Consulta: subjectFacets:"Nisin"
Registros recuperados: 9
Data/hora: 11/06/2024 02:11:51

Anti-staphylococcal effectiveness of nisaplin in refrigerated pizza doughs
Provedor de dados: 52
Autores: Freitas,Wilma Carla de; Souza,Evandro Leite de; Sousa,Cristina Paiva de; Travassos,Antônio Eustáquio Resende.
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...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Nisaplin; Nisin; Dough; Staphylococcus.
Ano: 2008
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000300021

Physiochemical parameters optimization for enhanced nisin production by Lactococcus lactis (MTCC 440)
Provedor de dados: 52
Autores: Mall,Puspadhwaja; Mohanty,Bijaya Kumar; Patankar,Dhananjay Bhawanishankar; Mody,Rustom; Tunga,Rashbehari.
The influence of various physiochemical parameters on the growth of Lactococcus lactis sub sp. lactis MTCC 440 was studied at shake flask level for 20 h. Media optimization (MRS broth) was studied to achieve enhanced growth of the organism and also nisin production. Bioassay of nisin was done with agar diffusion method using Streptococcus agalactae NCIM 2401 as indicator strain. MRS broth (6%, w/v) with 0.15μg/ml of nisin supplemented with 0.5% (v/v) skimmed milk was found to be the best for nisin production as well as for growth of L lactis. The production of nisin was strongly influenced by the presence of skimmed milk and nisin in MRS broth. The production of nisin was affected by the physical parameters and maximum nisin production was at 30(0)C while...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Nisin; Lactococcus lactis; Streptococcus agalactae; Skimmed milk.
Ano: 2010
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000100025

A modified method for the turbidimetric assay of nisin
Provedor de dados: 52
Autores: Flôres,Simone Hickmann; Braga,Ana Luíza de Mattos; Alegre,Ranulfo Monte.
Nisin is an antibacterial peptide produced by Lactococcus lactis subsp. lactis that shows a broad spectrum of inhibitory activity against gram-positive microorganism including bacterial spores. Methods for nisin activity estimation in solution is redefined. In this work a new turbidimetric assay method has been described making possible to assay nisin satisfactorily in total incubation period of approximately six hours.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Lantibiotic; Nisin; Lactococcus lactis; Turbidimetric assay.
Ano: 2003
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000300020

Incorporation of nisin in natural casing for the control of spoilage microorganisms in vacuum packaged sausage
Provedor de dados: 58
Autores: Barros,Joyce Regina de; Kunigk,Leo; Jurkiewicz,Cynthia Hyppolito.
This study aimed to evaluate the effectiveness of natural casing treatment with nisin and phosphoric acid on control of spoilage microorganisms in vacuum packaged sausages. Ovine casings were dipped in the following baths: 1) 0.1% food grade phosphoric acid; 2) 5.0 mg/L nisin; 3) 0.1% phosphoric acid and 5.0 mg/L nisin; and 4) sterile water (control). The sausages were produced in a pilot plant, stuffed into the pretreated natural casings, vacuum packaged and stored at 4 and 10 °C for 56 days. The experiments were performed according to a full factorial design 2³, totalizing 8 treatments that were repeated in 3 blocks. Aerobic plate counts and lactic acid bacteria analysis were conducted at 1, 14, 28, 42 and 56 days of storage. Treatment of casings with...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Nisin; Bacteriocin; Sausage; Natural casing.
Ano: 2010
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822010000400019

Antibacterial efficacy of Nisin, Pediocin 34 and Enterocin FH99 against Listeria monocytogenes and cross resistance of its bacteriocin resistant variants to common food preservatives
Provedor de dados: 58
Autores: Kaur,G.; Singh,T.P.; Malik,R.K.
Antilisterial efficiency of three bacteriocins, viz, Nisin, Pediocin 34 and Enterocin FH99 was tested individually and in combination against Listeria mononcytogenes ATCC 53135. A greater antibacterial effect was observed when the bacteriocins were combined in pairs, indicating that the use of more than one LAB bacteriocin in combination have a higher antibacterial action than when used individually. Variants of Listeria monocytogenes ATCC 53135 resistant to Nisin, Pediocin 34 and Enterocin FH99 were developed. Bacteriocin cross-resistance of wild type and their corresponding resistant variants were assessed and results showed that resistance to a bacteriocin may extend to other bacteriocins within the same class. Resistance to Pediocin 34 conferred cross...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Listeria monocytogenes; Nisin; Pedioin 34; Enterocin FH99; Cross resistance.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000100009

Inactivation of Listeria monocytogenes ATCC 7644 on fresh-cut tomato using nisin in combinations with organic salts
Provedor de dados: 58
Autores: Oladunjoye,Adebola O.; Singh,Suren; Ijabadeniyi,Oluwatosin A.
ABSTRACT The inhibition of Listeria monocytogenes ATCC 7644 on fresh-cut tomato was investigated using nisin alone, and in combinations with organic salts. Nisin at a concentration of 5000 UI/mL was introduced alone or in combination with an organic salt (sodium citrate or sodium acetate each at 3 and 5 g/100 mL each) on fresh-cut tomato previously inoculated with 108 CFU/mL of L. monocytogenes ATCC 7644. Chlorine at 200 ppm was used as a control. The inoculated samples were incubated at different temperatures (4, 10 and 25 °C) and examined at 0, 24, 48 and 72 h. The effects of the antimicrobial treatments on quality parameters of tomato (pH, soluble solids, titratable acidity and vitamin C) were also evaluated, and colour parameters were observed at the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Listeria monocytogenes; Nisin; Fresh produce; Sodium citrate; Sodium acetate; Quality parameters.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000300757

Inhibition of listeria monocytogenes in minas frescal cheese by free and nanovesicle-encapsulated nisin
Provedor de dados: 58
Autores: Malheiros,Patrícia da Silva; Daroit,Daniel Joner; Brandelli,Adriano.
The effectiveness of free and nanovesicle-encapsulated nisin to control Listeria monocytogenes in Minas Frescal cheese was investigated. Commercial nisin was encapsulated into liposomes of partially purified soy lecithin. Free (0.1 mg/mL and 0.25 mg/mL) and nanovesicle-encapsulated nisin (0.25 mg/mL) were applied onto the surface of cheese samples, and L. monocytogenes was inoculated before incubation at 6-8°C for 28 days. A bactericidal effect was observed with 0.25 mg/mL free nisin; a bacteriostatic effect was observed for liposome-encapsulated nisin and 0.1 mg/mL free nisin. Free nisin was more efficient than nisin-loaded liposomes in controlling L. monocytogenes. Possible reasons for this behavior, and also the significance of nisin to soft cheeses are...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Nisin; Liposome; Encapsulation; Cheese; Listeria monocytogenes.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000400024

Effect of lysozyme or nisin on survival of some bacteria treated with high pressure at subzero temperature
Provedor de dados: 58
Autores: Malinowska-Pańczyk,Edyta; Kołodziejska,Ilona.
The aim of this work was to examine the inactivation of some Gram-positive and Gram-negative bacteria exposed to the pressure of 193 MPa at -20 °C in the presence of lysozyme or nisin at concentration of 400 mg/ml. The highest effect of pressure at subzero temperature and lysozyme was found with pressure sensitive Pseudomonas fluorescens; viable cells of this strain were not detected in 1 ml of sample after combined treatment. The action of pressure at subzero temperature and lysozyme or nisin against Escherichia coli led to synergistic reduction by 0.7 or 1.6 log cycles, respectively, while it was practically insignificant for two Staphylococcus aureus strains. Viability loss of E. coli and S. aureus occurred during storage for 20 h of the samples at 37...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Inactivation of microorganisms; High pressure; Subzero temperature; Lysozyme; Nisin.
Ano: 2009
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822009000400006

Action of nisin and high pH on growth of Staphylococcus aureus and Salmonella sp. in pure culture and in the meat of land crab (Ucides cordatus)
Provedor de dados: 58
Autores: Grisi,Teresa Cristina S. de Lima; Gorlach-Lira,Krystyna.
The aim of this study was to evaluate the potential of nisin and high pH to inhibit the growth of Staphylococcus aureus and Salmonella sp. in broth culture and when inoculated into meat of land crab. In pure cultures, the growth of S. aureus was bly inhibited by nisin and the growth of Salmonella sp. was inhibited by nisin-EDTA (20 mM). The inhibition of S. aureus lasted for eight hours and Salmonella sp. growth was inhibited throughout the experiment (24 h). The high pH (pH 10.0 and 11.0 with NaHCO3-NaOH buffer) was very effective for in vitro inhibition of S. aureus and Salmonella sp. Nisin and high pH, when applied to the contaminated meat, did not yield the same effect. Nisin was not effective in preventing growth of both pathogens in the crab meat,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Crab meat; Nisin; High pH; Staphylococcus aureus; Salmonella sp.
Ano: 2005
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822005000200010