Stevens K A, Sheldon B W, Klapes N A, Klaenhammer T R
Department of Food Science, North Carolina State University, Raleigh 27695-7624.
Appl Environ Microbiol. 1991 Dec;57(12):3613-5. doi: 10.1128/aem.57.12.3613-3615.1991.
Nisin, produced by Lactococcus lactis subsp. lactis, has a broad spectrum of activity against gram-positive bacteria and is generally recognized as safe in the United States for use in selected pasteurized cheese spreads to control the outgrowth and toxin production of Clostridium botulinum. This study evaluated the inhibitory activity of nisin in combination with a chelating agent, disodium EDTA, against several Salmonella species and other selected gram-negative bacteria. After a 1-h exposure to 50 micrograms of nisin per ml and 20 mM disodium EDTA at 37 degrees C, a 3.2- to 6.9-log-cycle reduction in population was observed with the species tested. Treatment with disodium EDTA or nisin alone produced no significant inhibition (less than 1-log-cycle reduction) of the Salmonella and other gram-negative species tested. These results demonstrated that nisin is bactericidal to Salmonella species and that the observed inactivation can be demonstrated in other gram-negative bacteria. Applications involving the simultaneous treatment with nisin and chelating agents that alter the outer membrane may be of value in controlling food-borne salmonellae and other gram-negative bacteria.
乳酸乳球菌乳亚种产生的乳链菌肽对革兰氏阳性菌具有广泛的活性，在美国被普遍认为是安全的，可用于特定的巴氏杀菌奶酪涂抹酱中，以控制肉毒梭菌的生长和毒素产生。本研究评估了乳链菌肽与螯合剂乙二胺四乙酸二钠联合使用对几种沙门氏菌和其他选定革兰氏阴性菌的抑制活性。在37℃下，将受试菌株暴露于每毫升50微克乳链菌肽和20毫摩尔乙二胺四乙酸二钠中1小时后，观察到受试菌株的数量减少了3.2至6.9个对数周期。单独使用乙二胺四乙酸二钠或乳链菌肽处理对受试的沙门氏菌和其他革兰氏阴性菌没有产生显著抑制作用（减少小于1个对数周期）。这些结果表明，乳链菌肽对沙门氏菌具有杀菌作用，并且在其他革兰氏阴性菌中也能观察到这种灭活作用。同时使用乳链菌肽和改变外膜的螯合剂进行处理，在控制食源性病原体沙门氏菌和其他革兰氏阴性菌方面可能具有价值。
