Invited review: Advances in nisin use for preservation of dairy products

Ibarra-Sánchez, Luis A.; El-Haddad, Nancy; Mahmoud, Darine; Miller, Michael J.; Karam, Layal

doi:10.3168/jds.2019-17498

Cited by 110 publications

(85 citation statements)

References 95 publications

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“…Given the potential for regrowth of L. monocytogenes during long-term refrigerated storage, even after an initial reduction due to nisin treatment, studies over product shelf-life that consider storage time and temperature are essential to appropriately assess nisin treatment efficacy and evaluate the usefulness of nisin applications and their impact for public health. In addition, alternate strategies could be used to overcome the limitations of nisin when used in fresh cheese (Ibarra-Sánchez et al, 2020) including nisin encapsulation (Feng et al, 2019) as well as combination with other antimicrobials (Ibarra-Sánchez et al, 2018).…”

Section: Nisin Efficacy Is Enhanced At Lower Storage Temperaturesmentioning

confidence: 99%

Nevertheless, She Resisted – Role of the Environment on Listeria monocytogenes Sensitivity to Nisin Treatment in a Laboratory Cheese Model

et al. 2020

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The growth of Listeria monocytogenes on refrigerated, ready-to-eat food products is a major health and economic concern. The natural antimicrobial nisin targets the bacterial cell wall and can be used to inhibit L. monocytogenes growth on cheese. Cell wall composition and structure, and therefore the efficacy of cell wall acting control strategies, can be severely affected by environmental and stress conditions. The goal of this study was to determine the effect of a range of pH and temperatures on the efficacy of nisin against several strains of L. monocytogenes in a lab-scale, cheese model. Cheese was made with or without the addition of nisin at different pH and then inoculated with L. monocytogenes; L. monocytogenes numbers were quantified after 1, 7, and 14 days of incubation at 6, 14, or 22 • C. While our data show that nisin treatment is able to reduce L. monocytogenes numbers, at least initially, growth of this pathogen can occur even in the presence of nisin, especially when cheese is stored at higher temperatures. Several environmental factors were found to affect nisin efficacy against L. monocytogenes. For example, nisin is more effective when cheese is stored at lower temperatures. Nisin is also more effective when cheese is made at higher pH (6 and 6.5), compared to cheese made at pH 5.5, and this effect is at least partially due to the activity of cell envelope modification genes dltA and mprF. Serotype was also found to affect nisin efficacy against L. monocytogenes; serotype 4b strains showed lower susceptibility to nisin treatment compared to serotype 1/2 strains. Overall, our results highlight the importance of considering environmental conditions specific to a food matrix when developing and applying nisin-based intervention strategies against L. monocytogenes.

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Section: Nisin Efficacy Is Enhanced At Lower Storage Temperaturesmentioning

confidence: 99%

Nevertheless, She Resisted – Role of the Environment on Listeria monocytogenes Sensitivity to Nisin Treatment in a Laboratory Cheese Model

et al. 2020

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“…Nisin (NIS) is a cationic antimicrobial peptide produced by Lactococcus lactis ssp. lactis, and its efficacy against gram-positive bacteria such as L. monocytogenes is well documented (Liu and Hansen, 1990;Ibarra-Sánchez et al, 2020). However, the hydrophobic nature of NIS and instability at neutral pH limits its potential for use in QF, a whole-fat and near-neutral-pH food (Ibarra-Sánchez et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…lactis, and its efficacy against gram-positive bacteria such as L. monocytogenes is well documented (Liu and Hansen, 1990;Ibarra-Sánchez et al, 2020). However, the hydrophobic nature of NIS and instability at neutral pH limits its potential for use in QF, a whole-fat and near-neutral-pH food (Ibarra-Sánchez et al, 2020). Lauric arginate (LAE) is a cationic surfactant, synthesized from lauric acid and l-arginine, with a wide antimicrobial spectrum (Ma et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of combinations of nisin, lauric arginate, and ε-polylysine to control Listeria monocytogenes in queso fresco

Martínez-Ramos

Ibarra-Sánchez

Amaya-Llano

et al. 2020

Journal of Dairy Science

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Listeria monocytogenes contamination is of great concern in queso fresco (QF), and listeriosis outbreaks linked to consumption of QF continue to happen. Hurdle approaches such as combining antimicrobials provide an alternative to improve QF safety. In this work, the efficacy of antimicrobial combinations of nisin (NIS), lauric arginate (LAE), and ε-polylysine (EPL) to inhibit L. monocytogenes growth in QF was evaluated. First, antimicrobials were screened for potential synergy in vitro. Later, antimicrobial treatments were challenged in QF inoculated with ~4 log 10 cfu/g of L. monocytogenes 5-strain cocktail and stored for 28 d at 4°C. Our results showed that combinations of NIS-LAE and EPL-LAE were synergistic in vitro. Limited antilisterial control was observed in QF treated with NIS, LAE, and NIS-LAE; however, EPL and EPL-LAE exhibited listeristatic effect in QF for up to 14 and 28 d of cold storage, respectively. Additionally, L. monocytogenes QF isolates had similar susceptibility to EPL or LAE. A consumer panel was able to distinguish between QF added with EPL (250 µg/g) + LAE (66.66 µg/g) and control QF, most likely associated with manufacturing and storage rather than antimicrobials' taste. Our results support the use of EPL-LAE combination to control L. monocytogenes growth in QF.

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“…The prototype lantibiotic, nisin, was first described as "a relatively insoluble substance that inhibited growth of certain micro-organisms" (Gowans et al, 1952). Nisin has been widely used in the food industry as a preservative to inhibit growth of pathogens of concern for dairy foods, specifically Listeria monocytogenes and Staphylococcus aureus (Ibarra-Sanchez et al, 2020) as well as to extend shelf life of meat, juices and other food products (Juneja et al, 2012). Due to its successful use in the food industry, nisin and its analogs have also been considered for pharmaceutical applications (Shin et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Isolation, Characterization and Structure Elucidation of a Novel Lantibiotic From Paenibacillus sp.

et al. 2020

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We have isolated and characterized a novel antibacterial peptide, CMB001, following an extensive screening effort of bacterial species isolated from diverse environmental sources. The bacterium that produces CMB001 is characterized as a Gram (+) bacillus sharing approximately 98.9% 16S rRNA sequence homology with its closest match, Paenibacillus kyungheensis. The molecule has been purified to homogeneity from its cell-free supernatant by a three-step preparative chromatography process. Based on its primary structure, CMB001 shares 81% identity with subtilin and 62% with nisin. CMB001 is active mainly against Gram-positive bacteria and Mycobacteriaceae but it is also active against certain Gram-negative bacteria, including multi-drug resistant Acinetobacter baumannii. It retains full antibacterial activity at neutral pH and displays a low propensity to select for resistance among targeted bacteria. Based on NMR and mass spectrometry, CMB001 forms a unique 3D-structure comprising of a compact backbone with one α-helix and two pseudo-α-helical regions. Screening the structure against the Protein Data Bank (PDB) revealed a partial match with nisin-lipid II (1WCO), but none of the lantibiotics with known structures showed significant structural similarity. Due to its unique structure, resistance profile, relatively broad spectrum and stability under physiological conditions, CMB001 is a promising drug candidate for evaluation in animal models of bacterial infection.

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Invited review: Advances in nisin use for preservation of dairy products

Cited by 110 publications

References 95 publications

Nevertheless, She Resisted – Role of the Environment on Listeria monocytogenes Sensitivity to Nisin Treatment in a Laboratory Cheese Model

Nevertheless, She Resisted – Role of the Environment on Listeria monocytogenes Sensitivity to Nisin Treatment in a Laboratory Cheese Model

Evaluation of combinations of nisin, lauric arginate, and ε-polylysine to control Listeria monocytogenes in queso fresco

Isolation, Characterization and Structure Elucidation of a Novel Lantibiotic From Paenibacillus sp.

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