title: Antibacterial Activity of Subtilosin Alone and Combined with Curcumin, Poly-Lysine and Zinc Lactate Against Listeria monocytogenes Strains.
abstract: In this paper, the antibacterial effects of the Bacillus amyloliquefaciens-produced bacteriocin subtilosin, both alone and in combination with curcumin, ε-poly-L-lysine (poly-lysine), or zinc lactate, were examined against Listeria monocytogenes. Results indicated that subtilosin inhibits both of the studied bacterial strains, Scott A (wild-type, nisin sensitive) and NR30 (nisin resistant). However, L. monocytogenes Scott A was more sensitive to subtilosin and pure curcumin. In addition, subtilosin was more active at an acidic pH. Subtilosin in combination with encapsulated curcumin displayed partial synergy against L. monocytogenes ScottA. It also had synergistic activity against both L. monocytogenes Scott A and L. monocytogenes NR30 when combined with zinc lactate. Only an additive effect was observed for subtilosin when combined with non-encapsulated curcumin or poly-lysine against the mentioned strains. Thus, using the combination of subtilosin with curcumin, poly-lysine, or zinc lactate, a lower effective dose can be used to control L. monocytogenes infection. Our findings suggest that subtilosin could be used as alternative bacteriocin to nisin, providing an opportunity to use a novel natural and efficacious biopreservative against L. monocytogenes in food preservation. This is the first report on the effects of the combination of subtilosin with natural antimicrobials on L. monocytogenes.
authors.affiliation: Faculty of Biological Sciences and Agronomy, M. Mammeri University, Tizi-Wezzu, Algeria.
authors.forename: Tahar
authors.initials: T
authors.lastname: Amrouche
authors.affiliation: Rutgers, The State University of New Jersey, New Brunswick, NJ, USA.
authors.forename: Katia
authors.initials: K
authors.lastname: Sutyak Noll
authors.affiliation: Rutgers, The State University of New Jersey, New Brunswick, NJ, USA.
authors.forename: Yuwen
authors.initials: Y
authors.lastname: Wang
authors.affiliation: Rutgers, The State University of New Jersey, New Brunswick, NJ, USA.
authors.forename: Qingrong
authors.initials: Q
authors.lastname: Huang
authors.affiliation: Rutgers, The State University of New Jersey, New Brunswick, NJ, USA. tchikindas@aesop.rutgers.edu.|Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ, 08901-8520, USA. tchikindas@aesop.rutgers.edu.
authors.forename: Michael L
authors.initials: ML
authors.lastname: Chikindas
keywords: Curcumin; Listeria monocytogenes; Poly-lysine; Subtilosin; Zinc lactate