The Influence of Nisin on the Thermal Resistance of Bacillus cereus

Authors: Penna, Thereza Christina Vessoni1; Moraes, Dante Augusto2

Source: Journal of Food Protection®, Number 2, February 2002, pp. 251-435 , pp. 415-418(4)

Publisher: International Association for Food Protection

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Abstract:

Decimal reduction times (D-values) at cooking and autoclaving temperatures (80 to 120°C) of spores of Bacillus cereus ATCC 1479-8 in rice and milk (13% wt/vol) supplemented with nisin (25 μg/ml) were evaluated. The mean D-values at 97.8°C in cooked white rice, phosphate buffer (pH 7.0), and rice water (pH 6.7) were 3.62, 1.99, and 1.34 min, respectively. From 80 to 100°C, the mean reduction in D-values due to the addition of nisin to milk was 40%. The D-value at 110°C was ~0.86 min for milk (control) and milk with nisin. The z-values ranged from 7.32°C (phosphate buffer) to 10.37°C (milk control).

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Document Type: Research Article

Affiliations: 1: Department of Pharmaceutical Technology, School of Pharmaceutical Sciences of the University of São Paulo, Rua Antonio de Macedo Soares, 452, São Paulo, SP, Brazil 04607-000 2: Department of Pharmaceutical Technology, School of Pharmaceutical Sciences of the University of São Paulo, Rua Antonio de Macedo Soares, 452, São Paulo, SP, Brazil 04607-000

Publication date: February 1, 2002

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