A fast micromethod for the estimation of nisin activity in a soft cheese |
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Authors: | Zuleyka S Oros‐Flores,Blanca E Garcí a‐Almend rez,Jos E Barboza‐Corona,Rub n Salcedo‐Hern ndez |
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Affiliation: | Zuleyka S Oros‐Flores,Blanca E García‐Almendárez,José E Barboza‐Corona,Rubén Salcedo‐Hernández |
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Abstract: | The British Standard protocol currently used to determine the nisin concentration in cheese requires the manipulation of a 40 g sample involves two critical points, pH adjustment and heating/cooling. In this work, we developed a fast micromethod that permits the manipulation of 0.2 g cheese, substitutes the use of 0.02N HCl by 50 mM citric acid and facilitates the handling of many samples in reduced time, and with increased efficiency/yield. This change keeps the pH stable at ~3.4, enough to sidestep the pH adjustment, and nisin antimicrobial activity was stable at boiling temperatures. |
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Keywords: | Nisin extraction Soft cheese Micromethod Hispanic‐style cheese |
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