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https://hdl.handle.net/11147/10195
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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Sözbilen, Gözde Seval | - |
dc.contributor.author | Yemenicioğlu, Ahmet | - |
dc.date.accessioned | 2021-01-24T18:32:53Z | - |
dc.date.available | 2021-01-24T18:32:53Z | - |
dc.date.issued | 2021-02 | - |
dc.identifier.issn | 0023-6438 | - |
dc.identifier.issn | 1096-1127 | - |
dc.identifier.uri | https://doi.org/10.1016/j.lwt.2020.110447 | - |
dc.identifier.uri | https://hdl.handle.net/10195 | - |
dc.description.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 | en_US |
dc.description.sponsorship | This work was supported by Izmir Institute of Technology (Project No: 2014-IYTE-02 ). | en_US |
dc.language.iso | en | en_US |
dc.publisher | Academic Press Inc. | en_US |
dc.relation.ispartof | LWT - Food Science and Technology | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Antilisterial activity | en_US |
dc.subject | Lysozyme | en_US |
dc.subject | Nisin | en_US |
dc.subject | Raw milk | en_US |
dc.subject | Synergy | en_US |
dc.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 | en_US |
dc.type | Article | en_US |
dc.authorid | Makale (Article) | - |
dc.institutionauthor | Sözbilen, Gözde Seval | - |
dc.institutionauthor | Yemenicioğlu, Ahmet | - |
dc.department | İzmir Institute of Technology. Food Engineering | en_US |
dc.identifier.volume | 137 | en_US |
dc.identifier.wos | WOS:000600557500076 | en_US |
dc.identifier.scopus | 2-s2.0-85096367630 | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.identifier.doi | 10.1016/j.lwt.2020.110447 | - |
dc.relation.doi | 10.1016/j.lwt.2020.110447 | en_US |
dc.coverage.doi | 10.1016/j.lwt.2020.110447 | en_US |
dc.identifier.wosquality | Q1 | - |
dc.identifier.scopusquality | Q1 | - |
item.openairetype | Article | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.fulltext | With Fulltext | - |
item.languageiso639-1 | en | - |
item.cerifentitytype | Publications | - |
item.grantfulltext | open | - |
crisitem.author.dept | 03.08. 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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1-s2.0-S0023643820314353-main.pdf | 1.73 MB | Adobe PDF | View/Open |
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