Exploring lysozyme-nisin antimicrobial synergy at different conditions for novel food applications için kapak resmi
Exploring lysozyme-nisin antimicrobial synergy at different conditions for novel food applications
Başlık:
Exploring lysozyme-nisin antimicrobial synergy at different conditions for novel food applications
Yazar:
Sözbilen, Gözde Seval, author.
Fiziksel Tanımlama:
xiii, 124 leaves: illustrarions, charts;+ 1 computer laser optical disc.
Özet:
The main objective of this thesis is to explore lysozyme-nisin antimicrobial synergy in combination with refrigeration, mild heating or edible packaging for novel food applications. The thesis is based on the following four chapters: (1) Characterization of biochemical properties of lysozyme at different conditions; (2) Lysozyme-nisin synergy in combination with mild heating against Listeria innocua: test of findings in inoculated raw-milk (3) Lysozyme-nisin synergy in combination with chitosan coating against Listeria innocua: test of findings on coated inoculated sprouting seeds; (4) Lysozyme-nisin synergy in combination with refrigeration against lactic acid bacteria (LAB): test of findings in boza, a traditional fermented beverage. The results of this thesis clearly showed that the use of lysozyme-nisin synergy in combination with mild heating at 50 ºC or in combination with edible chitosan coating could be employed to reduce risk of listeriosis from raw-milk and sprouted seeds, respectively. It is also clearly demonstrated that the lysozyme-nisin synergy in combination with refrigeration could be used to delay acidic spoilage of boza without reducing LAB below 106 CFU/mL. This thesis clearly showed the high potential of using lysozyme-nisin synergy against pathogenic or spoilage bacteria as an effective hurdle.
Yazar Ek Girişi:
Tek Biçim Eser Adı:
Thesis(Doctoral)-- İzmir Institute of Technology: Food Engineering.

İzmir Institute of Technology:Food Engineering (Doctoral).
Elektronik Erişim:
Access to Electronic Versiyon.
Ayırtma: Copies: