biochemistry , biology , escherichia coli , genetics , gene
L.V. THOMAS, E.A. DAVIES, J. DELVES‐BROUGHTON AND J.W.T. WIMPENNY. 1998. Nisin in combination with the sucrose fatty acid esters, sucrose palmitate (P‐1570 and P‐1670) or sucrose stearate (S‐1570 and S‐1670) was tested against a range of Gram‐negative and Gram‐positive bacteria. Initial liquid culture investigation showed that the sugar ester P‐1670 resulted in a synergist enhancement of the bacteriostatic activity of nisin against Gram‐positive bacteria and not Gram‐negative bacteria. Some enhancement of the bactericidal activity of nisin against Listeria monocytogenes was also observed. This increased nisin inhibitory effect was confirmed on solid media using plates with gradients of pH and NaCl. Synergism was observed with all four sucrose fatty acid esters, which enhanced the antimicrobial activity of nisin against several strains of L. monocytogenes, Bacillus cereus (both cells and spores), Lactobacillus plantarum and Staphylococcus aureus. The combination of nisin and the sucrose fatty acid esters showed no inhibition of Gram‐negative bacteria ( Salmonella enteritidis, Salm. typhimurium and Pseudomonas aeruginosa ).