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Effect of nisin for improvement in shelf-life and quality of processed cheese


Advances in Food Sciences 18(3-4): 78-83
Effect of nisin for improvement in shelf-life and quality of processed cheese
Effect of Nisaplin addition in amounts 0, 25, 100, 500 mg kg-1 on the microbiological indices total plate count and anaerobic spore count in processed cheese during the three month storage at 5 and 21 degree C were evaluated. The doses 100 and 500 mg kg-1 Nisaplin were able to suppress the growth of both tested microbial groups. Further the sensitivity test of 9 strains of Bacillus small-spored species to Nisaplin have been performed. The collection origin strains were suppressed by more than 5 mg kg-1 Nisaplin, the strains isolated from processed cheese needed more than 10-50 mg kg-1 Nisaplin for inhibition of growth. The antimicrobial effectiveness of Nisaplin on the typical Bacillus sp. strain of processed cheese origin was less in milk compared with nutrient broth and decreased with the increasing content of fat in milk.


Accession: 002815212



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