Please use this identifier to cite or link to this item:
|Title:||Biocontrol of Listeria monocytogenes ATCC 7644 on fresh-cut tomato (Lycopersicon esculentum) using nisin combined with organic acids||Authors:||Oladunjoye, Adebola Olubukola
Ijabadeniyi, Oluwatosin Ademola
|Keywords:||Listeria monocytogenes;Fresh-cut tomato;Nisin;Organic acids||Issue Date:||2015||Publisher:||The Korean Society of Food Science and Technology||Source:||Oladunjoye, A.O., Singh, S. & Ijabadeniyi, O.A. 2016. Biocontrol of Listeria monocytogenes ATCC 7644 on fresh-cut tomato (Lycopersicon esculentum) using nisin combined with organic acids. Food Science & Biotechnology. 25(5): 1491-1496. https://doi.org/10.1007/s10068-016-0231-3||Abstract:||The biocontrol of Listeria monocytogenes on fresh-cut tomato using nisin and organic acids was investigated. Fresh-cut samples inoculated with 108 CFU/mL of L. monocytogenes, treated with nisin (5,000 IU/mL), a combination of nisin and organic acids (acetic and citric acids at 3 and 5% each), with chlorine at 200 ppm as a control, and stored for six days at 4, 10, and 25oC were used to evaluate certain physicochemical qualities (pH, titratable acidity, soluble solid content, vitamin C content, and color). Nisin treatment significantly (p<0.05) reduced bacterial population by 1.91-3.07 log CFU/mL. Nisin-citric acid combination provided 2.65-3.29 log CFU/mL reduction, while nisin-acetic acid combination provided 2.93-4.15 log CFU/mL reduction. The control treatment provided <1-2 fold log reductions. Slight variations in physicochemical properties of fresh-cut tomato were observed. Nisin and organic acids can be used to improve the microbial safety of fresh-cut tomato.||URI:||http://hdl.handle.net/10321/2518||ISSN:||1226-7708|
|Appears in Collections:||Research Publications (Applied Sciences)|
Show full item record
checked on Aug 20, 2018
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.