Starch edible film supporting natamycin and nisin for improving microbiological stability of refrigerated argentinian Port Salut cheese

The effectiveness of natamycin and nisin supported in edible films (NANI) was evaluated, at 7±1°C, in relation to the improvement of the microbiological stability of Port Salut cheese. This film inhibited the growth of yeasts and moulds and controlled the growth of psychrotrophic bacteria originally...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autor principal: Gerschenson, Lía Noemí
Publicado: 2016
Materias:
Edible films
Mixed culture
Natamycin
Nisin
Refrigerated cheese
Bacteria (microorganisms)
Listeria innocua
Saccharomyces cerevisiae
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09567135_v59_n_p737_OlleResa
http://hdl.handle.net/20.500.12110/paper_09567135_v59_n_p737_OlleResa
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_09567135_v59_n_p737_OlleResa
record_format dspace
spelling paper:paper_09567135_v59_n_p737_OlleResa2023-06-08T15:56:21Z Starch edible film supporting natamycin and nisin for improving microbiological stability of refrigerated argentinian Port Salut cheese Gerschenson, Lía Noemí Edible films Mixed culture Natamycin Nisin Refrigerated cheese Bacteria (microorganisms) Listeria innocua Saccharomyces cerevisiae The effectiveness of natamycin and nisin supported in edible films (NANI) was evaluated, at 7±1°C, in relation to the improvement of the microbiological stability of Port Salut cheese. This film inhibited the growth of yeasts and moulds and controlled the growth of psychrotrophic bacteria originally present in the Port Salut cheese stored at refrigeration temperature. It also inhibited the development of a mixed culture (Saccharomyces cerevisiae and Listeria innocua) present in the cheese due to a superficial contamination, throughout the entire storage. With respect to a postprocessing contamination affecting the film present in a covered cheese, control film, commercial film and film containing nisin and natamycin (NANI), acted as barriers precluding the mixed culture growth on the cheese surface. But only NANI inhibited the growth of that culture on the film. These results are demonstrating that the film NANI is an extremely effective method to control the population of microorganisms present in both the cheese and the film, enabling to offer the consumer a safer product. © 2015 Elsevier Ltd. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2016 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09567135_v59_n_p737_OlleResa http://hdl.handle.net/20.500.12110/paper_09567135_v59_n_p737_OlleResa
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Edible films
Mixed culture
Natamycin
Nisin
Refrigerated cheese
Bacteria (microorganisms)
Listeria innocua
Saccharomyces cerevisiae
spellingShingle Edible films
Mixed culture
Natamycin
Nisin
Refrigerated cheese
Bacteria (microorganisms)
Listeria innocua
Saccharomyces cerevisiae
Gerschenson, Lía Noemí
Starch edible film supporting natamycin and nisin for improving microbiological stability of refrigerated argentinian Port Salut cheese
topic_facet Edible films
Mixed culture
Natamycin
Nisin
Refrigerated cheese
Bacteria (microorganisms)
Listeria innocua
Saccharomyces cerevisiae
description The effectiveness of natamycin and nisin supported in edible films (NANI) was evaluated, at 7±1°C, in relation to the improvement of the microbiological stability of Port Salut cheese. This film inhibited the growth of yeasts and moulds and controlled the growth of psychrotrophic bacteria originally present in the Port Salut cheese stored at refrigeration temperature. It also inhibited the development of a mixed culture (Saccharomyces cerevisiae and Listeria innocua) present in the cheese due to a superficial contamination, throughout the entire storage. With respect to a postprocessing contamination affecting the film present in a covered cheese, control film, commercial film and film containing nisin and natamycin (NANI), acted as barriers precluding the mixed culture growth on the cheese surface. But only NANI inhibited the growth of that culture on the film. These results are demonstrating that the film NANI is an extremely effective method to control the population of microorganisms present in both the cheese and the film, enabling to offer the consumer a safer product. © 2015 Elsevier Ltd.
author Gerschenson, Lía Noemí
author_facet Gerschenson, Lía Noemí
author_sort Gerschenson, Lía Noemí
title Starch edible film supporting natamycin and nisin for improving microbiological stability of refrigerated argentinian Port Salut cheese
title_short Starch edible film supporting natamycin and nisin for improving microbiological stability of refrigerated argentinian Port Salut cheese
title_full Starch edible film supporting natamycin and nisin for improving microbiological stability of refrigerated argentinian Port Salut cheese
title_fullStr Starch edible film supporting natamycin and nisin for improving microbiological stability of refrigerated argentinian Port Salut cheese
title_full_unstemmed Starch edible film supporting natamycin and nisin for improving microbiological stability of refrigerated argentinian Port Salut cheese
title_sort starch edible film supporting natamycin and nisin for improving microbiological stability of refrigerated argentinian port salut cheese
publishDate 2016
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09567135_v59_n_p737_OlleResa
http://hdl.handle.net/20.500.12110/paper_09567135_v59_n_p737_OlleResa
work_keys_str_mv AT gerschensonlianoemi starchediblefilmsupportingnatamycinandnisinforimprovingmicrobiologicalstabilityofrefrigeratedargentinianportsalutcheese
_version_ 1768543906244329472

Ejemplares similares