INTECIN 20395
INSTITUTO DE TECNOLOGIAS Y CIENCIAS DE LA INGENIERIA "HILARIO FERNANDEZ LONG"
Unidad Ejecutora - UE
artículos
Título:
EFFECT OF COMBINED NATURAL ANTIMICROBIALS ON SPOILAGE MICROORGANISMS AND Listeria innocua IN A WHEY CHEESE ?RICOTTA?
Autor/es:
FERNÁNDEZ, M.V; JAGUS, R.J.; MUGLIAROLO, S. L.
Revista:
FOOD AND BIOPROCESS TECHNOLOGY
Editorial:
SPRINGER
Referencias:
Lugar: Berlin; Año: 2014 p. 2528 - 2537
ISSN:
1935-5130
Resumen:
The effect of nisin alone and in combination with MicrogardTM on the natural microbial flora of ricotta cheese and in post process contamination with Listeria innocua was studied. Microbial groups studied were mesophilic, psychrotrophic, proteolytic, lactic acid and coliform bacteria, and total molds and yeasts. Considering the evolution of all microbial groups and failure criteria adopted for mesophilic and coliform bacteria, this product reached the end of its shelf life before five days, which is insufficient time for product commercialization. The combined use of nisin and MicrogardTM proved to be more effective than the individual application on these microbial groups, resulting in a 13 days shelf life extension. Additionally, the combined treatment reduced the growth of L. innocua as a postprocess contamination.
