Evaluation of the potential synergistic antimicrobial effects observed using combinations of nanoparticled and non-nanoparticled agents on cheese-derived micro-organisms

摘要

The objective of this study was to determine whether a combination of agents could produce a synergistic antimicrobial effect, by either targeting a greater spectrum of micro-organisms or reducing the concentration of antimicrobial required to cause inhibition. Five agents (nanoparticled solubilisates - sorbic acid, benzoic acid and rosemary extract, and non-nanoparticled chitosans - of two different molecular weights) were selected based on promising antimicrobial activity and/or enhanced solubility. Combinations of these agents were examined against cultures derived from cheese. The study found the top-performing antimicrobials contained chitosan and/or rosemary, individually or in combination. These findings encourage their use as active agents in cheese packaging.