Local production of antimicrobial substance (Nisin) for use as food preservatives

Ramirez, T.J. . National Inst. of Biotechnology and Applied Microbiology

Local production of antimicrobial substance (Nisin) for use as food preservatives

1998

Ramirez, T.J. (Philippines Univ. Los Banos, College, Laguna (Philippines). National Inst. of Biotechnology and Applied Microbiology (BIOTECH)

Several formulations for active nisin production was tested. The medium contained 2% CaCO3, 4% glucose, 0.5% Tween 80 and 10% skim milk. A more active nisin was produced from Merck skim milk than that produced from Anchor non-fat milk as shown by bigger zones of inhibition at pH 4.0 to 5.5 when tested for Escherichia coli, Salmonella typhi, Staphyloccus aureus, Listeria, Yersinia and Bacillus which are common food contaminants

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Mots clés AGROVOC

agent de conservation alimentos bacteria contamination filipinas foods nisin nisina nisine philippines preservadores preservatives production produit alimentaire

Informations bibliographiques

Editeur

NRCP

Pagination

p. 39

D'autres materias

Produccion; Contaminacion

Langue

anglais

Note

Summary only

Type

Summary

Source

NRCP Annual Report 1998, National Research Council of the Philippines, Bicutan, Taguig, Metro Manila (Philippines).- Taguig, Metro Manila (Philippines): NRCP, [1998]. 85 p.

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Local production of antimicrobial substance (Nisin) for use as food preservatives

1998

Mots clés AGROVOC

Informations bibliographiques