THE ANTIMICROBIAL PROPERTIES of LYSOZYME ALONE and IN COMBINATION WITH OTHER ADDITIVES IN VITRO and IN SELECTED MEAT PRODUCTS

Autor:	F. E. Cunningham, V.A. Proctor
Rok vydání:	1992
Předmět:	Salmonella food.ingredient Biology medicine.disease_cause Antimicrobial Microbiology In vitro chemistry.chemical_compound food chemistry Listeria monocytogenes Staphylococcus aureus medicine Agar Lysozyme Nisin
Zdroj:	Journal of Rapid Methods and Automation in Microbiology. 1:315-328
ISSN:	1745-4581 1060-3999
DOI:	10.1111/j.1745-4581.1992.tb00279.x
Popis:	Bactericidal properties of lysozyme alone and in combination with other antimicrobials were studied in vitro using the microtiter system and in hotdogs and hamburger with three pathogens: Salmonella enteriditis or typhimurium, Listeria monocytogenes ATCC# 35152, and Staphylococcus aureus ATCC# 69129. Lysozyme and nisin were found to be effective against L. monocytogenes and were bactericidal in vitro at 9.27 mg/ml and 212.8 μg/ml, respectively. Twelve and one-half μg/ml nisin and 5 mg/ml lysozyme were synergistic on hotdogs, where they reduced L. monocytogenes counts on MOX agar by 3 log10 cycles on day 1, 3 log10 cycles on day 2, and 2 log10 cycles on day 3. No synergism was found in hamburger. the combinations of 5 mg/ml lysozyme and 12.5 μg/ml nisin and 5 mg/ml lysozyme, 12 μg/ml nisin, and. 02% EDTA acted synergistically on hotdogs to reduce S. aureus counts by 2 and 3 log10 cycles, respectively, over the 3-day shelf-life study.
Databáze:	OpenAIRE
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