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https://hdl.handle.net/11147/10195
Title: | Antilisterial effects of lysozyme-nisin combination at temperature and pH ranges optimal for lysozyme activity: Test of key findings to inactivate Listeria in raw milk | Authors: | Sözbilen, Gözde Seval Yemenicioğlu, Ahmet |
Keywords: | Antilisterial activity Lysozyme Nisin Raw milk Synergy |
Issue Date: | Feb-2021 | Publisher: | Academic Press Inc. | Abstract: | This study aimed to determine antilisterial potential of lysozyme (LYS)-nisin (NIS) combination at temperatures and pHs optimal for LYS activity. Tests in buffers at pH 4.5 and 6.0 showed that heating at 50 or 60 °C combined with LYS-NIS caused higher Listeria innocua inactivation (- 6.2 to >6.6 log) than heating alone (- 0.05 to 5.5 log), or heating combined with LYS (- 4.34 to 6.0 log) or NIS (3.9 to >6.6). The antimicrobial performance of LYS-NIS in buffer at 50 °C was not pH-dependant (5.8–5.9 logs) while heating at 60 °C with LYS-NIS at pH 6.0 (>6.6 logs) caused higher Listeria reduction than that at pH 4.5 (5.7 logs). Heating at 50 °C for 45 min alone or in combination with LYS-NIS caused 0 and 5.5 logs Listeria reduction in milk, respectively. In contrast, Listeria inactivation in milk at 60 °C occurred mainly by heat (5.5 logs) with limited contribution of LYS and/or NIS. Milk heated at 50 °C maintained 73% of NIS and 63% of LYS activity. Application of LYS-NIS at 50 °C provides an opportunity to improve milk safety with less destruction of milk enzyme and microbial flora necessary to obtain desired ripening periods, and aroma and flavour in traditional cheeses. © 2020 Elsevier Ltd | URI: | https://doi.org/10.1016/j.lwt.2020.110447 https://hdl.handle.net/10195 |
ISSN: | 0023-6438 1096-1127 |
Appears in Collections: | Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection |
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1-s2.0-S0023643820314353-main.pdf Until 2024-01-01 | 1.73 MB | Adobe PDF | View/Open Request a copy |
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