Antimicrobial Activity of Nisin and Lysozyme on Foodborne Pathogens Listeria Monocytogenes, Staphylococcus Aureus, Salmonella Typhimurium, and Escherichia Coli at Different pH
Journal Title: Journal of Nutrition and Food Security - Year 2018, Vol 3, Issue 4
Abstract
Background: To prevent or inhibit the growth of pathogenic microorganisms and food spoilage factors, many studies have been done by using natural preservatives. The aim of study was to investigate the effect of different concentrations of lysozyme and Nisin on the growth rate and also to determine the minimum inhibitory concentration (MIC) and minimum bactericidal cocentratiin (MBC) of these combinations on the bacteria of Escherichia coli, Staphylococcus aureus, Salmonella typhimorium and Listeria monocytogenes. Methods: In this study, various concentrations of lysozyme and Nisin were set in form of alone concentration and in combination concentrations (0, 19.53, 39.06, 78.13, 156.25, 312.5, 625, 1250, 2500, 5000) in vitro conditions and 6 pH 5.5, 6, 6.5, 7, 7.5, and 8. Microdilution method at 24°C was done and the combined effect on bacteria growth was read by using ELISA reader. Results: The results showed that lysozyme was less effective on Escherichia coli and Nisin was less effective on Listeria monocytogenes. Moreover, combining lysozyme and Nisin at low pH decreased the MIC. Conclusions: The results of the study showed that the effect of combining lysozyme and Nisin on Staphylococcus aureus is above all other bacteria and at low pH reduces the MIC.
Authors and Affiliations
Hamdollah Moshtaghi, Azadeh Rashidimehr, Behzad Shareghi
Keywords
Related Articles
- EP ID EP413900
- DOI 10.18502/jnfs.v3i4.163
- Views 70
- Downloads 0
Helicobacter Pylori Infection in Relation to Anthropometric Indices among Young Population in Iran
Background: Previous researches reported inconclusive findings on the interaction of Helicobacter pylori (H.pylori) infection with body indices, although, most of these studies used body mass index (BMI) to assess such a...
Survey of Synergistic Effect of L-carnitine with Glutamine on Body Composition and Dietary Intake in Soccer Players: A Double-blind, Randomized Clinical Trial
Background: The present study was conducted to investigate the possible effects of L-carnitine and glutamine and their synergistic effects on male soccer athletes. Methods: 28 male soccer players (21.1 ± 0.7 y) were enro...
Effect of Chemotherapy on Zinc, Copper, Vitamin D Levels and Inflammatory Marker in Adult Acute Lymphoblastic Leukemia
Background: In acute lymphoblastic leukemia (ALL) the bone marrow loses its ability in the differentiation and maturation of blood cells at different stages. Zinc and copper are important co-factors for several enzymes a...
Nutrition and Oral Health: Experiences in Iran
Background: Oral health is a crucial factor for overall well-being and there is a mutual relationship between nutrition and oral health. The aim of this study was to review the publications which have examined the associ...
Determinants of Household Food Insecurity among Tribal Population: An Experience from Rural West Bengal, India
Background: Knowledge regarding distribution and determinants of household food insecurity focusing on vulnerable groups is utmost important for ensuring food security, which is every nation prime agenda. This study was...