Premium
The Efficacy of Nisin and Tylosin Lactate in Selected Heat‐Sterilized Food Products
Author(s) -
SEGMILLER J. L.,
XEZONES HELEN,
HUTCHINGS I. J.
Publication year - 1965
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1965.tb00283.x
Subject(s) - nisin , food spoilage , food science , tylosin , sterilization (economics) , clostridium sporogenes , chemistry , lactic acid , antibiotics , biology , microbiology and biotechnology , bacteria , biochemistry , antimicrobial , clostridium , genetics , monetary economics , foreign exchange , economics , foreign exchange market
SUMMARY The effectiveness of nisin and tylosin lactate in controlling spoilage in foods that received minimal heat sterilization was investigated. Test foods represented a low‐acid food, an acid food, and an additional acid food in which an extended heat process was detrimental to product. quality. The low‐acid food was given a minimum “botulinum cook,” while the acid foods were given processes designed to ensure sterility of the container from contamination by air‐borne flora. Inocula were spore suspensions of Bacillus stearothermophilus and B. coagulant. The antibiotic‐treated products were incubated at 130°F and examined periodically over a 10‐week period. Samples stored two years in a warehouse were examined less often. No spoilage was noted at any level of antibiotic‐treated low‐acid product stored at warehouse temperatures. All levels of nisin‐treated low‐acid variety were spoiled after 10 weeks at 130°F, while only the lowest level of tylosin lactate tested demonstrated any degree of spoilage. Tylosin lactate had no effect in preventing spoilage in either acid food tested at 130°F or warehouse temperatures. Nisin, at the higher concentrations tested, demonstrated an ability to reduce spoilage in acid‐type products providing a slight beat process was employed.