Synergistic Antilisterial Effects of Mixtures of Lysozyme and Organic Acids.

J Food Prot

Department of Food Science and Nutrition, Dankook University, Gyeonggi 448-701, Korea.

Published: December 2016

We investigated the synergistic effects of lysozyme combined with organic acids to inhibit the growth of Listeria monocytogenes . The antilisterial effects of the combination of lysozyme and acetic acid, citric acid, lactic acid, malic acid, or succinic acid were evaluated using the checkerboard method and time-kill assay. The MIC was 25,000 mg/liter for lysozyme, 625 mg/liter for acetic acid, and 1,250 mg/liter for the other acids. The MBC was 10,000 mg/liter for all of the tested organic acids. The combination of lysozyme and each organic acid showed synergistic effects via the checkerboard method; however, the time-kill assay showed synergistic effects for only three combinations of 1,250 mg/liter lysozyme with succinic acid (312 and 625 mg/liter) or malic acid (625 mg/liter). The results of this study indicate that the combination of lysozyme and malic acid or succinic acid can be effectively used as a food preservative to control L. monocytogenes .

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Source
http://dx.doi.org/10.4315/0362-028X.JFP-16-156DOI Listing

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