The antimicrobial activity of acidocin CH5 in MRS broth and milk with added NaCl, NaNO3 and lysozyme

Chumchalová, Jana; Josephsen, Jytte; Plocková, M.

doi:10.1016/s0168-1605(98)00094-4

Cited by 33 publications

(23 citation statements)

References 3 publications

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“…There has been a great interest within the food industry during the last decade in using enzymes naturally occurring in foods, such as lysozyme (Chumchalová, Josephsen, & Plocková, 1998;Kennedy, O'Rourke, McLay, & Simmonds, 2000;Recio & Visser, 2000). Lysozyme is one of the most frequently used antimicrobial enzymes (Mecitoğlu, Yemenicioğlu, & Arslanoğlu, 2007) and shows antibacterial activity mainly on Gram-positive bacteria by splitting the bonds between N-acetylmuramic acid and N-acetylglucosamine of the peptidoglycan in cell walls.…”

Section: Introductionmentioning

confidence: 99%

Combined natural antimicrobial treatments (EDTA, lysozyme, rosemary and oregano oil) on semi cooked coated chicken meat stored in vacuum packages at 4°C: Microbiological and sensory evaluation

Ntzimani

Giatrakou

Savvaidis

2010

Innovative Food Science & Emerging Technologies

111

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Section: Introductionmentioning

confidence: 99%

Combined natural antimicrobial treatments (EDTA, lysozyme, rosemary and oregano oil) on semi cooked coated chicken meat stored in vacuum packages at 4°C: Microbiological and sensory evaluation

Ntzimani

Giatrakou

Savvaidis

2010

Innovative Food Science & Emerging Technologies

111

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“…Every two hours samples were taken and the changes in pH, optical density (615 nm), and counts (CFU/ml) were recorded. The ELS activity (AU/ml) against l. innocua Ln-06 in CFNS was determined, as described by Chumchalová et al (1998).…”

Section: Methodsmentioning

confidence: 99%

“…The effects of the cultivation temperature (12, 20, 30, 37, and 45°C) and medium pH (pH 2, 3, 4, 5 and 6) were determined according to Ogunbanwo et al (2003a) and the influence of NaCl addition (1, 2, 3, 4, 5, and 6% w/w) into the cultivation medium was estimeted as published by Chumchalová et al (1998).…”

Section: Methodsmentioning

confidence: 99%

Characterisation of antilisterial bacteriocin-like substance produced by Enterococcus mundtii

Solichová¹,

Složilová²,

Jebava³

et al. 2012

Czech J. Food Sci.

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Solichová K., Složilová I., Jebavá I., Uhrová B., Plocková M. (2012): Characterisation of antilisterial bacteriocin-like substance produced by Enterococcus mundtii. Czech J. Food Sci., 30: 89-97.The antilisterial activity of e. mundtii 1282 strain and its cell-free neutralised supernatant was observed against five persistent l. monocytogenes strains using the agar spot method. The enterococcal metabolite was consequently characterised as a proteinaceous substance -the bacteriocin-like substance, which was heat-stable at heating to 100°C for 30 min, stable at pH 2-12, and still active after eight-week long storage at 6°C and -20°C. The bacteriocin-like substance reached the highest activity of 6400 AU/ml after ten hours of cultivation of e. mundtii 1282 strain, when it was at the stationary phase of its growth. e. mundtii 1282 strain produced the bacteriocin-like substance: in BHI broth with pH 4-6, at the cultivation temperature 12-45°C, and in BHI broth with 1-6% (w/w) NaCl.

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“…Diğer bir ifade ile NaCl, Gram-negatif bakterilere karşı etkili olmayan enterosin KP'nin aktivitesinde herhangi bir değişime neden olmamıştır. Birçok araştırmacı tarafından bakteriyosinlerin tuzla birlikte kullanılmaları sırasında aktivitelerinin değişmediği, hatta artış gösterdiği bulunmuştur [11,[15][16][17][18]. Fakat kimi araştırmacılar da tuzun bazı bakteriyosinler üzerinde antagonistik etkiye sahip olduğunu bildirmektedirler [12][13][14].…”

Section: Enterosin Kp'nin Aktitvitesi üZerine Nacl'ün Etkisiunclassified

“…Sakasin P'nin aktivitesi üzerine pH'nın etkisinin diğer iki bakteriyosine göre daha fazla olduğu bulunmuştur [11]. Kimi araştırmacılar tuzun bazı bakteriyosinler üzerinde antagonistik etkiye sahip olduğunu bildirirken [12][13][14], kimi araştırmacılar ise tuz varlığında bazı bakteriyosinlerin aktivitelerinin değişmediği, hatta arttığını belirtmişlerdir [11,[15][16][17][18].…”

Section: Introductionunclassified

Enterosi̇n Kp’ni̇n İnhi̇bi̇tör Akti̇vi̇tesi̇ Üzeri̇ne Sodyum Klorür Ve Asi̇tli̇ği̇n Etki̇si̇

Yıldırım¹,

Ilk²,

Yildirim³

2017

Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi

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ÖZBu çalışmada, Enterococcus faecalis KP tarafından üretilen enterosin KP'nin inhibitör aktivitesi ve spektrumu üzerine NaCl ile pH'nın etkisi incelenmiştir. Test mikroorganizması olarak Lactobacillus plantarum, Listeria monocytogenes, Escherichia coli O157:H7 ve Salmonella Typhimurium kullanılmıştır. Araştırma sonucunda %4-7 oranında NaCl ile birlikte kullanılan enterosin KP'nin inhibitör aktivitesinin arttığı belirlenmiştir. Ayrıca düşük pH (5,0-5,3) koşullarının da enterosin KP'nin aktivitesinin artmasına ve hatta Escherichia coli O157:H7'nin de enterosin KP'ye karşı duyarlı hale gelmesine yol açtığı gözlenmiştir. Buna karşın, asidik ve nötral pH değerleri enterosin KP aktivitesini etkilememiştir. Sonuç olarak, enterosin KP düşük pH koşullarında ve NaCl ile birlikte kullanıldığında sinerji etkisinin oluştuğu ve buna paralel olarak inhibitör aktivitesinin arttığı belirlenmiştir.Anahtar Kelimeler: Enterosin KP, Enterococcus faecalis KP, NaCl, pH EFFECT OF SODIUM CHLORIDE AND ACIDITY ON INHIBITORY ACTIVITY OF ENTEROCIN KP ABSTRACTIn this study, the effect of NaCl and pH on the inhibitory spectrum and activity of enterocin KP produced by Enterococcus faecalis KP was determined. Lactobacillus plantarum, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium were used as target microorganisms. At the end of the study, the inhibitory activity of enterocin KP was increased in the presence of NaCl at concentrations of 4-7%. Also, low pH (5.0-5.3) condition either caused an increase enterocin KP activity or rendered Escherichia coli O157:H7 sensitive to enterocin KP. However, acidic and neutral pH did not affect its activity. In conclusion, a synergist effect was occurred and inhibitory activity of enterocin KP increased when it was used in combination with NaCl or under acidic condition.

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The antimicrobial activity of acidocin CH5 in MRS broth and milk with added NaCl, NaNO3 and lysozyme

Cited by 33 publications

References 3 publications

Combined natural antimicrobial treatments (EDTA, lysozyme, rosemary and oregano oil) on semi cooked coated chicken meat stored in vacuum packages at 4°C: Microbiological and sensory evaluation

Combined natural antimicrobial treatments (EDTA, lysozyme, rosemary and oregano oil) on semi cooked coated chicken meat stored in vacuum packages at 4°C: Microbiological and sensory evaluation

Characterisation of antilisterial bacteriocin-like substance produced by Enterococcus mundtii

Enterosi̇n Kp’ni̇n İnhi̇bi̇tör Akti̇vi̇tesi̇ Üzeri̇ne Sodyum Klorür Ve Asi̇tli̇ği̇n Etki̇si̇

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