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dc.contributor.authorMalheiros, Patricia da Silvapt_BR
dc.contributor.authorDaroit, Daniel Jonerpt_BR
dc.contributor.authorBrandelli, Adrianopt_BR
dc.date.accessioned2014-08-12T02:10:38Zpt_BR
dc.date.issued2012pt_BR
dc.identifier.issn1517-8382pt_BR
dc.identifier.urihttp://hdl.handle.net/10183/100113pt_BR
dc.description.abstractThe 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.en
dc.format.mimetypeapplication/pdf
dc.language.isoengpt_BR
dc.relation.ispartofBrazilian journal of microbiology. São Paulo. Vol. 43, no. 4 (oct./dez. 2012), p. 1414-1418pt_BR
dc.rightsOpen Accessen
dc.subjectNisinen
dc.subjectListeria monocytogenespt_BR
dc.subjectQueijopt_BR
dc.subjectLiposomeen
dc.subjectEncapsulationen
dc.subjectNisinapt_BR
dc.subjectCheeseen
dc.subjectBacteriocinapt_BR
dc.subjectListeria monocytogenesen
dc.titleInhibition of listeria monocytogenes in minas frescal cheese by free and nanovesicle-encapsulated nisinpt_BR
dc.typeArtigo de periódicopt_BR
dc.identifier.nrb000921309pt_BR
dc.type.originNacionalpt_BR


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