Application of nisin – the well-known lactic acid bacteria bacteriocin – against spoilage bacteria in tangerine wine
J. Pei, L. Jiang, H. Dai, P. Chenhttps://doi.org/10.17221/545/2015-CJFSCitation:Pei J., Jiang L., Dai H., Chen P. (2016): Application of nisin – the well-known lactic acid bacteria bacteriocin – against spoilage bacteria in tangerine wine. Czech J. Food Sci., 34: 488-494.
The application of nisin to tangerine wine was investigated in this study. Nisin was found to be active against Leuconostoc mesenteroides CICC 9008, Lactobacillus acidophilus CICC 6241, Oenococcus oeni CICC 6066, and Acetobacter pasteurianus CICC 20874. However, Saccharomyces cerevisiae was not sensitive to nisin. The inhibitory activity of nisin against these four strains was tested by adding different concentrations of nisin (25, 50, 75, and 100 μg/ml) under different pH conditions (pH 3, 3.5, 4, and 4.5). The dynamic models of nisin action against these four strains were constructed. When nisin was added in the juicing process, the growth of indicator strains was not inhibited; indicating that components in tangerine juice might impact the activity of nisin. However, the addition of nisin would decrease the concentration of SO2 added in tangerine wine production. The addition of nisin would increase the final concentration of malic acid and decrease the final concentration of lactic acid. The results indicated that nisin inhibited the natural fermentation of lactic acid.Keywords:
bacteriocin; lethality; time of addition; sensorial propertiesReferences:
Abrams Daniel, Barbosa Joana, Albano Helena, Silva Joana, Gibbs Paul A., Teixeira Paula (2011): Characterization of bacPPK34 a bacteriocin produced by Pediococcus pentosaceus strain K34 isolated from “Alheira”. Food Control, 22, 940-946 https://doi.org/10.1016/j.foodcont.2010.11.029Aly Samar, Floury Juliane, Piot Michel, Lortal Sylvie, Jeanson Sophie (2012): The efficacy of nisin can drastically vary when produced in situ in model cheeses. Food Microbiology, 32, 185-190 https://doi.org/10.1016/j.fm.2012.06.001de Arauz Luciana Juncioni, Jozala Angela Faustino, Mazzola Priscila Gava, Vessoni Penna Thereza Christina (2009): Nisin biotechnological production and application: a review. Trends in Food Science & Technology, 20, 146-154 https://doi.org/10.1016/j.tifs.2009.01.056Balestra Federica, Cocci Emiliano, Pinnavaia GianGaetano, Romani Santina (2011): Evaluation of antioxidant, rheological and sensorial properties of wheat flour dough and bread containing ginger powder. LWT - Food Science and Technology, 44, 700-705 https://doi.org/10.1016/j.lwt.2010.10.017Collins B., Cotter P.D., Hill C., Ross R.P. (2011): The impact of nisin on sensitive and resistant mutants of Listeria monocytogenes in cottage cheese. Journal of Applied Microbiology, 110, 1509-1514 https://doi.org/10.1111/j.1365-2672.2011.05005.xCostantini A., Garcia-Moruno E., Moreno-Arribas M.V. (2009): Biochemical transformations produced by malolactic fermentation. In: Moreno-Arribas M.V., Polo M.C. (esd): Wine Chemistry and Biochemistry. New York, Springer Science+Bussiness Media.Fugelsang K.C., Edwards C.G. (2007): Wine Microbiology: Practical Applications and Produres, 2nd Ed. New York, Springer.Gamboa-Santos Juliana, Cristina Soria A., Pérez-Mateos Miriam, Carrasco J. Atanasio, Montilla Antonia, Villamiel Mar (2013): Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound. Food Chemistry, 136, 782-788 https://doi.org/10.1016/j.foodchem.2012.07.122Gharsallaoui Adem, Joly Catherine, Oulahal Nadia, Degraeve Pascal (2013): Nisin as a Food Preservative: Part 2: Antimicrobial Polymer Materials Containing Nisin. Critical Reviews in Food Science and Nutrition, 56, 1275-1289 https://doi.org/10.1080/10408398.2013.763766Knoll C., Divol B., Du Toit M. (2008): Influence of phenolic compounds on activity of nisin and pediocin PA-1. American Journal of Enology and Viticulture. 59: 418–421.Neris D.J.G., Bordignon-Junior S.E., Baratto C.M., Gelinski J.M.L.N. (2013): Nisin in the biopreservation of Bordo (Ives) and Niagara table wines from Santa Catarina. Brazil Journal of Biotechnology and Biodiversity, 4: 176–183.Parapouli M., Delbes-Paus C., Kakouri A., Koukkou A.-I., Montel M.-C., Samelis J. (2013): Characterization of a Wild, Novel Nisin A-Producing Lactococcus Strain with an L. lactis subsp. cremoris Genotype and an L. lactis subsp. lactis Phenotype, Isolated from Greek Raw Milk. Applied and Environmental Microbiology, 79, 3476-3484 https://doi.org/10.1128/AEM.00436-13Pei J., Yuan Y., Yue T. (2013): Characterization of bacteriocin bificin C6165: a novel bacteriocin. Journal of Applied Microbiology, 114, 1273-1284 https://doi.org/10.1111/jam.12145Vera Pingitore Esteban, Todorov Svetoslav Dimitrov, Sesma Fernando, Gombossy de Melo Franco Bernadette Dora (2012): Application of bacteriocinogenic Enterococcus mundtii CRL35 and Enterococcus faecium ST88Ch in the control of Listeria monocytogenes in fresh Minas cheese. Food Microbiology, 32, 38-47 https://doi.org/10.1016/j.fm.2012.04.005Rojo-Bezares Beatriz, Sáenz Yolanda, Zarazaga Myriam, Torres Carmen, Ruiz-Larrea Fernanda (2007): Antimicrobial activity of nisin against Oenococcus oeni and other wine bacteria. International Journal of Food Microbiology, 116, 32-36 https://doi.org/10.1016/j.ijfoodmicro.2006.12.020Zacharof M.P., Lovitt R.W. (2012): Bacteriocins Produced by Lactic Acid Bacteria a Review Article. APCBEE Procedia, 2, 50-56 https://doi.org/10.1016/j.apcbee.2012.06.010