Data/hora: 11/06/2024 11:12:21

Provedor de dados: 	52	
País: 	Brazil	
Título: 	Anti-staphylococcal effectiveness of nisaplin in refrigerated pizza doughs	
Autores: 	Freitas,Wilma Carla de; Souza,Evandro Leite de; Sousa,Cristina Paiva de; Travassos,Antônio Eustáquio Resende.	
Data: 	2008-06-01	
Ano: 	2008	
Palavras-chave: 	Nisaplin; Nisin; Dough; Staphylococcus.	
Resumo: 	This study evaluated the effectiveness of nisaplin, commercial product having nisin as active component, in decreasing the staphylococcal population in refrigerated pizza doughs. The refrigerated pizza dough pieces randomly chosen were dipped in the solutions with nisaplin concentrations of 1.0 x 10-3 g and 1.0 x 10-2 g nisaplin/mL named for the treatment A and B and kept under refrigeration (7 °C ± 1 °C). On times 0, 15 and 30 days post treatment the Staphylococcus spp. count was carried out. The results showed that both nisaplin treatments were able to reduce the Staphylococcus spp. count (CFU/g) in the refrigerated pizza doughs. However, only treatment B showed statistically significant reducer effect (p &lt; 0.05) on the count providing a decrease of 1.0 and 0.98 log cycles, respectively, after 15 and 30 days post treatment. These data suggest that nisin could appear as promising alternative to control the survival of the pathogen microorganisms in the foods, particularly, Staphylococcus in the refrigerated pizza doughs.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000300021	
Editor: 	Instituto de Tecnologia do Paraná - Tecpar	
Relação: 	10.1590/S1516-89132008000300021	
Formato: 	text/html	
Fonte: 	Brazilian Archives of Biology and Technology  v.51 n.3 2008	
Fonte: 	info:eu-repo/semantics/openAccess