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Prof. Mohamed Ahmed Mohamed Hassan :: Publications:

Application of Bacteriocin as Bio-preservative in Foods
Authors: Abdel-Shakour E.H. 1*, Elouboudy S.S. 1, Abdelaziz Z.K. 2, Hassan M.A. 3 and Emara M.B. 1
Year: 2014
Keywords: Food preservatives; Sodium nitrite; Bacteriocin; Nisin
Journal: New York Science Journal
Volume: 7
Issue: 6
Pages: 87-83
Publisher: Not Available
Local/International: International
Paper Link: Not Available
Full paper Mohamed Ahmed Mohamed Hassan_4.pdf
Supplementary materials Not Available

Food Preservatives aim either to destroy or inhibit the growth of harmful microorganisms in food by making an environment unsuitable for them. Traditional means of controlling microbial spoilage and safety hazards in foods are being replaced by combinations of innovative technologies that include biological antimicrobial systems such as lactic acid bacteria (LAB) and/or their bacteriocins. The use of LAB and/or their bacteriocins, either alone or in combination with mild physicochemical treatments and low concentrations of traditional and natural chemical preservatives, may be an efficient way of extending shelf life and food safety through the inhibition of spoilage and pathogenic bacteria without altering the nutritional quality of raw materials and food products. In this study, both of chemical preservative as sodium nitrite and natural preservative as Bacteriocin and Nisin were used at different concentrations to examine the effect of each one alone and in combined with each other against different food pathogens. Minced meat samples were inoculated with the prepared cultures of different pathogen as E. coli O111:K58, E. coli O124:K72, E. coli O128:K67, Salmonella typhimurium, Staphylococcus aureus and Bacillus cereus at dose of 1×106/ CFU per gram. It was found that both of Sodium nitrite at 125 ppm and Nisin at 10 ppm has inhibitory effect on the examined pathogens as their count was minimized but still viable, while Nisin at 30 ppm prevent the growth of gram – positive pathogens. When the two preservatives (Sodium nitrite at 125 ppm and Nisin at 10 ppm) were used in combined with each other in presence of Lactate (0.01%) no growth observed for both gram – positive or gram – negative pathogens.

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