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Volume 14
Issue 23
10.3390/foods14234007
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Antibacterial Stability of Novel Nisin/Carboxylic Curdlan Complexes

by
Long-Qing Li
1,
Yun-Bo Yu
2,
Shu-Yan Zhang
1,
Zheng-Cai Liu
1,
Le-Yi Pan
1,
Tong-Xin Liang
1,
Ming-Yu Jin
1,
Ya-Hui Yu
1 and
Jing-Kun Yan
1,2,*
1
Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
2
School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China
*
Author to whom correspondence should be addressed.
Foods 2025, 14(23), 4007; https://doi.org/10.3390/foods14234007 (registering DOI)
Submission received: 20 October 2025 / Revised: 19 November 2025 / Accepted: 20 November 2025 / Published: 22 November 2025
(This article belongs to the Special Issue Food Polysaccharides and Oligosaccharides: Enzyme Treatment, Structural Analysis, and Functional Bioactivity Value)
Versions Notes

Abstract

Nisin is a widely used natural antibacterial peptide in the food industry. However, its instability limits its practical application in food preservation. In this study, the antibacterial activity of previously built nisin/carboxylic curdlan (C6-Cc) complexes were tested against Gram-positive bacteria: Staphylococcus aureus. The results revealed that when the mass ratio of C6-Cc to nisin was 1:8 (C6-Cc: nisin, w/w), the nisin/C6-Cc complexes exhibited strong antibacterial stability over the pH range of 1–4, with inhibition zone diameters ranging from 11.5 to 13.0 mm and a minimum inhibitory concentration (MIC) of 0.71 mg/mL. Notably, the complexes also maintained good thermal stability even at 121 °C. Furthermore, the complexes with a mass ratio of 1:8 (w/w) showed superior physicochemical stability under low-pH conditions (pH < 5) within the salt concentration of 0–100 mM, and the stable temperature ranged from 25 to 121 °C. Twenty-eight days of storage had no significant impact on its antibacterial or physicochemical stability. These findings suggest that the nisin/C6-Cc complexes will have broad application prospects in food bio-preservation.
Keywords: nisin; carboxylic curdlan; complex coacervation; stability; antibacterial activity nisin; carboxylic curdlan; complex coacervation; stability; antibacterial activity

Share and Cite

MDPI and ACS Style

Li, L.-Q.; Yu, Y.-B.; Zhang, S.-Y.; Liu, Z.-C.; Pan, L.-Y.; Liang, T.-X.; Jin, M.-Y.; Yu, Y.-H.; Yan, J.-K. Antibacterial Stability of Novel Nisin/Carboxylic Curdlan Complexes. Foods 2025, 14, 4007. https://doi.org/10.3390/foods14234007

AMA Style

Li L-Q, Yu Y-B, Zhang S-Y, Liu Z-C, Pan L-Y, Liang T-X, Jin M-Y, Yu Y-H, Yan J-K. Antibacterial Stability of Novel Nisin/Carboxylic Curdlan Complexes. Foods. 2025; 14(23):4007. https://doi.org/10.3390/foods14234007

Chicago/Turabian Style

Li, Long-Qing, Yun-Bo Yu, Shu-Yan Zhang, Zheng-Cai Liu, Le-Yi Pan, Tong-Xin Liang, Ming-Yu Jin, Ya-Hui Yu, and Jing-Kun Yan. 2025. "Antibacterial Stability of Novel Nisin/Carboxylic Curdlan Complexes" Foods 14, no. 23: 4007. https://doi.org/10.3390/foods14234007

APA Style

Li, L.-Q., Yu, Y.-B., Zhang, S.-Y., Liu, Z.-C., Pan, L.-Y., Liang, T.-X., Jin, M.-Y., Yu, Y.-H., & Yan, J.-K. (2025). Antibacterial Stability of Novel Nisin/Carboxylic Curdlan Complexes. Foods, 14(23), 4007. https://doi.org/10.3390/foods14234007

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