Effect of Combined Natural Antimicrobials on Spoilage Microorganisms and Listeria Innocua in a Whey Cheese "Ricotta"

The effect of nisin alone and in combination with Microgard™ on the natural microbial flora of ricotta cheese and in post-process contamination with Listeria innocua was studied. Microbial groups studied were mesophilic, psychrotrophic, proteolytic, lactic acid and coliform bacteria, and total molds...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Fernández, M.V., Jagus, R.J., Mugliaroli, S.L.
Formato: JOUR
Materias:
Combined treatments
Natural antimicrobials
Ricotta
Antibiotics
Lactic acid
Combined treatment
Listeria innocua
Microbial groups
Natural-antimicrobials
Product commercialization
Shelf life extensions
Spoilage microorganisms
Coliform bacteria
Bacteria (microorganisms)
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_19355130_v7_n9_p2528_Fernandez
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_19355130_v7_n9_p2528_Fernandez
record_format dspace
spelling todo:paper_19355130_v7_n9_p2528_Fernandez2023-10-03T16:36:32Z Effect of Combined Natural Antimicrobials on Spoilage Microorganisms and Listeria Innocua in a Whey Cheese "Ricotta" Fernández, M.V. Jagus, R.J. Mugliaroli, S.L. Combined treatments Natural antimicrobials Ricotta Antibiotics Lactic acid Combined treatment Listeria innocua Microbial groups Natural-antimicrobials Product commercialization Ricotta Shelf life extensions Spoilage microorganisms Coliform bacteria Bacteria (microorganisms) Listeria innocua The effect of nisin alone and in combination with Microgard™ on the natural microbial flora of ricotta cheese and in post-process contamination with Listeria innocua was studied. Microbial groups studied were mesophilic, psychrotrophic, proteolytic, lactic acid and coliform bacteria, and total molds and yeasts. Considering the evolution of all microbial groups and failure criteria adopted for mesophilic and coliform bacteria, this product reached the end of its shelf life before 5 days, which is insufficient time for product commercialization. The combined use of nisin and Microgard™ proved to be more effective than the individual application on these microbial groups, resulting in a 13 days shelf life extension. Additionally, the combined treatment reduced the growth of L. innocua as a post-process contamination. © 2014 Springer Science+Business Media New York. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_19355130_v7_n9_p2528_Fernandez
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Combined treatments
Natural antimicrobials
Ricotta
Antibiotics
Lactic acid
Combined treatment
Listeria innocua
Microbial groups
Natural-antimicrobials
Product commercialization
Ricotta
Shelf life extensions
Spoilage microorganisms
Coliform bacteria
Bacteria (microorganisms)
Listeria innocua
spellingShingle Combined treatments
Natural antimicrobials
Ricotta
Antibiotics
Lactic acid
Combined treatment
Listeria innocua
Microbial groups
Natural-antimicrobials
Product commercialization
Ricotta
Shelf life extensions
Spoilage microorganisms
Coliform bacteria
Bacteria (microorganisms)
Listeria innocua
Fernández, M.V.
Jagus, R.J.
Mugliaroli, S.L.
Effect of Combined Natural Antimicrobials on Spoilage Microorganisms and Listeria Innocua in a Whey Cheese "Ricotta"
topic_facet Combined treatments
Natural antimicrobials
Ricotta
Antibiotics
Lactic acid
Combined treatment
Listeria innocua
Microbial groups
Natural-antimicrobials
Product commercialization
Ricotta
Shelf life extensions
Spoilage microorganisms
Coliform bacteria
Bacteria (microorganisms)
Listeria innocua
description The effect of nisin alone and in combination with Microgard™ on the natural microbial flora of ricotta cheese and in post-process contamination with Listeria innocua was studied. Microbial groups studied were mesophilic, psychrotrophic, proteolytic, lactic acid and coliform bacteria, and total molds and yeasts. Considering the evolution of all microbial groups and failure criteria adopted for mesophilic and coliform bacteria, this product reached the end of its shelf life before 5 days, which is insufficient time for product commercialization. The combined use of nisin and Microgard™ proved to be more effective than the individual application on these microbial groups, resulting in a 13 days shelf life extension. Additionally, the combined treatment reduced the growth of L. innocua as a post-process contamination. © 2014 Springer Science+Business Media New York.
format JOUR
author Fernández, M.V.
Jagus, R.J.
Mugliaroli, S.L.
author_facet Fernández, M.V.
Jagus, R.J.
Mugliaroli, S.L.
author_sort Fernández, M.V.
title Effect of Combined Natural Antimicrobials on Spoilage Microorganisms and Listeria Innocua in a Whey Cheese "Ricotta"
title_short Effect of Combined Natural Antimicrobials on Spoilage Microorganisms and Listeria Innocua in a Whey Cheese "Ricotta"
title_full Effect of Combined Natural Antimicrobials on Spoilage Microorganisms and Listeria Innocua in a Whey Cheese "Ricotta"
title_fullStr Effect of Combined Natural Antimicrobials on Spoilage Microorganisms and Listeria Innocua in a Whey Cheese "Ricotta"
title_full_unstemmed Effect of Combined Natural Antimicrobials on Spoilage Microorganisms and Listeria Innocua in a Whey Cheese "Ricotta"
title_sort effect of combined natural antimicrobials on spoilage microorganisms and listeria innocua in a whey cheese "ricotta"
url http://hdl.handle.net/20.500.12110/paper_19355130_v7_n9_p2528_Fernandez
work_keys_str_mv AT fernandezmv effectofcombinednaturalantimicrobialsonspoilagemicroorganismsandlisteriainnocuainawheycheesericotta
AT jagusrj effectofcombinednaturalantimicrobialsonspoilagemicroorganismsandlisteriainnocuainawheycheesericotta
AT mugliarolisl effectofcombinednaturalantimicrobialsonspoilagemicroorganismsandlisteriainnocuainawheycheesericotta
_version_ 1807322781778444288

Ejemplares similares