Antimicrobial Activity of Citric, Lactic, Malic, or Tartaric Acids and Nisin‐incorporated Soy Protein Film Against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella gaminara

We studied the effectiveness of partial replacement of glycerol with citric, lactic, malic, and tartaric acids on the antimicrobial activities of nisin (205 IU/g protein)‐incorporated soy protein film against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella gaminara. S. gaminara inoculated into 2.6% malic acid‐incorporated films and lactic acid‐incorporated films with nisin (5.7 and 3.4 log number colony‐forming units (CFU)/mL, respectively) and without nisin (3.2 and 3.0 log number CFU/mL, respectively) had fewer survivors than HCl‐incorporated film with and without nisin (8.6 and 7.9 log number CFU/mL, respectively). Malic acid (2.6%)‐incorporated soy protein film had the fewest survivors of L. monocytogenes, S. gaminara , and E. coli O157:H7 (5.5, 3.0, and 6.8 log number CFU/mL, respectively) and has the potential to inhibit a wide spectrum of microbes in product application.