10.57647/j.ijnd.2026.1702.02

Antibacterial Activity of Nisin Incorporated into Chitosan/Alginate Nanoparticles as a biopreservator agent in sausage

PDF
  • Homa Khorasani1,
  • Seyed Mansour Meybodi2,
  • Nadia Kazemipour1,
  • Sayed Mohammad Reza Khoshroo1,
  • Mohammad Mehdi Motaghi1,
  1. Department of Microbiology, Ke.C., Islamic Azad University, Kerman, Iran
  2. Department of Microbiology, To.C., Islamic Azad University, Tonekabon, Iran

Received: 2025-07-29

Revised: 2025-09-22

Accepted: 2025-10-08

Published in Issue 2025-10-27

Copyright (c) 2025 Homa Khorasani, Seyed Mansour Meybodi, Nadia Kazemipour, Sayed Mohammad Reza Khoshroo, Mohammad Mehdi Motaghi (Author)

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Khorasani, H., Meybodi, S. M., Kazemipour, N., Khoshroo, S. M. R., & Motaghi, M. M. (2025). Antibacterial Activity of Nisin Incorporated into Chitosan/Alginate Nanoparticles as a biopreservator agent in sausage. International Journal of Nano Dimension, 17(2 (April 2026). https://doi.org/10.57647/j.ijnd.2026.1702.02
Crossref
Scopus
Google Scholar
Europe PMC

PDF views: 27

Abstract

 This study investigates the antimicrobial effects of nisin extracted from Lactococcus lactis and the enhancement of its antimicrobial effect by incorporation into chitosan/alginate nanoparticles. Native strains of Lactococcus lactis were isolated from milk samples and the presence of the nisin gene was confirmed using polymerase chain reaction (PCR). Nisin concentration was determined using high-performance liquid chromatography (HPLC). The results showed that out of ten isolated strains, four strains (L1, L3, L8 and L9) showed genetic similarity to Lactococcus lactis with percentages of 82.45%, 79.87%, 93.33% and 79.87%, respectively. The optimal growth conditions for the most effective strain were determined at 30°C and pH 7 with an optical density of 5.51 at 600 nm. Nisin extract showed a significant inhibitory zone of 19 mm against Bacillus cereus, while nisin-containing nanoparticles showed an enhanced inhibitory effect of 20 mm. Furthermore, the results showed that the combination of nisin-containing nanoparticles significantly improved the antimicrobial activity compared to nisin alone. This study showed that nisin incorporated into nanoparticles effectively retained its antimicrobial properties, indicating its potential as a valuable model for biopreservation of food. These findings emphasize the importance of using natural antimicrobials in food preservation.

Keywords

  • Antimicrobial properties,
  • Lactococcus,
  • Nanoparticles,
  • Nisin,
  • Preservation
PDF

References

  1. Webb L., Ma L., Lu X., (2022), Impact of lactic acid bacteria on the control of Listeria monocytogenes in ready-to-eat foods. Food Quality and Safety. 6: 1-11. https:// doi.org/10.1093/fqsafe/fyac045
  2. Suganthi V., Selvarajan E., Subathradevi C., Mohanasrinivasan V., (2012), Lantibiotic nisin: natural preservative from Lactococcus lactis. International research journal of pharmacy. 3(1): 13-19. https://www.researchgate.net/publication/52006740
  3. Cheng T., Wang L., Guo Z., Li B., (2022), Technological characterization and antibacterial activity of Lactococcus lactis subsp. cremoris strains for potential use as starter culture for cheddar cheese manufacture. Food Science and Technology. 42: AE13022. https://doi.org/10.1590/fst.13022
  4. Sanca F.M.M. Blanco I.R., Dias M., Moreno A.M., Martins S.M.M.K., et al., (2023), Antimicrobial Activity of Peptides Produced by Lactococcus lactis subsp. lactis on Swine Pathogens. Animals. 13: 2442. https://doi.org/10.3390/ani13152442
  5. Richardson N.S.M., Piehowski K.E., (2008), Nanotechnology in nutritional sciences. Minerva Biotechnology and Biomolecular Research. 20(3): 117-126. https://www.minervamedica.it/en/journals/minerva-biotechnology-biomolecular-research
  6. Milenković M., Jovanović S., Marković Z., Ciasca G., Santo R D., Mead J L., Mojsin M., Dojčinović B., Milivojević D., Marković B T.,(2025), Graphene quantum dots enhanced with gold nanoparticles for advanced antibacterial applications, Journal of Drug Delivery Science and Technology. 111:107207. https://doi.org/10.1016/j.jddst.2025.107207.
  7. Yang D., Fan B., Sun G., He YC., Ma C., (2023), Ultraviolet blocking ability, antioxidant and antibacterial properties of newly prepared polyvinyl alcohol-nanocellulose‑silver nanoparticles-ChunJian peel extract composite film. International Journal of Biological Macromolecules. 252:126427. https://doi.org/10.1016/j.ijbiomac.2023.126427.
  8. Wang Y., Zhang T., Huang M., Zhang M., He YC., (2024), Preparation of dandelion flower extract-based polyvinyl alcohol-chitosan-dandelion-CuNPs composite gel for efficient bacteriostatic and dye adsorption, Int J Biol Macromol. 281(4):136512. https://doi.org/ 10.1016/j.ijbiomac.2024.136512.
  9. Li X., Guo Q., Jin G., Zhang J., Ma B., Zhu Z., Zhang Y., Meng H., Li Sh., Xu Q., (2025), Enhanced synthesis of CTAB-assisted ZnO nanosheets on SiO2 nanofibers: Antibacterial properties and flame retardant enabled by template-free electrospinning. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 726(1): 137724. https://doi.org/10.1016/j.colsurfa.2025.137724.
  10. Riaz R., (2025), Capped Co/ZnO nanocomposites: A comparative study of antibacterial activity with alumina, silica, and ceria. Results in Chemistry. 15: 102301. https://doi.org/10.1016/j.rechem.2025.102301.
  11. Mohammed A.E., Abdalhalim L.R., Atalla K.M. et al.,(2023), Chitosan and sodium alginate nanoparticles synthesis and its application in food preservation. Rend. Fis. Acc. Lincei. 34: 415425. https://doi.org/10.1007/s12210-023-01154-4
  12. Idrees H., Javaid Zaidi S.Z., Sabir A., Khan R., Zhang X., Hassan s., (2020), A Review of Biodegradable Natural Polymer Based Nanoparticles for Drug Delivery Applications. Nanomaterials. 10: 1970. https://doi.org/10.3390/nano10101970
  13. Zhang M., Luo W., Yang K., Li C., (2022), Effects of Sodium Alginate Edible Coating with Cinnamon Essential Oil Nanocapsules and Nisin on Quality and Shelf Life of Beef Slices during Refrigeration. Journal of Food Protection. 85(6): 896–905. https://doi.org/10.4315/JFP-21-380
  14. Zohri M., Shafiee Alavidjeh M., Haririan I., Shafiee Ardestani M., Sadat Ebrahimi S.E., Tarighati Sani H., Sadjadi S.K., (2010), A comparative study between the antibacterial effect of nisin and nisin-loaded chitosan/alginate nanoparticles on the growth of Staphylococcus aureus in raw and pasteurized milk samples. Probiotics and Antimicrobial Proteins. 2: 258-266. https://doi.org /10.1007/s12602-010-9047-2
  15. Mitra S., Chakrabartty P.K., Biswas S.R., (2005), Production and characterization of nisin-like peptide produced by a strain of Lactococcus lactis isolated from fermented milk. Current microbiology. 51: 183–187. https://doi.org/10.1007/s00284-005-4545-2. Epub 2005 Jul 21
  16. Kimoto H., Nomura M., Kobayashi M., Okamoto T., Ohmomo S., (2004), Identification and probiotic characteristic of Lactococcus strains from plant materials. Japan Agricultural Research Quarterly. 38(2): 111–117. https://doi.org/10.6090/jarq.38.111
  17. Patricia T., (2016), Bailey & Scott's Diagnostic Microbiology. Amsterdam: Elsevier. https://evolve.elsevier.com/cs/product/9780323433792
  18. Dworkin M., Falkow S., Rosenberg E., Schleifer K.H., Stackebrandt E., (2006), The Prokaryotes: Bacteria: Firmicutes. A212. Third Edition, Springer. https://doi.org/10.1007/0-387-30744-3
  19. El-hadedy D.E., El-gammal E.W., (2014), Cloning of nis gene and Nisin purification from Lactococcus lactis subsp. Lactis Fc2. African journal of biotechnology. 13(53): 4711-4719. https://doi.org/10.5897/AJB2014.13960
  20. Todorov S.D., (2008), Bacteriocin production by Lactobacillus plantarum AMA-K isolated from Amasi, a Zimbabwean fermented milk product and study of the adsorption of bacteriocin AMA-K to Listeria sp. Brazilian Journal of microbiology. 39(1): 178–187. https://doi.org/10.1590/S1517-838220080001000035
  21. Hwanhlem N., Biscola V., El-Ghaish S., Jaffrès E., Dousset X., Haertlé T., Kittikun A.H., Chobert J.M., (2013), Bacteriocin-Producing Lactic Acid Bacteria Isolated from Mangrove Forests in Southern Thailand as Potential Bio-Control Agents: Purification and Characterization of Bacteriocin Produced by Lactococcus lactis subsp. lactis KT2W2L. Probiotics and Antimicrobial Proteins. 5(4): 264-278. https://doi.org/10.1007/s12602-013-9150-2
  22. Chollet E., Sebti I., Martial-Gros A., Degraeve P., (2008), Nisin preliminary study as a potential preservative for sliced ripened cheese: NaCl, fat and enzymes influence on nisin concentration and its antimicrobial activity. Food Control. 19(10): 982-989 https://doi.org/10.1016/j.foodcont.2007.10.005
  23. Zohri M., Shafiee Alavidjeh M., Mirdamadi S.S., Behmadi H., Hossaini Nasr S.M., Eshghi Gonbaki S., Shafiee Ardestani M., Jabbari Arabzadeh A., (2013), Nisin-loaded chitosan/alginate nanoparticles a hopeful hybrid biopreservative. Journal of Food Safety. 33(1): 40-49. https://doi.org/10.1111/jfs.12021
  24. Reunanen J., (2007), Lantibiotic nisin and its detection methods. Dissertation, Division of Microbiology, Department of Applied Chemistry and Microbiology. Helsinki: University of Helsinki. http://urn.fi/URN:ISBN:978-952-10-4436-6
  25. Gutiérrez-Méndez N., Rodríguez-Figueroa J.C., González-Córdova A.F., Nevárez-Moorillón G.V., Rivera-Chavira B., Vallejo-Cordoba B., (2010), Phenotypic and genotypic characteristics of Lactococcus lactis strains isolated from different ecosystems. Canadian journal of microbiology. 56(5): 432-439. https://doi.org/10.1139/w10-026
  26. Klare I., Konstabel C., Werner G., Huys G., Vankerckhoven V., et al., (2007), Antimicrobial susceptibilities of Lactobacillus, Pediococcus and Lactococcus human isolates and cultures intended for probiotic or nutritional use. Journal of Antimicrobial Chemotherapy. 59(5): 900–912. https://doi.org/10.1093/jac/dkm035. Epub 2007 Mar 16
  27. Wu J., Zang M., Wang S., Zhao B., Bai J., Xu C., Shi Y., Qiao X., (2023), Nisin: From a structural and meat preservation perspective. Food Microbiology. 111: 104-207. https://doi.org/10.1016/j.fm.2022.104207
  28. Yen M., Yang J., Mau J., (2009), Physicochemical characterization of chitin and chitosan from crab shells. Carbohydrate Polymers. 75(1): 15–21. https://doi.org/10.1016/j.carbpol.2008.06.006
  29. Molujin A.M., Abbasiliasi S., Nurdin A., Lee P., Gansau J.A., Jawa R., (2022), Bacteriocins as Potential Therapeutic Approaches in the Treatment of Various Cancers: A Review of in Vitro Studies. Cancers. 14(19): 4758. https://doi.org/10.3390/cancers14194758
  30. Niculescu A.G., Grumezescu A.M., (2022), Applications of Chitosan-Alginate-Based Nanoparticles—An Up-to-Date Review, Nanomaterials (Basel). 12(2): 186. https://doi.org/10.3390/nano12020186
  31. Khemaria P., Singh S., Nath G., Gulati A.K., (2013), Isolation, Identification, and Antibiotic Susceptibility of nis+ Lactococcus lactis from Dairy and Non-dairy Sources. Czech Journal of Food Sciences. 31(4): 323–331. https://doi.org/10.17221/316/2012-CJFS
  32. Hassan H., St-Gelais D., Gomaa A., Fliss I., (2021), Impact of Nisin and Nisin-Producing Lactococcus lactis ssp. lactis on Clostridium tyrobutyricum and Bacterial Ecosystem of Cheese Matrices. Foods. 10(4): 898. https://doi.org/10.3390/foods10040898
  33. Gursoy O., Kahveci M. U., (2020), Nanotechnology in food science: Applications, safety and regulation. Food Reviews International. 36(6): 570-587. https://doi.org/10.1080/87559129.2020.1797746
  34. Singh A., Kumar P., (2022), Nano-based delivery systems for food bioactives: A review. Food Bioscience. 47, 101657. https://doi.org/10.1016/j.fbio.2022.101657