Combined effect of nisin and carvacrol at different pH and temperature levels on the viability of different strains of Bacillus cereus

P.M. Periago, R. Moezelaar

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    103 Citations (Scopus)

    Abstract

    The influence of pH and temperature on the bactericidal action of nisin and carvacrol on vegetative cells of different Bacillus cereus strains was studied. The five strains tested showed significant differences in sensitivity towards nisin, at pH 7.0 and 30°C. Carvacrol concentrations of 0.3 mmol 1-1 had no effect on viability of B. cereus cells. When the same carvacrol concentration was combined with nisin, however, it resulted in a greater loss of viability of cells than when nisin was applied alone. The concentration of carvacrol played an important role on the bactericidal effect of nisin and, therefore, on the synergistic action of both compounds combined. At lower pH values (6.30 and 5.75), nisin was more active against B. cereus cells than at pH 7.0 at 30°C, with a different sensitivity of the strains tested. The combined effect of nisin and carvacrol was found to be significantly different at pH 7.0 and 5.75. When the temperature was 8°C, nisin was significantly less active against B. cereus IFR-NL 94-25 than at 30°C, both at pH 7.0 and 6.30. At 8°C, there was a significant increased effect of nisin at lower pH values. Also at this low temperature, a synergistic effect between nisin and carvacrol on B. cereus cells was observed at the pHs tested. This study indicates the potential of nisin and carvacrol at lower pHs to be used for preservation of minimally processed foods.
    Original languageEnglish
    Pages (from-to)141-148
    JournalInternational Journal of Food Microbiology
    Volume68
    Issue number1-2
    DOIs
    Publication statusPublished - 2001

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