التفاصيل البيبلوغرافية
| العنوان: |
INVESTIGATION OF EFFECT OF NISIN ON THE INACTIVATION OF HEAT RESISTANT BACILLUS SPORES BY HIGH PRESSURE AND MODERATE TEMPERATUR. |
| المؤلفون: |
KMIHA, S., AOUADHI, C., MODUGNO, C., SIMONIN, H., CORNET, J. M. PERRIER, MAAROUFI, A. |
| المصدر: |
Archives de l'Institut Pasteur de Tunis; 2020, Vol. 97 Issue 1-4, p53-53, 1p |
| مصطلحات موضوعية: |
NISIN, HEAT resistant materials, TASTE testing of food, BACILLUS (Bacteria), THERAPEUTICS |
| مستخلص: |
Introduction and objectives: Spore forming bacteria play an important role in food spoilage. Traditionally, thermal processing is an efficient way to eliminate spores. However, the high temperature compromises organoleptic properties. Alternative processing method is high pressure (HP), which reduces the microbial load without compromising the fresh quality of the food. HP treatment combined with nisin has been investigated as a synergistic combination method for food preservation. The present study aims to explore the potential of using HP technology only or in combination with nisin to inactivate three Bacillus spores. Material and methods: First, the effect of different concentrations of nisin on spores of B.sporothermodurans (isolated from raw milk), B.licheniformis and B.pumilus (isolated from UHT milk) was evaluated. In addition, high pressure treatments ranging from 200 to 600 MPa at 50°C for 10 min, alone or in combination with nisin (50 IU/ml), were tested. Results: The inactivation of spores increased with increasing of pressure levels and nisin concentrations. In addition, the presence of nisin during HP treatment and in the medium enhances the efficacy of pressure in the inactivation of spores. The optimum inactivation (6logcycle reduction) of B.sporothermodurans spores and B.pumilus, B.licheniformis spores (4.8logcycle reduction) were obtained after HP treatment at 500 MPa/50°C for 10 min in presence of 50 IU/ml of nisin. A significant synergy of combined treatment was observed on Bacillus spores inactivation. Also, Bacillus spores isolated from UHT milk are more resistant than spores originating from raw milk to applied treatment. Conclusion: This study showed that a massive inactivation of Bacillus spores was ensured when combined high hydrostatic pressure (500 MPa/10 min) treatment with moderate temperature (50°C) and nisin (50 IU/ml) than when either was applied individually. In addition, such treatment illustrates the commercial potential of its to milk, and possibly other dairy product. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |