Trisodium phosphate increases sensitivity of gram-negative bacteria to lysozyme and nisin
| Autor: | Alexandra M. S. Carneiro De Melo, Roger J. Miles, Claire Amanda Cassar |
|---|---|
| Rok vydání: | 1998 |
| Předmět: |
biology
Pseudomonas fluorescens medicine.disease_cause biology.organism_classification Microbiology Phosphates chemistry.chemical_compound Viable count Trisodium phosphate chemistry Bacteriocin Staphylococcus aureus Gram-Negative Bacteria medicine Food Microbiology Animals Muramidase Lysozyme Chickens Nisin Food Science Antibacterial agent |
| Zdroj: | Journal of food protection. 61(7) |
| ISSN: | 0362-028X |
| Popis: | Cell suspensions of Campylobacter jejuni, Escherichia coli, Pseudomonas fluorescens, and Salmonella enteritidis exposed to sublethal concentrations (0.5 to 5 mM) of trisodium phosphate (TSP) for 10 min showed greatly increased susceptibility to lysozyme (10 micrograms ml-1) and/or nisin (1 microM). Under optimal conditions at 37 degrees C, reductions in viable count after 30 min were up to six log cycles. At 4 degrees C, C. jejuni showed greater resistance than at 37 degrees C, and maximal cell kills (95%) were reduced by more than two log cycles. Cells dried on the surface of chicken skin were more resistant than suspended cells to TSP-lysozyme and TSP-nisin treatments; nevertheless, at 37 degrees C, kills varied from approximately 95% for S. enteritidis cells with nisin (30 microM) or lysozyme (100 micrograms ml-1) to99.9% for C. jejuni and E. coli cells with nisin. Under the experimental conditions used, nisin also reduced viable counts of skin-attached Staphylococcus aureus by99.9%. The results suggest that the high TSP concentrations (approximately 10% wt/vol, 0.25 M) needed for successful decontamination of gram-negative bacteria, on the surface of poultry and other foodstuffs, may be substantially reduced by following TSP treatment with exposure to low lysozyme or nisin concentrations. |
| Databáze: | OpenAIRE |
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