Szendy Maik, Westhaeuser Florian, Baude Barbara, Reim Jessica, Dähne Lars, Noll Matthias
1Institute for Bioanalysis, Department of Applied Sciences, Coburg University of Applied Sciences and Arts, Friedrich-Streib-Str. 2, 96450 Coburg, Germany.
2Surflay Nanotec GmbH, Max-Planck-Straße 3, 12489 Berlin, Germany.
J Food Sci Technol. 2019 Mar;56(3):1613-1621. doi: 10.1007/s13197-019-03577-0. Epub 2019 Feb 7.
Nisin is frequently added as food additive to soft cheese to increase food safety against foodborne pathogens like The goal of this study was the extension of the antimicrobial activity of nisin in sour curd cheese (SCC) by self-releasing adsorbed nisin from Neusilin UFL2 over production-based pH shift. First, the antimicrobial activity of nisin adsorbed to Neusilin UFL2 (UFL2-N) and free nisin was investigated in BHI broth at a pH range from 7.5 to 4.5 for each of six field isolates. UFL2-N showed similar minimal inhibition concentration to over time as free nisin. Distribution of nebulized, fluorescence-labelled UFL2 was homogenous on SCC surface. Thereafter, SCC surface was inoculated with and 0.004, 0.013, 0.026, and 0.132 mg mL UFL2-N or free nisin. In SCC, was below quantification limit at 0.132 mg mL UFL2-N or free nisin after 2 days of ripening. Collectively, UFL2-N enabled a slow release and antilisterial activity in vitro as well as in cheese manufacturing.
乳酸链球菌素常作为食品添加剂添加到软奶酪中，以提高对食源性病原体的食品安全防护能力，如……本研究的目的是通过基于生产的pH值变化使吸附在Neusilin UFL2上的乳酸链球菌素自我释放，从而扩展其在酸凝乳干酪（SCC）中的抗菌活性。首先，针对六种田间分离株中的每一种，在pH值范围为7.5至4.5的脑心浸液肉汤中研究了吸附在Neusilin UFL2上的乳酸链球菌素（UFL2-N）和游离乳酸链球菌素的抗菌活性。随着时间的推移，UFL2-N与游离乳酸链球菌素显示出相似的最低抑菌浓度。雾化的、荧光标记的UFL2在SCC表面分布均匀。此后，用……以及0.004、0.013、0.026和0.132 mg/mL的UFL2-N或游离乳酸链球菌素接种SCC表面。在SCC中，成熟2天后，在0.132 mg/mL的UFL2-N或游离乳酸链球菌素条件下，……低于定量限。总体而言，UFL2-N在体外以及奶酪制造过程中都能实现缓慢释放和抗李斯特菌活性。
