The use of the bacteriocin, nisin, as a preservative in pasteurized liquid whole egg
| Autor: | J. Delves-Broughton, G.C. Williams, Samantha Wilkinson |
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| Rok vydání: | 2018 |
| Předmět: |
Preservative
Bacillaceae biology fungi Bacillus cereus Pasteurization biochemical phenomena metabolism and nutrition biology.organism_classification Shelf life Applied Microbiology and Biotechnology Bacillales law.invention chemistry.chemical_compound chemistry Bacteriocin law embryonic structures polycyclic compounds bacteria Food science Nisin |
| Zdroj: | Letters in applied microbiology. 15(4) |
| ISSN: | 1472-765X |
| Popis: | Nisin used at a level of 5 mg/1 resulted in a significant increase in refrigerated shelf life of pasteurized liquid whole egg from between 6-11 d to 17-20 d. In the first of two trials, nisin also protected the liquid egg from growth of Bacillus cereus. Bacillus cereus was not presented in the egg in the second trial. Effective residual levels of nisin were detected in the liquid egg post-pasteurization. |
| Databáze: | OpenAIRE |
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