Contaminated chicken meat is measured as one of the most significant sources of Salmonella enterica serovar Enteritidis (Ses E). Using nisin-producer Lactococcuslactis (L. lactis) is a practical approach to diminish the risk of food-borne pathogens in chicken meat. The existingsurvey was done to assess the effect of SesEon nisin gene expression induced by L. lactison chicken meat. Chicken meat was divided into 4 groups of L. lactis control group (BHI media inoculated with 1.5×108 CFU/ml L. lactis), Ses Econtrol group (BHI media inoculated with 1.5×105 CFU/ml Ses E), L. lactis exposure group (BHI media inoculated with 1.5×108 CFU/ml L. lactis) and finally Ses Eexposure group (BHI media inoculated with 1.5×105 CFU/ml Ses E). Then, pH and protein contents, numbers of bacteria and nisin gene expression were examined. Growth of Ses Ein the exposure group has been decreased. L. lactis inhibits from severe changes in pH and protein contents of chicken meat. After 4 h of maintenance, amount of nisin gene expression in L. lactis subsp. lactis co-culture with SesE was 1.9 times higher than L. lactis subsp. lactis mono-culture (P =0.0008). After 48 h maintenance, amount of nisin gene expression in L. lactis subsp. lactis mono-culture was 1.1 times higher than L. lactis subsp. lactis co-culture with Ses E (P =0.042). Ses Ecan cause substantial increase in the nisin gene expression and subsequent production of nisin by L. lactis subsp. lactis.
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