Artículo
Effects of organic acids, nisin, lyzozyme and edta on the survival of Yersinia enterocolitica population in inoculated orange beverages
Fecha de publicación:
02/2010
Editorial:
Wiley
Revista:
Journal Of Food Safety
ISSN:
0149-6085
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Inactivation of a Yersinia enterocolitica strain by 3.4% ascorbic acid (AA), 0.5% citric acid (CA), 0.2% lactic acid, 100 IU/mL nisin, 2,400 IU/mL lysozyme and 20 mM ethylenediaminetetraacetic acid disodium salt (EDTA ), alone and combined, was studied at different temperatures (4 and 25C) in commercial and laboratory-prepared orange beverages. In laboratory-prepared juice, highest reductions (between 3.06 and 4.07 log units) were obtained with acid mixtures at 25C after 20 min of incubation. At 24 h of incubation, EDTA was bactericidal and the mixtures with nisin or lysozyme resulted in count reductions of 6.03 and 5.98 log units, respectively. In commercial orange beverage, AA and CA gave reductions of 5.43 and 4.26 log units, respectively. The three acid mixtures were bactericidal within the first 10 min. EDTA alone or mixed completely inhibited Y. enterocolitica strain at 6 and 24 h of incubation. At 4C, all the results were significantly lower than at 25C.
Palabras clave:
Organic Compounds
,
Survival
,
Yersinia Enterocolitica
,
Orange Beverages
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Colecciones
Articulos(CCT - SAN LUIS)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - SAN LUIS
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - SAN LUIS
Citación
Lucero Estrada, Cecilia Stella Marys; Velázquez, Lidia del Carmen; de Guzmán, Ana María S.; Effects of organic acids, nisin, lyzozyme and edta on the survival of Yersinia enterocolitica population in inoculated orange beverages; Wiley; Journal Of Food Safety; 30; 1; 2-2010; 24-39
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