Sensitization of Escherichia coli to nisin by maltol and ethyl maltol.
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.
Schved
F
F
Department of Food Science and Technology, Virginia Tech, Blacksburg 24061-0418, USA.
Pierson
M D
MD
Juven
B J
BJ
D000900:Anti-Bacterial Agents / Q000378:metabolism / Q000494:pharmacology*; D002462:Cell Membrane / Q000187:drug effects / Q000378:metabolism; D002463:Cell Membrane Permeability / Q000187:drug effects; D015169:Colony Count, Microbial; D004340:Drug Contamination / Q000517:prevention & control; D004926:Escherichia coli / Q000187:drug effects* / Q000378:metabolism; D005421:Flavoring Agents / Q000494:pharmacology; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007502:Iron Chelating Agents / Q000494:pharmacology; D009561:Nisin / Q000378:metabolism / Q000494:pharmacology*; D011753:Pyrones / Q000494:pharmacology*
D000900:Anti-Bacterial Agents; D005421:Flavoring Agents; D007502:Iron Chelating Agents; D011753:Pyrones; D009561:Nisin; C008316:maltol; C052408:ethyl maltol