Synergistic Effect of Enterocin NKR-5-3 and Sodium Citrate against Listeria innocua ATCC 33090 in Culture Media and Chilled Shrimp
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Abstract
Enterocin NKR-5-3, an antimicrobial peptide and class II bacteriocin, is produced by Enterococcus faecium NKR-5-3 isolated from Thai fermented fish. However, it displays low antimicrobial activity against Listeria spp., which are recognized as significant food-borne bacteria in seafood industries. In this study, commercial food additives with potential ability to enhance bacteriocin activity, including ethylenediaminetetraacetic acid (EDTA), sodium lactate (SL), and sodium citrate (SC), were applied to enhance antimicrobial activity of enterocin NKR-5-3 against L. innocua ATCC 33090. The results showed that only 1.5% (w/v) SC could produce a significantly more effective (p<0.05) synergistic interaction with enterocin NKR-5-3 against L. innocua ATCC 33090 when comparing with EDTA (250 ppm) and SL (2% v/v). The combination of enterocin NKR-5-3 at final concentration of 3,200 AU·mL-1 and 1.5% (w/v) SC could reduce the count of L. innocua ATCC 33090 by 1.33, 1.14, 0.97 and 1.13 log CFU·mL-1 in culture broth at 4 °C after 16 h of incubation period, when compared to the control, treatment with only SC, treatment with only enterocin NKR-5-3, and initial loading number, respectively. The synergistic interaction of enterocin NKR-5-3 and SC enhanced the bactericidal mode of action against L. innocua ATCC 33090, confirmed by total viable count in culture media together with morphological damage of target cells observed by SEM. In artificially contaminated shrimp meat samples kept at 4 °C for 48 h, the combination of enterocin NKR-5-3 and SC could reduce the count of L. innocua ATCC 33090 by 1.89, 1.78, 1.30 and 0.81 log CFU·g-1 compared to the control, treatment with only SC, only enterocin NKR-5-3, and initial loading number, respectively.
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