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Abstract:

The combination of nisin and pulsed electric fields (PEF) on Listeria innocua in liquid whey protein concentrate (LWPC) were studied with the purpose of enhancing nisin antibacterial action. The efficiency of the combined treatment of nisin and PEF was strongly dependent on the sequence of application. The exposure to nisin after PEF produced an antagonistic effect on L. innocua inactivation. This behaviour could be mainly attributed to changes in the cell envelope and to modifications of the medium caused by PEF application. Consequently, the posterior action of nisin was reduced, showing an increase in the resistance of L. innocua to nisin. In opposite, the addition of nisin prior to PEF treatment exhibited an additive and slightly synergistic effect, suggesting that the binding of nisin to the cell membrane would increase the susceptibility of the microorganism to PEF treatment. © 2006 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Effect of the sequence of nisin and pulsed electric fields treatments and mechanisms involved in the inactivation of Listeria innocua in whey
Autor:Gallo, L.I.; Pilosof, A.M.R.; Jagus, R.J.
Filiación:Laboratorio de Microbiología Industrial, Departamento de Ingeniería Química, Facultad de Ingeniería, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Departamento de Industrias, Facultad de Ciencias Exactas y Naturale, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Palabras clave:Cheese whey; Combined treatments; Listeria innocua; Nisin; Pulsed electric fields; Crops; Electric field effects; Food products; Proteins; Cell envelope; Listeria innocua; Nisin; Pulsed electric fields; Microorganisms; Farm Crops; Proteins; Listeria innocua
Año:2007
Volumen:79
Número:1
Página de inicio:188
Página de fin:193
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2006.01.043
Título revista:Journal of Food Engineering
Título revista abreviado:J Food Eng
ISSN:02608774
CODEN:JFOED
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v79_n1_p188_Gallo

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Citas:

---------- APA ----------
Gallo, L.I., Pilosof, A.M.R. & Jagus, R.J. (2007) . Effect of the sequence of nisin and pulsed electric fields treatments and mechanisms involved in the inactivation of Listeria innocua in whey. Journal of Food Engineering, 79(1), 188-193.
http://dx.doi.org/10.1016/j.jfoodeng.2006.01.043
---------- CHICAGO ----------
Gallo, L.I., Pilosof, A.M.R., Jagus, R.J. "Effect of the sequence of nisin and pulsed electric fields treatments and mechanisms involved in the inactivation of Listeria innocua in whey" . Journal of Food Engineering 79, no. 1 (2007) : 188-193.
http://dx.doi.org/10.1016/j.jfoodeng.2006.01.043
---------- MLA ----------
Gallo, L.I., Pilosof, A.M.R., Jagus, R.J. "Effect of the sequence of nisin and pulsed electric fields treatments and mechanisms involved in the inactivation of Listeria innocua in whey" . Journal of Food Engineering, vol. 79, no. 1, 2007, pp. 188-193.
http://dx.doi.org/10.1016/j.jfoodeng.2006.01.043
---------- VANCOUVER ----------
Gallo, L.I., Pilosof, A.M.R., Jagus, R.J. Effect of the sequence of nisin and pulsed electric fields treatments and mechanisms involved in the inactivation of Listeria innocua in whey. J Food Eng. 2007;79(1):188-193.
http://dx.doi.org/10.1016/j.jfoodeng.2006.01.043