A review of potential antibacterial activities of nisin against Listeria monocytogenes: the combined use of nisin shows more advantages than single use

被引：39

作者：

Wu, Mengjie ^{[1
]}

Ma, Yue ^{[1
]}

Dou, Xin ^{[1
]}

Aslam, Muhammad Zohaib ^{[1
]}

Liu, Yangtai ^{[1
]}

Xia, Xuejuan ^{[1
]}

Yang, Shuo ^{[1
]}

Wang, Xiang ^{[1
]}

Qin, Xiaojie ^{[1
]}

Hirata, Takashi ^{[2
,3
]}

Dong, Qingli ^{[1
]}

Li, Zhuosi ^{[1
]}

机构：

[1] Univ Shanghai Sci & Technol, Sch Hlth Sci & Engn, Shanghai 200093, Peoples R China

[2] Kyoto Univ, Kyoto, Japan

[3] Shijonawate Gakuen Univ, Osaka, Japan

来源：

FOOD RESEARCH INTERNATIONAL | 2023年 / 164卷

关键词：

Nisin; Listeria monocytogenes; Combination antibacterial effect; Antibacterial mechanism; Food applications; TO-EAT FOODS; ANTIMICROBIAL PEPTIDES; LIPID-II; ESSENTIAL OIL; STAPHYLOCOCCUS-AUREUS; LACTOCOCCUS-LACTIS; PHENOLIC-COMPOUNDS; GROWTH-INHIBITION; ORGANIC-ACIDS; COMBINATION;

D O I：

10.1016/j.foodres.2022.112363

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Listeria monocytogenes is a foodborne pathogen causing serious public health problems. Nisin is a natural anti-microbial agent produced by Lactococcus lactis and widely used in the food industry. However, the anti-L. monocytogenes efficiency of nisin might be decreased due to natural or acquired resistance of L. monocytogenes to nisin, or complexity of the food environment. The limitation of nisin as a bacteriostatic agent in food could be improved using a combination of methods. In this review, the physiochemical characteristics, species, bio-engineered mutants, and antimicrobial mechanism of nisin are reviewed. Strategies of nisin combined with other antibacterial methods, including physical, chemical, and natural substances, and nanotechnology to enhance antibacterial effect are highlighted and discussed. Additionally, the antibacterial efficiency of nisin applied in real meat, dairy, and aquatic products is evaluated and analyzed. Among the various binding treatments, the combination with natural substances is more effective than the combination with physical and chemical methods. However, the combination of nisin and nanotechnology has more potential in terms of the impact on food quality.

引用

页数：15

共 32 条

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