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Influence of the salt concentration on action mechanisms of natamycin against microorganisms of importance in food manufacture Ciênc. Tecnol. Aliment.
SERAFINI,Kamila Ferreira Costa; ALENCAR,Ernandes Rodrigues; RIBEIRO,Jaqueline Lamounier; FERREIRA,Márcia de Aguiar.
Abstract The objective of this study was to evaluate the influence of salt concentration on action of natamycin on important microorganisms in food manufacturing as this preservative has been used in immersion baths in several dairy products in the country. Strains of Candida albicans, Escherichia coli and Staphylococcus aureus were inoculated at different saline and peptone water concentrations and received natamycin treatments. These solutions were maintained at 12 °C and the behavior of the microorganisms evaluated at 0, 24 and 48 hours (T0, T1 and T2). Each microorganism was assessed in isolation as well as the association of C. albicans and E. coli. Under the conditions proposed by the research, it was possible to conclude that 0.025% natamycin has no...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Preservatives; Brine; Pathogenic microorganisms.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005026104
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