Study the effect of lactoperoxidase activation in combination with heat treatment or nisin on the microbiological quality of raw milk
The aim of the current study was to improve the microbiological quality of raw cow milk by activating the lactoperoxidase system using either nisin or heat treatment. A central composite experimental design with three factors was used to evaluate the effect of thiocyanate (SCN), hydrogen peroxide (H...
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Elsevier
2024-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224001318 |
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| author | Chedia Aouadhi Souhir Kmiha Faten Trakhna Abderrazak Maaroufi |
| author_facet | Chedia Aouadhi Souhir Kmiha Faten Trakhna Abderrazak Maaroufi |
| author_sort | Chedia Aouadhi |
| collection | DOAJ |
| description | The aim of the current study was to improve the microbiological quality of raw cow milk by activating the lactoperoxidase system using either nisin or heat treatment. A central composite experimental design with three factors was used to evaluate the effect of thiocyanate (SCN), hydrogen peroxide (H202) and nisin on the microbiological quality of raw milk. The experimental response was measured in terms of the logarithmic reduction in total microbial, total coliforms count, yeasts and molds. Our results indicate that the combination of both treatments was highly effective in destroying various microorganisms. In fact, the optimal values of each parameter (SCN, H202 and nisin) for a 6log, 5log and 4log reductions of the initial number of total aerobic mesophilic bacteria, coliforms, yeasts and molds were around 7 mg/L of SCN, 15 mg/L of H202 and 50 IU/mL of nisin, obtained after 72 h of incubation at 25 °C. Concerning the LPS activation at moderate temperature, our data suggest that this combination was very effective in destroying different microorganisms. Certainly, the total destruction of coliforms, yeasts and molds was noted after 96 h incubation at 25 °C after LPS activation for 4 h and 6 h followed by heat treatment (63 °C for 30 min). These results highlight a synergistic effect between the LPS activation and nisin or heat treatment in preserving microbiological quality of raw milk for 72 h or 96 h at 25 °C, respectively. Such treatments could be implemented by the dairy industry to enhance the quality of fresh milk and consequently of dairy products. |
| format | Article |
| id | doaj-art-5a86572f1fd84d51941d5d8f98eda041 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
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| series | Applied Food Research |
| spelling | doaj-art-5a86572f1fd84d51941d5d8f98eda0412024-12-18T08:54:33ZengElsevierApplied Food Research2772-50222024-12-0142100521Study the effect of lactoperoxidase activation in combination with heat treatment or nisin on the microbiological quality of raw milkChedia Aouadhi0Souhir Kmiha1Faten Trakhna2Abderrazak Maaroufi3Laboratory of Epidemiology and Veterinary Microbiology, Group of Bacteriology and Biotechnology, University of Tunis El Manar (UTM), Pasteur Institute of Tunisia, BP 74, 13 place Pasteur, Belvédère, Tunis 1002, Tunisia; Institut Supérieur de Biotechnologie de Beja, Université de Jendouba, Beja 9000, Tunisia; Corresponding author at: Laboratory of Epidemiology and Veterinary Microbiology, Group of Bacteriology and Biotechnology, Pasteur Institute of Tunisia, University of Tunis El Manar (UTM), BP 74, 13 place Pasteur, Belvédère, Tunis 1002, Tunisia.Laboratory of Epidemiology and Veterinary Microbiology, Group of Bacteriology and Biotechnology, University of Tunis El Manar (UTM), Pasteur Institute of Tunisia, BP 74, 13 place Pasteur, Belvédère, Tunis 1002, TunisiaLaboratory of Epidemiology and Veterinary Microbiology, Group of Bacteriology and Biotechnology, University of Tunis El Manar (UTM), Pasteur Institute of Tunisia, BP 74, 13 place Pasteur, Belvédère, Tunis 1002, Tunisia; Health Information Technology, Applied College, King Abdul-Aziz University, Jeddah, Saudi ArabiaLaboratory of Epidemiology and Veterinary Microbiology, Group of Bacteriology and Biotechnology, University of Tunis El Manar (UTM), Pasteur Institute of Tunisia, BP 74, 13 place Pasteur, Belvédère, Tunis 1002, TunisiaThe aim of the current study was to improve the microbiological quality of raw cow milk by activating the lactoperoxidase system using either nisin or heat treatment. A central composite experimental design with three factors was used to evaluate the effect of thiocyanate (SCN), hydrogen peroxide (H202) and nisin on the microbiological quality of raw milk. The experimental response was measured in terms of the logarithmic reduction in total microbial, total coliforms count, yeasts and molds. Our results indicate that the combination of both treatments was highly effective in destroying various microorganisms. In fact, the optimal values of each parameter (SCN, H202 and nisin) for a 6log, 5log and 4log reductions of the initial number of total aerobic mesophilic bacteria, coliforms, yeasts and molds were around 7 mg/L of SCN, 15 mg/L of H202 and 50 IU/mL of nisin, obtained after 72 h of incubation at 25 °C. Concerning the LPS activation at moderate temperature, our data suggest that this combination was very effective in destroying different microorganisms. Certainly, the total destruction of coliforms, yeasts and molds was noted after 96 h incubation at 25 °C after LPS activation for 4 h and 6 h followed by heat treatment (63 °C for 30 min). These results highlight a synergistic effect between the LPS activation and nisin or heat treatment in preserving microbiological quality of raw milk for 72 h or 96 h at 25 °C, respectively. Such treatments could be implemented by the dairy industry to enhance the quality of fresh milk and consequently of dairy products.http://www.sciencedirect.com/science/article/pii/S2772502224001318Quality of milkNisinLactoperoxidaseThiocyanateHydrogen peroxideHeat treatment |
| spellingShingle | Chedia Aouadhi Souhir Kmiha Faten Trakhna Abderrazak Maaroufi Study the effect of lactoperoxidase activation in combination with heat treatment or nisin on the microbiological quality of raw milk Applied Food Research Quality of milk Nisin Lactoperoxidase Thiocyanate Hydrogen peroxide Heat treatment |
| title | Study the effect of lactoperoxidase activation in combination with heat treatment or nisin on the microbiological quality of raw milk |
| title_full | Study the effect of lactoperoxidase activation in combination with heat treatment or nisin on the microbiological quality of raw milk |
| title_fullStr | Study the effect of lactoperoxidase activation in combination with heat treatment or nisin on the microbiological quality of raw milk |
| title_full_unstemmed | Study the effect of lactoperoxidase activation in combination with heat treatment or nisin on the microbiological quality of raw milk |
| title_short | Study the effect of lactoperoxidase activation in combination with heat treatment or nisin on the microbiological quality of raw milk |
| title_sort | study the effect of lactoperoxidase activation in combination with heat treatment or nisin on the microbiological quality of raw milk |
| topic | Quality of milk Nisin Lactoperoxidase Thiocyanate Hydrogen peroxide Heat treatment |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224001318 |
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