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Listeria monocytogenes’ Step-Like Response to Sub-Lethal Concentrations of Nisin

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Abstract

Microbial safety of food products is often accomplished by the formulation of food-grade preservatives into the product. Because of the growing consumer demand for natural substances (including preservatives) in the composition of consumed foods, there is also a growing interest in the natural antimicrobial nisin, which has generally recognized as safe (GRAS) status for certain applications. During the products storage time, concentrations of preservative(s) are decreasing, which may eventually cause a serious problem in the food’s microbial safety. Here, for the first time we report on the non-linear response of a foodborne pathogen, Listeria monocytogenes, to sub-lethal concentrations of nisin.

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Acknowledgments

This research was supported (in part) by the New Jersey Agricultural Experiment Station Project #10152 through U.S. Hatch Act funds and the Center for Advanced Food Technology (CAFT).

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Authors and Affiliations

  1. Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ, 08901, USA

    Paul Takhistov, Bernice George & Michael L. Chikindas

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  1. Paul Takhistov
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  2. Bernice George
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  3. Michael L. Chikindas
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Corresponding authors

Correspondence to Paul Takhistov or Michael L. Chikindas.

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Paul Takhistov, Michael L. Chikindas equally contributed to this work.

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Takhistov, P., George, B. & Chikindas, M.L. Listeria monocytogenes’ Step-Like Response to Sub-Lethal Concentrations of Nisin. Probiotics & Antimicro. Prot. 1, 159–162 (2009). https://doi.org/10.1007/s12602-009-9018-7

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  • DOI: https://doi.org/10.1007/s12602-009-9018-7

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