HIGH PRESSURE PROCESSING (HPP) AND in-situ NISIN BIOSYNTHESIS BY Lactococcus lactis: A HURDLE APPROACH TO IMPROVE Listeria spp. INACTIVATION IN BOVINE MILK

  • A.E. Alcántara-Zavala
  • V. Serment-Moreno
  • K.I. Velázquez-Lugo
  • B.E. García-Almendárez
  • J. Welti-Chanes
  • C. Regalado-González
Keywords: high pressure processing (HPP), nisin, Listeria, raw milk, Lactococcus lactis

Abstract

Raw milk cold pasteurization may be achieved by combining high pressure processing (HPP) with other (a)biotic factors. In this study, a combined approach involving HPP and biopreservation by in-situ nisin synthesis was evaluated. UHT and raw bovine milk were inoculated with Listeria innocua and treated with HPP (350-600 MPa), or HPP+nisin synthesized in-situ by Lactococcus lactis Rif L(LUQ2). HPP treatments of commercial UHT milk yielded two decimal reductions (SVHPP = 2 log10 reductions) of L. innocua with 550 MPa/3min, while the HPP+nisin approach yielded <10 cfu ml-1 under the same pressure-time conditions. Native Listeria monocytogenes was found in raw milk (~102 cfu ml-1) and the total Listeria spp. counts increased to ~109 cfu ml-1 with the L. innocua inoculum. HPP milk pasteurization (SVHPP ≥ 5 log10, aerobic plate count; <1 cfu ml-1Listeria spp.) was viable by using 600 MPa/12 min, whereas at this pressure level the HPP+nisin approach resulted in milk pasteurization at holding times between 6 and 9 min. Furthermore, LUQ2 synthesized 9.75±0.54 IU ml-1 of nisin, which is below the FAO/WHO limit (500 IU g-1) suggesting that the promising HPP+nisin approach could be further optimized.

Published
2018-04-15
How to Cite
Alcántara-Zavala, A., Serment-Moreno, V., Velázquez-Lugo, K., García-Almendárez, B., Welti-Chanes, J., & Regalado-González, C. (2018). HIGH PRESSURE PROCESSING (HPP) AND in-situ NISIN BIOSYNTHESIS BY Lactococcus lactis: A HURDLE APPROACH TO IMPROVE Listeria spp. INACTIVATION IN BOVINE MILK. Revista Mexicana De Ingeniería Química, 17(1), 269-277. https://doi.org/10.24275/uam/izt/dcbi/revmexingquim/2018v17n1/Alcantara
Section
Food Engineering