Synergistic antimicrobial effect of combined bacteriocins against food pathogens and spoilage bacteria

This study was conducted to determine the possible synergistic antimicrobial activity of four bacteriocins (nisin, pediocin, enterocinMT104b and enterocinMT162b) against foodborne and food spoilage bacteria. Microbroth dilution assay was used to determine Minimum Inhibitory Concentration (MIC) of each bacteriocin and checkerboard technique was applied to determine the possible synergistic antibacterial effects among four bacteriocins. The combination of nisin with MT104b caused a synergistic effect on the elimination of Staphylococcus aureus whereas the combination of nisin plus pediocin, nisin plus MT162b, pediocin plus MT104b, and pediocin plus MT162b caused a synergistic effect against Lactobacillus sakei. Nisin caused an additive effect against Listeria monocytogenes when it was combined with pediocin. Thus, the combinations of different bacteriocins could act synergistically or additively to eliminate serious foodborne pathogens and food spoilage bacteria. Keyword: Bacteriocin(s), nisin, pediocin, enterocin, pathogens.