title: Inhibition of Listeria monocytogenes in Fresh Cheese Using Chitosan-Grafted Lactic Acid Packaging.
abstract: A chitosan from biologically obtained chitin was successfully grafted with d,l-lactic acid (LA) in aqueous media using p-toluenesulfonic acid as catalyst to obtain a non-toxic, biodegradable packaging material that was characterized using scanning electron microscopy, water vapor permeability, and relative humidity (RH) losses. Additionally, the grafting in chitosan with LA produced films with improved mechanical properties. This material successfully extended the shelf life of fresh cheese and inhibited the growth of Listeria monocytogenes during 14 days at 4 °C and 22% RH, whereby inoculated samples with chitosan-g-LA packaging presented full bacterial inhibition. The results were compared to control samples and commercial low-density polyethylene packaging.
authors.affiliation: Laboratory of Biopolymers and Pilot Plant of Bioprocessing of Agro-Industrial and Food By-Products, Biotechnology Department, Universidad Autónoma Metropolitana, Av. San Rafael Atlixco No. 186. Col. Vicentina, C.P., 09340 Mexico City, Mexico. shln1990@hotmail.com.
authors.forename: Laura N
authors.initials: LN
authors.lastname: Sandoval
authors.affiliation: Laboratory of Biopolymers and Pilot Plant of Bioprocessing of Agro-Industrial and Food By-Products, Biotechnology Department, Universidad Autónoma Metropolitana, Av. San Rafael Atlixco No. 186. Col. Vicentina, C.P., 09340 Mexico City, Mexico. monclopz_qa@hotmail.com.
authors.forename: Monserrat
authors.initials: M
authors.lastname: López
authors.affiliation: Laboratory of Biopolymers and Pilot Plant of Bioprocessing of Agro-Industrial and Food By-Products, Biotechnology Department, Universidad Autónoma Metropolitana, Av. San Rafael Atlixco No. 186. Col. Vicentina, C.P., 09340 Mexico City, Mexico. godzypotzy@hotmail.com.
authors.forename: Elizabeth
authors.initials: E
authors.lastname: Montes-Díaz
authors.affiliation: Laboratory of Biopolymers and Pilot Plant of Bioprocessing of Agro-Industrial and Food By-Products, Biotechnology Department, Universidad Autónoma Metropolitana, Av. San Rafael Atlixco No. 186. Col. Vicentina, C.P., 09340 Mexico City, Mexico. d_andrewriel@hotmail.com.
authors.forename: Andres
authors.initials: A
authors.lastname: Espadín
authors.affiliation: Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, 04510 Mexico City, Mexico. tecante@unam.mx.
authors.forename: Alberto
authors.initials: A
authors.lastname: Tecante
authors.affiliation: Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, 04510 Mexico City, Mexico. mgimeno@unam.mx.
authors.forename: Miquel
authors.initials: M
authors.lastname: Gimeno
authors.affiliation: Laboratory of Biopolymers and Pilot Plant of Bioprocessing of Agro-Industrial and Food By-Products, Biotechnology Department, Universidad Autónoma Metropolitana, Av. San Rafael Atlixco No. 186. Col. Vicentina, C.P., 09340 Mexico City, Mexico. smk@xanum.uam.mx.
authors.forename: Keiko
authors.initials: K
authors.lastname: Shirai
mesh_terms: D002611:Cheese / Q000382:microbiology*; D002686:Chitin / Q000737:chemistry; D048271:Chitosan / Q000737:chemistry / Q000494:pharmacology*; D005516:Food Microbiology; D018857:Food Packaging; D006801:Humans; D019344:Lactic Acid / Q000737:chemistry / Q000494:pharmacology; D008089:Listeria monocytogenes / Q000187:drug effects* / Q000472:pathogenicity
chemical_list: D002686:Chitin; D019344:Lactic Acid; D048271:Chitosan
keywords: Listeria monocytogenes; chitosan; fresh cheese; grafting; lactic acid