The Synergistic Effects and Mechanism of Action of the Combination of Nisin and Salicylic Acid Against Staphylococcus Aureus and its Application

Abstract

In this study, the synergistic effects of nisin and salicylic acid (SCA) on Staphylococcus aureus and its potential application as food preservatives were investigated. The antimicrobial activities of nisin (MIC=500 μg/mL) and SCA (MIC=250 μg/mL) when used alone were determined. The FICI was 0.5, which confirmed that nisin and SCA had synergistic antibacterial effects against S. aureus. Based on these findings, the synergistic mechanism of nisin and SCA was further explored. This combination enhanced cell membrane destruction, increased the release of cell contents, reduced ATP synthesis, and inhibited biofilm synthesis. In addition, the combination demonstrated excellent DNA binding ability. The combination inhibited S. aureus infection in whole/skimmed ultra-high temperature sterilized milk at 25°C. Therefore, the combination of nisin and SCA is expected to be a promising strategy for food preservation.

Keywords: Nisin, Salicylic acid, Synergistic interactions, Staphylococcus aureus, food preservation