Development of a method to quantify in vitro the synergistic activity of "natural" antimicrobials

被引:37
作者
Dufour, M [1 ]
Simmonds, RS [1 ]
Bremer, PJ [1 ]
机构
[1] Univ Otago, Dept Microbiol, Dunedin 9001, New Zealand
关键词
lactoperoxidase system; nisin; lauricidin (TM); monolaurin; totarol; natural antimicrobials; synergism;
D O I
10.1016/S0168-1605(02)00544-5
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Despite numerous papers being published on the use of hurdle technology to control food-borne pathogens or spoilage organisms, there is no commonly accepted methodology to quantify the level of synergistic activity. This paper describes a method to quantify in vitro the synergistic activity of antibacterial agents against bacteria. Initially, a microliter plate growth assay was used to determine the inhibitory concentrations of four "natural" antimicrobials (nisin, lauricidin(TM), totarol, and the lactoperoxidase system (LPS)) against a panel of eight bacteria. Using the same microliter system, the impact of various combinations of antimicrobials was assessed. The degree of synergy was based on the analysis of three criteria: (1) increase in lag phase, (2) reduction in culture density after 24 h, (3) and residual viability at 24 h. Only the lactoperoxidase system was active against all the Gram-positive and Gram-negative bacteria tested. Nisin, lauricidin(TM), and totarol were only effective against the Gram-positive bacteria. The method successfully identified three combinations (nisin-lauricidin(TM), LPS-nisin, and LPS-lauricidin(TM)) previously reported to have synergistic activity and highlighted the synergistic activity of two novel combinations (nisin-totarol and LPS-totarol). The development of a quick and reliable method to identify and quantify synergistic activity is a useful screening tool to establish preservative techniques that could have potential antimicrobial synergy in food-based systems. (C) 2002 Elsevier Science B.V. All rights reserved.
引用
收藏
页码:249 / 258
页数:10
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