Literature DB >> 31016570

Application of nisin as biopreservative of pork meat by dipping and spraying methods.

Pamela Oliveira de Souza de Azevedo1, Attilio Converti2, Martin Gierus3, Ricardo Pinheiro de Souza Oliveira4.   

Abstract

Comparison between dipping and spraying methods to inhibit bacterial growth on artificially contaminated pork meat showed greater effectiveness of the latter method during the whole low-temperature one-week storage of product. These results suggest that the spraying method could be successful in directly applying antimicrobials to food products.

Keywords:  Dipping method; Meat preservation; Natural antimicrobial; Spraying method

Mesh：

Substances：

Year:  2019        PMID： 31016570      PMCID： PMC6863299          DOI： 10.1007/s42770-019-00080-8

Source DB:  PubMed          Journal:  Braz J Microbiol        ISSN： 1517-8382            Impact factor:   2.476


  8 in total

Review 1.  Bacteriocins: mechanism of membrane insertion and pore formation.

Authors:  G N Moll; W N Konings; A J Driessen
Journal:  Antonie Van Leeuwenhoek       Date:  1999 Jul-Nov       Impact factor: 2.271

2.  Opportunities for bio-based packaging technologies to improve the quality and safety of fresh and further processed muscle foods.

Authors:  Catherine Nettles Cutter
Journal:  Meat Sci       Date:  2006-05-12       Impact factor: 5.209

3.  Effect of a gelatin coating on the shelf life of fresh meat.

Authors:  M N Antoniewski; S A Barringer; C L Knipe; H N Zerby
Journal:  J Food Sci       Date:  2007-08       Impact factor: 3.167

4.  Antibacterial efficacy of nisin, pediocin 34 and enterocin FH99 against L. monocytogenes, E. faecium and E. faecalis and bacteriocin cross resistance and antibiotic susceptibility of their bacteriocin resistant variants.

Authors:  Gurpreet Kaur; Tejinder Pal Singh; Ravinder Kumar Malik; Arun Bhardwaj; Sachinandan De
Journal:  J Food Sci Technol       Date:  2011-09-02       Impact factor: 2.701

5.  Antibacterial activity of bacteriocin-like substance P34 on Listeria monocytogenes in chicken sausage.

Authors:  Voltaire Sant'Anna; Deoni A F Quadros; Amanda S Motta; Adriano Brandelli
Journal:  Braz J Microbiol       Date:  2014-03-10       Impact factor: 2.476

6.  Antibacterial efficacy of nisin, bacteriophage P100 and sodium lactate against Listeria monocytogenes in ready-to-eat sliced pork ham.

Authors:  Ana Cláudia L Figueiredo; Rogeria C C Almeida
Journal:  Braz J Microbiol       Date:  2017-06-03       Impact factor: 2.476

Review 7.  Bacteriocin-Antimicrobial Synergy: A Medical and Food Perspective.

Authors:  Harsh Mathur; Des Field; Mary C Rea; Paul D Cotter; Colin Hill; R Paul Ross
Journal:  Front Microbiol       Date:  2017-06-29       Impact factor: 5.640

8.  Characterization of the spoilage lactic acid bacteria in "sliced vacuum-packed cooked ham".

Authors:  Daneysa Lahis Kalschne; Rute Womer; Ademir Mattana; Cleonice Mendes Pereira Sarmento; Luciane Maria Colla; Eliane Colla
Journal:  Braz J Microbiol       Date:  2015-03-31       Impact factor: 2.476
  8 in total
  5 in total

1.  Combination of Chitosan, Tea Polyphenols, and Nisin on the Bacterial Inhibition and Quality Maintenance of Plant-Based Meat.

Authors:  Zenghui Dai; Linna Han; Zhe Li; Mengqing Gu; Zhigang Xiao; Fei Lu
Journal:  Foods       Date:  2022-05-23

2.  Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-to-eat pork ham.

Authors:  Pamela O S de Azevedo; Carlos M N Mendonça; Liane Seibert; José M Domínguez; Attilio Converti; Martin Gierus; Ricardo P S Oliveira
Journal:  Braz J Microbiol       Date:  2020-03-06       Impact factor: 2.476

3.  Bacteriocin-Based Synergetic Consortia: a Promising Strategy to Enhance Antimicrobial Activity and Broaden the Spectrum of Inhibition.

Authors:  Samira Soltani; Eric Biron; Laila Ben Said; Muriel Subirade; Ismail Fliss
Journal:  Microbiol Spectr       Date:  2022-02-16

Review 4.  Active Packaging for the Extended Shelf-Life of Meat: Perspectives from Consumption Habits, Market Requirements and Packaging Practices in China and New Zealand.

Authors:  Xin Li; Renyu Zhang; Mohammad Mahbubul Hassan; Zhe Cheng; John Mills; Chengli Hou; Carolina E Realini; Li Chen; Li Day; Xiaochun Zheng; Dequan Zhang; Talia M Hicks
Journal:  Foods       Date:  2022-09-19

5.  Shelf Life Extension of Chilled Pork by Optimal Ultrasonicated Ceylon Spinach (Basella alba) Extracts: Physicochemical and Microbial Properties.

Authors:  Yuthana Phimolsiripol; Srirana Buadoktoom; Pimporn Leelapornpisid; Kittisak Jantanasakulwong; Phisit Seesuriyachan; Thanongsak Chaiyaso; Noppol Leksawasdi; Pornchai Rachtanapun; Nareekan Chaiwong; Sarana Rose Sommano; Charles S Brennan; Joe M Regenstein
Journal:  Foods       Date:  2021-05-29
  5 in total

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