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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Use of nisin and preservatives to control microbiological growth

Use of nisin and preservatives to control microbiological growth

Dias, Allysson Veloso

Paperback

Biology

ISBN10: 6203851558
ISBN13: 9786203851557
Publisher: Our Knowledge Publishing
Published: Apr 16 2025
Pages: 52
Weight: 0.18
Height: 0.12 Width: 6.00 Depth: 9.00
Language: English
Thermoaciduric spore-forming bacteria of the genus Alicyclobacillus have been associated with undesirable flavours and odours in sour fruit juices and are resistant to pasteurisation. The potential for biotransfer is considered to be the ability of microorganisms present on the surface of equipment to contaminate the food during processing. The ability of microorganisms to adhere is directly related to the hydrophobicity of the cell surface. Nisin is an antimicrobial substance of a peptide nature that has been shown to be effective against Gram-positive bacteria, including sporogens, compared to the usual preservatives such as bezoate, sorbate and metabisulphite. This work presents the results obtained from a study of the physiological behaviour of Alicyclobacillus acidoterrestris, isolated from commercial juice in different acidic drinks, as well as its sensitivity to nisin and conventional preservatives.

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