אסיף מאגר המחקר החקלאי

Sensitization of Escherichia coli to nisin by maltol and ethyl maltol

Year:

1996

Source of publication :

Authors :

Volume :

22

Co-Authors:

Schved, F., Department of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Pierson, M.D., Dept. of Food Science and Technology, Virginia Tech, Blacksburg, VA, United States
Juven, B.J., Dept. of Food Science and Technology, Virginia Tech, Blacksburg, VA, United States, Dept. of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061-0418, United States

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Abstract:

When used separately, 20 mmol l-1 maltol or 1600 AU ml-1 nisin resulted in a 0-0.6 log10 reduction in viable counts of Escherichia coli in a buffer system. However, when added in combination they yielded a 1.8-5.5-log-cycle reduction in viable counts of E. coli at pH 5.0 and 6.8 respectively. It is postulated that maltol (and ethyl maltol) destabilizes the cell outer membrane by chelation of Mg2+ and/or Ca2+, thus permeabilizing the E. coli cell to nisin.

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