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Abstract:

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.

Registro:

Documento: Artículo
Título:Effective control of Listeria innocua by combination of nisin, pH and low temperature in liquid cheese 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 Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas, (CONICET), Argentina
Palabras clave:Cheese whey; Combined treatments; Listeria innocua; Nisin; Listeria innocua
Año:2007
Volumen:18
Número:9
Página de inicio:1086
Página de fin:1092
DOI: http://dx.doi.org/10.1016/j.foodcont.2006.07.009
Título revista:Food Control
Título revista abreviado:Food Control
ISSN:09567135
CODEN:FOOCE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09567135_v18_n9_p1086_Gallo

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Citas:

---------- APA ----------
Gallo, L.I., Pilosof, A.M.R. & Jagus, R.J. (2007) . Effective control of Listeria innocua by combination of nisin, pH and low temperature in liquid cheese whey. Food Control, 18(9), 1086-1092.
http://dx.doi.org/10.1016/j.foodcont.2006.07.009
---------- CHICAGO ----------
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" . Food Control 18, no. 9 (2007) : 1086-1092.
http://dx.doi.org/10.1016/j.foodcont.2006.07.009
---------- MLA ----------
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" . Food Control, vol. 18, no. 9, 2007, pp. 1086-1092.
http://dx.doi.org/10.1016/j.foodcont.2006.07.009
---------- VANCOUVER ----------
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. Food Control. 2007;18(9):1086-1092.
http://dx.doi.org/10.1016/j.foodcont.2006.07.009