Decimal reduction times (D-values) at cooking and autoclaving temperatures (80 to 120°C) of spores of Bacillus cereus ATCC 1479-8 in rice and milk (13% wt/vol) supplemented with nisin (25 μg/ml) were evaluated. The mean D-values at 97.8°C in cooked white rice, phosphate buffer (pH 7.0), and rice water (pH 6.7) were 3.62, 1.99, and 1.34 min, respectively. From 80 to 100°C, the mean reduction in D-values due to the addition of nisin to milk was 40%. The D-value at 110°C was ~0.86 min for milk (control) and milk with nisin. The z-values ranged from 7.32°C (phosphate buffer) to 10.37°C (milk control).
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Research Article| February 01 2002
The Influence of Nisin on the Thermal Resistance of Bacillus cereus
THEREZA CHRISTINA VESSONI PENNA;
THEREZA CHRISTINA VESSONI PENNA *
Department of Pharmaceutical Technology, School of Pharmaceutical Sciences of the University of São Paulo, Rua Antonio de Macedo Soares, 452, São Paulo, SP, Brazil 04607-000
*Author for correspondence. Tel: (55-11) 3818-3694; Fax: (55-11) 3815-6386; E-mail: email@example.com.
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THEREZA CHRISTINA VESSONI PENNA, DANTE AUGUSTO MORAES; The Influence of Nisin on the Thermal Resistance of Bacillus cereus. J Food Prot 1 February 2002; 65 (2): 415–418. doi: https://doi.org/10.4315/0362-028X-65.2.415
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