Food and Fermentation Industries >

2022 , Vol. 48 >Issue 12: 209 - 214

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029389

Effects of environmental factors and food matrices on the inhibitory activity of Nisin against Listeria monocytogenes

  • YANG Zhicai ,
  • GUO Shuyang ,
  • LI Suyun ,
  • LIU Rui ,
  • LI Songnan ,
  • GE Qingfeng
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  • 1(Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou 225127, China)
    2(Institutes of Agricultural Science and Technology Development, Yangzhou University, Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Yangzhou 225009, China)

Received date: 2021-09-16

  Revised date: 2021-10-19

  Online published: 2022-07-15

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Abstract

Listeria monocytogenes is a zoonosis foodborne pathogen, which seriously threat food safety and human health. In this study, using L. monocytogenes as an indicator, the minimum inhibitory concentration (MIC) of Nisin was determined by double gradient dilution method, and the effects of different environmental factors and food matrices on the antibacterial activity of Nisin were studied by double-layer agar plate method. The results showed that the MIC of Nisin against L. monocytogenes was 250 μg/mL. Nisin maintained strong activity within 100 ℃, when the temperature reached 121 ℃, the diameter of the inhibition zone decreased to 11.75 mm. In the range of pH 2-10, the antibacterial activity decreased with the increase of pH value, and the diameter of the inhibition zone decreased significantly from 14.87 mm to 8.73 mm. 0.2 mol/L NaCl significantly enhanced the antibacterial activity of Nisin. 120 g/L of skimmed milk powder significantly reduced the diameter of inhibition zone from 14.62 mm to 10.53 mm. At 12 g/L of lecithin, the diameter of the inhibition zone decreased from 14.20 mm to 9.10 mm. Under 60 g/L sucrose, the diameter of the inhibition zone decreased from 14.77 mm to 12.97 mm. These indicated that different food substrates (skim milk powder, lecithin and sucrose) had adverse effects on the antibacterial activity of Nisin. The results provide a theoretical basis for the application of Nisin in food processing and storage.

Key words： Nisin; Listeria monocytogenes; environmental factors; food matrices; antibacterial activity

Cite this article

YANG Zhicai , GUO Shuyang , LI Suyun , LIU Rui , LI Songnan , GE Qingfeng . Effects of environmental factors and food matrices on the inhibitory activity of Nisin against Listeria monocytogenes[J]. Food and Fermentation Industries, 2022 , 48(12) : 209 -214 . DOI: 10.13995/j.cnki.11-1802/ts.029389

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