Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/10195
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dc.contributor.authorSözbilen, Gözde Seval-
dc.contributor.authorYemenicioğlu, Ahmet-
dc.date.accessioned2021-01-24T18:32:53Z-
dc.date.available2021-01-24T18:32:53Z-
dc.date.issued2021-02-
dc.identifier.issn0023-6438-
dc.identifier.issn1096-1127-
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2020.110447-
dc.identifier.urihttps://hdl.handle.net/10195-
dc.description.abstractThis 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 Ltden_US
dc.description.sponsorshipThis work was supported by Izmir Institute of Technology (Project No: 2014-IYTE-02 ).en_US
dc.language.isoenen_US
dc.publisherAcademic Press Inc.en_US
dc.relation.ispartofLWT - Food Science and Technologyen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntilisterial activityen_US
dc.subjectLysozymeen_US
dc.subjectNisinen_US
dc.subjectRaw milken_US
dc.subjectSynergyen_US
dc.titleAntilisterial effects of lysozyme-nisin combination at temperature and pH ranges optimal for lysozyme activity: Test of key findings to inactivate Listeria in raw milken_US
dc.typeArticleen_US
dc.authoridMakale (Article)-
dc.institutionauthorSözbilen, Gözde Seval-
dc.institutionauthorYemenicioğlu, Ahmet-
dc.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume137en_US
dc.identifier.wosWOS:000600557500076en_US
dc.identifier.scopus2-s2.0-85096367630en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1016/j.lwt.2020.110447-
dc.relation.doi10.1016/j.lwt.2020.110447en_US
dc.coverage.doi10.1016/j.lwt.2020.110447en_US
dc.identifier.scopusqualityQ1-
item.openairetypeArticle-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.grantfulltextembargo_20240101-
item.fulltextWith Fulltext-
item.cerifentitytypePublications-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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