title: The influence of nisin on the thermal resistance of Bacillus cereus.
abstract: Decimal reduction times (D-values) at cooking and autoclaving temperatures (80 to 120 degrees C) of spores of Bacillus cereus ATCC 1479-8 in rice and milk (13% wt/vol) supplemented with nisin (25 microg/ml) were evaluated. The mean D-values at 97.8 degrees C in cooked white rice, phosphate buffer (pH 7.0), and rice water (pH 6.7) were 3.62, 1,99, and 1.34 min, respectively. From 80 to 100 degrees C, the mean reduction in D-values due to the addition of nisin to milk was 40%. The D-value at 110 degrees C was approximately 0.86 min for milk (control) and milk with nisin. The z-values ranged from 7.32 degrees C (phosphate buffer) to 10.37 degrees C (milk control).
authors.affiliation: Department of Pharmaceutical Technology, School of Pharmaceutical Sciences of the University of São Paulo, São Paulo, Brazil. tcvpenna@usp.br
authors.forename: PennaTherezaChristina
authors.initials: P
authors.lastname: Vessoni
authors.forename: Dante Augusto
authors.initials: DA
authors.lastname: Moraes
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D001409:Bacillus cereus / Q000187:drug effects / Q000502:physiology*; D005516:Food Microbiology; D005519:Food Preservation; D006801:Humans; D008892:Milk / Q000382:microbiology*; D009561:Nisin / Q000494:pharmacology*; D012275:Oryza / Q000382:microbiology*; D013171:Spores, Bacterial; D013696:Temperature; D013997:Time Factors
chemical_list: D000900:Anti-Bacterial Agents; D009561:Nisin