BACKGROUND: Lactococcusis disease due to Lactococcus garvieae, one of the most important zoonotic bacterial diseases. Objectives: The purpose of this study was to evaluate the effect of Cinnamon essential oil and Nisin on the growth of Lactococcus garvieae. Methods: The effect of cinnamon essential oil with concentrations of 0, 0.25 and 0.75%, and Nisin 0, 0.4 and 0.8 μg/mL on growth of this bacteria at 4 and 8 °C during 0, 3, 6, 9, 12, 15 days of storage was investigated. Results: The results of this study showed that on samples kept at 4 °C, bacterial growth was delayed until the fifteenth day using cinnamon essential oil or Nisin, and in the case of cinnamon, the growth rate of bacteria in the ninth and fifteenth days was below 2 log cfu/g. While the combination of 0.8 μg/ml Nicin and 0.75% essential oil of cinnamon postponed growth on the third day. At 8 °C, Nisin, the cinnamon essential oil alone and in combination (similar to 4 ºC) until the sixth day prevented bacterial growth. Compared to the control treatment, the concentration of Nisin and cinnamon essential oil had a significant difference in inhibitory bacterial growth (P<0.05). The results also showed that the combination of Nisin and cinnamon essential oil, had a significantly higher effect than their single state. Conclusions: Results indicate that Nisin and cinnamon essential oil effectively inhibit the growth of Lactococcus garvieae in the rainbow trout fillet.

Staphylococcus aureus is a common cause of food-borne disease worldwide and food poisoning. This study reports the effect of nisin (0, 10 and 12.5 ppm) against Staphylococcus aureus in manufactured kareish cheese. Nisin was effective in reducing S. aureus count in cheese; a reduction of S. aureus count was observed from the 2nd day of storage period. S. aureus in kareish cheese decreased gradually from 4x108 to (8×107, 6.5×107, 5.8×107 CFU/gm.) in the 1st week till reached at the end of storage period of the 4th week to (4 ×104, 1.1×103, 1×102 CFU/gm.) for cheese containing (0, 10 and 12.5 ppm) of nisin, respectively during manufacture and storage for a month in the refrigerator at 4 ˚C. The data obtained in this study suggested that the use of nisin-containing cheese can be an effective method of controlling the growth and multiplication of S. aureus in cheese.

The bacteriocin nisin at various concentrations (50, 100, 200, 300 IU/ml) was studied as a bio-preservative to extend the shelf life of standardized, pasteurized milk. A minimum of one-week extension in shelf life was obtained for standardized milk at 4°C. Higher concentrations of nisin showed no additional effect. The effect of nisin on physico-chemical, microbial and sensory qualities were also studied. Addition of nisin had significantly reduced the development of acidity and standard plate count during storage. Addition of higher levels of nisin had significantly affected the sensory scores.

Objectives: The objective of this study was to evaluate the impact of the antimicrobials nisin and lysozyme to control the growth of spoilage bacteria of pasteurized milk during cold storage. Materials and Methods: Nisin, lysozyme, and a mixture of them were inoculated into freshly pasteurized milk at 500 IU/ml concentrations each. The acidity, sensory evaluation, and bacteri¬ological quality of the treated pasteurized milk samples were examined at zero time and every 3 days till the samples showed the signs of spoilage, that were checked every day. Results: Obtained results showed that there was a slight increase of the titratable acidity of the control and treated samples during refrigerated storage, but the acidity increase was significantly lower in samples containing lysosomes and/or nisin than the control samples. Nisin and lyso¬zyme at 500 IU/ml concentration possessed inhibitory effect on the total bacterial, aerobic spore-formers, and psychrotrophic bacterial counts and extended the shelf-life of the treated samples. The efficacy of nisin 500 IU/ml combined with lysozyme 500 U/ml was assessed and synergistic activity has been detected, that was expressed in the form of higher inhibitory effect and extend¬ing the shelf-life of the samples up to 15 days at cold storage. Moreover, the sensory evaluation showed that nisin and lysozyme does not affect the acceptability of the examined samples. Conclusion: The obtained data indicate that nisin and lysozyme have the potential to enhance the post-process bacteriological safety of pasteurized milk during the storage period and could aid in the elimination of post-process contamination and prolong its shelf-life. [J Adv Vet Anim Res 2019; 6(3.000): 403-408]