Premium
A fast micromethod for the estimation of nisin activity in a soft cheese
Author(s) -
OrosFlores Zuleyka S,
GarcíaAlmendárez Blanca E,
BarbozaCorona José E,
SalcedoHernández Rubén
Publication year - 2019
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12583
Subject(s) - nisin , chemistry , citric acid , food science , yield (engineering) , chromatography , boiling , antimicrobial , materials science , organic chemistry , metallurgy
The British Standard protocol currently used to determine the nisin concentration in cheese requires the manipulation of a 40 g sample involves two critical points, pH adjustment and heating/cooling. In this work, we developed a fast micromethod that permits the manipulation of 0.2 g cheese, substitutes the use of 0.02N HC l by 50 mM citric acid and facilitates the handling of many samples in reduced time, and with increased efficiency/yield. This change keeps the pH stable at ~3.4, enough to sidestep the pH adjustment, and nisin antimicrobial activity was stable at boiling temperatures.