Ultra-high pressure homogenization treatment combined with lysozyme for controlling Lactobacillus brevis contamination in model system

dc.creatorTribst, AAL
dc.creatorFranchi, MA
dc.creatorCristianini, M
dc.date2008
dc.dateJUL
dc.date2014-11-14T03:46:36Z
dc.date2015-11-26T16:04:17Z
dc.date2014-11-14T03:46:36Z
dc.date2015-11-26T16:04:17Z
dc.date.accessioned2018-03-28T22:53:23Z
dc.date.available2018-03-28T22:53:23Z
dc.identifierInnovative Food Science & Emerging Technologies. Elsevier Sci Ltd, v. 9, n. 3, n. 265, n. 271, 2008.
dc.identifier1466-8564
dc.identifierWOS:000257216700002
dc.identifier10.1016/j.ifset.2007.07.012
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/76400
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/76400
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/76400
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1265445
dc.descriptionIt was studied the reduction of a population of Lactobacillus brevis in phosphate buffer by the combination of ultra-high pressure homogenization (UHPH) treatment and the use of lysozyme as antimicrobial. The minimum inhibitory concentration (MIC) of lysozyme against L. brevis was 50 mg.L-1. The observed inhibition was transitory and the growth curve showed that lysozyme addition was able to delay the L. brevis growth for 2 days. Lysozyme added at MIC concentration to a suspension of L. brevis caused a reduction of 1 logarithmic cycle after two hours of contact. The UHPH treatment against L. brevis resulted in a reduction of 7 log cycles at 200 MPa. Lysozyme was resistant to UHPH (200 MPa), without loss of muramidase activity or significant loss of antimicrobial power. A combined treatment was applied using 50 mg.L-1 of lysozyme and pressure between 150 and 170 MPa; the combined effect showed a reduction of about 6 logarithmic cycles and the unaltered count of L.brevis after pressure treatment for a week, with the samples stored at room temperature (25 degrees C). (C) 2007 Elsevier Ltd. All rights reserved.
dc.description9
dc.description3
dc.description265
dc.description271
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationInnovative Food Science & Emerging Technologies
dc.relationInnov. Food Sci. Emerg. Technol.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectlysozyme
dc.subjectultra-high pressure homogenisation (UHPH)
dc.subjecthurdle technology
dc.subjectLactobacillus brevis
dc.subjectHigh Hydrostatic-pressure
dc.subjectDenatured Lysozyme
dc.subjectSodium-chloride
dc.subjectBacteria
dc.subjectSpoilage
dc.subjectInactivation
dc.subjectNisin
dc.subjectPeptides
dc.subjectSucrose
dc.subjectGrowth
dc.titleUltra-high pressure homogenization treatment combined with lysozyme for controlling Lactobacillus brevis contamination in model system
dc.typeArtículos de revistas


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