Application of nisin as biopreservative of pork me... - BV FAPESP
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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Application of nisin as biopreservative of pork meat by dipping and spraying methods

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Author(s):
de Souza de Azevedo, Pamela Oliveira [1] ; Converti, Attilio [2] ; Gierus, Martin [3] ; de Souza Oliveira, Ricardo Pinheiro [1]
Total Authors: 4
Affiliation:
[1] Univ Sao Paulo, Dept Biochem & Pharmaceut Technol, Sao Paulo, SP - Brazil
[2] Dept Civil Chem & Environm Engn, Pole Chem Engn, Via Opera Pia 15, I-16145 Genoa - Italy
[3] Univ Nat Resources & Life Sci BOKU, IFA Tulln, Inst Anim Nutr Livestock Prod & Nutr Physiol TTE, Dept Agrobiotechnol, Vienna - Austria
Total Affiliations: 3
Document type: Journal article
Source: Brazilian Journal of Microbiology; v. 50, n. 2, p. 523-526, APR 2019.
Web of Science Citations: 2
Abstract

Comparison between dipping and spraying methods to inhibit bacterial growth on artificially contaminated pork meat showed greater effectiveness of the latter method during the whole low-temperature one-week storage of product. These results suggest that the spraying method could be successful in directly applying antimicrobials to food products. (AU)

FAPESP's process: 17/08123-5 - Bioproduction of antimicrobials, proteases and symbiotic products of food industry concern
Grantee:Ricardo Pinheiro de Souza Oliveira
Support Opportunities: Research Grants - Visiting Researcher Grant - International
FAPESP's process: 16/06284-9 - Biotechnology production of pediocin: optimization of yield and biological effects on cells of the immune system
Grantee:Ricardo Pinheiro de Souza Oliveira
Support Opportunities: Regular Research Grants