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Abstract
The present study was undertaken to evaluate in vitro the antimicrobial activities of nisin , enterocin and cinnamaldehyde on four food spoilage strains ( Bacillus coagulans NRS-609 ,Bacillus subtilis subspecies subtilis NRRL B-941 ,Bacillus cereus ATCC14579, Alicyclobacillus acidoterrestris ATCC 49025) and four food borne pathogenic strains Salamonellatyphimurium ATCC 19438, Staphylococccusaureus ATCC 29213, E.coli ATCC 25922,Pseudomonas aeruginosa ATCC 27853 The checkerboard method was used to quantify the efficacies of three antimicrobials combinations and the fraction inhibitory concentration indices (FIC) were calculated..The best combination of these forms was selected to be applied in both pasteurized and unpasteurized orange nectar inoculated by activated spores of A. acidoterrestris at different storage temperature (25-45 {u00B0}C).Results showed thatusing the FIC indices, the best combination was recorded for nisin and cinnamaldehyde followed by nisin and enterocin .where for the first combination exhibited synergistic interactions against A. acidoterrestris ,S. aureus and P. aeruginosa with FIC indices of (0.3 ;0.5and 0.7) ,respectively .Results demonstrated that cinnamaldehyde was the most effective antimicrobial showing great reduction in D values of tested spores ,where nisin ranked next while, enterocin having the last reduction effect on D values of tested spores. The spores of B.cereus were the most sensitive to the antimicrobials , followed by A. acidoterretsris while as B.coagulans were the most resistant spores. The effect of sublethal concentration of antimicrobials, nisin, cinnamaldehyde on D values were selected to be applied in both pasteurized and unpasteurized orange nectar inoculated by activated spores of A. acidoterrestris at different storage temperature (25-45 {u00B0}C). Cinnamaldehyde effectiveness was dose dependent showing the sharper decrease in D-values (7-1.7) min at (90-95{u00B0}C) respectively using 0.5 æl/ml of cinnamaldehyde .