Effect of Nisin's Controlled Release on Microbial Growth as Modeled for Micrococcus luteus

Probiotics and Antimicrobial Proteins
Aishwarya BalasubramanianKit L Yam

Abstract

The need for safe food products has motivated food scientists and industry to find novel technologies for antimicrobial delivery for improving food safety and quality. Controlled release packaging is a novel technology that uses the package to deliver antimicrobials in a controlled manner and sustain antimicrobial stress on the targeted microorganism over the required shelf life. This work studied the effect of controlled release of nisin to inhibit growth of Micrococcus luteus (a model microorganism) using a computerized syringe pump system to mimic the release of nisin from packaging films which was characterized by an initially fast rate and a slower rate as time progressed. The results show that controlled release of nisin was strikingly more effective than instantly added ("formulated") nisin. While instant addition experiments achieved microbial inhibition only at the beginning, controlled release experiments achieved complete microbial inhibition for a longer time, even when as little as 15% of the amount of nisin was used as compared to instant addition.

References

Dec 16, 2003·International Journal of Food Microbiology·Yundong Chi-ZhangMichael L Chikindas
Jun 15, 2004·International Journal of Food Microbiology·I A M SwinnenJ F Van Impe
Oct 26, 2005·Journal of Food Protection·Maria J GrandeAntonio Gálvezi

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Citations

Mar 13, 2012·Journal of Agricultural and Food Chemistry·Xi ChenKit L Yam
Dec 6, 2014·Journal of Food Science and Technology·Kairam NarsaiahMusuvadi R Manikantan
Mar 20, 2018·Critical Reviews in Food Science and Nutrition·Xi ChenKit L Yam
Aug 9, 2017·Current Opinion in Biotechnology·Michael L ChikindasLeon Mt Dicks
Jun 19, 2021·Protein and Peptide Letters·Vaithiyanathan SuganthiMohanasrinivasan Vaithilingam

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