Effective control of Listeria innocua by combination of nisin, pH and low temperature in liquid cheese whey
The effect and interactions of pH (5.5, 6.0 and 6.5), temperature (7 °C and 20 °C) and nisin (100 IU/ml; 300 IU/ml), on the growth and survival of Listeria innocua in liquid cheese whey (LCW) were studied. Growth data were analyzed by non-linear regression analysis to generate "best fit" G...
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todo:paper_09567135_v18_n9_p1086_Gallo2023-10-03T15:52:11Z Effective control of Listeria innocua by combination of nisin, pH and low temperature in liquid cheese whey Gallo, L.I. Pilosof, A.M.R. Jagus, R.J. Cheese whey Combined treatments Listeria innocua Nisin Listeria innocua The effect and interactions of pH (5.5, 6.0 and 6.5), temperature (7 °C and 20 °C) and nisin (100 IU/ml; 300 IU/ml), on the growth and survival of Listeria innocua in liquid cheese whey (LCW) were studied. Growth data were analyzed by non-linear regression analysis to generate "best fit" Gompertz and logistic models. The growth kinetics of L. innocua was dependent on the interaction of the three variables, particularly on the lag phase duration. The effectiveness of nisin in controlling the growth of L. innocua in LCW was more pronounced at 7 °C than at 20 °C and as the pH decreased from 6.5 to 5.5. As a consequence, this combined treatment may provide LCW with a degree of protection against this microorganism, particularly if employed in conjunction with low temperature. © 2006 Elsevier Ltd. All rights reserved. Fil:Gallo, L.I. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Pilosof, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Jagus, R.J. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_09567135_v18_n9_p1086_Gallo |
institution |
Universidad de Buenos Aires |
institution_str |
I-28 |
repository_str |
R-134 |
collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
topic |
Cheese whey Combined treatments Listeria innocua Nisin Listeria innocua |
spellingShingle |
Cheese whey Combined treatments Listeria innocua Nisin Listeria innocua Gallo, L.I. Pilosof, A.M.R. Jagus, R.J. Effective control of Listeria innocua by combination of nisin, pH and low temperature in liquid cheese whey |
topic_facet |
Cheese whey Combined treatments Listeria innocua Nisin Listeria innocua |
description |
The effect and interactions of pH (5.5, 6.0 and 6.5), temperature (7 °C and 20 °C) and nisin (100 IU/ml; 300 IU/ml), on the growth and survival of Listeria innocua in liquid cheese whey (LCW) were studied. Growth data were analyzed by non-linear regression analysis to generate "best fit" Gompertz and logistic models. The growth kinetics of L. innocua was dependent on the interaction of the three variables, particularly on the lag phase duration. The effectiveness of nisin in controlling the growth of L. innocua in LCW was more pronounced at 7 °C than at 20 °C and as the pH decreased from 6.5 to 5.5. As a consequence, this combined treatment may provide LCW with a degree of protection against this microorganism, particularly if employed in conjunction with low temperature. © 2006 Elsevier Ltd. All rights reserved. |
format |
JOUR |
author |
Gallo, L.I. Pilosof, A.M.R. Jagus, R.J. |
author_facet |
Gallo, L.I. Pilosof, A.M.R. Jagus, R.J. |
author_sort |
Gallo, L.I. |
title |
Effective control of Listeria innocua by combination of nisin, pH and low temperature in liquid cheese whey |
title_short |
Effective control of Listeria innocua by combination of nisin, pH and low temperature in liquid cheese whey |
title_full |
Effective control of Listeria innocua by combination of nisin, pH and low temperature in liquid cheese whey |
title_fullStr |
Effective control of Listeria innocua by combination of nisin, pH and low temperature in liquid cheese whey |
title_full_unstemmed |
Effective control of Listeria innocua by combination of nisin, pH and low temperature in liquid cheese whey |
title_sort |
effective control of listeria innocua by combination of nisin, ph and low temperature in liquid cheese whey |
url |
http://hdl.handle.net/20.500.12110/paper_09567135_v18_n9_p1086_Gallo |
work_keys_str_mv |
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1782027095953637376 |