REAL

Combined effects of nisin, sucrose laurate ester and pressure-assisted thermal processing to inactivate Bacillus amyloliquefaciens spores

Lamo-Castellví, S. and Ratphtagsanti, W. and Balasubramaniam, V. (2013) Combined effects of nisin, sucrose laurate ester and pressure-assisted thermal processing to inactivate Bacillus amyloliquefaciens spores. Acta Alimentaria, 42 (3). pp. 301-307. ISSN 0139-3006

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Abstract

The objective of this work was to study the effect of nisin, alone or combined with sucrose laurate ester (SL), on enhancing Bacillus amyloliquefaciens Fad 82 spores inactivation by pressure-assisted thermal processing (PATP). Spores of B. amyloliquefaciens (10-8 CFU ml−1) were suspended in sterile phosphate buffer saline (pH 7.6) with concentrations of nisin (0, 100, 200, 1000, 1500 and 2000 IU ml−1) and 1.0% of SL, and combinations of nisin (1000, 1500 and 2000 IU ml−1) and SL (1.1%), and treated by PATP (700 MPa and 105 °C, for 1 min). Nisin did not show any synergetic effect with PATP in all the concentrations tested. Instead, 1.0% of SL alone was effective in enhancing inactivation.

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: xKatalin xBarta
Date Deposited: 06 Feb 2017 15:36
Last Modified: 06 Feb 2017 15:36
URI: http://real.mtak.hu/id/eprint/47446

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