View More View Less
  • 1 Universitat Rovira i Virgili Departament d’Enginyeria Quimica Avinguda Païssos Catalans, 26 campus Sescelades Tarragona 43007 Spain
  • | 2 The Ohio State University Department of Food Science and Technology 2015 Fyffe Road, Parker Food Science and Technology Building Columbus OH 43210-1007 USA
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

The objective of this work was to study the effect of nisin, alone or combined with sucrose laurate ester (SL), on enhancing Bacillus amyloliquefaciens Fad 82 spores inactivation by pressure-assisted thermal processing (PATP). Spores of B. amyloliquefaciens (108 CFU ml−1) were suspended in sterile phosphate buffer saline (pH 7.6) with concentrations of nisin (0, 100, 200, 1000, 1500 and 2000 IU ml−1) and 1.0% of SL, and combinations of nisin (1000, 1500 and 2000 IU ml−1) and SL (1.1%), and treated by PATP (700 MPa and 105 °C, for 1 min). Nisin did not show any synergetic effect with PATP in all the concentrations tested. Instead, 1.0% of SL alone was effective in enhancing inactivation.

  • Ahn, J., Balasubramaniam, V.M. & Yousef, A.E. (2007): Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing. Int. J. Fd Microbiol., 11, 321–329.

    Yousef A.E. , 'Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing ' (2007 ) 11 Int. J. Fd Microbiol. : 321 -329.

    • Search Google Scholar
  • Black, E.P., Setlow, P., Hocking, A.D., Stewart, C.M., Kelly, A.L. & Hoover, D.G. (2007): Response of spores to high-pressure processing. Compr. Rev. Fd Sci. F., 6, 103–119.

    Hoover D.G. , 'Response of spores to high-pressure processing ' (2007 ) 6 Compr. Rev. Fd Sci. F. : 103 -119.

    • Search Google Scholar
  • Black, E.P., Linton, M., McCall, R.D., Curran, W., Fitzgerald, G.F., Kelly, A.L. & Patterson, M.F. (2008): The combined effects of high pressure and nisin on germination and inactivation of Bacillus spores in milk. J. Appl. Microbiol, 105, 78–87.

    Patterson M.F. , 'The combined effects of high pressure and nisin on germination and inactivation of Bacillus spores in milk ' (2008 ) 105 J. Appl. Microbiol : 78 -87.

    • Search Google Scholar
  • Chen, H. & Hoover, D.G. (2003): Bacteriocins and their food applications. Comp. Rev. Fd Sci. Fd Safety, 2, 81–100.

    Hoover D.G. , 'Bacteriocins and their food applications ' (2003 ) 2 Comp. Rev. Fd Sci. Fd Safety : 81 -100.

    • Search Google Scholar
  • Chung, Y.K., Vurma M., Turek, E.J., Chism, G.W. & Yousef, A.E. (2005): Inactivation of barotolerant Listeria monocytogenes in sausage by combination of high-pressure processing and food-grade additives. J. Fd Prot., 6, 744–750.

    Yousef A.E. , 'Inactivation of barotolerant Listeria monocytogenes in sausage by combination of high-pressure processing and food-grade additives ' (2005 ) 6 J. Fd Prot. : 744 -750.

    • Search Google Scholar
  • Cruz, J. & Monteville, T.J. (2008): Influence of nisin on the resistance of Bacillus anthracis Sterne spores to heat and hydrostatic pressure. J. Fd Prot., 61, 196–199.

    Monteville T.J. , 'Influence of nisin on the resistance of Bacillus anthracis Sterne spores to heat and hydrostatic pressure ' (2008 ) 61 J. Fd Prot. : 196 -199.

    • Search Google Scholar
  • Davies, E.A., Bevis, H.E., Potter, R., Harris, J., Williams, G.C. & Delves-Broughton, J. (1998): The effect of the pH on the stability of nisin solution during autoclaving. Lett. Appl. Microbiol., 2, 186–187.

    Delves-Broughton J. , 'The effect of the pH on the stability of nisin solution during autoclaving ' (1998 ) 2 Lett. Appl. Microbiol. : 186 -187.

    • Search Google Scholar
  • De Lamo-Castellvi, S., Ratphitagsanti, W., Balasubramaniam, V.M. & Yousef, A.E. (2010): Inactivation of Bacillus amyloliquefaciens spores by combination of sucrose laurate and pressure-assisted thermal processing. J. Fd Prot., 73, 2043–2052.

    Yousef A.E. , 'Inactivation of Bacillus amyloliquefaciens spores by combination of sucrose laurate and pressure-assisted thermal processing ' (2010 ) 73 J. Fd Prot. : 2043 -2052.

    • Search Google Scholar
  • Kalchayanand, N., Dunne, C.P., Sikes, A. & Ray B. (2003): Inactivation of bacterial endospores by combined action of hydrostatic pressure and bacteriocins in roast beef. J. Fd Safety, 2, 219–233.

    Ray B. , 'Inactivation of bacterial endospores by combined action of hydrostatic pressure and bacteriocins in roast beef ' (2003 ) 2 J. Fd Safety : 219 -233.

    • Search Google Scholar
  • Lado, B.H. & Yousef, A.E. (2002): Alternative food-preservation technologies: efficacy and mechanisms. Microbes Infect., 4, 433–440.

    Yousef A.E. , 'Alternative food-preservation technologies: efficacy and mechanisms ' (2002 ) 4 Microbes Infect. : 433 -440.

    • Search Google Scholar
  • López-Pedemonte, T.J., Roig-Sagués, A.X., Trujillo, A.J., Capellas, M. & Guamis, B. (2003): Inactivation of spores of Bacillus cereus in cheese by high hydrostatic pressure with the addition of nisin or lysozyme. J. Dairy Sci., 86, 3075–3081.

    Guamis B. , 'Inactivation of spores of Bacillus cereus in cheese by high hydrostatic pressure with the addition of nisin or lysozyme ' (2003 ) 86 J. Dairy Sci. : 3075 -3081.

    • Search Google Scholar
  • Margosh, D., Gänzle, M.G., Ehrmann, M.A. & Vogel, R.F. (2004): Pressure inactivation of Bacillus endospore. J. Appl. Microbiol., 70, 7321–7328.

    Vogel R.F. , 'Pressure inactivation of Bacillus endospore ' (2004 ) 70 J. Appl. Microbiol. : 7321 -7328.

    • Search Google Scholar
  • Nguyen, L.T., Rastogi, N.K. & Balasubramaniam, V.M. (2007): Evaluation of the instrumental quality of pressure-assisted thermally processed carrots. J. Fd Sci., 72, 264–270.

    Balasubramaniam V.M. , 'Evaluation of the instrumental quality of pressure-assisted thermally processed carrots ' (2007 ) 72 J. Fd Sci. : 264 -270.

    • Search Google Scholar
  • Noonpakdee, W., Santivarangkna, C., Jumriangrit, P., Sonomoto, K. & Panyim, S. (2003): Isolation of nisin producing Lactococcus lactis WNC 20 strain from nham, a traditional Thai fermented sausage. Int. J. Fd Microbiol., 81, 137–145.

    Panyim S. , 'Isolation of nisin producing Lactococcus lactis WNC 20 strain from nham, a traditional Thai fermented sausage ' (2003 ) 81 Int. J. Fd Microbiol. : 137 -145.

    • Search Google Scholar
  • Rajan, S., Ahn, J., Balasubramaniam, V. M. & Yousef, A.E. (2006): Combined pressure-thermal inactivation of Bacillus amyloliquefaciens spores in egg patty mince. J. Fd Prot., 69, 853–860.

    Yousef A.E. , 'Combined pressure-thermal inactivation of Bacillus amyloliquefaciens spores in egg patty mince ' (2006 ) 69 J. Fd Prot. : 853 -860.

    • Search Google Scholar

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Jan 2021 1 0 0
Feb 2021 0 0 0
Mar 2021 0 0 0
Apr 2021 0 0 0
May 2021 2 0 0
Jun 2021 0 0 0
Jul 2021 0 0 0