FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (5): 46-49.doi: 10.7506/spkx1002-6630-200905009

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Effects of Abiotic Factors on Antibacterial Activities of Nisin against Staphylococcus aureus

LIU Li-li1,2，MA Mei-hu1,*， YANG Xie-li2   

  1. (1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China；
    2. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China)
  • Received:2008-04-14 Revised:2008-08-30 Online:2009-03-01 Published:2010-12-29
  • Contact: MA Mei-hu1,*， E-mail:mameihuhn@yahoo.com.cn

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Abstract:

In this study, effects of various abiotic factors such as acid solutions (acetic acid, nitric acid， hydrochloric acid and citric acid), metal ions (Zn2+, K+, Fe3+ and Cu2+), ionic strength ( with Na+ ion intensity as the reference: 0, 0.2, 0.4, 0.6 and 0.8 mol/L) and pH value (4, 4.5, 5, 5.5 and 6) on the antibacterial activity of nisin against Staphylococcus aureus, a representative pathogeic bacterium in foods, were investigated. The results indicated that the effects of different acid solutions on the antibacterial activity of nisin are different, among which acetic acid shows the best improvement effects on the antibacterial activity of nisin; The addition of above metal ions can increase the antibacterial activity of nisin, among which K+ presents the strongest effect; The increase of ionic strength also can improve the antibacterial activity of nisin; Moreover， in the environment of pH 4.0 nisin plays the strongest antibacterial activity.

Key words: nisin, abiotic factor, antibacterial activity, Staphylococcus aureus

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