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Title: Influence of beta-lactoglobulin and beta-casein on Listeria innocua inactivation by pulsed light
Authors: Luz Artiguez, Mari; Arboleya, Juan-Carlos; Martinez de Maranon, Inigo
Abstract: The effect of beta-lactoglobulin and beta-casein on the pulsed light (PL) inactivation of Listeria innocua was evaluated. For low protein concentrations (beta-lactoglobulin and beta-casein up to 10 mg/mL), the lowest fluences applied (0.2 J/cm(2)) induced more than 7 Log reductions in cell counts. However, higher fluences were needed to induce similar reduction in L innocua counts when this bacterium was suspended in solutions of higher protein concentration. The fluence required to induce similar microbial inactivation was lower in beta-casein than in beta-lactoglobulin solutions. For all protein solutions, the inactivation curves followed first order kinetics. The specific inactivation rate for L innocua inactivation in protein solutions depended on the quantity of light transmitted in the range 230-290 nm by protein solutions. This work shows that PL technology could be used for the decontamination of high protein content solutions like whey or even higher protein concentration solutions. (C) 2011 Elsevier B.V. All rights reserved.
Keywords: Dairy proteins; Decontamination; Preservation process; Non-thermal technologies; Light exposure; Total fluence; ESCHERICHIA-COLI O157H7; UV-LIGHT; MILK PROTEIN; CHEESE WHEY; DECONTAMINATION; MONOCYTOGENES; PRODUCTS; EXPOSURE
Issue Date: 2012
Type: Article
Language: English
DOI: 10.1016/j.ijfoodmicro.2011.10.026
ISSN: 0168-1605
Funder: Department of Industry, Trade and Tourism from the Basque Government
Ministry of Industry, Tourism and Trade from the Spanish Government
Department of Education, Universities and Research from the Basque Government
Appears in Publication types:Artículos científicos

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