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https://olympias.lib.uoi.gr/jspui/handle/123456789/10581Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Kykkidou, S. | en |
| dc.contributor.author | Pournis, N. | en |
| dc.contributor.author | Kostoula, O. K. | en |
| dc.contributor.author | Savvaidis, I. N. | en |
| dc.date.accessioned | 2015-11-24T16:57:28Z | - |
| dc.date.available | 2015-11-24T16:57:28Z | - |
| dc.identifier.issn | 0958-6946 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/10581 | - |
| dc.rights | Default Licence | - |
| dc.subject | microflora | en |
| dc.subject | natural antimicrobials | en |
| dc.subject | nisaplin | en |
| dc.subject | soft acid-curd cheese | en |
| dc.subject | greek cheese | en |
| dc.subject | quality | en |
| dc.subject | listeria-monocytogenes | en |
| dc.subject | shelf-life | en |
| dc.subject | 12-degrees-c | en |
| dc.subject | bacteriocin | en |
| dc.subject | survival | en |
| dc.subject | galotyri | en |
| dc.title | Effects of treatment with nisin on the microbial flora and sensory properties of a Greek soft acid-curd cheese stored aerobically at 4 degrees C | en |
| heal.type | journalArticle | - |
| heal.type.en | Journal article | en |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.identifier.primary | DOI 10.1016/j.idairyj.2007.02.006 | - |
| heal.identifier.secondary | <Go to ISI>://000249159400015 | - |
| heal.identifier.secondary | http://ac.els-cdn.com/S095869460700043X/1-s2.0-S095869460700043X-main.pdf?_tid=2dd044e452c99ff860ff159e59734063&acdnat=1333040000_10fada433c48212f4fb08db76a5f2a39 | - |
| heal.language | en | - |
| heal.access | campus | - |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.publicationDate | 2007 | - |
| heal.abstract | The present study evaluated the use of nisin as an antimicrobial treatment for shelf-life extension of Galotyri, a Greek soft acid-curd cheese, stored aerobically under refrigeration for a period of 42 days. Three different treatments were tested: N0, control sample with no nisin added; N1, 50IU g(-1) nisin; and N2, 150 IU g(-1) nisin, the latter two treatments added post-production to the Galotyri cheese. Of all microorganisms enumerated, lactobacilli, lactococci and yeasts were the groups that prevailed in cheese samples, irrespective of antimicrobial treatment. Based primarily on sensory evaluation (appearance and taste) and a microbiological acceptability limit for yeasts (5 log cfu g(-1)), the use of nisin treatments extended the shelf-life of fresh Galotyri cheese stored at 4 degrees C by ca. 7 days (N1) and 21 days (N2) with cheese maintaining good sensory characteristics. (c) 2007 Elsevier Ltd. All rights reserved. | en |
| heal.publisher | Elsevier | en |
| heal.journalName | International Dairy Journal | en |
| heal.journalType | peer reviewed | - |
| heal.fullTextAvailability | TRUE | - |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Kykkidou-2007-Effects of treatment.pdf | 153.85 kB | Adobe PDF | View/Open Request a copy |
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