Abstract
Synergistic effects of sakacin C2 in combination with nisin and several chemical preservatives against Staphylococcus aureus ATCC 63589 and Escherichia coli ATCC 25922 were investigated. Methyl paraben, propyl paraben, nisin, and sodium nitrite notably increased inhibitory effect of sakacin C2 against these two indicators. Inhibitory effects of sakacin C2 (10 AU/ml) against S. aureus ATCC 63589 were increased to 71.6 %, 61.3 %, 58.9 %, and 56.2 % from 41.3 % in the presence of methyl paraben (0.16 g/L), propyl paraben (0.16 g/L), nisin (5 mg/L), and sodium nitrite (0.1 g/L), respectively. Inhibitory effects of sakacin C2 against E. coli ATCC 25922 were respectively increased to 45.8 %, 44.1 %, 41.2 %, and 47.6 % from 29.3 % in the presence of methyl paraben (0.16 g/L), propyl paraben (0.16 g/L), nisin (5 mg/L), and sodium nitrite (0.1 g/L), even though nisin could not inhibit Gram-negative bacteria. These synergistic actions may be beneficial to broaden the application range, improve the efficiency, and decrease the dosage of bacteriocins from LAB and chemical preservatives in the food industry.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Cleveland J, Montville TJ, Nes IF et al (2001) Bacteriocins: safe, natural antimicrobials for food preservation. Int J Food Microbiol 71:1–20
Ross RP, Morgan S, Hill C (2002) Preservation and fermentation: past, present and future. Int J Food Microbiol 79:3–16
Gao YR, Jia SR, Gao Q et al (2010) A novel bacteriocin with a broad inhibitory spectrum produced by Lactobacillus sakei C2, isolated from traditional Chinese fermented cabbage. Food Control 21:76–81
Lee SY (2004) Microbial safety of pickled fruits and vegetables and hurdle technology. Int J Food Safety 4:21–32
Leistner L (2000) Basic aspects of food preservation by hurdle technology. Int J Food Microbio 55:181–186
Gálbez A, Abriouel H, López RL et al (2007) Bacteriocin-based strategies for food biopreservation. Int J Food Microbiol 120:51–70
GiesováM Chumchalová J, Plocková M (2004) Effect of food preservatives on the inhibitory activity of acidocin CH5 and bacteriocin D10. Eur Food Res Technol 218:194–197
Vignolo G, Palacios J, Farías ME et al (2000) Combined effect of bacteriocins on the survival of various Listeria species in broth and meat system. Curr Microbiol 41:410–416
Limonet M, Revol-Junelles AM, Cailliez-Grimal C et al (2004) Synergistic mode of action of mesenterocins 52A and 52B produced by Leuconostoc mesenteroides subsp. Mesenteroides FR52. Curr Microbiol 48:204–207
Bouttefroy A, Millière JB (2000) Nisin-curvaticin 13 combinations for avoiding the regrowth of bacteriocin resistant cells of Listeria monocytogenes ATCC 15313. Int J Food Microbiol 62:65–75
Xiraphi N, Georgalaki M, Van Driessche G et al (2006) Purification and characterization of curvaticin L442, a bacteriocin produced by Lactobacillus curvatus L442. Antonie Van Leeuwenhoek 89:19–26
Golden R, Gandy J, Vollmer G (2005) A review of the endocrine activity of parabens and implications for potential risks to human health. Cri Rev in Toxicol 35:435–458
Belfiore C, Castellano P, Vignolo G (2007) Reduction of Escherichia coli population following treatment with bacteriocins from lactic acid bacteria and chelators. Food Microbiol 24:223–229
Cao-Hoang L, Marechal PA, Le-Thanh M et al (2008) Synergistic action of rapid chilling and nisin on the inactivation of Escherichia coli. Appl Microbiol Biotechnol 79:105–109
Hasper HE, Kramer NE, Smith JL et al (2006) An alternative bactericidal mechanism of action for lantibiotic peptides that target lipid II. Sci 313:1636–1637
Hanlin MB, Kalchayand N, Ray P et al (1993) Bacteriocins of lactic acid bacteria in combination have greater antibacterial activity. J Food Pro 56:252–255
Bills DD, Hildrum KI, Scanlan RA et al (1973) Potential precursors of N-nitrosopyrrolidine in bacon and other fried foods. J Agric Food Chem 21:876–877
Acknowledgment
This research was funded by Young Science Mainstay Subject of the Education Department of Heilongjiang Province (1155G38).
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2014 Springer-Verlag Berlin Heidelberg
About this paper
Cite this paper
Li, D., Liu, X., Gao, Y. (2014). Synergistic Effects of Sakacin C2 in Combination with Food Preservatives. In: Zhang, TC., Ouyang, P., Kaplan, S., Skarnes, B. (eds) Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012). Lecture Notes in Electrical Engineering, vol 249. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-37916-1_47
Download citation
DOI: https://doi.org/10.1007/978-3-642-37916-1_47
Published:
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-642-37915-4
Online ISBN: 978-3-642-37916-1
eBook Packages: EngineeringEngineering (R0)