首页|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
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
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NSTL
Elsevier
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 degrees 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 degrees C was not pH-dependant (5.8-5.9 logs) while heating at 60 degrees 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 degrees 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 degrees C occurred mainly by heat (5.5 logs) with limited contribution of LYS and/or NIS. Milk heated at 50 degrees C maintained 73% of NIS and 63% of LYS activity. Application of LYS-NIS at 50 degrees 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.
NSTL
Elsevier
