The effect of nisin on L. monocytogenes in Turkish fermented sausages (sucuks)

Effect of nisin as a biopreservative agent on quality and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) stored at 4 °C

“…In compare, lower values (p<0.05) were detected in the treated fish, which might be due to antibacterial activity of the nisin and subsequently, bacterial growth inhibition. Nisin is active against Gram positive organisms including bacterial spores, but it is not generally active against Gram negative bacteria, yeasts and fungi (Hampikyan and Ugur 2007). This previous finding could explain non-significant (p>0.05) enhancement in the TVC values of the treated samples observed during the preservation time.…”

“…A stock solution (0.2 % w/w) of nisin (Serva-Nurk, produced from Lactococcus lactis, Art number: 30413) was solved in 0.02 N HCl with pH 5.0 (immediately prior to adding to fish) and sprayed to the fish until whole surface and inside of sample became wet. The final concentration of nisin in the fish was approximately 100 μg/g (Hampikyan and Ugur 2007). In control group, samples were only sprayed with distilled water.…”

“…Enumeration of total viable counts (TVC) and psychrotrophic viable counts (PVC) were determined on Tryptic soy agar (TSA, pH 7.3, Merck VM267758 425, Darmstadt, Germany) after incubation period of 2 days at 35°C or 10 days at 4°C, respectively (Arashisar et al 2004;Kilinc et al 2007). Lactic acid bacteria (LAB) were enumerated on de Man Rogosa and Sharp agar (MRS, pH 6.2, Quelab, 879843, Montreal, Canada) incubated anaerobically at 30°C for 2 days (Hampikyan and Ugur 2007). Bacteriological data were transformed into logarithms of the number of colony-forming units program (log cfu/g).…”

“…Beside of inhibitory effect of carbon dioxide on bacterial growth, antibacterial activity of the nisin in the treated rainbow trout could describe lower PVC values in this group compare to the control. Basically, the antibacterial activity of nisin is based on pore formation in the cytoplasmic membrane of target bacteria (mainly psychrotrophic Gram-positive bacteria) through dissipation of the proton motive force, which resulting in an efflux of low molecular-weight solutes, such as amino acids and potassium ions (Hampikyan and Ugur 2007). Lactic acid bacteria (LAB), as Gram-positive pathogens, are facultative anaerobic bacteria that can grow under both anaerobic and aerobic conditions (Mexis et al 2009).…”

Biopreservation of Meats and Meat Products

“…Addition of nisin alone was effective in preservation of bologna-type sausages against LAB spoilage (Davies and Delves-Broughton 1999 ) and in the inhibition of L. monocytogenes in sucuk, a Turkish fermented sausage (Hampikyan and Ugur 2007 (Sivarooban et al 2007 ). Enterocins can inhibit Listeria in fermented meats, as shown for enterocin CCM 4231 in dry fermented Hornád salami (Lauková et al 1999 ) or enterocins A and B in espetec (traditional Spanish sausage; Aymerich et al 2000 ).…”