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Abstract:

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.

Registro:

Documento: Artículo
Título:Effect of Combined Natural Antimicrobials on Spoilage Microorganisms and Listeria Innocua in a Whey Cheese "Ricotta"
Autor:Fernández, M.V.; Jagus, R.J.; Mugliaroli, S.L.
Filiación:Laboratory of Industrial Microbiology: Food Technology, Department of Chemical Engineering, FI, Universidad de Buenos Aires, Ciudad Universitaria, 1428 C.A.B.A. Buenos Aires, Argentina
Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad de Buenos Aires, Ciudad Universitaria, Intendente Güiraldes 2620, 1428 C.A.B.A. Buenos Aires, Argentina
Palabras clave: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
Año:2014
Volumen:7
Número:9
Página de inicio:2528
Página de fin:2537
DOI: http://dx.doi.org/10.1007/s11947-013-1243-0
Título revista:Food and Bioprocess Technology
Título revista abreviado:Food. Bioprocess Technol.
ISSN:19355130
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v7_n9_p2528_Fernandez

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Citas:

---------- APA ----------
Fernández, M.V., Jagus, R.J. & Mugliaroli, S.L. (2014) . Effect of Combined Natural Antimicrobials on Spoilage Microorganisms and Listeria Innocua in a Whey Cheese "Ricotta". Food and Bioprocess Technology, 7(9), 2528-2537.
http://dx.doi.org/10.1007/s11947-013-1243-0
---------- CHICAGO ----------
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"" . Food and Bioprocess Technology 7, no. 9 (2014) : 2528-2537.
http://dx.doi.org/10.1007/s11947-013-1243-0
---------- MLA ----------
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"" . Food and Bioprocess Technology, vol. 7, no. 9, 2014, pp. 2528-2537.
http://dx.doi.org/10.1007/s11947-013-1243-0
---------- VANCOUVER ----------
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". Food. Bioprocess Technol. 2014;7(9):2528-2537.
http://dx.doi.org/10.1007/s11947-013-1243-0