VANİLİN VE NİSİNİN LİSTERİA MONOCYTOGENES ÜZERİNE İNHİBİSYON ETKİSİNİN YANIT YÜZEY YÖNTEMİ İLE BELİRLENMESİ

Abstract

Bu araştırmada, vanilin ve nisinin ılımlı sıcaklık koşullarında Listeria monocytogenes inaktivasyonu üzerine etkisi yanıt yüzey yöntemi ile incelenmiştir. L. monocytogenes inhibisyonunda vanilin konsantrasyonu (0.5–1.5 mg/mL), nisin konsantrasyonu (5–10 IU/mL), sıcaklık (45–55C) ve süre (2–6 dak.) bağımsız değişkenlerinin etkisini belirlemek için merkezi kompozit tasarımı kullanılmıştır. Elde edilen ikinci dereceden model ile, vanilin konsantrasyonu, nisin konsantrasyonu ve sıcaklığın inhibisyon üzerine önemli bir etkiye sahip olduğu buna karşın sürenin ise önemsiz olduğu saptanmıştır. Bu çalışma, 1.5 mg/mL vanilin, 10 IU/mL nisin, 55°C sıcaklık ve 5.77 dakikalık uygulamanın L. monocytogenes inaktivasyonu için optimum koşullar olduğu ve bu koşullar ile 7.16 logaritmik azalmanın sağlanabileceğini ortaya koymuştur. Ilımlı sıcaklık koşullarında nisin ve vanilinin birlikte kullanımı gıdalarda L. monocytogenes kontrolü açısından gelecek vaat etmektedir.

Keywords

• Listeria monocytogenes
• vanilin
• nisin
• antibakteriyel aktivite
• yanıt yüzey yöntemi

DETERMINATION OF INHIBITORY EFFECT OF VANILLIN AND NISIN ON LISTERIA MONOCYTOGENES BY RESPONSE SURFACE METHODOLOGY

Abstract

In this study, the effects of vanillin and nisin on the inactivation of Listeria monocytogenes under mild temperature conditions were investigated using the response surface methodology (RSM). A central composite design (CCD) was used to determine the effects of independent variables, including vanillin concentration (0.5–1.5 mg/mL), nisin concentration (5–10 IU/mL), temperature (45–55C), and time (2–6 min.) on inhibition of L. monocytogenes. The proposed quadratic model revealed that vanillin concentration, nisin concentration and temperature had a significant effect on inhibition, whereas time was insignificant. The optimum conditions for the combined treatment for microbial reduction (7.16 log) were determined which were 1.5 mg/mL vanillin, 10 IU/mL nisin at 55C for 5.77 min. The combined use of nisin and vanillin in foods under mild temperature conditions is promising for controling L. monocytogenes in foods.

Keywords

• Listeria monocytogenes
• vanillin
• nisin
• antibacterial activity
• response surface methodology

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