Resistance of bacteria to antibiotics is a serious concern in hygienic systems. Therefore, new antimicrobial materials, including antimicrobial nanoparticles are of high interest and their applications are increasing every day. According to Iran Nanotechnology Initiative Council (INIC), the current study suggested a new antimicrobial nanomaterial to be used as food preservative. Results of the research help the preservation of foodstuff at lower price with higher safety.
Nisin is a natural preservative that is commonly used as natural food preservative. However, it usually affects gram-positive pathogens. Magnesium oxide nanoparticles have been used to increase the effect of antimicrobial properties of nisin.
Nisin facilitates the diffusion of magnesium oxide nanoparticles into the cells by creating pores on cellular membrane of bacteria. The contents of the cell come out due to the antibacterial properties of nisin, and the cell dies. In addition, the application of this antimicrobial material in the presence of heat increases the diffusivity of cellular membrane of the cell, and results in high antimicrobial effect of nisin.
This research studied antimicrobial effect of magnesium oxide nanoparticles and nisin in a liquid culturing media on Escherichia coli and staphylococcus aureus bacteria. Antibacterial effect of this material has been evaluated by using an electron microscope on the morphology of Escherichia coli and staphylococcus aureus bacteria.
Results of the research have been published in Food Control, vol. 68, 2016, pp. 208-215.
MS/PR
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