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USE OF LYSOZYME AND Na 2 ‐ETHYLENEDIAMINETETRAACETIC ACID FOR THE INHIBITION OF HAFNIA ALVEI OF DAIRY ORIGIN: INDIVIDUATION OF THE MINIMAL INHIBITORY CONCENTRATIONS
Author(s) -
BEVILACQUA A.,
SINIGAGLIA M.,
CORBO M.R.
Publication year - 2010
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2009.00406.x
Subject(s) - lysozyme , ethylenediaminetetraacetic acid , antimicrobial , chemistry , food science , chromatography , shelf life , chelation , biochemistry , organic chemistry
This paper focused on a strain of Hafnia alvei , isolated from Italian mozzarella cheese, used as a target to point out the minimal inhibitory concentrations (MIC) of lysozyme and Na 2 ‐ethylenediaminetetraacetic acid (Na 2 ‐EDTA) to be used as an antimicrobial combination. The experiments were performed in a model system, using both the pour plate method and a modified inhibition zone assay; the amounts of lysozyme were 0.0078–1 g/L, otherwise Na 2 ‐EDTA was included in the range 0.78–100 mM (mmol/L).The MIC of lysozyme was 0.0078 g/L and an amount of Na 2 ‐EDTA of 0.78–12.5 mM could be proposed, keeping in mind that the chelator plays a fundamental role in strengthening lysozyme bioactivity.PRACTICAL APPLICATIONS The addition of antimicrobials to the conditioning brine of Italian mozzarella cheese has been proposed as suitable approach to prolong product shelf life and among the different antimicrobials, lysozyme and Na 2 ‐ethylenediaminetetraacetic acid (Na 2 ‐EDTA) were used successfully and increased mozzarella shelf life up to 8 days. However, the use of antimicrobials, even if of natural origin, might be considered with attention, as many times the effect on human health are not fully known thus suggesting that a convenient approach in food science is the decrease of antimicrobials. This paper aimed to point out the minimal amounts of lysozyme and Na 2 ‐EDTA that could be used against Hafnia alvei (a spoiling microorganism of mozzarella cheese), without loss of their bioactivity.