Sensitivity of Salmonella Typhimurium to nisin in vitro and in orange juice under refrigeration.
FEMS Microbiol Lett
; 3712024 Jan 09.
Article
em En
| MEDLINE
| ID: mdl-38714347
ABSTRACT
The influence of environmental factors on Salmonella sensitivity to nisin in vitro and in refrigerated orange juice were investigated. Nisin activity was observed in the different conditions, but the highest efficiency was achieved at lower pH (4.0) and with higher bacteriocin concentration (174 µM). Moreover, the bactericidal action was directly proportional to the incubation period. When tested in orange juice, nisin caused a reduction of up to 4.05 logarithm cycles in the Salmonella population. So, environmental factors such as low pH and low temperature favored the sensitization of Salmonella cells to the bactericidal action of nisin. Therefore, this may represent an alternative to control Salmonella in refrigerated foods.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Refrigeração
/
Salmonella typhimurium
/
Citrus sinensis
/
Sucos de Frutas e Vegetais
/
Antibacterianos
/
Nisina
Idioma:
En
Revista:
FEMS Microbiol Lett
Ano de publicação:
2024
Tipo de documento:
Article