Effective control of Listeria innocua by combination of nisin, pH and low temperature in liquid cheese whey

Autores
Gallo, Luciana Ines; Pilosof, Ana Maria Renata; Jagus, Rosa Juana
Año de publicación
2007
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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
Fil: Gallo, Luciana Ines. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Investigaciones Bioquímicas de Buenos Aires. Fundación Instituto Leloir. Instituto de Investigaciones Bioquímicas de Buenos Aires; Argentina
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Jagus, Rosa Juana. Universidad de Buenos Aires. Facultad de Ingeniería; Argentina
Materia
Cheese Whey
Listeria Innocua
Nisin
Combined Treatment
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:11336/30893
Acceder
id CONICETDig_b30fb27b9cafc957bb0c1aac758a0b17
oai_identifier_str oai:ri.conicet.gov.ar:11336/30893
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effective control of Listeria innocua by combination of nisin, pH and low temperature in liquid cheese wheyGallo, Luciana InesPilosof, Ana Maria RenataJagus, Rosa JuanaCheese WheyListeria InnocuaNisinCombined TreatmentThe 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 temperatureFil: Gallo, Luciana Ines. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Investigaciones Bioquímicas de Buenos Aires. Fundación Instituto Leloir. Instituto de Investigaciones Bioquímicas de Buenos Aires; ArgentinaFil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Jagus, Rosa Juana. Universidad de Buenos Aires. Facultad de Ingeniería; ArgentinaElsevier2007-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/30893Jagus, Rosa Juana; Pilosof, Ana Maria Renata; Gallo, Luciana Ines; Effective control of Listeria innocua by combination of nisin, pH and low temperature in liquid cheese whey; Elsevier; Food Control; 18; 9; 9-2007; 1086-10920956-71350956-7135CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0956713506001873info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodcont.2006.07.009info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:50:29Zoai:ri.conicet.gov.ar:11336/30893instacron: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 09:50:29.553CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effective control of Listeria innocua by combination of nisin, pH and low temperature in liquid cheese whey
title Effective control of Listeria innocua by combination of nisin, pH and low temperature in liquid cheese whey
spellingShingle Effective control of Listeria innocua by combination of nisin, pH and low temperature in liquid cheese whey
Gallo, Luciana Ines
Cheese Whey
Listeria Innocua
Nisin
Combined Treatment
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
dc.creator.none.fl_str_mv Gallo, Luciana Ines
Pilosof, Ana Maria Renata
Jagus, Rosa Juana
author Gallo, Luciana Ines
author_facet Gallo, Luciana Ines
Pilosof, Ana Maria Renata
Jagus, Rosa Juana
author_role author
author2 Pilosof, Ana Maria Renata
Jagus, Rosa Juana
author2_role author
author
dc.subject.none.fl_str_mv Cheese Whey
Listeria Innocua
Nisin
Combined Treatment
topic Cheese Whey
Listeria Innocua
Nisin
Combined Treatment
dc.description.none.fl_txt_mv 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
Fil: Gallo, Luciana Ines. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Investigaciones Bioquímicas de Buenos Aires. Fundación Instituto Leloir. Instituto de Investigaciones Bioquímicas de Buenos Aires; Argentina
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Jagus, Rosa Juana. Universidad de Buenos Aires. Facultad de Ingeniería; Argentina
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
publishDate 2007
dc.date.none.fl_str_mv 2007-09
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/11336/30893
Jagus, Rosa Juana; Pilosof, Ana Maria Renata; Gallo, Luciana Ines; Effective control of Listeria innocua by combination of nisin, pH and low temperature in liquid cheese whey; Elsevier; Food Control; 18; 9; 9-2007; 1086-1092
0956-7135
0956-7135
CONICET Digital
CONICET
url http://hdl.handle.net/11336/30893
identifier_str_mv Jagus, Rosa Juana; Pilosof, Ana Maria Renata; Gallo, Luciana Ines; Effective control of Listeria innocua by combination of nisin, pH and low temperature in liquid cheese whey; Elsevier; Food Control; 18; 9; 9-2007; 1086-1092
0956-7135
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0956713506001873
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodcont.2006.07.009
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
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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
_version_ 1844613556188741632
score 13.070432

Publicaciones similares