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FEMS Microbiol Lett ; 3712024 Jan 09.
Article in English | MEDLINE | ID: mdl-38714347

ABSTRACT

The influence of environmental factors on Salmonella sensitivity to nisin in vitro and in refrigerated orange juice were investigated. Nisin activity was observed in the different conditions, but the highest efficiency was achieved at lower pH (4.0) and with higher bacteriocin concentration (174 µM). Moreover, the bactericidal action was directly proportional to the incubation period. When tested in orange juice, nisin caused a reduction of up to 4.05 logarithm cycles in the Salmonella population. So, environmental factors such as low pH and low temperature favored the sensitization of Salmonella cells to the bactericidal action of nisin. Therefore, this may represent an alternative to control Salmonella in refrigerated foods.


Subject(s)
Anti-Bacterial Agents , Citrus sinensis , Fruit and Vegetable Juices , Nisin , Refrigeration , Salmonella typhimurium , Nisin/pharmacology , Fruit and Vegetable Juices/microbiology , Citrus sinensis/chemistry , Citrus sinensis/microbiology , Salmonella typhimurium/drug effects , Hydrogen-Ion Concentration , Anti-Bacterial Agents/pharmacology , Food Microbiology , Microbial Sensitivity Tests , Food Preservation/methods
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