Table 1 - uploaded by Michael Leonidas ChikindasContent may be subject to copyright.DownloadView publicationCopy referenceCopy captionEmbed figureBradford determination of protein concentration of nisin samplesSource publication+1 Multimethod assessment of commercial nisin preparationsArticleFull-text availableDec 2002 J Cleveland Michael Leonidas Chikindas T J MontvilleNisin is a GRAS preservative effective against several Gram-positive organisms including Listeria monocytogenes. Commercial preparations are usually fermentation products containing 2.5% pure nisin along with insoluble material which, in this study, was found to influence the quantification and activity of nisin under different conditions. Commerci...CiteDownload full-textContexts in source publicationContext 1... and CHN, the pure nisin samples, as well as SN, had similar protein concentrations before centrifugation. Preparations of Novasin I and Novasin II had more than quadruple the protein concentration of the other samples, but centrifugation and re- moval of the insoluble matter caused a drastic decrease in protein content ( Table 1 ). Samples with precipitates had decreased protein concentration after centrifugation and removal of the precipitate. ...View in full-textContext 2... -PAGE confirmed the presence of a protein in the molecular weight range expected for nisin. The Bradford assay gave much lower protein concentrations than the labeled concentration of nisin in each preparation ( 1.25 mg / ml ) ( Table 1 ). This is because bovine serum albumin, a large globular protein, binds the dye of the reagent differently than nisin. ...View in full-textSimilar publications The effect of nisin on Listeria monocytogenes in chicken burgersArticleFull-text availableJun 2014 Veli GokIn this study, the effect of nisin on the growth and survival of L. monocytogenes has been investigated in chicken burger samples. Chicken burger samples inoculated with L. monocytogenes(ATCC 7644) (L.m.) at the levels of 4 log cfu/g and 6 logcfu/g and were added nisin at the amounts of 25 μg/g, 50 μg/g and 100 μg/g to form eight experimental group...View Construction of Listeria monocytogenes Mutants with In-Frame Deletions in Putative ATP-Binding Cassette (ABC) Transporters and Analysis of Their Growth under Stress ConditionsArticleFull-text availableNov 2012 Yanhong Liu Marina Ceruso Nereus W Gunther[...] Pina FratamicoListeria monocytogenes is a food-borne pathogen that is difficult to eliminate since it can survive under different stress conditions such as low pH and high salt. Understanding its survival under stress conditions is important in controlling this pathogen in food. ABC transporters have been shown to be induced in L. monocytogenes subjected to high...View Effect of Listeria monocytogenes inoculation, sodium acetate and nisin on microbiological and chemical quality of grass carp Ctenopharyngodon idella during refrigeration storageArticleFull-text availableAug 2011 Hamid Faghani Langroudi Mehdi Soltani Abolghasem Kamali[...] Zoheir HeshmatipourIn this study, the microbiological quality and lipid oxidation of the grass carp (Ctenopharyngodon idella) fillets treated by dipping in sodium acetate (0, 1 and 3%), nisin (0, 0.1 and 0.2%) or their combination were evaluated during 16 days of refrigeration storage. Antilisterial effect of nisin was enhanced with the increased concentration of sod...View Inhibitory Action of Nisin Against Listeria monocytogenesArticleFull-text availableJan 1989 Noreddine Benkerroum William E. SandineThe sensitivity of nine strains of Listeria to nisin was determined as well as the minimum inhibitory concentration of nisin necessary to completely inhibit growth of these strains. All strains tested were variably sensitive to nisin and different MIC values were obtained, ranging from 740 to 10(5) IU/ml in trypticase soy agar and from 1.85 to 10(3...ViewCitations... The International Unit (IU) is defined as the amount of nisin dissolved in 1 mL of broth allowing the inhibition of one single Streptococcus agalactiae cell (Gharsallaoui et al. 2016). Cleveland et al. (2002) tested several commercial preparations standardized with salt and milk proteins. Results mainly demonstrated that the presence of insoluble substances influences the quantification and the activity of nisin. ...Conditions of nisin production by Lactococcus lactis subsp. lactis and its main uses as a food preservativeArticleFull-text availableMar 2021Arch MicrobiolSimon Khelissa nour eddine Chihib Adem GharsallaouiNisin is a small peptide produced by Lactococcus lactis ssp lactis that is currently industrially produced. This preservative is often used for growth prevention of pathogenic bacteria contaminating the food products. However, the use of nisin as a food preservative is limited by its low production during fermentation. This low production is mainly attributed to the multitude of parameters influencing the fermentation progress such as bacterial cells activity, growth medium composition (namely carbon and nitrogen sources), pH, ionic strength, temperature, and aeration. This review article focuses on the main parameters that affect nisin production by Lactococcus lactis bacteria. Moreover, nisin applications as a food preservative and the main strategies generally used are also discussed.View... The commercial nisin preparation called Nisaplin contains only 2.5% (w/w) nisin, and the rest are mainly NaCl and proteins. In some cases, the nisin fermentation broth is immediately applied in food preservation to reduce the cost, while the bounding effect between nisin and proteins could decrease its preservative effectiveness (Cleveland et al., 2002). ...Combinational Antibacterial Activity of Nisin and 3-Phenyllactic Acid and Their Co-production by Engineered Lactococcus lactisArticleFull-text availableFeb 2021Jiaheng LiuRongrong HuangQianqian SongHui XiongJianjun QiaoNisin produced by certain Lactococcus lactis strains is commercially used in meat and dairy industries because of its effective antibacterial activity and food safety characteristics. It has been proved that the antibacterial activity could be enhanced when combined with other antimicrobial agents. In this study, we demonstrated that nisin and 3-phenyllactic acid (PLA) in combination displayed excellent combinational antibacterial activity against foodborne pathogens including S. xylosus and M. luteus . The potential application in food preservation was further verified via microbial analysis during the storage of meat and milk, and determination of strawberry rot rate. Scanning electron microscopy observation indicated a distinct mode of PLA with nisin, which may target at the dividing cell, contributing to their combinational antibacterial effect of nisin and PLA. Considering the positive results, a nisin-PLA co-producing strain was constructed based on the food-grade strain L. lactis F44, a nisin Z producer. By the knockout of two L-lactate dehydrogenase (LDH) and overexpression of D-LDH Y 25A , the yield of PLA was significantly increased 1.77-fold in comparison with the wild type. Anti-bacterial assays demonstrated that the fermentation product of the recombinant strain performed highly effective antibacterial activity. These results provided a promising prospect for the nisin-PLA co-expressing L. lactis in food preservation on account of its considerable antibacterial activity and cost-effective performance.View... Electrophoresis was run at constant current and variable voltage. Voltage was set at 30 V until the dye front had entered the resolving gel and then increased to 100 V until the dye front had reached the bottom of the gel [23][24][25][26]. All reagents were purchased from Merck company (Merck, Darmstadt, Germany). ...Comparison of Different Nisin Separation and Concentration Methods: Industrial and Cost-Effective PerspectivesArticleFull-text availableSep 2020 Say-yed Hesameddin Tafreshi Saeed Mirdamadi Shohreh KhatamiSeparation and concentration of biotechnological products are the most important steps of purification stage in downstream processing. In the present study, three nisin separation and concentration methods including salting out by ammonium sulfate, solvent extraction (at 20 °C, 4 °C, and − 10 °C) and direct chromatography of culture medium were compared with each other. According to our results, nisin precipitation by ammonium sulfate at 40% saturation was the most efficient method (yield = 90.04%, purification fold = 168.80). Low yield and fold purification values were obtained by solvent extraction with chloroform (yield = 24.23%, fold purification = 37.43 at − 10 °C) and direct cation exchange chromatography of culture medium (yield = 20.00%, fold purification = 1.80). Also, performing purification steps in low pH values and acidic conditions (pH = 3.0) is essential for efficient nisin purification.View... The commercial nisin preparation called Nisaplin is a semiproduct of nisin, which contains 2.5% (w/w) nisin, and the rest are mainly NaCl and proteins from the culture medium. In some cases, the nisin fermentation broth is immediately applied in food preservation, which reduces the cost at the expense of less preservative effectiveness due to the bounding effect between nisin and proteins (Cleveland et al., 2002). ...Co-production of Nisin and γ-Aminobutyric Acid by Engineered Lactococcus lactis for Potential Application in Food PreservationArticleFull-text availableJan 2020Jiaheng LiuFurong Meng Yuhui DuEdwina NelsonJianjun QiaoMicrobiological contamination and oxidative damage are the two main challenges in maintaining quality and improving shelf-life of foods. Here, we developed a Lactococcus lactis fermentation system that could simultaneously produce nisin, an antimicrobial peptide, and γ-aminobutyric acid (GABA), an antioxidant agent. In this system, we metabolically engineered a nisin producing strain L. lactis F44 for GABA production by expression of glutamate decarboxylase and glutamate/GABA antiporter. GABA biosynthesis could facilitate nisin production through enhancing acid resistance of the strain. By applying a two-stage pH-control fermentation strategy, the engineered strain yielded up to 9.12 g/L GABA, which was 2.2 times higher than that of pH-constant fermentation. Furthermore, we demonstrated the potential application of the freeze-dried fermentation product as a preservative to improve the storage performance of meat and fruit. These results suggested that the fermentation product of nisin–GABA co-producing strain could serve as a cost-effective, easily prepared, and high-performance food preservative.View... Furthermore, it is even more uncertain if unexplored natural resources are used. The efficacy of indicator-based methods has been previously compared among themselves for the detection of nisin activity by Cleveland et al. [24]. ...Comparative Analysis of Inhibition-Based and Indicator-Independent Colorimetric Assay for Screening of Bacteriocin-Producing Lactic Acid BacteriaArticleFull-text availableJun 2019 Santosh Kumar Tiwari Bijender Singh Manoj Kumar YadavScreening of bacteriocin-producing lactic acid bacteria (LAB) is an important aspect for the search of new/novel probiotic strains. Here, a vesicle-based colorimetric assay was compared with conventional inhibition-based antimicrobial assays using 54 isolates of LAB. All isolates demonstrated zone of growth inhibition ranging from 2.5 to 7.5 mm against indicator strain, Micrococcus luteus MTCC106 using point inoculation method. Cell-free supernatant of the isolates showed zone of growth inhibition varying from 14.5 to 25 mm using agar well diffusion assay. These isolates inhibited the growth of indicator strain by 89.56-98.65%. The antimicrobial activity present in cell-free supernatant of different isolates was found to be in the range of 10-160 AU ml- 1. The treatment of polydiacetylene (PDA) vesicles with cell-free supernatant of selected isolates led to blue-red color transition, and presence of protein band on tricine SDS-PAGE confirmed the presence of membrane-acting peptides, bacteriocins. The colorimetric responses (CR%) varied between 0 and 59%, and the assay was found to be more sensitive, faster, and reliable as compared to the other conventional indicator-based methods used. Therefore, the colorimetric assay may be specifically applied for screening of bacteriocin-producing LAB.View... Among biopreservatives, bacteriocins that caught the attention of food researchers and industries to be used as natural food bio preservatives (Cleveland et al., 2002). Bacteriocins are defined as ribosomally synthesized peptides or small proteins that have bactericidal or bacteriostatic action (Lemos et al., 2008). ...A New Trial in Egypt to Detoxify AFM1 in UHT Milk by Lactobacilli and their BacteriocinsArticleFull-text availableOct 2018 Wafaa Salim Hend Elbarbary Ekbal Ibrahim AbdouHamdi.A.farah Mohamed I.M.IbrahimMilk is the primary source of human nutrition because of the fact that it contains appreciable amounts of macro and micro nutrients especially for infants and elders. Therefore, the presence of Aflatoxin M1 (AFM1) in milk is of extreme concern for researchers all around the globe. So an intensifying interest has obviously noticed during the last years towards the production of milk and dairy products containing lactic acid bacteria that had antimycotic and antimycotoxigenic activity, which offer health benefits for the consumers.Application of heat killed Lactobacillus rhamnosus and Lactobacillus acidophilus and their bacteriocin in UHT skimmed milk spiked with 5, 10 and 20 ng/ml AFM1.The result revealed that spiked milk with Lactobacillus rhamnosus bacteriocin had the highest percentage of AFM1 reduction among other groups as reduction % reached to 77.3± 6.67% while spiked milk with heat killed Lactobacillus rhamnosus pellet has the lowest percentage of AFM1 reduction as reduction % reach to 14.3± 3.48 %.View... Preservation action of lactic acid bacteria is due to production of lactic acid, acetic acid, hydrogen peroxide as well as bacteriocin resulting from metabolic activity of organism. Since adequate levels of organic acid, acetic acid, hydrogen peroxide are not desirable in many food products, therefore there is a demand for microbial agent suitable for use in such products [1]. ...... Recent interest to isolate bacteriocin producing strains is due to its effectiveness against food spoilage/pathogenic bacteria and also due to its proteinaceous nature which made it safer for human consumption. It is assumed to be degraded by protease in gastrointestinal track [1]. Digestive enzymes rapidly inactivate bacteriocin and consequently it can not alter bacterial microfl ora in the intestinal track. ...Bacteriocin: Food biopreservative; Food preservation:ChapterApr 2018 Nivedita Sharma Neha GautamH K SharmaView... Among biopreservatives, bacteriocins that caught the attention of food researchers and industries to be used as natural food bio preservatives (Cleveland et al., 2002). Bacteriocins are defined as ribosomally synthesized peptides or small proteins that have bactericidal or bacteriostatic action (Lemos et al., 2008). ...A New Trial in Egypt to Detoxify AFM1 in UHT Milk by Lactobacilli and their BacteriocinsArticleFull-text availableJan 2018 Wafaa Nassar Hend ElbarbaryEkbal Ibrahim Hamdi Mohammed Mohamed IbrahimView... The primary antimicrobial effect exerted by LAB is the production of various antimicrobial compounds, which can be classified as lowmolecular-mass compounds such as hydrogen peroxide (H 2 O 2 ), carbon dioxide (CO 2 ), diacetyl (2,3butanedione), and high-molecular-mass compounds like bacteriocins (Piard and Desmazeaud, 1991;Ouwehand, 1998). In recent years, interest in these compounds has grown substantially due to their potential usefulness as a natural substitute for chemical food preservatives in the production of foods with enhanced shelf life and/or safety (Cleveland et al., 2002). The problem of contamination during lactate production can be effectively minimize by raising the fermentation temperature (Liu et al., 2010;Calabia et al., 2011). ...Selection of thermotolerant lactic acid bacteria producing high antibacterial activity and production of biomass from tofu sour liquidArticleFull-text availableOct 2017Thu Thu Nhu Huynh NguyenView... The primary antimicrobial effect exerted by LAB is the production of various antimicrobial compounds, which can be classified as lowmolecular-mass compounds such as hydrogen peroxide (H 2 O 2 ), carbon dioxide (CO 2 ), diacetyl (2,3butanedione), and high-molecular-mass compounds like bacteriocins (Piard and Desmazeaud, 1991;Ouwehand, 1998). In recent years, interest in these compounds has grown substantially due to their potential usefulness as a natural substitute for chemical food preservatives in the production of foods with enhanced shelf life and/or safety (Cleveland et al., 2002). The problem of contamination during lactate production can be effectively minimize by raising the fermentation temperature (Liu et al., 2010;Calabia et al., 2011). ...Selection of thermotolerant lactic acid bacteria producing high antibacterial activity and production of biomass from tofu sour liquidArticleFull-text availableJan 2017Huynh Nguyen Nhu Thu Bui Hoang Dang Long Huynh Xuan Phong Takeshi ZendoNgo Thi Phuong DungThe objectives of this study were to select a number of thermotolerant lactic acid bacteria (LAB) for their application in biomass production at high temperature and to study the genetic relation of these selected strains by using 16S ribosomal DNA sequences. All 16 tested strains ofthermotolerant LAB were found to possess the antibacterial ability and the capability of bacteriocin production against Bacillus subtilis. As a result, all 16 LAB strains had an antibacterial ability and produced bac-teriocin against indicator. Ten selected strains having the strongest anti-bacterial ability were identified as Lactobacillus plantarum, L. casei, and L. delbrueckii. The L. plantarum L54 was selected for the experiment ofthe optimum conditions for biomass production because of its strongest antibacterial ability. The diameter of inhibitory zone in \"agar spot test” and \"well-diffusion agar” were 13.76 mm and 17.33 mm, respectively. Based on statistical analysis, the optimum conditions for biomass produc-tion by L. plantarum L54 at 39°C were 5.99% (w/v) of glucose concentra-tion, 6.37% (v/v) of bacterial inoculum concentration, and pH 6.0. 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