Anti-staphylococcal effectiveness of nisaplin in refrigerated pizza doughs
Autor(a) principal: | |
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Data de Publicação: | 2008 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Archives of Biology and Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000300021 |
Resumo: | This study evaluated the effectiveness of nisaplin, commercial product having nisin as active component, in decreasing the staphylococcal population in refrigerated pizza doughs. The refrigerated pizza dough pieces randomly chosen were dipped in the solutions with nisaplin concentrations of 1.0 x 10-3 g and 1.0 x 10-2 g nisaplin/mL named for the treatment A and B and kept under refrigeration (7 °C ± 1 °C). On times 0, 15 and 30 days post treatment the Staphylococcus spp. count was carried out. The results showed that both nisaplin treatments were able to reduce the Staphylococcus spp. count (CFU/g) in the refrigerated pizza doughs. However, only treatment B showed statistically significant reducer effect (p < 0.05) on the count providing a decrease of 1.0 and 0.98 log cycles, respectively, after 15 and 30 days post treatment. These data suggest that nisin could appear as promising alternative to control the survival of the pathogen microorganisms in the foods, particularly, Staphylococcus in the refrigerated pizza doughs. |
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Brazilian Archives of Biology and Technology |
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Anti-staphylococcal effectiveness of nisaplin in refrigerated pizza doughsNisaplinnisindoughStaphylococcusThis study evaluated the effectiveness of nisaplin, commercial product having nisin as active component, in decreasing the staphylococcal population in refrigerated pizza doughs. The refrigerated pizza dough pieces randomly chosen were dipped in the solutions with nisaplin concentrations of 1.0 x 10-3 g and 1.0 x 10-2 g nisaplin/mL named for the treatment A and B and kept under refrigeration (7 °C ± 1 °C). On times 0, 15 and 30 days post treatment the Staphylococcus spp. count was carried out. The results showed that both nisaplin treatments were able to reduce the Staphylococcus spp. count (CFU/g) in the refrigerated pizza doughs. However, only treatment B showed statistically significant reducer effect (p < 0.05) on the count providing a decrease of 1.0 and 0.98 log cycles, respectively, after 15 and 30 days post treatment. These data suggest that nisin could appear as promising alternative to control the survival of the pathogen microorganisms in the foods, particularly, Staphylococcus in the refrigerated pizza doughs.Instituto de Tecnologia do Paraná - Tecpar2008-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000300021Brazilian Archives of Biology and Technology v.51 n.3 2008reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132008000300021info:eu-repo/semantics/openAccessFreitas,Wilma Carla deSouza,Evandro Leite deSousa,Cristina Paiva deTravassos,Antônio Eustáquio Resendeeng2008-07-16T00:00:00Zoai:scielo:S1516-89132008000300021Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2008-07-16T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false |
dc.title.none.fl_str_mv |
Anti-staphylococcal effectiveness of nisaplin in refrigerated pizza doughs |
title |
Anti-staphylococcal effectiveness of nisaplin in refrigerated pizza doughs |
spellingShingle |
Anti-staphylococcal effectiveness of nisaplin in refrigerated pizza doughs Freitas,Wilma Carla de Nisaplin nisin dough Staphylococcus |
title_short |
Anti-staphylococcal effectiveness of nisaplin in refrigerated pizza doughs |
title_full |
Anti-staphylococcal effectiveness of nisaplin in refrigerated pizza doughs |
title_fullStr |
Anti-staphylococcal effectiveness of nisaplin in refrigerated pizza doughs |
title_full_unstemmed |
Anti-staphylococcal effectiveness of nisaplin in refrigerated pizza doughs |
title_sort |
Anti-staphylococcal effectiveness of nisaplin in refrigerated pizza doughs |
author |
Freitas,Wilma Carla de |
author_facet |
Freitas,Wilma Carla de Souza,Evandro Leite de Sousa,Cristina Paiva de Travassos,Antônio Eustáquio Resende |
author_role |
author |
author2 |
Souza,Evandro Leite de Sousa,Cristina Paiva de Travassos,Antônio Eustáquio Resende |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Freitas,Wilma Carla de Souza,Evandro Leite de Sousa,Cristina Paiva de Travassos,Antônio Eustáquio Resende |
dc.subject.por.fl_str_mv |
Nisaplin nisin dough Staphylococcus |
topic |
Nisaplin nisin dough Staphylococcus |
description |
This study evaluated the effectiveness of nisaplin, commercial product having nisin as active component, in decreasing the staphylococcal population in refrigerated pizza doughs. The refrigerated pizza dough pieces randomly chosen were dipped in the solutions with nisaplin concentrations of 1.0 x 10-3 g and 1.0 x 10-2 g nisaplin/mL named for the treatment A and B and kept under refrigeration (7 °C ± 1 °C). On times 0, 15 and 30 days post treatment the Staphylococcus spp. count was carried out. The results showed that both nisaplin treatments were able to reduce the Staphylococcus spp. count (CFU/g) in the refrigerated pizza doughs. However, only treatment B showed statistically significant reducer effect (p < 0.05) on the count providing a decrease of 1.0 and 0.98 log cycles, respectively, after 15 and 30 days post treatment. These data suggest that nisin could appear as promising alternative to control the survival of the pathogen microorganisms in the foods, particularly, Staphylococcus in the refrigerated pizza doughs. |
publishDate |
2008 |
dc.date.none.fl_str_mv |
2008-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000300021 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000300021 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1516-89132008000300021 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
dc.source.none.fl_str_mv |
Brazilian Archives of Biology and Technology v.51 n.3 2008 reponame:Brazilian Archives of Biology and Technology instname:Instituto de Tecnologia do Paraná (Tecpar) instacron:TECPAR |
instname_str |
Instituto de Tecnologia do Paraná (Tecpar) |
instacron_str |
TECPAR |
institution |
TECPAR |
reponame_str |
Brazilian Archives of Biology and Technology |
collection |
Brazilian Archives of Biology and Technology |
repository.name.fl_str_mv |
Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar) |
repository.mail.fl_str_mv |
babt@tecpar.br||babt@tecpar.br |
_version_ |
1750318272267419648 |