Inhibition of lactic acid bacteria and bacillus sp. growth in cheese and meat products due to effect of polymer packaging film with incorporated nisin
Active packaging systems based on the application of packaging materials with incorporated and/or immobilized antimicrobial agents provides one of promising trends in food processing. The object of this work was to test the effect of polyethylene (LDPE) packaging film treated with lacquer containing...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2004-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0068_inhibition-of-lactic-acid-bacteria-and-bacillus-sp-growth-in-cheese-and-meat-products-due-to-effect-of-polymer.php |
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| author | O. Krejčová E. Šviráková J. Dobiáš M. Plocková |
| author_facet | O. Krejčová E. Šviráková J. Dobiáš M. Plocková |
| author_sort | O. Krejčová |
| collection | DOAJ |
| description | Active packaging systems based on the application of packaging materials with incorporated and/or immobilized antimicrobial agents provides one of promising trends in food processing. The object of this work was to test the effect of polyethylene (LDPE) packaging film treated with lacquer containing 5% (w/w) Nisaplin® on the growth of lactic acid bacteria, aerobic sporeforming bacteria, Bacillus cereus and on the changes of total count of bacteria in packaged meat products and processed cheese. Peaces of cheese in contact with nisin treated film were stored at 21°C for 0, 7, and 28 days. The obtained results confirmed significant inhibitory effect of such packaging system against aerobic sporeforming bacteria, when the decrease of above mentioned bacteria contamination up to four logarithmic cycles were determined. In contact with sliced salami the significant decrease of total bacteria as well as lactic acid bacteria counts were found. During storage of packaged salami for two weeks at 5°C the total bacteria count on the surface of product in contact with the package dropped by more than one logarithmic cycles, present lactic bacteria were inhibited by more than two logarithmic cycles. |
| first_indexed | 2024-04-10T08:36:20Z |
| format | Article |
| id | doaj.art-bc84ad2bf785476db23205e1473869df |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:36:20Z |
| publishDate | 2004-12-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-bc84ad2bf785476db23205e1473869df2023-02-23T03:26:55ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172004-12-0122Special IssueS303S30510.17221/10687-CJFScjf-200410-0068Inhibition of lactic acid bacteria and bacillus sp. growth in cheese and meat products due to effect of polymer packaging film with incorporated nisinO. Krejčová0E. Šviráková1J. Dobiáš2M. Plocková3Department of Food Preservation and Meat Technology andDepartment of Food Preservation and Meat Technology andDepartment of Food Preservation and Meat Technology andDepartment of Food Preservation and Meat Technology andActive packaging systems based on the application of packaging materials with incorporated and/or immobilized antimicrobial agents provides one of promising trends in food processing. The object of this work was to test the effect of polyethylene (LDPE) packaging film treated with lacquer containing 5% (w/w) Nisaplin® on the growth of lactic acid bacteria, aerobic sporeforming bacteria, Bacillus cereus and on the changes of total count of bacteria in packaged meat products and processed cheese. Peaces of cheese in contact with nisin treated film were stored at 21°C for 0, 7, and 28 days. The obtained results confirmed significant inhibitory effect of such packaging system against aerobic sporeforming bacteria, when the decrease of above mentioned bacteria contamination up to four logarithmic cycles were determined. In contact with sliced salami the significant decrease of total bacteria as well as lactic acid bacteria counts were found. During storage of packaged salami for two weeks at 5°C the total bacteria count on the surface of product in contact with the package dropped by more than one logarithmic cycles, present lactic bacteria were inhibited by more than two logarithmic cycles.https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0068_inhibition-of-lactic-acid-bacteria-and-bacillus-sp-growth-in-cheese-and-meat-products-due-to-effect-of-polymer.phpactive packagingnisinmeatcheeseantimicrobial packaging |
| spellingShingle | O. Krejčová E. Šviráková J. Dobiáš M. Plocková Inhibition of lactic acid bacteria and bacillus sp. growth in cheese and meat products due to effect of polymer packaging film with incorporated nisin Czech Journal of Food Sciences active packaging nisin meat cheese antimicrobial packaging |
| title | Inhibition of lactic acid bacteria and bacillus sp. growth in cheese and meat products due to effect of polymer packaging film with incorporated nisin |
| title_full | Inhibition of lactic acid bacteria and bacillus sp. growth in cheese and meat products due to effect of polymer packaging film with incorporated nisin |
| title_fullStr | Inhibition of lactic acid bacteria and bacillus sp. growth in cheese and meat products due to effect of polymer packaging film with incorporated nisin |
| title_full_unstemmed | Inhibition of lactic acid bacteria and bacillus sp. growth in cheese and meat products due to effect of polymer packaging film with incorporated nisin |
| title_short | Inhibition of lactic acid bacteria and bacillus sp. growth in cheese and meat products due to effect of polymer packaging film with incorporated nisin |
| title_sort | inhibition of lactic acid bacteria and bacillus sp growth in cheese and meat products due to effect of polymer packaging film with incorporated nisin |
| topic | active packaging nisin meat cheese antimicrobial packaging |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0068_inhibition-of-lactic-acid-bacteria-and-bacillus-sp-growth-in-cheese-and-meat-products-due-to-effect-of-polymer.php |
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