Shelf life extension of liquid whole eggs by heat and bacteriocin treatment
During a 15-month period, samples of commercially pasteurised liquid whole egg (LWE) were tested for the presence of spoilage microflora. The total bacterial counts were 2.2 ± 0.6 log CFU/g and total lactic acid bacteria (LAB) counts were 1.9 ± 0.6 log CFU/g. Enterobacteriaceae were detected in 2 sa...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2010-08-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201004-0005_shelf-life-extension-of-liquid-whole-eggs-by-heat-and-bacteriocin-treatment.php |
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| author | Petr Miller Melissa E. Haveroen Kateřina Solichová Roman Merkl Lynn M. McMullen Kamila Míková Jana Chumchalová |
| author_facet | Petr Miller Melissa E. Haveroen Kateřina Solichová Roman Merkl Lynn M. McMullen Kamila Míková Jana Chumchalová |
| author_sort | Petr Miller |
| collection | DOAJ |
| description | During a 15-month period, samples of commercially pasteurised liquid whole egg (LWE) were tested for the presence of spoilage microflora. The total bacterial counts were 2.2 ± 0.6 log CFU/g and total lactic acid bacteria (LAB) counts were 1.9 ± 0.6 log CFU/g. Enterobacteriaceae were detected in 2 samples. Out of the tested samples, 45 LAB were isolated and identified, with 30 strains identified as Enterococcus faecium, 12 as Enterococcus faecalis, and 3 as Lactobacillus paracasei subsp. paracasei. All strains, except 6 strains of E. faecium, possessed lipolytic activity. All the E. faecalis strains and one strain of E. faecium showed a high proteolytic activity, while moderate proteolytic activity was shown by 3 lactobacilli strains. Minimum inhibitory concentration (MIC) of nisin and Micocin X was measured against groups of isolated strains, and ranged from 10.4 µg/ml to 41.7 µg/ml for nisin and from 0.2 mg/ml to 1.6 mg/ml for Micocin X. The LWEs supplemented with 6.25 mg/l of nisin or with 500 mg/ml of Micocin X were pasteurised at 65°C for 2.5 minutes. The shelf life of LWE with the addition of nisin or Micocin X stored under refrigerator conditions was extended by a minimum of 5 weeks. |
| first_indexed | 2024-04-10T08:33:52Z |
| format | Article |
| id | doaj.art-8d444f13019649e7aeb2215d88680f29 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:33:52Z |
| publishDate | 2010-08-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-8d444f13019649e7aeb2215d88680f292023-02-23T03:27:45ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172010-08-0128428028910.17221/142/2010-CJFScjf-201004-0005Shelf life extension of liquid whole eggs by heat and bacteriocin treatmentPetr Miller0Melissa E. Haveroen1Kateřina Solichová2Roman Merkl3Lynn M. McMullen4Kamila MíkováJana Chumchalová5Department of Dairy and Fat Technology and 3Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech RepublicDepartment of Agricultural, Food, and Nutritional Science, University of Alberta, Edmonton, CanadaDepartment of Dairy and Fat Technology and 3Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech RepublicDepartment of Dairy and Fat Technology and 3Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech RepublicDepartment of Agricultural, Food, and Nutritional Science, University of Alberta, Edmonton, CanadaDepartment of Dairy and Fat Technology and 3Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech RepublicDuring a 15-month period, samples of commercially pasteurised liquid whole egg (LWE) were tested for the presence of spoilage microflora. The total bacterial counts were 2.2 ± 0.6 log CFU/g and total lactic acid bacteria (LAB) counts were 1.9 ± 0.6 log CFU/g. Enterobacteriaceae were detected in 2 samples. Out of the tested samples, 45 LAB were isolated and identified, with 30 strains identified as Enterococcus faecium, 12 as Enterococcus faecalis, and 3 as Lactobacillus paracasei subsp. paracasei. All strains, except 6 strains of E. faecium, possessed lipolytic activity. All the E. faecalis strains and one strain of E. faecium showed a high proteolytic activity, while moderate proteolytic activity was shown by 3 lactobacilli strains. Minimum inhibitory concentration (MIC) of nisin and Micocin X was measured against groups of isolated strains, and ranged from 10.4 µg/ml to 41.7 µg/ml for nisin and from 0.2 mg/ml to 1.6 mg/ml for Micocin X. The LWEs supplemented with 6.25 mg/l of nisin or with 500 mg/ml of Micocin X were pasteurised at 65°C for 2.5 minutes. The shelf life of LWE with the addition of nisin or Micocin X stored under refrigerator conditions was extended by a minimum of 5 weeks.https://cjfs.agriculturejournals.cz/artkey/cjf-201004-0005_shelf-life-extension-of-liquid-whole-eggs-by-heat-and-bacteriocin-treatment.phpliquid whole eggbacteriocinpasteurisationextended shelf lifelactic acid bacteria |
| spellingShingle | Petr Miller Melissa E. Haveroen Kateřina Solichová Roman Merkl Lynn M. McMullen Kamila Míková Jana Chumchalová Shelf life extension of liquid whole eggs by heat and bacteriocin treatment Czech Journal of Food Sciences liquid whole egg bacteriocin pasteurisation extended shelf life lactic acid bacteria |
| title | Shelf life extension of liquid whole eggs by heat and bacteriocin treatment |
| title_full | Shelf life extension of liquid whole eggs by heat and bacteriocin treatment |
| title_fullStr | Shelf life extension of liquid whole eggs by heat and bacteriocin treatment |
| title_full_unstemmed | Shelf life extension of liquid whole eggs by heat and bacteriocin treatment |
| title_short | Shelf life extension of liquid whole eggs by heat and bacteriocin treatment |
| title_sort | shelf life extension of liquid whole eggs by heat and bacteriocin treatment |
| topic | liquid whole egg bacteriocin pasteurisation extended shelf life lactic acid bacteria |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201004-0005_shelf-life-extension-of-liquid-whole-eggs-by-heat-and-bacteriocin-treatment.php |
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