Inhibition of Listeria monocytogenes in Fresh Cheese Using Chitosan-Grafted Lactic Acid Packaging

被引：11
|
作者：
Sandoval, Laura N. [1 ]
Lopez, Monserrat [1 ]
Montes-Diaz, Elizabeth [1 ]
Espadin, Andres [1 ]
Tecante, Alberto [2 ]
Gimeno, Miquel [2 ]
Shirai, Keiko [1 ]
机构：
[1] Univ Autonoma Metropolitana, Dept Biotechnol, Lab Biopolymers & Pilot Plant Bioproc Agroind & F, Av San Rafael Atlixco 186 Col Vicentina, Mexico City 09340, DF, Mexico
[2] Univ Nacl Autonoma Mexico, Fac Quim, Dept Alimentos & Biotecnol, Mexico City 04510, DF, Mexico
来源：
MOLECULES | 2016年 / 21卷 / 04期
关键词：
fresh cheese; Listeria monocytogenes; chitosan; grafting; lactic acid; CASEIN;
D O I：
10.3390/molecules21040469
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
A chitosan from biologically obtained chitin was successfully grafted with D, L-lactic acid (LA) in aqueous media using p-toluenesulfonic acid as catalyst to obtain a non-toxic, biodegradable packaging material that was characterized using scanning electron microscopy, water vapor permeability, and relative humidity (RH) losses. Additionally, the grafting in chitosan with LA produced films with improved mechanical properties. This material successfully extended the shelf life of fresh cheese and inhibited the growth of Listeria monocytogenes during 14 days at 4 degrees C and 22% RH, whereby inoculated samples with chitosan-g-LA packaging presented full bacterial inhibition. The results were compared to control samples and commercial low-density polyethylene packaging.
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页数：10
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