INVESTIGADORES
PASTERIS Sergio Enrique
artículos
Título:
STABILITY OF PEDIOCIN N5p
Autor/es:
STRASSER DE SAAD, A.M.; PASTERIS, S.E.; MANCA DE NADRA, M.C.
Revista:
Microbiologie, Aliments, Nutrition
Editorial:
IEENA. International College Alexander Tessier. Châtenay-Malabry
Referencias:
Año: 1993 vol. 11 p. 371 - 375
ISSN:
0759-0644
Resumen:
Pediocin N5p stability was examined in different technological conditions. Pediocin was completely stable for 24h at 4 and 30°C at pH values from 5.0 to 10.0. Bellow pH 5.0 the maximum inhibition observed was 15% at pH 2.0. However, at this pH, after heating at 80, 100 and 115°C for 30 min higher stability was noted whereas the highest inhibition was achieved at pH 7.0 and 115°C. Between pH values of 3.5 and 6.5 in the presence of ethanol (5 to 14%), pediocin is completely stable at pH 4.0. The inhibition by sulfur dioxide (SO2) increased when its concentration increased but maximum stability was observed at pH 3.5. The combined effect of ethanol and SO2 indicated that slower inhibition occurred at pH 4.0, independently of SO2 concentration.
