Synergy between Nisin and Select Lactates against Listeria monocytogenes Is Due to the Metal Cations
- 1 September 2003
- journal article
- Published by Elsevier in Journal of Food Protection
- Vol. 66 (9), 1631-1636
- https://doi.org/10.4315/0362-028x-66.9.1631
Abstract
Listeria monocytogenes, a major foodborne pathogen, has been responsible for many outbreaks and recalls. Organic acids and antimicrobial peptides (bacteriocins) such as nisin are produced by lactic acid bacteria and are commercially used to control pathogens in some foods. This study examined the effects of lactic acid (LA) and its salts in combination with a commercial nisin preparation on the growth of L. monocytogenes Scott A and its nisin-resistant mutant. Because of an increase in its activity at a lower pH, nisin was more active against L. monocytogenes when used in combination with LA. Most of the salts of LA, including potassium lactate, at up to 5% partially inhibited the growth of L. monocytogenes and had no synergy with nisin. Zinc and aluminum lactate, as well as zinc and aluminum chloride (0.1%), worked synergistically with 100 IU of nisin per ml to control the growth of L. monocytogenes Scott A. No synergy was observed when zinc or aluminum lactate was used with nisin against nisin-resistant L. monocytogenes. The nisin-resistant strain was more sensitive to Zn lactate than was wild-type L. monocytogenes Scott A; however, the cellular ATP levels of the nisin-resistant strain were not significantly affected. Changes in the intracellular ATP levels of the wild-type strain support our hypothesis that pretreatment with zinc lactate sensitizes cells to nisin. The similar effects of the salts of hydrochloric and lactic acids support the hypothesis that metal cations are responsible for synergy with nisin.Keywords
This publication has 12 references indexed in Scilit:
- Synergistic inhibition of Listeria monocytogenes on cold-smoked rainbow trout by nisin and sodium lactateInternational Journal of Food Microbiology, 2000
- The effect of citric acid, lactic acid, sodium citrate and sodium lactate, alone and in combination with nisin, on the growth of Arcobacter butzleriLetters in Applied Microbiology, 1999
- Food-Related Illness and Death in the United StatesEmerging Infectious Diseases, 1999
- Research note: The effect of pH on the stability of nisin solution during autoclavingLetters in Applied Microbiology, 1998
- Inhibition of Listeria monocytogenes in Cold-process (Smoked) Salmon by Sodium LactateJournal of Food Protection, 1994
- Genetics of bacteriocins produced by lactic acid bacteriaFEMS Microbiology Reviews, 1993
- Intracellular pH and Survival of Listeria monocytogenes Scott A in Tryptic Soy Broth Containing Acetic, Lactic, Citric, and Hydrochloric AcidsJournal of Food Protection, 1991
- Organic Acids: Chemistry, Antibacterial Activity and Practical ApplicationsPublished by Elsevier ,1991
- Assessment of Sodium Lactate Addition to Fresh Pork SausageJournal of Food Science, 1991
- The effect of various acidulants on the growth of Listeria monocytogenesLetters in Applied Microbiology, 1989