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dc.contributor.author
Lucero Estrada, Cecilia Stella Marys
dc.contributor.author
Velázquez, Lidia del Carmen
dc.contributor.author
de Guzmán, Ana María S.
dc.date.available
2017-03-16T17:13:26Z
dc.date.issued
2010-02
dc.identifier.citation
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
dc.identifier.issn
0149-6085
dc.identifier.uri
http://hdl.handle.net/11336/13963
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Organic Compounds
dc.subject
Survival
dc.subject
Yersinia Enterocolitica
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Orange Beverages
dc.subject.classification
Biología Celular, Microbiología
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Ciencias Biológicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Effects of organic acids, nisin, lyzozyme and edta on the survival of Yersinia enterocolitica population in inoculated orange beverages
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-03-16T14:34:52Z
dc.journal.volume
30
dc.journal.number
1
dc.journal.pagination
24-39
dc.journal.pais
Estados Unidos
dc.journal.ciudad
Hoboken
dc.description.fil
Fil: Lucero Estrada, Cecilia Stella Marys. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico San Luis; Argentina
dc.description.fil
Fil: Velázquez, Lidia del Carmen. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina
dc.description.fil
Fil: de Guzmán, Ana María S.. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina
dc.journal.title
Journal Of Food Safety
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2009.00187.x/abstract
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/j.1745-4565.2009.00187.x
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