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The efficacy of nisin and nisin producing strain Lactococcus lactis subsp. lactis in thermisized quarg desserts



The efficacy of nisin and nisin producing strain Lactococcus lactis subsp. lactis in thermisized quarg desserts



Advances in Food Sciences 20(1-2): 17-22



Thermisized quarg desserts with addition of 0 IU/g, 25 IU/g and 50 IU/g of nisin in the form of Nisaplin and a quarg dessert prepared by use of the nisin producing strain Lactococcus lactis subsp. lactis R5 supplying the product approx. with 100 IU nisin /g were produced in a pilot plant. During the storage at 4 degreeC and 20 degreeC the growth of undesirable microorganisms and the decrease of nisin content were studied. Nisaptin addition of 50 IU nisin/g was found to be able to increase the shelf-life of thermisized quarg desserts by 5-7 days. The use of the nisin producing strain Lactococcus lactis subsp. lactis R5 effectively depressed the growth of total plate count group microorganisms and the number of spore-forming bacteria during the storage of the quarg desserts at 4 degreeC and 20 degreeC, dependently on the nisin retention, increased the shelf-life of the product from 8 to 16 days at 4 degreeC and from 5 to 16 days at 20degreeC.

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Accession: 009574139

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