Rodgers, S., Kailasapathy, K., Cox, J. and Peiris, P. (2002) Bacteriocin Production by Protective Cultures Food Service Technology, 2 (2). pp. 59-69. ISSN 1471-5732Full text not available from this repository.
Bacteriocinogenic Lactococcus Lactis CSCC 146 and pediococcus ATCC 43200 can be used to improve the safety of extended shelf-life cook-chill foods, however, the information on their growth and bacteriocin production rate at refrigeration temperatures was lacking. These cultures were inoculated at 10(5)-10(8) cfu/mL in TPGY broth an grown at 10 degrees celsius. Their populations were enumerated and bacteriocin titre was measured using well diffusion assay. The bacteriocins' identity produced by L.Lactis and P. Pentosaceus was confirmed as nisin and pediocin A, respectively by their enzyme sensitivity pattern. Nisn (>100IU/mL) was detected between the third and fifth day of storage when the populations of L. lactis reached 10(8) cfu/mL. Pediocin A (35 AU/mL) was detected on the fourth day when the population of P. pentosaceus reached 10(9) cfu/mL. Freeze-drying of the cultures did not reduce the speed of the production of bacteriocins. Colour, mouth-feel, texture, flavour and the overall acceptabilty of commercial sous vide meals was not affeted by the presence of the cutures.
|Item Type:||Journal article|
|Subjects:||D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies
D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies > D610 Food Science
|Faculties:||Faculty of Education and Sport > School of Service Management|
|Depositing User:||Mrs Mercedita Hoare|
|Date Deposited:||17 Dec 2007|
|Last Modified:||13 Apr 2015 13:27|
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