Effects of organic acids, nisin, lyzozyme and edta on the survival of Yersinia enterocolitica population in inoculated orange beverages

Autores
Lucero Estrada, Cecilia Stella Marys; Velázquez, Lidia del Carmen; de Guzmán, Ana María S.
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Inactivation of a Yersinia enterocolitica strain by 3.4% ascorbic acid (AA), 0.5% citric acid (CA), 0.2% lactic acid, 100 IU/mL nisin, 2,400 IU/mL lysozyme and 20 mM ethylenediaminetetraacetic acid disodium salt (EDTA ), alone and combined, was studied at different temperatures (4 and 25C) in commercial and laboratory-prepared orange beverages. In laboratory-prepared juice, highest reductions (between 3.06 and 4.07 log units) were obtained with acid mixtures at 25C after 20 min of incubation. At 24 h of incubation, EDTA was bactericidal and the mixtures with nisin or lysozyme resulted in count reductions of 6.03 and 5.98 log units, respectively. In commercial orange beverage, AA and CA gave reductions of 5.43 and 4.26 log units, respectively. The three acid mixtures were bactericidal within the first 10 min. EDTA alone or mixed completely inhibited Y. enterocolitica strain at 6 and 24 h of incubation. At 4C, all the results were significantly lower than at 25C.
Fil: Lucero Estrada, Cecilia Stella Marys. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico San Luis; Argentina
Fil: Velázquez, Lidia del Carmen. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina
Fil: de Guzmán, Ana María S.. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina
Materia
Organic Compounds
Survival
Yersinia Enterocolitica
Orange Beverages
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/13963
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/13963
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effects of organic acids, nisin, lyzozyme and edta on the survival of Yersinia enterocolitica population in inoculated orange beveragesLucero Estrada, Cecilia Stella MarysVelázquez, Lidia del Carmende Guzmán, Ana María S.Organic CompoundsSurvivalYersinia EnterocoliticaOrange Beverageshttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Inactivation of a Yersinia enterocolitica strain by 3.4% ascorbic acid (AA), 0.5% citric acid (CA), 0.2% lactic acid, 100 IU/mL nisin, 2,400 IU/mL lysozyme and 20 mM ethylenediaminetetraacetic acid disodium salt (EDTA ), alone and combined, was studied at different temperatures (4 and 25C) in commercial and laboratory-prepared orange beverages. In laboratory-prepared juice, highest reductions (between 3.06 and 4.07 log units) were obtained with acid mixtures at 25C after 20 min of incubation. At 24 h of incubation, EDTA was bactericidal and the mixtures with nisin or lysozyme resulted in count reductions of 6.03 and 5.98 log units, respectively. In commercial orange beverage, AA and CA gave reductions of 5.43 and 4.26 log units, respectively. The three acid mixtures were bactericidal within the first 10 min. EDTA alone or mixed completely inhibited Y. enterocolitica strain at 6 and 24 h of incubation. At 4C, all the results were significantly lower than at 25C.Fil: Lucero Estrada, Cecilia Stella Marys. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico San Luis; ArgentinaFil: Velázquez, Lidia del Carmen. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; ArgentinaFil: de Guzmán, Ana María S.. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; ArgentinaWiley2010-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/13963Lucero Estrada, Cecilia Stella Marys; Velázquez, Lidia del Carmen; de Guzmán, Ana María S.; Effects of organic acids, nisin, lyzozyme and edta on the survival of Yersinia enterocolitica population in inoculated orange beverages; Wiley; Journal Of Food Safety; 30; 1; 2-2010; 24-390149-6085enginfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00187.x/abstractinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4565.2009.00187.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:42:28Zoai:ri.conicet.gov.ar:11336/13963instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:42:28.861CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effects of organic acids, nisin, lyzozyme and edta on the survival of Yersinia enterocolitica population in inoculated orange beverages
title Effects of organic acids, nisin, lyzozyme and edta on the survival of Yersinia enterocolitica population in inoculated orange beverages
spellingShingle Effects of organic acids, nisin, lyzozyme and edta on the survival of Yersinia enterocolitica population in inoculated orange beverages
Lucero Estrada, Cecilia Stella Marys
Organic Compounds
Survival
Yersinia Enterocolitica
Orange Beverages
title_short Effects of organic acids, nisin, lyzozyme and edta on the survival of Yersinia enterocolitica population in inoculated orange beverages
title_full Effects of organic acids, nisin, lyzozyme and edta on the survival of Yersinia enterocolitica population in inoculated orange beverages
title_fullStr Effects of organic acids, nisin, lyzozyme and edta on the survival of Yersinia enterocolitica population in inoculated orange beverages
title_full_unstemmed Effects of organic acids, nisin, lyzozyme and edta on the survival of Yersinia enterocolitica population in inoculated orange beverages
title_sort Effects of organic acids, nisin, lyzozyme and edta on the survival of Yersinia enterocolitica population in inoculated orange beverages
dc.creator.none.fl_str_mv Lucero Estrada, Cecilia Stella Marys
Velázquez, Lidia del Carmen
de Guzmán, Ana María S.
author Lucero Estrada, Cecilia Stella Marys
author_facet Lucero Estrada, Cecilia Stella Marys
Velázquez, Lidia del Carmen
de Guzmán, Ana María S.
author_role author
author2 Velázquez, Lidia del Carmen
de Guzmán, Ana María S.
author2_role author
author
dc.subject.none.fl_str_mv Organic Compounds
Survival
Yersinia Enterocolitica
Orange Beverages
topic Organic Compounds
Survival
Yersinia Enterocolitica
Orange Beverages
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Inactivation of a Yersinia enterocolitica strain by 3.4% ascorbic acid (AA), 0.5% citric acid (CA), 0.2% lactic acid, 100 IU/mL nisin, 2,400 IU/mL lysozyme and 20 mM ethylenediaminetetraacetic acid disodium salt (EDTA ), alone and combined, was studied at different temperatures (4 and 25C) in commercial and laboratory-prepared orange beverages. In laboratory-prepared juice, highest reductions (between 3.06 and 4.07 log units) were obtained with acid mixtures at 25C after 20 min of incubation. At 24 h of incubation, EDTA was bactericidal and the mixtures with nisin or lysozyme resulted in count reductions of 6.03 and 5.98 log units, respectively. In commercial orange beverage, AA and CA gave reductions of 5.43 and 4.26 log units, respectively. The three acid mixtures were bactericidal within the first 10 min. EDTA alone or mixed completely inhibited Y. enterocolitica strain at 6 and 24 h of incubation. At 4C, all the results were significantly lower than at 25C.
Fil: Lucero Estrada, Cecilia Stella Marys. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico San Luis; Argentina
Fil: Velázquez, Lidia del Carmen. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina
Fil: de Guzmán, Ana María S.. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina
description Inactivation of a Yersinia enterocolitica strain by 3.4% ascorbic acid (AA), 0.5% citric acid (CA), 0.2% lactic acid, 100 IU/mL nisin, 2,400 IU/mL lysozyme and 20 mM ethylenediaminetetraacetic acid disodium salt (EDTA ), alone and combined, was studied at different temperatures (4 and 25C) in commercial and laboratory-prepared orange beverages. In laboratory-prepared juice, highest reductions (between 3.06 and 4.07 log units) were obtained with acid mixtures at 25C after 20 min of incubation. At 24 h of incubation, EDTA was bactericidal and the mixtures with nisin or lysozyme resulted in count reductions of 6.03 and 5.98 log units, respectively. In commercial orange beverage, AA and CA gave reductions of 5.43 and 4.26 log units, respectively. The three acid mixtures were bactericidal within the first 10 min. EDTA alone or mixed completely inhibited Y. enterocolitica strain at 6 and 24 h of incubation. At 4C, all the results were significantly lower than at 25C.
publishDate 2010
dc.date.none.fl_str_mv 2010-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/13963
Lucero Estrada, Cecilia Stella Marys; Velázquez, Lidia del Carmen; de Guzmán, Ana María S.; Effects of organic acids, nisin, lyzozyme and edta on the survival of Yersinia enterocolitica population in inoculated orange beverages; Wiley; Journal Of Food Safety; 30; 1; 2-2010; 24-39
0149-6085
url http://hdl.handle.net/11336/13963
identifier_str_mv Lucero Estrada, Cecilia Stella Marys; Velázquez, Lidia del Carmen; de Guzmán, Ana María S.; Effects of organic acids, nisin, lyzozyme and edta on the survival of Yersinia enterocolitica population in inoculated orange beverages; Wiley; Journal Of Food Safety; 30; 1; 2-2010; 24-39
0149-6085
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00187.x/abstract
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4565.2009.00187.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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