Effect of temperature, pH and NaCl on nisin activity against <i>Lactobacillus fructivorans</i>

The aim of this work was to determine the influence of pH, sodium chloride concentration and the combination of different temperatures and periods of exposure on the antimicrobial activity against Lactobacillus fructivorans. Turbidity of the different system conditions was monitored in order to est...

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Detalles Bibliográficos
Autores principales: Herman, Cristian, Maguna, Fabiana P., Garro, Oscar Alfredo, Castro, Eduardo Alberto
Formato: Articulo
Lenguaje:Inglés
Publicado: 2009
Materias:
Química
Nisin
Lactobacillus fructivorans
Temperature
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/100759
https://ri.conicet.gov.ar/11336/58598
https://www.aqa.org.ar/images/anales/pdf9702/9702art2.pdf
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-100759
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Nisin
Lactobacillus fructivorans
Temperature
spellingShingle Química
Nisin
Lactobacillus fructivorans
Temperature
Herman, Cristian
Maguna, Fabiana P.
Garro, Oscar Alfredo
Castro, Eduardo Alberto
Effect of temperature, pH and NaCl on nisin activity against <i>Lactobacillus fructivorans</i>
topic_facet Química
Nisin
Lactobacillus fructivorans
Temperature
description The aim of this work was to determine the influence of pH, sodium chloride concentration and the combination of different temperatures and periods of exposure on the antimicrobial activity against Lactobacillus fructivorans. Turbidity of the different system conditions was monitored in order to establish the microorganism growth. The effect of temperatures ranging from 60 to 120ºC during periods of 10 to 60 minutes was evaluated. Nisin activity was only changed by temperatures ranging from 100 to 120ºC, in several exposure times. A pH range between 3.5 and 7 was tested. The highest inhibitory effect was recorded for neutral pH and lightly acidic conditions. Sodium chloride concentrations studied were 1 and 2 % w/v. The latter value helped to enhance the inhibitory effect of the bacteriocin. These results show the influence that the studied factors exert on nisin activity against L. fructivorans and suggest that they have to be taken into account when nisin is to be used as a biopreservative in food.
format Articulo
Articulo
author Herman, Cristian
Maguna, Fabiana P.
Garro, Oscar Alfredo
Castro, Eduardo Alberto
author_facet Herman, Cristian
Maguna, Fabiana P.
Garro, Oscar Alfredo
Castro, Eduardo Alberto
author_sort Herman, Cristian
title Effect of temperature, pH and NaCl on nisin activity against <i>Lactobacillus fructivorans</i>
title_short Effect of temperature, pH and NaCl on nisin activity against <i>Lactobacillus fructivorans</i>
title_full Effect of temperature, pH and NaCl on nisin activity against <i>Lactobacillus fructivorans</i>
title_fullStr Effect of temperature, pH and NaCl on nisin activity against <i>Lactobacillus fructivorans</i>
title_full_unstemmed Effect of temperature, pH and NaCl on nisin activity against <i>Lactobacillus fructivorans</i>
title_sort effect of temperature, ph and nacl on nisin activity against <i>lactobacillus fructivorans</i>
publishDate 2009
url http://sedici.unlp.edu.ar/handle/10915/100759
https://ri.conicet.gov.ar/11336/58598
https://www.aqa.org.ar/images/anales/pdf9702/9702art2.pdf
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