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Application of enterocin AS-48 as biopreservative in eggs and egg fractions: Synergism through lysozyme

Author:
Ananou, Samir, Rivera, Silvia, Madrid, Maria Isabel, Maqueda, Mercedes, Martínez-Bueno, Manuel, Valdivia, Eva
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.89 pp. 409-417
ISSN:
0023-6438
Subject:
Bacillus cereus, Staphylococcus aureus, bacteria, egg albumen, egg yolk, eggs, electron microscopy, liquids, lysozyme, minimum inhibitory concentration, plate count, synergism
Abstract:
The efficacy of enterocin AS-48 in controlling Bacillus cereus and Staphylococcus aureus in liquid whole egg (LWE), egg white (EW), and egg yolk (EY) at 4 and 28 °C was studied. In LWE, AS-48 yields significant reductions in viable counts of B. cereus with minimum bactericidal concentrations (MBC) of 5 and 0.05 μg/ml respectively at 4 and 28 °C (P < 0.05 and P < 0.01, respectively), notably less than that previously determined in brain heart infusion broth. Results obtained with egg fractions suggest the presence of a compound in EW acting synergistically with AS-48 since, at 4 °C, the MBC for AS-48 was established at 1–2.5 μg/ml. Similar results were obtained for S. aureus in LWE and EW, although the AS-48 MBCs were higher: 5–10 and 1–5 μg/ml respectively at 4 and 28 °C in LWE and 10 μg/ml at 28 °C in EW. In EY, both bacteria showed a much lower susceptibility to AS-48 than in LWE and EW. The combination of lysozyme (8 mg/ml) with AS-48 exerted a synergistic inhibitory effect against B. cereus and S. aureus although this synergy was lower than observed in LWE and EW. This synergy has been also confirmed by electron microscopy observation.
Agid:
5861670