Sir, Nisin, a lanthionine-containing peptide from L actococcus lactis, is used as a food preservative because of its activity against spoilage bacteria. Like other cationic peptides, nisin interacts with the cell membrane and induces pore formation. Because of the increasing resistance of pathogenic bacteria to antibiotics, we are evaluating the potential use of nisin, and of variant peptides, ...

The objective of this study was to determine the effect of nisin and selected meat additives (salt, lactate, lactate-diacetate combination, and polyphosphate) on the antimicrobial activities of ovotransferrin (OTF) against the growth of Listeria monocytogenes. A Bioscreen C turbidometer (Oy Growth Curves AB Ltd., Helsinki, Finland) was used to evaluate the effect of various concentrations of ni...

Sterilized, lean and adipose beef carcass tissues were inoculated with Brochothrix thermosphacta, left untreated (U), or treated with 100 μg/ml nisin (N), calcium alginate (A), or 100 μg/ml nisin immobilized in a calcium alginate gel (AN). Treated tissues were aseptically processed into ground beef and populations of B. thermosphacta and nisin activity were determined during refrigerated storag...

The cell wall of a yeast cell forms a barrier for various proteinaceous and nonproteinaceous molecules. Nisin, a small polypeptide and a well-known preservative active against gram-positive bacteria, was tested with wild-type Saccharomyces cerevisiae. This peptide had no effect on intact cells. However, removal of the cell wall facilitated access of nisin to the membrane and led to cell rupture...

Biocompatible organic acids and citrate-stabilized gold nanoparticles were interacted with nisin to generate robust antimicrobial agents, which display archetypical nisin activity even at elevated pH.

Nisin is a membrane active antimicrobial peptide containing unusual dehydrated amino acid residues. The secondary structure of nisin in aqueous solution, membrane mimicking solvents and at various pH values was investigated using circular dichroism. In aqueous solution nisin is largely randomly coiled. In liposomes and at pH 6 and above, however, the presence of a maximum at 195 nm and a minimu...

Background & Aims of the Study: Foodborne illnesses, resulting from consumption of contaminated foods, represent a substantial public health threat. Listeria monocytogenes is a foodborne pathogen bacteria and can cause serious problems in human. Because of this reason, Nowadays various compounds are being used to control these bacteria in foods. The aim of this study was to evaluate antilistari...

Objective(s): The objective of this study was to investigate the antibacterial activities of magnesium oxide nanoparticles (MgO NP) alone or in combination with other antimicrobials (nisin and heat) against Escherichia coli and Staphylococcus aureus in milk.Materials and Methods: First, the combined effect of nisin and MgO nanoparticles was investigated in milk. Then the combined effect of nisi...

Frequent and indiscriminate use of existing battery of antibiotics has led to the development of multi drug resistant (MDR) strains of pathogens. As decreasing the concentration of the antibiotic required to treat Salmonellosis might help in combating the development of resistant strains, the present study was designed to assess the synergistic effects, if any, of nisin, in combination with con...

In Listeria monocytogenes, nisin induced ATP efflux, reduced the intracellular ATP concentration within 1 min, and dissipated the proton motive force within 2 min. Efflux accounted for only 20% of the ATP depletion, suggesting that ATP hydrolysis also occurred. ATP efflux depended on nisin concentration and followed saturation kinetics. These results suggest that nisin breaches the membrane per...