Accéder directement au contenu Accéder directement à la navigation
Nouvelle interface
Article dans une revue

High pressure sensitization of heat-resistant and pathogenic foodborne spores to nisin

Abstract : Today, there is no effective non-thermal method to inactivate unwanted bacterial spores in foods. High-Pressure (HP) process has been shown to act synergistically with moderate heating and the bacteriocin nisin to inactivate spores but the mechanisms have not been elucidated. The purpose of the present work was to investigate in depth the synergy of HP and nisin on various foodborne spore species and to bring new elements of understandings.For this purpose, spores of Bacillus pumilus, B. sporothermodurans, B. licheniformis, B. weihenstephanensis, and Clostridium sp. were suspended in MES buffer, in skim milk or in a liquid medium simulating cooked ham brine and treated by HP at 500 MPa for 10 min at 50 °C or 20 °C. Nisin (20 or 50 IU/mL) was added at three different points during treatment: during HP, during and or in the plating medium of enumeration. In the latter two cases, a high synergy was observed with the inhibition of the spores of Bacillus spp. The evaluation of the germinated fraction of Bacillus spp. spores after HP revealed that this synergy was likely due to the action of nisin on HP-sensitized spores, rather than on HP-germinated spores. Thus, the combination of nisin and HP can lead to Bacillus spp. spore inhibition at 20 °C. And Nisin can act on HP-treated spores, even if they are not germinated.This paper provides new information about the inhibition of spores by the combination of HP and nisin. The high synergy observed at low temperature has not been reported yet and could allow food preservation without the use of any thermal process.
Type de document :
Article dans une revue
Liste complète des métadonnées
Contributeur : Accord Elsevier CCSD Connectez-vous pour contacter le contributeur
Soumis le : lundi 25 octobre 2021 - 13:47:30
Dernière modification le : lundi 21 novembre 2022 - 03:53:15
Archivage à long terme le : : mercredi 26 janvier 2022 - 20:16:23


Fichiers produits par l'(les) auteur(s)


Distributed under a Creative Commons Paternité - Pas d'utilisation commerciale 4.0 International License



Chloé Modugno, Souhir Kmiha, Hélène Simonin, Chedia Aouadhi, Esther Diosdado Cañizares, et al.. High pressure sensitization of heat-resistant and pathogenic foodborne spores to nisin. Food Microbiology, 2019, 84, pp.103244. ⟨10.1016/⟩. ⟨hal-02173746⟩



Consultations de la notice


Téléchargements de fichiers