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Titolo:
INFLUENCES ON THE ANTIMICROBIAL ACTIVITY OF SURFACE-ADSORBED NISIN
Autore:
BOWER CK; MCGUIRE J; DAESCHEL MA;
Indirizzi:
OREGON STATE UNIV,DEPT FOOD SCI & TECHNOL,WIEGAND HALL 100 CORVALLIS OR 97331 OREGON STATE UNIV,DEPT FOOD SCI & TECHNOL CORVALLIS OR 97331 OREGON STATE UNIV,DEPT BIORESOURCE ENGN CORVALLIS OR 97331
Titolo Testata:
Journal of industrial microbiology
fascicolo: 3, volume: 15, anno: 1995,
pagine: 227 - 233
SICI:
0169-4146(1995)15:3<227:IOTAAO>2.0.ZU;2-M
Fonte:
ISI
Lingua:
ENG
Soggetto:
HYDROPHOBIC SILICON SURFACES; BOVINE SERUM-ALBUMIN; LISTERIA-MONOCYTOGENES; BACTERIAL ATTACHMENT; BETA-LACTOGLOBULIN; PROTEIN ADSORPTION; POLYMER SURFACES; STAINLESS-STEEL; ADHESION;
Keywords:
NISIN; LISTERIA MONOCYTOGENES; BACTERIOCIN; PROTEIN ADSORPTION;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
38
Recensione:
Indirizzi per estratti:
Citazione:
C.K. Bower et al., "INFLUENCES ON THE ANTIMICROBIAL ACTIVITY OF SURFACE-ADSORBED NISIN", Journal of industrial microbiology, 15(3), 1995, pp. 227-233

Abstract

The efficacy of the antimicrobial peptide nisin was examined after adsorption to silica surfaces. Three protocols were used to evaluate nisin's activity against adhered cells of Listeria monocytogenes: bioassay using Pediococcus pentosaceous FEB 61-2 as the sensitive indicator strain; visualization and enumeration of cells by microscopic image analysis; and viability of adhered cells as determined by Iodonitrotetrazolium violet uptake and crystallization. The activity of adsorbed nisin was highly dependent upon conditions of adsorption. The highest antimicrobial activity of adsorbed nisin occurred with high concentrationsof nisin (1.0 mg ml(-1)) and brief contact times (1 h) on surfaces oflow hydrophobicity. Sequential adsorption of a second protein (beta-lactoglobulin or bovine serum albumin) onto surfaces consistently resulted in decreased nisin activity. These data provide direction for the development of applications to limit microbial attachment on food contact surfaces through the use of adsorbed antimicrobial peptides.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 28/11/20 alle ore 15:52:11