Abstract
The effect of combinations of nisin and ethanol on the survival of Listeria monocytogenes was investigated. Killing by nisin was enhanced during simultaneous exposure to ethanol (2-7% v/v). For example, while 10 IU ml(-1) nisin reduced viability by 1 log unit in 20 min, a combination of this antimicrobial peptide and 5% ethanol, reduced numbers of surviving cells by 3 log units. Increasing the concentrations of either ethanol (2-7%) or nisin (10-50 IU ml(-1)) led to increased cell death with synergy being demonstrated for all combinations tested and at a range of temperatures from 5 to 37 degrees C. Ethanol can act synergistically with nisin to reduce the survival of L. monocytogenes. Combinations of ethanol and nisin may be feasible as an effective way of controlling this pathogen in the food processing environment.
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