Synergistic Antimicrobial Effects of Nisin and ε-Poly-L-Lysine on Raw Beef During Cold Storage Against Major Foodborne Pathogens

Öz

With increasing consumer demand for natural food preservatives, the use of antimicrobial substances such as nisin and epsilon-poly-L-lysine (ε-PL) in meat products has gained attention. This study aimed to evaluate the synergistic effects of nisin and ε-PL on the viability of key foodborne pathogens—Escherichia coli O157:H7, Salmonella Typhimurium (Gram-negative), and Listeria monocytogenes (Gram-positive)—in raw red meat. In addition, the study evaluated the impact of treatments on physicochemical characteristics and color stability. Two combinations of nisin and ε-PL were tested: Mix 1 (400 IU/g nisin + 20 μg/g ε-PL) and Mix 2 (800 IU/g nisin + 40 μg/g ε-PL), applied to raw beef samples inoculated with the pathogens. Samples were stored at 4 °C for 16 days, and microbiological (pathogen counts, total mesophilic aerobic bacteria, mold, and yeast), physicochemical (pH, water-holding capacity), and color (L*, a*, b*) analyses were performed at intervals (days 0, 4, 8, 12, and 16). Mix 2 showed the most potent antimicrobial activity, decreasing L. monocytogenes counts to 2.15 log CFU/g by day 8. Significant reductions were also recorded for E. coli O157:H7 and Salmonella Typhimurium. Additionally, the mixtures suppressed pH increases, maintained color stability, and improved water retention. In conclusion, the free-form combinations of nisin and ε-PL effectively inhibited microbial growth, preserved meat quality, and extended shelf life, highlighting their potential as natural preservatives in the meat industry. This study provides novel evidence on the synergistic use of free-form nisin and ε-PL in raw beef, offering a valuable contribution to the development of natural preservation methods in meat products.

Anahtar Kelimeler

• Nisin
• epsilon-poly-L-lysine (ε-PL)
• meat
• food biopreservation
• natural antimicrobials

Nisin ve ε-Poli-L-Lizin'in Soğuk Depolama Sırasında Çiğ Sığır Etinde Başlıca Gıda Kaynaklı Patojenlere Karşı Sinerjik Antimikrobiyal Etkileri

Öz

Doğal gıda koruyucularına yönelik artan tüketici talebiyle birlikte, et ürünlerinde nisin ve epsilon-poly-L-lysine (ε-PL) gibi antimikrobiyal maddelerin kullanımı dikkat çekmiştir. Bu çalışma, nisin ve ε-PL'nin çiğ kırmızı ette gıda kaynaklı önemli patojenlerin Escherichia coli O157:H7, Salmonella Typhimurium (Gram-negatif) ve Listeria monocytogenes (Gram-pozitif) canlılığı üzerindeki sinerjik etkilerini değerlendirmeyi amaçlamıştır. Çalışmada ayrıca uygulamaların fizikokimyasal özellikler ve renk stabilitesi üzerindeki etkisi de değerlendirilmiştir. Nisin ve ε-PL'nin iki kombinasyonu test edilmiştir: Karışım 1 (400 IU/g nisin + 20 μg/g ε-PL) ve Karışım 2 (800 IU/g nisin + 40 μg/g ε-PL), patojenlerle inoküle edilmiş çiğ sığır eti örneklerine uygulanmıştır. Örnekler 16 gün boyunca 4 °C'de saklanmış ve aralıklarla (0, 4, 8, 12 ve 16. günler) mikrobiyolojik (patojen sayıları, toplam mezofilik aerobik bakteri, küf ve maya), fizikokimyasal (pH, su tutma kapasitesi) ve renk (L*, a*, b*) analizleri yapılmıştır. Karışım 2, L. monocytogenes sayısını 8. günde 2,15 log CFU/g'a düşürerek en güçlü antimikrobiyal aktiviteyi göstermiştir. E. coli O157:H7 ve S. Typhimurium için de önemli azalmalar kaydedilmiştir. Ayrıca, karışımlar pH artışlarını bastırmış, renk stabilitesini korumuş ve su tutma özelliğini geliştirmiştir. Sonuç olarak, nisin ve ε-PL'nin serbest form kombinasyonları mikrobiyal büyümeyi etkili bir şekilde engellemiş, et kalitesini korumuş ve raf ömrünü uzatmıştır.

Anahtar Kelimeler

• Nisin
• epsilon-poli-L-lisin (ε-PL)
• et
• gıda biyokoruyucu
• doğal antimikrobiyaller

Kaynakça

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