The effect of homogenization of whole milk, skim milk and milk fat on nisin activity against Listeria innocua

Effective control of Listeria innocua by combination of nisin, pH and low temperature in liquid cheese whey

“…Zapico, Máximo de Paz, & Nú ñ ez (1999) showed that it is possible to achieve a reduction of 3.7-3.8 log cycles in whole milk by the addition of 100 IU/ml of nisin.…”

Study of butter fat content in milk on the inactivation of Listeria innocua ATCC 51742 by thermo-sonication

“…Pasteurization is the common thermal process used to inactivate pathogenic bacteria and some enzymes in milk, however undesirable effects on nutritional and sensory properties may be found in pasteurized milk because of the high temperature used. Further, high salt concentrations in the medium have been shown to increase the heat resistance of microorganisms (Earnshaw, Appleyard, & Hurst, 1995), while the butter fat content of milk can also be a barrier to the inactivation of bacteria (Zapico, de Paz, Medina, & Nuñez, 1999). Even the mode of thermal treatment batch or continuous, has a different mechanism of inactivation in cells.…”

Characterization and the influence of milk solids-not-fat on the bacteriocin produced by Lactococcus lactis subsp. lactis S20 isolated from Chinese sauerkraut, a traditional fermented vegetable

“…Bhatti et al (2004) reported that the presence of phospholipids in the milk fat tends to bind a large portion of nisin, resulting in reduced nisin availability for antimicrobial activity. Zapico et al (1999) also reported a reduced effect of nisin in the presence of milk fat. Nevertheless, the influence of milk solids-not-fat (MSNF) on the efficacy of bacteriocin has not been extensively investigated even though the influence of various MSNF levels is particularly important for the application of bacteriocins in dairy foods, such as ice cream, cheese, yogurt, kefir.…”