کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6289161 | 1301545 | 2011 | 4 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Lysozyme as a barrier to growth of Bacillus anthracis strain Sterne in liquid egg white, milk and beef
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
⺠Egg White contains high concentration of lysozyme and inactivated Bacillus anthracis (Sterne), B. pumilus and B. subtilis spores over a teperature range of 20-55°C. ⺠Inactivation of B. anthracis was influenced by pH and progressively increases from from 0.25''4.42 log CFU/h over a pH range of 6.0-8.5 at 35 °C. Moreover, inactivation rates at pH 7.0, were higher at 45 and 60 °C than at pH 8.5 (native pH of EW). ⺠Manipulation of temperature and pH could enhance the utility of lysozyme as a safe additive in different foods and could possibly lower thermal requirements for pasteurization. ⺠Addition of lysozyme in ground beef and milk suppressed the growth of B. anthracis. Lysozyme offers a limited but attractive possibility for potential applications in the food industry. ⺠Data from this research could be extended to other food matrices and used in developing value-added risk assessment models for food biosecurity.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Microbiology - Volume 28, Issue 6, September 2011, Pages 1231-1234
Journal: Food Microbiology - Volume 28, Issue 6, September 2011, Pages 1231-1234
نویسندگان
Kidon Sung, Saeed A. Khan, Mohamed S. Nawaz, Carl E. Cerniglia, Mark L. Tamplin, Robert W. Phillips, Lynda Collins Kelley,