Affiliation:
1. SAKARYA ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ, GIDA MÜHENDİSLİĞİ PR.
Abstract
In this study, the effects of vanillin and nisin on the inactivation of Listeria monocytogenes under mild temperature conditions were investigated using the response surface methodology (RSM). A central composite design (CCD) was used to determine the effects of independent variables, including vanillin concentration (0.5–1.5 mg/mL), nisin concentration (5–10 IU/mL), temperature (45–55C), and time (2–6 min.) on inhibition of L. monocytogenes. The proposed quadratic model revealed that vanillin concentration, nisin concentration and temperature had a significant effect on inhibition, whereas time was insignificant. The optimum conditions for the combined treatment for microbial reduction (7.16 log) were determined which were 1.5 mg/mL vanillin, 10 IU/mL nisin at 55C for 5.77 min. The combined use of nisin and vanillin in foods under mild temperature conditions is promising for controling L. monocytogenes in foods.
Publisher
Association of Food Technology, Turkey