Inhibitory Effect of Nisin on Microorganisms Isolated and Identified from Spoiled Vinegar

doi:10.7506/spkx1002-6630-201501033

Abstract

Abstract:

In the present study, 84 different bacterial strains were isolated from spoiled vinegar, which were identified as 20Bacillus amyloliquefaciens, 12 B. licheniformis, 6 Bacillus 1NLA3E, 12 Paenibacillus, 4 B. megaterium, 3 Brevibacillusbrevis, 2 B. pumilus, 11 B. coagulans, 1 Lactobacillus acetotolerans and 1 Clostridium perfringens strains by morphologicalobservation, 16S rDNA sequencing, and sequence alignment with GenBank database, as well as 16S-23S ITS sequencing.The inhibitory potency of nisin on these 84 bacterial strains was determined by assaying the diameter of inhibition zoneusing cup-plate method and turbidity using nephelometry, indicating that nisin had a significant inhibitory activity on all themicrobes isolated from the spoiled vinegar.

Key words: spoiled vinegar, 16S rDNA, 16S–23S ITS, isolation and identification, Nisin

CLC Number:

LI Weili1,2, ZHAO Chao1,2, CHE Jiantu1,2, LI Dongle1,2, YI Wuhua2, ZHAO Lijuan2. Inhibitory Effect of Nisin on Microorganisms Isolated and Identified from Spoiled Vinegar[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201501033.

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Inhibitory Effect of Nisin on Microorganisms Isolated and Identified from Spoiled Vinegar

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