Selim Samy, Almuhayawi Mohammed S, Alruhaili Mohammed H, Zakai Shadi A, Warrad Mona
Department of Clinical Laboratory Sciences College of Applied Medical Sciences Jouf University Sakaka Saudi Arabia.
Department of Medical Microbiology and Parasitology Faculty of Medicine King Abdulaziz University Jeddah Saudi Arabia.
Food Sci Nutr. 2022 Jan 4;10(2):470-476. doi: 10.1002/fsn3.2691. eCollection 2022 Feb.
Food additives have been shown to help regulate or prevent the spread of microbes during food manufacturing. Phloxine B, nisin, and sorbic acid were tested to see whether they had a synergistic impact on the inactivation of and , respectively. The combination of phloxine B and nisin had a synergistic interaction (FICI: 0.25-0.50) against , where it demonstrated an additive effect among the three combinations examined (FICI: 0.91). A time-kill test was used in both cases to verify that a food additive combination has synergistic antibacterial action against and . had a 50% reduction in bacterial colony count after 10 h, whereas had a 60% reduction after 6 h of their independent impacts after 48 h. Phloxine B, nisin, and sorbic acid demonstrated synergistic antibacterial action and might be used as a source of safe and potent antibacterial agents in the pharmaceutical and food industries.
食品添加剂已被证明有助于在食品制造过程中调节或防止微生物的传播。测试了玫瑰红B、乳酸链球菌素和山梨酸，以分别观察它们对[具体微生物1]和[具体微生物2]的灭活是否具有协同作用。玫瑰红B和乳酸链球菌素的组合对[具体微生物1]具有协同相互作用（FICI：0.25 - 0.50），在检测的三种组合中对[具体微生物2]表现出相加作用（FICI：0.91）。在这两种情况下都使用了时间 - 杀菌试验来验证食品添加剂组合对[具体微生物1]和[具体微生物2]具有协同抗菌作用。[具体微生物1]在独立作用48小时后，10小时后细菌菌落数减少50%，而[具体微生物2]在独立作用48小时后，6小时后细菌菌落数减少60%。玫瑰红B、乳酸链球菌素和山梨酸表现出协同抗菌作用，可作为制药和食品工业中安全有效的抗菌剂来源。
