Synergistic antimicrobial effect of nisin whey permeate and lactic acid on microbes isolated from fish

Aims: To test the antimicrobial effects of nisin and lactoperoxidase system (LP system) against sardines flora. This study is part of a programme designed to investigate the preservability of fish using these inhibitors as potential biopreservatives. Methods and Results: Antimicrobial effects of nisin and LP system alone or in combination were tested by the agar diffusion method against bacterial strains isolated from sardines (Sardina pilchardus). Nisin inhibited only Gram-positive bacteria, whereas LP system inhibited all strains studied. The combination of nisin (100 IU ml )1 ) and LP system (10 level) was significantly more effective than LP system or nisin alone against all strains, excepting Aeromonas salmonicida subsp. salmonicida and Vibrio alginolyticus. Conclusion:These results clearly demonstrated the efficiency of LP System-nisin combination for inhibiting spoilage flora of fish. Significance and Impact of the Study: Because LP system has a broad activity spectrum, it may be an interesting additional hurdle to improve the safety of food preservation by nisin. Combination of nisin and LP system could be of great interest as biopreservatives for fish and fish products.

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“…Nisin and lactic acid act synergically on P. fluorescens and Staph. hominis isolated from fish (Nykänen et al. 1998).…”

Section: Discussionmentioning

confidence: 99%

In vitro inhibition of microbial flora of fish by nisin and lactoperoxidase system

Elotmani

Assobhei

2004

Lett Appl Microbiol

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“…Some authors [54][55][56] have demonstrated that nisin is an e#ective bactericidal peptide against Gram negative bacteria if the cells are previously or simultaneously treated with other compounds like EDTA, lactic acid and other organic acids. This may explain why, in our experiments, the serum bactericidal activity against E. coli seemed not to be a#ected by nisin treatments.…”

Section: Discussionmentioning

confidence: 99%

Immunomodulatory effects of nisin in turbot (Scophthalmus maximus L.)

Villamil

Figueras

Novoa

2003

Fish & Shellfish Immunology

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“…However, lowering of the salt content of food or omission of preservatives will encourage growth of microorganisms (Nykanen et al, 1998). To ensure microbiological safety of foods, alternative means of preservation must be developed.…”

Section: Introductionmentioning

confidence: 99%

Phenotypic characterisation and assessment of the inhibitory potential of Lactobacillus isolates from different sources

Oyetayo¹

2004

Afr. J. Biotechnol.

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Six strains of Lactobacillus spp. were isolated from fermenting corn slurry, fresh cow milk, and the faeces of pig, albino rat, and human infant. Their inhibitory action was tested against some spoilage and pathogenic bacteria. Lactobacillus acidophilus isolated from milk was found to display a higher antagonistic effect with zones of inhibition of 6 and 15 mm against E. coli and Pseudomonas aeruginosa respectively. This isolate was incapable of inhibiting the other indicator bacteria. The other isolates have zones of inhibition ranging between 1 to 4 mm. Characterisation of the microbial metabolic product for antimicrobial agents reveals that lactic acid may be responsible for the inhibition of the indicator organisms.

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Synergistic antimicrobial effect of nisin whey permeate and lactic acid on microbes isolated from fish

Cited by 18 publications

References 8 publications

In vitro inhibition of microbial flora of fish by nisin and lactoperoxidase system

In vitro inhibition of microbial flora of fish by nisin and lactoperoxidase system

Immunomodulatory effects of nisin in turbot (Scophthalmus maximus L.)

Phenotypic characterisation and assessment of the inhibitory potential of Lactobacillus isolates from different sources

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