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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  
dc.subject
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