Bactericidal synergism through enterocin AS-48 and chemical preservatives against Staphylococcus aureus


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Abstract

AimsTo determine the effectiveness of enterocin AS-48 on Staphylococcus aureus CECT 976 in combination with chemical preservatives at acidic and neutral pH.Methods and ResultsAt pH 4·5, the activity of AS-48 increases in the presence of lactic acid (1·0%), acetic acid (0·5% and 1·0%), and citric acid (0·3% and 0·6%)· This synergistic effect has also been observed during the first 8 h of incubation with benzoate (0·06% and 0·12%) and sorbate (2% and 3%)· Interestingly, at pH 7, lactate (1%) increases the inhibitory effect of AS-48, reducing the S. aureus population by 6 log units compared with the control culture. At neutral pH, combinations of AS-48 and sodium tripolyphosphate, STPP (0·3% and 0·5%) also eliminate this pathogen after 24 h.ConclusionsThese results indicate that enterocin AS-48 could be applied in combination with a range of chemical preservatives in order to increase its efficacy in inhibiting S. aureus.Significance and Impact of the StudyThis study supports the potential use of enterocin AS-48 as a biopreservative to control S. aureus in combination with other food-grade chemical hurdles.

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