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Inhibitory Action of Nisin Against Listeria monocytogenes

Department of Microbiology, Oregon State University, Corvallis 97331-3804

ABSTRACT

The sensitivity of nine strains of Listeria to nisin was determined as well as the minimum inhibitory concentration of nisin necessary to completely inhibit growth of these strains. All strains tested were variably sensitive to nisin and different MIC values were obtained, ranging from 740 to 10⁵ IU/ml in trypticase soy agar and from 1.85 to 10³ IU/ml in MRS agar.

The inhibition of L. monocytogenes ATCC 7644 in TSB trypticase at different pH values and in sterilized and nonsterilized cottage cheese by nisin (37 x 10² IU/ml and 2.55 x 10³ IU/g, respectively) also was investigated. This bacterium was completely inhibited after 24 h at pH 5.0 and above. At pH 4.5, 4.0, and 3.5, it was inhibited within 24 h. In cottage cheese no Listeria survivors were found at 24 h at 37 and 4°C whether or not the cheese had been sterilized when as many as .35 x 10⁶ cell/g were added at zero time.