DEVELOPMENT AND PRACTICAL IMPLEMENTATION OF NOVEL COMBINATIONS OF NISIN WITH OTHER BIOPRESERV. AND MILD PROCESSES THAT EXPAND THE RANGE OF APPLICATION OF THE BACTERIOCIN IN ASSURING FOOD SAFETY AND QUALITY

Projektinformationen

NISIN-PLUS

ID Finanzhilfevereinbarung: FAIR961148

Projekt abgeschlossen

Startdatum 1 Oktober 1996

Enddatum 30 September 1999

Finanziert unter

• Specific research, technological development and demonstration programme in the field of agriculture and fisheries (including agro-industry, food technologies, forestry, aquaculture and rural development), 1994-1998

Gesamtkosten

€ 1 789 228,00

EU-Beitrag

€ 963 764,00

Koordiniert durch

ATO - DLO - AGROTECHNOLOGICAL RESEARCH INSTITUTE
Netherlands

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Verwertbare Ergebnisse

Combined process to improve the effect of nisin

Taking a combined processes (hurdle technology) approach, the current project set out to overcome food-related restrictions on nisin by combining it with other biopreservatives or mild treatments. Combination of nisin with compounds (e.g. chealting agents) or processes (e.g. electroporation) that destabilizes the cytoplasmic membrane or make it more accessible for nisin by distributing the integrity of the cell wall (i.e. in the case of Gram (-) bacteria) would extend the inhibitory spectrum considerably. The overall objective of the project is to expand the current range of practical applications of the bacteriocin nisin; the only bacteriocin to date that has a certain approval for food, through combination with other biopreservatives or mild treatments. The new combined processes will overcome the restrictions in the use of nisin food related applications. In the first year of the project, focus was on the identification of suitable (natural) compounds and preservatives treatments that together with nisin result in an improved efficacy or expands antimicrobial spectrum of nisin in laboratory systems. In the subsequent part of the project, the most promising combination treatments have been tested in food systems on laboratory scale and in food systems under practical conditions. A number of food additives (plant essential oils, sucrose fatty acid esters, organic acids and other bacteriocins) have been identified which synergistically increase the antimicobial activity of nisin. In addition, two non-thermal pasteurization techniques (Ultra High Pressure and Pulse Electric Field treatment) were found to substantially enhance the in vitro and in situ (in the food matrix) antimicrobial activity of nisin. Finally, the combination of nisin and modified atmosphere packaging was effective in extending the microbiological shelf life of beef and fresh fish.