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Controlled release of nisin from Neusilin particles to enhance food safety of sour curd cheese

  • Maik Szendy
  • Florian Westhaeuser
  • Barbara Baude
  • Jessica Reim
  • Lars Dähne
  • Matthias NollEmail author
Original Article
  • 4 Downloads

Abstract

Nisin is frequently added as food additive to soft cheese to increase food safety against foodborne pathogens like Listeria monocytogenes. The goal of this study was the extension of the antimicrobial activity of nisin in sour curd cheese (SCC) by self-releasing adsorbed nisin from Neusilin UFL2 over production-based pH shift. First, the antimicrobial activity of nisin adsorbed to Neusilin UFL2 (UFL2-N) and free nisin was investigated in BHI broth at a pH range from 7.5 to 4.5 for each of six L. monocytogenes field isolates. UFL2-N showed similar minimal inhibition concentration to L. monocytogenes over time as free nisin. Distribution of nebulized, fluorescence-labelled UFL2 was homogenous on SCC surface. Thereafter, SCC surface was inoculated with L. monocytogenes and 0.004, 0.013, 0.026, and 0.132 mg mL−1 UFL2-N or free nisin. In SCC, L. monocytogenes was below quantification limit at 0.132 mg mL−1 UFL2-N or free nisin after 2 days of ripening. Collectively, UFL2-N enabled a slow release and antilisterial activity in vitro as well as in cheese manufacturing.

Keywords

Adsorption Food safety Listeria monocytogenes Neusilin UFL2 Nisin 

Notes

Acknowledgements

This research was financially supported by Federal Ministry for Economic Affairs and Energy on the basis of a decision by the German Bundestag (KF3083302SK3) and technical alliance Oberfranken (TAO).

Supplementary material

13197_2019_3577_MOESM1_ESM.pptx (710 kb)
Supplementary material 1 (PPTX 710 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Institute for Bioanalysis, Department of Applied SciencesCoburg University of Applied Sciences and ArtsCoburgGermany
  2. 2.Surflay Nanotec GmbHBerlinGermany

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