Combined effect of water activity and pH on the inhibition of Escherichia coli by nisin
The Doehlert design and surface response methodology were used to study the influence of pH and water activity (aw) on Escherichia coli inhibition by nisin. Combining stress factors at levels where they are not inhibitory by themselves, a reduction of E. coli survival fraction can be achieved with l...
Guardado en:
| Autor principal: | |
|---|---|
| Otros Autores: | , , , |
| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
International Association for Food Protection
2001
|
| Materias: | |
| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| LEADER | 09095caa a22008417a 4500 | ||
|---|---|---|---|
| 001 | PAPER-1933 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203115.0 | ||
| 008 | 190411s2001 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0034788810 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a JFPRD | ||
| 100 | 1 | |a Cerrutti, P. | |
| 245 | 1 | 0 | |a Combined effect of water activity and pH on the inhibition of Escherichia coli by nisin |
| 260 | |b International Association for Food Protection |c 2001 | ||
| 270 | 1 | 0 | |m Pilosof, A.M.R.; Departamento de Industrias, Facultad de Ciencias Exactas, University de Buenos Aires, Buenos Aires, Argentina; email: apilosof@di.fcen.uba.an |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Abee, T., Pore forming bacteriocins of gram positive bacteria and self protection mechanisms of producer organisms (1995) FEMS Microbiol. Lett., 129, pp. 1-10 | ||
| 504 | |a Abee, T., Krockel, L., Hill, C., Bacteriocins: Modes of action and potentials in food preservation and control of food poisoning (1995) Int. J. Food Microbiol., 28, pp. 169-185 | ||
| 504 | |a Box, G., Hunter, W., Hunter, J., Contraste de significación (de hipótesis) e intervalos de confianza para medias, varianzas, proporciones y frecuencias (1999) Estad́stica para investigadores, 1st ed., pp. 109-154. , Reverté (ed,) John Wiley and Sons, Inc., Barcelona | ||
| 504 | |a Breukink, E., Van Craij, C., Demel, R., Siezen, R., Kuipers, O., De Kruiff, B., The C-terminal region of nisin is responsible for the initial interaction of nisin with the target membrane (1997) Biochemistry, 36, pp. 6968-6976 | ||
| 504 | |a Buchanan, L.K., Bagi, R.L., Expansion of response surface models for the growth of Escherichia coli O157:H7 to include sodium nitrite as a variable (1994) Int. J. Food Microbiol., 23, pp. 317-322 | ||
| 504 | |a Cutter, C.N., Siragusa, G.R., Population reduction of gram negative pathogens following treatments with nisin and chelators under various conditions (1995) J. Food Prot., 58, pp. 977-983 | ||
| 504 | |a Delves-Broughton, J., The use of EDTA to enhance the efficacy of nisin towards gram negative bacteria (1993) Int. Biodeterior. Biodegrad., 32, pp. 87-97 | ||
| 504 | |a Doehlert, D.H., Uniform shell designs (1970) Appl. Stat., 19, pp. 231-239 | ||
| 504 | |a Dykes, G.A., Hancock, R.E.W., Hastings, J.W., Structural variations in nisin associated with different membrane mimicking and pH environments (1998) Biochem. Biophys. Res. Commun., 247, pp. 723-727 | ||
| 504 | |a Ferro Fontán, C., Chirife, J., Benmergui, E.A., The prediction of water activity in aqueous solutions in connection with intermediate moisture foods. I. Aw prediction in single aqueous electrolyte solutions (1979) J. Food Technol., 14, pp. 625-637 | ||
| 504 | |a Gänzle, M.G., Hertel, C., Hammes, W.P., Resistance of Escherichia coli and Salmonella against nisin and curvacin A (1999) J. Food Microbiol., 48, pp. 37-50 | ||
| 504 | |a Helander, I.M., Von Wright, A., Mattila-Sandholm, T.M., Potential of lactic acid bacteria and novel antimicrobials against gram negative bacteria (1997) Trends Food Sci. Technol., 8, pp. 146-150 | ||
| 504 | |a Hill, C., Bacteriocins: Natural antimicrobials from microorganisms (1995) New methods of food preservation, pp. 22-39. , G. W. Gould (ed.) Blackie Academic and Professional, Chapman and Hall, London | ||
| 504 | |a Jaquette, C.B., Beuchat, L.R., Combined effects of pH, nisin and temperature on growth and survival of psychotrophic Bacillus cereus (1998) J. Food Prot., 61, pp. 563-570 | ||
| 504 | |a Kalchayanand, N., Hanlin, M.B., Ray, B., Sublethal injury makes gram negative and resistant gram positive bacteria sensitive to the bacteriocins, pediocin AcH and nisin (1992) Lett. Appl. Microbiol., 15, pp. 239-243 | ||
| 504 | |a Liu, W., Hansen, N., Some chemical and physical properties of nisin, a small protein antibiotic produced by Lactococcus lactis (1990) Appl. Environ. Microbiol., 56, pp. 2551-2556 | ||
| 504 | |a Roberts, T.A., Baird-Parker, A.C., Tompkins, R.B., Intestinally pathogenic Escherichia coli (1996) Microorganisms in food, pp. 126-140. , Blackie Academic and Professional, Chapman and Hall, London | ||
| 504 | |a Rollema, H.S., Kuipers, O.P., Both, P., De Vos, W.M., Siezen, R.J., Improvement of solubility and stability of the antimicrobial peptide nisin by protein engineering (1995) Appl. Environ. Microbiol., 61, pp. 2873-2878 | ||
| 504 | |a Shahidi, F., Arachchi, J.K.V., Jeon, Y., Food applications of chitin and chitosans (1999) Trends Food Sci. Technol., 10, pp. 37-51 | ||
| 504 | |a Stevens, K., Klapes, N.A., Sheldon, B.W., Klaenhammer, T.R., Antimicrobial action of nisin against S typhimurium lipopolysaccharide mutants (1992) Appl. Environ. Microbiol., 58, pp. 1786-1788 | ||
| 504 | |a Stevens, K., Sheldon, B.W., Klapes, N.A., Klaenhammer, T.R., Nisin treatment for inactivation of Salmonella species and other gram negative bacteria (1991) Appl. Environ. Microbiol., 57, pp. 3613-3615 | ||
| 504 | |a Tanaka, N., Traisman, E., Plantinga, P., Finn, L., Flom, W., Meske, L., Guggisberg, J., Evaluation of factors involved in antibotulial properties of pasteurized cheese spreads (1986) J. Food Prot., 49, pp. 526-531 | ||
| 504 | |a Terebiznik, M.R., Jagus, R.J., Cerrutti, P., De Huergo, M.S., Pilosof, A.M.R., Combined effect of nisin and puised electric fields on the inactivation of Escherichia coli (2000) J. Food Prot., 63, pp. 741-746 | ||
| 504 | |a Thomas, L., Clarkson, M., Delves-Broughton, J., Nisin (2000) Natural food antimicrobial systems, pp. 463-524. , A. S. Naidu (ed.), CRC Press, Washington, D.C | ||
| 504 | |a Thomas, L., Wimpenny, J., Investigation of the effect of combined variations in temperature, pH, and NaCl concentration on nisin inhibition of Listeria monocytogenes and Staphylococcus aureus (1996) Appl. Environ. Microbiol., 62, pp. 2006-2012 | ||
| 504 | |a Vaara, M., Agents that increase the permeability of the outer membrane (1992) Microbiol. Rev., 56, pp. 395-411 | ||
| 520 | 3 | |a The Doehlert design and surface response methodology were used to study the influence of pH and water activity (aw) on Escherichia coli inhibition by nisin. Combining stress factors at levels where they are not inhibitory by themselves, a reduction of E. coli survival fraction can be achieved with lower nisin doses than in a single nisin treatment. For all the pH values assayed, a synergistic effect of aw and nisin concentration was detected, and the isoresponse lines showed the existence of an area of maximum inhibition. Factors that reduced viable cell counts by 4 to 5 log cycles were 1,000 to 1,400 IU of nisin per ml at pH 5.5 to 6.5 and a water activity of 0.97 and 0,98. The addition of different ionic and nonionic solutes to control aw suggested that the effect of aw in the inhibitory action of nisin on E. coli cells was not solute-specific. The use of the Doehlert experimental design was effective to determine the optimal combination of stress factors, as well as to point out the most important variables that affected E. coli inhibition. |l eng | |
| 593 | |a Departamento de Ingeniería Química, Facultad de Ingeniería-Universidad de Buenos Aires-Argentina, Argentina | ||
| 593 | |a Consejo Nacional de Investigaciones Cientificas y Tecnicas de la Republica Argentina (CONICET), Argentina | ||
| 593 | |a Departamento de Ingeniería Industrial, Facultad de Ingeniería-Universidad de Buenos Aires-Argentina, Argentina | ||
| 593 | |a Consejo Nacional de Investigaciones Cientificas y Tecnicas de la Republica Argentina (CONICET), Departamento de Industrias, Facultad de Ciencias Exactas y Naturales-Universidad de Buenos Aires-Argentina, Argentina | ||
| 690 | 1 | 0 | |a BACTERIAL CELL |
| 690 | 1 | 0 | |a BACTERIAL COUNT |
| 690 | 1 | 0 | |a BACTERIAL GROWTH |
| 690 | 1 | 0 | |a CELL SURVIVAL |
| 690 | 1 | 0 | |a COLONY FORMING UNIT |
| 690 | 1 | 0 | |a FOOD SAFETY |
| 690 | 1 | 0 | |a GROWTH INHIBITION |
| 690 | 1 | 0 | |a NISIN |
| 690 | 1 | 0 | |a WATER FLOW |
| 690 | 1 | 0 | |a BACTERIA (MICROORGANISMS) |
| 690 | 1 | 0 | |a ESCHERICHIA COLI |
| 690 | 1 | 0 | |a ESCHERICHIA COLI |
| 650 | 1 | 7 | |2 spines |a PH |
| 700 | 1 | |a Terebiznik, M.R. | |
| 700 | 1 | |a De Huergo, M.S. | |
| 700 | 1 | |a Jagus, R. | |
| 700 | 1 | |a Pilosof, A.M.R. | |
| 773 | 0 | |d International Association for Food Protection, 2001 |g v. 64 |h pp. 1510-1514 |k n. 10 |p J. Food Protection |x 0362028X |w (AR-BaUEN)CENRE-324 |t Journal of Food Protection | |
| 856 | 4 | 1 | |u https://www.scopus.com/inward/record.uri?eid=2-s2.0-0034788810&doi=10.4315%2f0362-028X-64.10.1510&partnerID=40&md5=81192ed59ee6a199c71a48d0cd4c9863 |y Registro en Scopus |
| 856 | 4 | 0 | |u https://doi.org/10.4315/0362-028X-64.10.1510 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_0362028X_v64_n10_p1510_Cerrutti |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0362028X_v64_n10_p1510_Cerrutti |y Registro en la Biblioteca Digital |
| 961 | |a paper_0362028X_v64_n10_p1510_Cerrutti |b paper |c PE | ||
| 962 | |a info:eu-repo/semantics/article |a info:ar-repo/semantics/artículo |b info:eu-repo/semantics/publishedVersion | ||
| 999 | |c 62886 | ||