Publications by authors named "T L Yezzi"
Utilization of cheddar cheese containing nisin as an antimicrobial agent in other foods.
Int J Food Microbiol
December 1994
Article Synopsis
- Cheddar cheese made with nisin-producing lactococci showed nisin levels between 400 and 1200 IU per gram, enhancing its antimicrobial properties.
- During the study, pasteurized cheese spreads containing nisin were tested against spoilage bacteria like Clostridium sporogenes and demonstrated significantly longer shelf-life, especially at lower temperatures.
- Cold pack cheese spreads also showed significant reductions in unwanted microbes with nisin, while heat-shocking spores helped to manage spore-forming bacteria, indicating nisin's effectiveness in preserving cheese products.