Influence of Nisin and LAE mixture on some foodborne pathogens

What is it about?

This article is about the use of Nisin and LAE mixture to inhibit the growth of several foodborne pathogens in some cheeses. The use of Nisin only inhibits G-positive pathogens whereas the use of LAE inhibits G-negative pathogens as well as some fungi and yeasts. Thus, the use of the combination was proofed to inhibit wide range of foodborne pathogens. An optimization was performed to select the best concentrations of both antimicrobial food additives to obtain the perfect mixture that was added to some cheeses manufacture that were characterized and compared with the control samples.

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Why is it important?

The innovation is to obtain the best mixture of such antimicrobial agents with broad inhibitory spectrum that is wider than each antimicrobial agent separately.

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