Inhibition of listeria monocytogenes in minas frescal cheese by free and nanovesicle-encapsulated nisin

Detalhes bibliográficos
Autor(a) principal: Malheiros, Patricia da Silva
Data de Publicação: 2012
Outros Autores: Daroit, Daniel Joner, Brandelli, Adriano
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFRGS
Texto Completo: http://hdl.handle.net/10183/100113
Resumo: The effectiveness of free and nanovesicle-encapsulated nisin to control Listeria monocytogenes in Minas Frescal cheese was investigated. Commercial nisin was encapsulated into liposomes of partially purified soy lecithin. Free (0.1 mg/mL and 0.25 mg/mL) and nanovesicle-encapsulated nisin (0.25 mg/mL) were applied onto the surface of cheese samples, and L. monocytogenes was inoculated before incubation at 6-8°C for 28 days. A bactericidal effect was observed with 0.25 mg/mL free nisin; a bacteriostatic effect was observed for liposome-encapsulated nisin and 0.1 mg/mL free nisin. Free nisin was more efficient than nisin-loaded liposomes in controlling L. monocytogenes. Possible reasons for this behavior, and also the significance of nisin to soft cheeses are discussed. Nisin acted as a suitable barrier within hurdle technology, potentially extending the shelf-life and safety of fresh cheeses.
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spelling Malheiros, Patricia da SilvaDaroit, Daniel JonerBrandelli, Adriano2014-08-12T02:10:38Z20121517-8382http://hdl.handle.net/10183/100113000921309The effectiveness of free and nanovesicle-encapsulated nisin to control Listeria monocytogenes in Minas Frescal cheese was investigated. Commercial nisin was encapsulated into liposomes of partially purified soy lecithin. Free (0.1 mg/mL and 0.25 mg/mL) and nanovesicle-encapsulated nisin (0.25 mg/mL) were applied onto the surface of cheese samples, and L. monocytogenes was inoculated before incubation at 6-8°C for 28 days. A bactericidal effect was observed with 0.25 mg/mL free nisin; a bacteriostatic effect was observed for liposome-encapsulated nisin and 0.1 mg/mL free nisin. Free nisin was more efficient than nisin-loaded liposomes in controlling L. monocytogenes. Possible reasons for this behavior, and also the significance of nisin to soft cheeses are discussed. Nisin acted as a suitable barrier within hurdle technology, potentially extending the shelf-life and safety of fresh cheeses.application/pdfengBrazilian journal of microbiology. São Paulo. Vol. 43, no. 4 (oct./dez. 2012), p. 1414-1418Listeria monocytogenesQueijoNisinaBacteriocinaNisinLiposomeEncapsulationCheeseListeria monocytogenesInhibition of listeria monocytogenes in minas frescal cheese by free and nanovesicle-encapsulated nisininfo:eu-repo/semantics/articleinfo:eu-repo/semantics/otherinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRGSinstname:Universidade Federal do Rio Grande do Sul (UFRGS)instacron:UFRGSORIGINAL000921309.pdf000921309.pdfTexto completo (inglês)application/pdf48111http://www.lume.ufrgs.br/bitstream/10183/100113/1/000921309.pdf5e5ebd75253bc29a58a223c2d8350614MD51TEXT000921309.pdf.txt000921309.pdf.txtExtracted Texttext/plain19040http://www.lume.ufrgs.br/bitstream/10183/100113/2/000921309.pdf.txt4257be2597614a024e5b0d12d073131bMD52THUMBNAIL000921309.pdf.jpg000921309.pdf.jpgGenerated Thumbnailimage/jpeg1792http://www.lume.ufrgs.br/bitstream/10183/100113/3/000921309.pdf.jpg06d3250fa742910e12a817b8fad68eb7MD5310183/1001132021-09-18 04:46:39.066876oai:www.lume.ufrgs.br:10183/100113Repositório de PublicaçõesPUBhttps://lume.ufrgs.br/oai/requestopendoar:2021-09-18T07:46:39Repositório Institucional da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS)false
dc.title.pt_BR.fl_str_mv Inhibition of listeria monocytogenes in minas frescal cheese by free and nanovesicle-encapsulated nisin
title Inhibition of listeria monocytogenes in minas frescal cheese by free and nanovesicle-encapsulated nisin
spellingShingle Inhibition of listeria monocytogenes in minas frescal cheese by free and nanovesicle-encapsulated nisin
Malheiros, Patricia da Silva
Listeria monocytogenes
Queijo
Nisina
Bacteriocina
Nisin
Liposome
Encapsulation
Cheese
Listeria monocytogenes
title_short Inhibition of listeria monocytogenes in minas frescal cheese by free and nanovesicle-encapsulated nisin
title_full Inhibition of listeria monocytogenes in minas frescal cheese by free and nanovesicle-encapsulated nisin
title_fullStr Inhibition of listeria monocytogenes in minas frescal cheese by free and nanovesicle-encapsulated nisin
title_full_unstemmed Inhibition of listeria monocytogenes in minas frescal cheese by free and nanovesicle-encapsulated nisin
title_sort Inhibition of listeria monocytogenes in minas frescal cheese by free and nanovesicle-encapsulated nisin
author Malheiros, Patricia da Silva
author_facet Malheiros, Patricia da Silva
Daroit, Daniel Joner
Brandelli, Adriano
author_role author
author2 Daroit, Daniel Joner
Brandelli, Adriano
author2_role author
author
dc.contributor.author.fl_str_mv Malheiros, Patricia da Silva
Daroit, Daniel Joner
Brandelli, Adriano
dc.subject.por.fl_str_mv Listeria monocytogenes
Queijo
Nisina
Bacteriocina
topic Listeria monocytogenes
Queijo
Nisina
Bacteriocina
Nisin
Liposome
Encapsulation
Cheese
Listeria monocytogenes
dc.subject.eng.fl_str_mv Nisin
Liposome
Encapsulation
Cheese
Listeria monocytogenes
description The effectiveness of free and nanovesicle-encapsulated nisin to control Listeria monocytogenes in Minas Frescal cheese was investigated. Commercial nisin was encapsulated into liposomes of partially purified soy lecithin. Free (0.1 mg/mL and 0.25 mg/mL) and nanovesicle-encapsulated nisin (0.25 mg/mL) were applied onto the surface of cheese samples, and L. monocytogenes was inoculated before incubation at 6-8°C for 28 days. A bactericidal effect was observed with 0.25 mg/mL free nisin; a bacteriostatic effect was observed for liposome-encapsulated nisin and 0.1 mg/mL free nisin. Free nisin was more efficient than nisin-loaded liposomes in controlling L. monocytogenes. Possible reasons for this behavior, and also the significance of nisin to soft cheeses are discussed. Nisin acted as a suitable barrier within hurdle technology, potentially extending the shelf-life and safety of fresh cheeses.
publishDate 2012
dc.date.issued.fl_str_mv 2012
dc.date.accessioned.fl_str_mv 2014-08-12T02:10:38Z
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dc.identifier.uri.fl_str_mv http://hdl.handle.net/10183/100113
dc.identifier.issn.pt_BR.fl_str_mv 1517-8382
dc.identifier.nrb.pt_BR.fl_str_mv 000921309
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dc.language.iso.fl_str_mv eng
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dc.relation.ispartof.pt_BR.fl_str_mv Brazilian journal of microbiology. São Paulo. Vol. 43, no. 4 (oct./dez. 2012), p. 1414-1418
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