Application of nisin - the well-known lactic acid bacteria bacteriocin - against spoilage bacteria in tangerine wine

Jinjin Pei, Lei Jiang, Huiping Dai and Pei Chen
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Jinjin Pei: Shaanxi Key Laboratory of Shaanxi Bioresources and Biology, Shaanxi University of Technology, Hanzhong, Shaanxi, P.R. China
Lei Jiang: Shaanxi Key Laboratory of Shaanxi Bioresources and Biology, Shaanxi University of Technology, Hanzhong, Shaanxi, P.R. China
Huiping Dai: College of Northwest Plateau Botany, Chinese Academy, Xining, Qing Hai, P.R. China
Pei Chen: Shaanxi Business College, Shaanxi University of Technology, P.R. China

Czech Journal of Food Sciences, 2016, vol. 34, issue 6, 488-494

Abstract: The application of nisin to tangerine wine was investigated in this study. Nisin was found to be active against Leuconostoc mesenteroides CICC 9008, Lactobacillus acidophilus CICC 6241, Oenococcus oeni CICC 6066, and Acetobacter pasteurianus CICC 20874. However, Saccharomyces cerevisiae was not sensitive to nisin. The inhibitory activity of nisin against these four strains was tested by adding different concentrations of nisin (25, 50, 75, and 100 μg/ml) under different pH conditions (pH 3, 3.5, 4, and 4.5). The dynamic models of nisin action against these four strains were constructed. When nisin was added in the juicing process, the growth of indicator strains was not inhibited; indicating that components in tangerine juice might impact the activity of nisin. However, the addition of nisin would decrease the concentration of SO2 added in tangerine wine production. The addition of nisin would increase the final concentration of malic acid and decrease the final concentration of lactic acid. The results indicated that nisin inhibited the natural fermentation of lactic acid.

Keywords: bacteriocin; lethality; time of addition; sensorial properties (search for similar items in EconPapers)
Date: 2016
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:34:y:2016:i:6:id:545-2015-cjfs

DOI: 10.17221/545/2015-CJFS

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