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dc.contributor.author Gill, Alexander Ogilvie en_US
dc.date.accessioned 2007-05-25T18:32:48Z
dc.date.available 2007-05-25T18:32:48Z
dc.date.issued 2000-05-01T00:00:00Z en_US
dc.identifier.uri http://hdl.handle.net/1993/2225
dc.description.abstract Chemical preservatives are increasingly unacceptable to consumers, while demand is increasing for minimally processed and convenient food products. Response to this situation requires the development of novel preservation strategies. Potential alternatives to traditional chemical preservatives are the enzymes lysozyme and nisin, which can be perceived by consumers as natural, due to their biological origin. Reports published by other authors have indicated that interaction between lysozyme or nisin with chelators may result in an increased antimicrobial effect against Gram positive and Gram negative organisms. Experiments were conducted in nutrient broth using organisms of concern for safety or spoilage reasons in cured meat products. The individual antimicrobial effect of lysozyme, nisin, ethylene diamine tetraacetate (EDTA), tripolyphosphate and diacetyl was determined. A response surface analysis of fractional inhibitory concentration data was conducted to determine what, if any, interactions occurred between lysozyme and the other agents, and to determine if lysozyme potentiated the action of any of the other antimicrobials. (Abstract shortened by UMI.) en_US
dc.format.extent 7533945 bytes
dc.format.extent 184 bytes
dc.format.mimetype application/pdf
dc.format.mimetype text/plain
dc.language en en_US
dc.language.iso en_US
dc.rights info:eu-repo/semantics/openAccess
dc.title Application of lysozyme and nisin to control bacterial growth on cured meat products en_US
dc.type info:eu-repo/semantics/masterThesis
dc.degree.discipline Food Science en_US
dc.degree.level Master of Science (M.Sc.) en_US


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