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Physics Procedia 25 (2012) 973 – 977

2012 International Conference on Solid State Devices and Materials Science

The Bacteriostasis Study of Nisin for the Raspberry Health

Draft Beer
Jinxu Sun1,2,Hui xia Zhu1,2, Jiping Guo2, Dong Guang Xiao1Ć
1
Key Laboratory of Industrial Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and
Technology, Tianjin 300457, P. R. China.
2
Department of Biology, Heng shui College, Heng shui, He bei 053000, P. R. China

Abstract

The raspberry healthy draft beer was obtained by adding the extracting of raspberry into the raw fermentation
materials of beer, in order to prolong the shelf life, the different concentrations nisin were added to the the raspberry
healthy draft beer, the result shown that nisin could have obvious influence on the shelf life, the shelf life prolonged
with nisin concentrations adding, the shelf life raspberry healthy draft beer was 44d after adding 0.02 nisin mg/mL,
the shelf life prolonged 36d than blank.

© 2012
© 2011 Published
Published by
by Elsevier
Elsevier Ltd.
B.V.Selection
Selectionand/or
and/orpeer-review
peer-reviewunder
underresponsibility ofof
responsibility [name organizer]
Garry Lee
Open access under CC BY-NC-ND license.
Keywords: Nisin; bacteriostasis; raspberry; shelf life

1. Introduction

To begin with we will provide a brief background on the nisin and the raspberry, it is well know that as a
type of natural preservative, nisin could inhibit spoilage bacteria in food, so as to achieve the effect of
anticorrosion, three adding ways for nisin in food as follows:
(1) Adding directly to food as a type of food additive was the common way.
(2) Adding bacterial for nisin as a type of starter in fermented food, the way could effectively
inhibit bacterial contamination.
(3) Nisin was applicable to food production as a type of ingredient for food formula.
As a type of fruit for medicine and food, the raspberry conceive not only abundant organic acid,
saccharide, vitamin, ellagic acid, sitosterol, microelement, but also the functional ingredient as
polysaccharide, triterpene, flavone and so on. So the raspberry efficiency as follows: anti-age, regulating
reproductive system, developing immunity from disease, sliming. Because of the efficacy of kidney tonic
pill, so it could cure the illness for kinney deficiency, enuresis, impotence and urinary frequency. The
raspberry health beer was a new type of health beer, the production for it based on the extraction solution
for raspberry. On account of high temperature sterilization, the functional ingredients in beer largely

1875-3892 © 2012 Published by Elsevier B.V. Selection and/or peer-review under responsibility of Garry Lee
Open access under CC BY-NC-ND license. doi:10.1016/j.phpro.2012.03.186
974 Jinxu Sun et al. / Physics Procedia 25 (2012) 973 – 977

lossed, that depressed the health effects for beer, so it was necessity to find a new bacteriostasis way.
In the next section, after a statement of the basic problem, the bacteriostat instances of nisin to the
raspberry health draft beer were studied through determining the index of turbidity and microbial content
for anaerobe.

2. Materials and Methods

The solution preparation for nisin 200mg nisin was dissoluted by being sterilized 0.02mol/L HCL and
constanted volume to 100mL, asepsis filtered (0.22ȝm) , stored at 4 oC, the concentration of nisin was 2
mg/mL.
The sample preparation Consists of the following steps: 1.5ǃ 3ǃ 4.5ǃ 6mL nisin(2mg/mL) were added
to the raspberry health draft beer, the concentration of nisin were 0.005ǃ0.01ǃ0.015ǃ0.020mg/mL
respectively,
18 parallelism sample to each concentration, storing at room temperature.
The determination of total bacteria count Enumeration by platecount method is summarized in the
following steps: asepsis sampling 10mL, diluting in 90 mL normal saline (NS), diluting properly,
cultivating and counting.
The determination of beer turbidity The determination of beer turbidity made use of beer turbidity
determinator (HI93124).

3. Results and Discussion

The bacteriostatic effect for 0.005 mg/mL nisin

2000 2.2
1.8
2.0
2000
1.6
1.8
The microbial content(cfu)

The microbial content(cfu)

1.4 1500
The turbidity(EBC)

1.6

The turbidity(EBC)
1500
1.2 1.4

1.0 1.2
1000
1000 1.0
0.8 The turbidity
The microbial content 0.8
0.6
The microbial content 0.6
500
500 The turbidity 0.4
0.4
0.2 0.2

0 0.0 0 0.0
0 4 8 12 16 20 24 28 0 4 8 12 16 20 24 28
Time(d) Time(d)

Fig1 the bacteriostatic effect for adding 0.005 mg/mL nisin

It has also been reported that as bacteriocin, nisin could inhibit most of G+ bacteria, it could not
affect to food color, flavour, perfume and so on, but be decomposed by protease in bodys. From the
results obtained so far, it seemed that nisin was natural and new-type preservation. Adding 0.005 mg/mL
nisin in the raspberry health draft beer, the result as shown in figure 1. As seen in Fig1, the bacterial
count and turbidity no adding nisin in raspberry draft beer increased with time prolonging, when 8 days
of storing, the bacterial count reached to 1.83×103 cfu/mL, the turbidity was 1.58 EBC, after 8 days, the
bacterial count could not count, it indicated that beer had deteriorated, a comparison of adding and no
adding nisin in raspberry draft beer revealed that there was large difference between them, when 8 days
of storing, the bacterial count of adding 0.005mg/mL nisin was 0.17×103 cfu/mL, the turbidity was 0.3
EBC, when 28 days of storing, the bacterial count was 1.85×103 cfu/mL, the turbidity was 1.83EBC,
 Jinxu Sun et al. / Physics Procedia 25 (2012) 973 – 977 975

afterwards the bacterial count could not count. Based on the information contained in this adding
0.005mg/mL nisin could prolong 20 days shelf life for the raspberry draft beer.
The bacteriostatic effect for 0.01 mg/mL nisin From a practical point of view, nisin could inhibit
putrefying bacteria of alcohol, but not influence yeast, as a result, nisin plays an important role in the
production and storing for beer, fruit wine, liquor and so on, the research proved that Lactobacillus and
Pedicoccus sp could be inhibited by nisin, it is noteworthy that tuebidity, souring, sticky and so on quality
questions for alcohol could be avoided for the reason of adding nisin.

2.0
1.8 1800
2000 1.8
1.6 1600
1.6
The microbial content(cfu)

The microbial content(cfu)

1.4 1400
1.4

The turbitidy(EBC)
1500

The turbidity
1.2 1200
1.2
1.0 1000
1.0
1000
0.8 800
0.8
The microbial content
0.6 600 The turbidity 0.6

500 0.4 400 0.4

The microbial content
The turbidity 0.2 200 0.2

0 0.0 0 0.0
0 4 8 12 16 20 24 28 32 36 0 4 8 12 16 20 24 28 32 36
Time(d) Time(d)

Fig2 the bacteriostatic effect for adding 0.010 mg/mL nisin

Figure 2 reveals that the bacteriostatic effect for adding 0.01 mg/mL nisin in the raspberry draft beer
during storing. As shown in Fig 2, a direct comparison of adding 0.01mg/mL nisin and the blank control,
when storing for 36 days, the turbidity for adding 0.01mg/mL nisin was 1.57EBC, the bacterial count was
1.73×103 cfu/mL, in comparison, the shelf life increased 28d, compared with 0.005mg/mL nisin, the shelf
life increased 8 days. The present study had demonstrated that the shelt life for the raspberry health beer
increased with the increasing of nisin concentration.
The bacteriostatic effect for 0.015mg/mLnisin This being the case and in view of the fact that Ogden
added nisin to beer, results indicated that putrefying bacteria were inhibited and the shelf life of beer
prolonged one time.

2.0
1.8 1800
2000 1.8
1.6 1600
1.6
The turbidity(EBC)

1.4 1400
The microbial content(cfu)
The microbial content(cfu)

1.4
The turbidity(EBC)

1500
1.2 1200
1.2
1.0 1000
1.0
1000
0.8 800
0.8
The microbial content
0.6 600 The turbidity 0.6
The microbial content
500 The turbidity 0.4 400 0.4

0.2 200 0.2

0 0.0 0 0.0
0 4 8 12 16 20 24 28 32 36 40 0 4 8 12 16 20 24 28 32 36 40
Time(d) Time(d)

Fig3 the bacteriostatic effect for adding 0.015 mg/mL nisin

Comparison of data in Fig 3 indicated when storing for 40d, the turbidity for adding 0.015mg/mL
nisin was 1.55 EBC, the bacterial count was 1.69×103cfu/mL, in comparison, the shelf life increased 32
976 Jinxu Sun et al. / Physics Procedia 25 (2012) 973 – 977

days, compared with 0.01 mg/mL nisin, the shelf life increased 4 days.
The bacteriostatic effect for 0.02 mg/mL nisin The results obtained are shown in Fig 4, a widely known
but often overlooked observation is when storing for 44 days, the turbidity for adding 0.02 mg/mL nisin
was 1.53 EBC, the bacterial count was 1.67×103cfu/mL, in comparison, the shelf life increased 36 d,
compared with 0.015 mg/mL nisin, the shelf life increased 4 days.

2.0
1.8 1800
2000 1.8
1.6 1600
The microbial content(cfu)

The turbidity(EBC)
1.6

The microbial content(cfu)

1.4 1400
1.4
1500

The turbidity(EBC)
1.2 1200
1.2
1.0 1000
1.0
1000
0.8 800
The microbial content 0.8
0.6 600
The turbidity
0.6
500 The microbial content 0.4 400 0.4
The turbidity
0.2 200 0.2

0 0.0 0 0.0
0 4 8 12 16 20 24 28 32 36 40 44 0 4 8 12 16 20 24 28 32 36 40 44
Time(d) Time(d)

Fig4 the bacteriostatic effect for adding 0.020 mg/mL nisin

The index comparison for the raspberry draft beer under adding differ concentration nisin Result
as shown in Table 1 indicate overwall increasing the concentration of nisin in the raspberry draft beer
could prolong the shelf life, but the shelf life prolonging was not in proportion to the concentration of
nisin. An improvement on the result shown above could be made by based on data provided that tough the
nisin could prolong the shelf life of the raspberry draft beer, but it was limitation.
Table 1 the raspberry health draught beer indexs contrast under different addition of nisin

Adding concentration˄mg/mL˅
Index 0.000 0.005 0.01 0.015 0.02
Storing time˄d˅ 8 28 36 40 44
the turbidity˄EBC˅ 1.58 1.83 1.57 1.55 1.53
the bacterial count˄×103 cfu/mL˅ 1.83 1.85 1.73 1.69 1.67

4. Conclusions

Now, it is generally accepted that as a type of preservative, nisin could play an important role of
anti-corrosion in food through inhibiting pathogen and putrefyingbacteria.When adding to alcohol, nisin
could inhibit putrefying bacteria of alcohol, but not influence yeast, tuebidity, souring, sticky and so on
quality questions for alcohol could be avoided for the reason of adding nisin.
From the above discussion, the conclusion could be reached that increasing the concentration of
nisin in the raspberry draft beer could prolong the shelf life, but the shelf life prolonging was not in
proportion to the concentration of nisin. After adding 0.02 mg/mL nisin, the shelf life of raspberry draft
beer could reach to 44 days, compared with no adding nisin, the shelf life increased 36 days.
 Jinxu Sun et al. / Physics Procedia 25 (2012) 973 – 977 977

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