The use of the bacteriocin, nisin, as a preservative in pasteurized liquid whole egg

Nisin used at a level of 5 mg/1 resulted in a significant increase in refrigerated shelf life of pasteurized liquid whole egg from between 6-11 d to 17-20 d. In the first of two trials, nisin also protected the liquid egg from growth of Bacillus cereus. Bacillus cereus was not presented in the egg i...

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Bibliographic Details
Published inLetters in applied microbiology Vol. 15; no. 4; p. 133
Main Authors Delves-Broughton, J, Williams, G C, Wilkinson, Samantha
Format Journal Article
LanguageEnglish
Published England 01.10.1992
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Summary:Nisin used at a level of 5 mg/1 resulted in a significant increase in refrigerated shelf life of pasteurized liquid whole egg from between 6-11 d to 17-20 d. In the first of two trials, nisin also protected the liquid egg from growth of Bacillus cereus. Bacillus cereus was not presented in the egg in the second trial. Effective residual levels of nisin were detected in the liquid egg post-pasteurization.
ISSN:1472-765X
DOI:10.1111/j.1472-765x.1992.tb00746.x