Stability, antimicrobial activity, and effect of nisin on the physico-chemical properties of fruit juices

Oliveira, Adelson Alves de; Couto, Hyrla Grazielle Silva de Araújo; Barbosa, Ana Andréa Teixeira; Carnelossi, Marcelo Augusto Guitierrez; Moura, Tatiana Rodrigues de

doi:10.1016/j.ijfoodmicro.2015.06.029

Cited by 46 publications

(29 citation statements)

References 32 publications

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“…Nisin is a water-soluble polycyclic aromatic peptide possessing excellent antibacterial properties against Gram-positive bacterial strains [1]. The bacteriocin that belongs to the group of lantibiotics, in several variants differing in amino acid sequence in their structures, is produced by bacterial strains possessing specific genome.…”

Section: Introductionmentioning

confidence: 99%

Isolation and Thermal Stabilization of Bacteriocin Nisin Derived from Whey for Antimicrobial Modifications of Polymers

Holčapková

Rašková

Hrabalíková

et al. 2017

International Journal of Polymer Science

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This work describes novel alternative for extraction of bacteriocin nisin from a whey fermentation media and its stabilization by using polyethylene glycol as matrix with high practical applicability. This product was compared with commercially available nisin product stabilized by sodium chloride and nisin extracted and stabilized by using ammonium sulfate and polysorbate 80.The stability of samples was tested by means of long-term storage at −18, 4, 25, and 55 ∘ C up to 165 days. The nisin content in the samples was determined by high-performance liquid chromatography and electrophoresis. In addition, effect of whey fortification with lactose on nisin production and antibacterial activity studied against Staphylococcus aureus was tested. Results show that stabilization by polyethylene glycol provides enhanced nisin activity at 55 ∘ C after 14 days and long-term stability at 25 ∘ C with keeping antibacterial activity.

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Section: Introductionmentioning

confidence: 99%

Isolation and Thermal Stabilization of Bacteriocin Nisin Derived from Whey for Antimicrobial Modifications of Polymers

Holčapková

Rašková

Hrabalíková

et al. 2017

International Journal of Polymer Science

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“…[ 33 ], the pH of Sample I to VI was 4.21 to 4.6 and Cadena et al . [ 34 ] reported 4.10 to 4.13 pH, while others recorded pH 3.95 [ 23 ] and 3.79 [ 35 ] in their observation. In this study, the pH of the fruit juices varied from 3.55 to 3.80 as shown in Table 1 .…”

Section: Discussionmentioning

confidence: 99%

Physicochemical and Microbiological Qualities’ Assessment of Popular Bangladeshi Mango Fruit Juice

et al. 2018

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Introduction:Mango juice has always been considered as a delicious, nutritious popular drink, but processed juice may not always be safe due to chemical and microbial risks. Determination of physicochemical and microbiological qualities of some packed mango juices of Bangladesh will help consumers to know the present scenario.Material and Methods:Six commercially available different juice samples were collected from the market. Carbohydrate profiles were determined using HPLC, crude protein content was calculated using the Kjeldahl method and other parameters were determined by standard AOAC methods. Standard culture techniques were followed to assess the total viable count (TVC), E. coli and other fecal coliforms.Results:The highest quantity of monosaccharide (58.88%) was recorded in the AC1ME5 brand, while the lowest in Homemade (5.648%) and MN1GL2 (9.867%). The maximum content of acidity recorded was 0.24% and minimum 0.21%. The TSS content of all samples varied from 19% to 12%. The highest quantity 6.87% and the lowest 3.62% of reducing sugar were recorded. Most of the mango juices were low in protein and very low/negligible in fat content. Total viable count of different types of fruit juices varied from 1×103 - 3×103 CFU/ml. No significant amount of E. coli and fecal coliform was detected.Conclusion:It can be concluded that the locally available mango juices contain a safe level of nutritional and microbial elements for human consumption, but not highly satisfactory.

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“…when combined with ethylenediaminetetraacetic acid (EDTA) or other treatments, such as heat and physical treatment (Belfiore et al, 2007;Gharsallaoui et al, 2016). It has been widely applied to prevent microbial growth in food products, such as cheese (Kallinteri et al, 2013;Cui et al, 2016), sausage (Wijnker et al, 2011;Araújo et al, 2018), meat (Solomakos et al, 2008;Ferrocino et al, 2015), and fruit juice ( de Oliveira Junior et al, 2015;Song et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Co-production of Nisin and γ-Aminobutyric Acid by Engineered Lactococcus lactis for Potential Application in Food Preservation

Liu

Meng

et al. 2020

Front. Microbiol.

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Microbiological contamination and oxidative damage are the two main challenges in maintaining quality and improving shelf-life of foods. Here, we developed a Lactococcus lactis fermentation system that could simultaneously produce nisin, an antimicrobial peptide, and γ-aminobutyric acid (GABA), an antioxidant agent. In this system, we metabolically engineered a nisin producing strain L. lactis F44 for GABA production by expression of glutamate decarboxylase and glutamate/GABA antiporter. GABA biosynthesis could facilitate nisin production through enhancing acid resistance of the strain. By applying a two-stage pH-control fermentation strategy, the engineered strain yielded up to 9.12 g/L GABA, which was 2.2 times higher than that of pH-constant fermentation. Furthermore, we demonstrated the potential application of the freezedried fermentation product as a preservative to improve the storage performance of meat and fruit. These results suggested that the fermentation product of nisin-GABA coproducing strain could serve as a cost-effective, easily prepared, and high-performance food preservative.

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Stability, antimicrobial activity, and effect of nisin on the physico-chemical properties of fruit juices

Cited by 46 publications

References 32 publications

Isolation and Thermal Stabilization of Bacteriocin Nisin Derived from Whey for Antimicrobial Modifications of Polymers

Isolation and Thermal Stabilization of Bacteriocin Nisin Derived from Whey for Antimicrobial Modifications of Polymers

Physicochemical and Microbiological Qualities’ Assessment of Popular Bangladeshi Mango Fruit Juice

Co-production of Nisin and γ-Aminobutyric Acid by Engineered Lactococcus lactis for Potential Application in Food Preservation

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