COMPOSITION AND METHOD OF ATTENUATION OF IONIC STRENGTH INHIBITION OF LANTIBIOTICS

摘要

An improved antimicrobial composition comprising a lanthionine containing bacteriocin and an attenuator capable of reducing ionic strength inhibition and chosen from the group consisting of polyols, saccharides and polyethylene glycol and a method of decreasing inhibition of antimicrobial activity found in high ionic strength food systems. Particularly effective attenuators include glucose and sorbitol. Such attenuators are particularly effective for use with nisin. Temperature elevation of the treatment also enhanced antimicrobial activity.