Anti-staphylococcal effectiveness of nisaplin in refrigerated pizza doughs

Brazilian Archives of Biology and Technology

Wilma Carla De Freitas²  Evandro Leite De Souza¹  Cristina Paiva De Sousa¹  Antônio Eustáquio Resende Travassos² 

[1] ,Universidade Federal da Paraíba Centro de Tecnologia Departamento de Tecnologia Química e AlimentosJoão Pessoa PB ,Brazil

关键词: Nisaplin;    nisin;    dough;    Staphylococcus;   

DOI  :  10.1590/S1516-89132008000300021

来源: SciELO

【 摘 要 】

This study evaluated the effectiveness of nisaplin, commercial product having nisin as active component, in decreasing the staphylococcal population in refrigerated pizza doughs. The refrigerated pizza dough pieces randomly chosen were dipped in the solutions with nisaplin concentrations of 1.0 x 10-3 g and 1.0 x 10-2 g nisaplin/mL named for the treatment A and B and kept under refrigeration (7 °C ± 1 °C). On times 0, 15 and 30 days post treatment the Staphylococcus spp. count was carried out. The results showed that both nisaplin treatments were able to reduce the Staphylococcus spp. count (CFU/g) in the refrigerated pizza doughs. However, only treatment B showed statistically significant reducer effect (p < 0.05) on the count providing a decrease of 1.0 and 0.98 log cycles, respectively, after 15 and 30 days post treatment. These data suggest that nisin could appear as promising alternative to control the survival of the pathogen microorganisms in the foods, particularly, Staphylococcus in the refrigerated pizza doughs.

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