Potential application of the nisin Z preparation of Lactococcus lactis W8 in preservation of milk.
Summary of "Potential application of the nisin Z preparation of Lactococcus lactis W8 in preservation of milk."
Aims:â The aim of the study is to evaluate the effectiveness of the preparation of nisin Z from Lactococcus lactis W8-fermented milk in controlling the growth of spoilage bacteria in pasteurized milk. Methods and results:â Spoilage bacteria isolated from pasteurized milk at 8 and 15Â°C were identified as Enterococcus italicus, E. mundtii, E. faecalis, Bacillus thuringiensis, B. cereus, Lactobacillus paracasei, Acinetobacter sp, Pseudomonas fluorescens and Enterobacter aerogenes. These bacteria were found to have the ability to survive pasteurization temperature. Except Enterobacter aerogenes, the spoilage bacteria were sensitive to the nisin Z preparation of the L. lactis W8. Addition of the nisin Z preparation to either the skim milk or fat milk inoculated with each of the spoilage bacteria reduced the initial counts (about 5 log CFU ml(-1) ) to an undetectable level within 8 to 20 h. The nisin Z preparation extended the shelf life of milk to two months under refrigeration. Conclusions:â The nisin Z preparation from L. lactis W8-fermented milk was found to be effective as a back-up preservative to counteract post-pasteurization contamination in milk. Significance and impact of the study:â A rapid inhibition of spoilage bacteria in pasteurized skim and fat milk with the nisin Z preparation of L. lactis W8 is more significant in comparison to the commercially available nisin (nisin A). The nisin Z preparation can be used in stead of commercial nisin, which is not effective in fat milk.
Department of Botany, Visva-Bharati, Santiniketan 731 235, West Bengal, India.
This article was published in the following journal.
Name: Letters in applied microbiology
- PubMed Source: http://www.ncbi.nlm.nih.gov/pubmed/21554339
- DOI: http://dx.doi.org/10.1111/j.1472-765X.2011.03075.x
Medical and Biotech [MESH] Definitions
A non-pathogenic species of LACTOCOCCUS found in DAIRY PRODUCTS and responsible for the souring of MILK and the production of LACTIC ACID.
A 34-amino acid polypeptide antibiotic produced by Streptococcus lactis. It has been used as a food preservative in canned fruits and vegetables, and cheese.
A genus of gram-positive, coccoid bacteria mainly isolated from milk and milk products. These bacteria are also found in plants and nonsterile frozen and dry foods. Previously thought to be a member of the genus STREPTOCOCCUS (group N), it is now recognized as a separate genus.
Allergic reaction to milk (usually cow's milk) or milk products. MILK HYPERSENSITIVITY should be differentiated from LACTOSE INTOLERANCE, an intolerance to milk as a result of congenital deficiency of lactase.
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