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

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" G...

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Detalles Bibliográficos
Autores principales:	Gallo, Luciana Inés, Pilosof, Ana María Renata, Jagus de Kanterewicz, Rosa Juana
Publicado:	2007
Materias:	Cheese whey Combined treatments Listeria innocua Nisin
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09567135_v18_n9_p1086_Gallo http://hdl.handle.net/20.500.12110/paper_09567135_v18_n9_p1086_Gallo
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_09567135_v18_n9_p1086_Gallo
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spelling	paper:paper_09567135_v18_n9_p1086_Gallo2023-06-08T15:56:16Z Effective control of Listeria innocua by combination of nisin, pH and low temperature in liquid cheese whey Gallo, Luciana Inés Pilosof, Ana María Renata Jagus de Kanterewicz, Rosa Juana Cheese whey Combined treatments Listeria innocua Nisin Listeria innocua 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. © 2006 Elsevier Ltd. All rights reserved. Fil:Gallo, L.I. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Pilosof, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Jagus, R.J. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2007 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09567135_v18_n9_p1086_Gallo http://hdl.handle.net/20.500.12110/paper_09567135_v18_n9_p1086_Gallo
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Cheese whey Combined treatments Listeria innocua Nisin Listeria innocua
spellingShingle	Cheese whey Combined treatments Listeria innocua Nisin Listeria innocua Gallo, Luciana Inés Pilosof, Ana María Renata Jagus de Kanterewicz, Rosa Juana Effective control of Listeria innocua by combination of nisin, pH and low temperature in liquid cheese whey
topic_facet	Cheese whey Combined treatments Listeria innocua Nisin Listeria innocua
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. © 2006 Elsevier Ltd. All rights reserved.
author	Gallo, Luciana Inés Pilosof, Ana María Renata Jagus de Kanterewicz, Rosa Juana
author_facet	Gallo, Luciana Inés Pilosof, Ana María Renata Jagus de Kanterewicz, Rosa Juana
author_sort	Gallo, Luciana Inés
title	Effective control of Listeria innocua by combination of nisin, pH and low temperature in liquid cheese whey
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
publishDate	2007
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09567135_v18_n9_p1086_Gallo http://hdl.handle.net/20.500.12110/paper_09567135_v18_n9_p1086_Gallo
work_keys_str_mv	AT gallolucianaines effectivecontroloflisteriainnocuabycombinationofnisinphandlowtemperatureinliquidcheesewhey AT pilosofanamariarenata effectivecontroloflisteriainnocuabycombinationofnisinphandlowtemperatureinliquidcheesewhey AT jagusdekanterewiczrosajuana effectivecontroloflisteriainnocuabycombinationofnisinphandlowtemperatureinliquidcheesewhey
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Effective control of Listeria innocua by combination of nisin, pH and low temperature in liquid cheese whey

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