THE USE OF THE BACTERIOCIN, NISIN, AS A PRESERVATIVE IN PASTEURIZED LIQUID WHOLE EGG

被引：38

作者：

DELVESBROUGHTON, J

WILLIAMS, GC

WILKINSON, S

机构：

[1] Aplin and Barrett Ltd, Beaminster, Dorset, DT8 3DZ

来源：

LETTERS IN APPLIED MICROBIOLOGY | 1992年 / 15卷 / 04期

关键词：

Pasteurization;

D O I：

10.1111/j.1472-765X.1992.tb00746.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Nisin used at a level of 5 mg/l 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.

引用

页码：133 / 136

页数：4

共 19 条

[1]

Board R G, 1969, Adv Appl Microbiol, V11, P245

[2]

Cunningham F.E., 1977, EGG SCI TECHNOLOGY, P161

[3]

Delves-Broughton J, 1990, FOOD TECHNOL, V44, P104

[4]

DELVESBROUGHTON J, 1990, FOOD TECHNOL-CHICAGO, V44, P100

[5]

DELVESBROUGHTON J, 1990, FOOD TECHNOL, V44, P102

[6]

DELVESBROUGHTON J, 1990, FOOD TECHNOL, V44, P111

[7]

DELVESBROUGHTON J, 1990, FOOD TECHNOL, V44, P106

[8]

DELVESBROUGHTON J, 1990, FOOD TECHNOL, V44, P108

[9]

DELVESBROUGHTON J, 1990, FOOD TECHNOL, V44, P117

[10]

FALAHEE MB, 1990, INT J FOOD SCI TECH, V25, P590, DOI 10.1111/j.1365-2621.1990.tb01119.x

← 1 2 →