Czech J. Food Sci., 2016, 34(6):488-494 | DOI: 10.17221/545/2015-CJFS

Application of nisin - the well-known lactic acid bacteria bacteriocin - against spoilage bacteria in tangerine wineFood Microbiology and Safety

Jinjin Pei1, Lei Jiang1, Huiping Dai2, Pei Chen3
1 Shaanxi Key Laboratory of Shaanxi Bioresources and Biology, Shaanxi University of Technology, Hanzhong, Shaanxi, P.R. China
2 College of Northwest Plateau Botany, Chinese Academy, Xining, Qing Hai, P.R. China
3 Shaanxi Business College, Shaanxi University of Technology, P.R. China

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

Published: December 31, 2016  Show citation

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Pei J, Jiang L, Dai H, Chen P. Application of nisin - the well-known lactic acid bacteria bacteriocin - against spoilage bacteria in tangerine wine. Czech J. Food Sci. 2016;34(6):488-494. doi: 10.17221/545/2015-CJFS.
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