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Evaluation of the effects of sodium chloride, potassium sorbate, nisin and lysozyme on the probability of growth of C lostridium sporogenes
Author(s) -
Khanipour Elham,
Flint Steve H.,
McCarthy Owen J.,
Golding Matt,
Palmer Jon,
Tamplin Mark
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12446
Subject(s) - potassium sorbate , lysozyme , clostridium sporogenes , nisin , food science , chemistry , salt (chemistry) , potassium , sodium , biochemistry , bacteria , biology , antimicrobial , organic chemistry , sugar , clostridium , genetics
Summary The aim of this study was to evaluate the combined effect of salt (sodium chloride, 0–8% w/v), sorbate (potassium sorbate, 0–4.5% w/v), nisin (0–500 ppm) and lysozyme (0–500 ppm) on the survival of C lostridium sporogenes as a non‐toxigenic surrogate of C lostridium botulinum in terms of the probability of growth by using a central composite rotatable design. The results indicated that salt and sorbate were the most effective factors in preventing the growth of C l. sporogenes in high‐moisture (>95%) and low‐acid conditions. The probability of growth of C l. sporogenes in broth was reduced by combinations of salt and sorbate. Nisin and lysozyme had insignificant effects on the probability of growth of C l. sporogenes ( P > 0.05). Lysozyme individually and in combination with nisin had no inhibitory effect on C l. sporogenes . Overall, the addition of sorbate and lysozyme may allow the salt concentration to be reduced while preventing growth.