Effect of Nisin on the Outgrowth of Clostridium botulinum Spores

Abstract

Nisin, an antibiotic produced by certain strains of Streptococcus lactis, is effective in preventing the outgrowth of Clostridium botuhum spores. Type A C. botulinurn spores were the most resistant to the inhibitory action of nisin requiring 1000-2000 I.U. of nisin/ ml for a 50% inhibition of outgrowth on TPYG agar plates. Type E spores were more sensitive requiring only 50-100 I.U./ml for 50% inhibition of outgrowth on TPYG agar plates. Type B spores displayed an intermediate level of sensitivity requiring 500-1000 I.U. of nisin/ml for 50% inhibition of outgrowth on TPYG agar plates. Similar levels of nisin were necessary to prevent spore outgrowth ln TPYG broth and BHI broth over a 7day incubation period. With prolonged incubation periods of up to 65 days in TPYG broth, spore outgrowth was observed sporadically at higher nisin levels with the type A and B spores which may indicate some decomposition of nisin with storage.

Safety Evaluation of Sous Vide-Processed Products with Respect to Nonproteolytic Clostridium botulinum by Use of Challenge Studies and Predictive Microbiological Models

“…Another alternative to improve safety would be to add additional hurdles to products. Biopreservatives, such as nisin and organic acids, are known to have an antibotulinal effect (33,43,45). However, even a slight change in formulation or processing conditions warrants a safety evaluation by challenge tests since the predictive models available to date appear to frequently provide misleading predictions.…”

The antimicrobial effect of organic acids, sour dough and nisin against Bacillus subtilis and B. licheniformis isolated from wheat bread

“…(Scott and Taylor 1981;Somers and Taylor 1981;Rayman et al 1983). The missing effect has been explained by the fact that nisin was proved to bind to the food particles (Scott and Taylor 1981;Rayman et al 1983).…”

“…(Scott and Taylor 1981;Somers and Taylor 1981;Rayman et al 1983). The missing effect has been explained by the fact that nisin was proved to bind to the food particles (Scott and Taylor 1981;Rayman et al 1983). Nisin has a hydrophobic nature and will therefore adhere to hydrophobic surfaces and be adsorbed by hydrophilic surfaces by electrostatic interactions (Bower et al 1992;Daeschel et al 1992;Joosten and Nunez 1995).…”

Effects of Pediococcus spp. on the quality of vacuum-packed horse mackerel during cold storage

“…Djenane et al (2005) found higher effect of LAB at 25°C than that of at lower temperatures. It is also mentioned that using LAB as preservative and/or bioprotector could be useful especially at abuse temperatures (Scott & Taylor 1981;Signorini et al 2006;Wessels & Huss 1996). Einarsson & Lauzon (1995) treated shrimps with various bacteriocins from lactic acid bacteria and reported shelf life extension except carnocin UI49.…”