Estimation of nisin in foods
Estimation of nisin in foods
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DOI：
10.1002/jsfa.2740150802
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发表时间：
1964-08
影响因子：
4.1
通讯作者：
J. Tramer;G. G. Fowler-G.
中科院分区：
文献类型：
--
作者：
J. Tramer;G. G. Fowler-G.
介绍了溶液和食品中乳酸链球菌素的测定方法，并重新定义了乳酸链球菌素的单位。已证实某些食品提取物中存在干扰物质。在所检查的食品中，可以通过碱处理使乳链菌肽失活，并使用这些处理过的提取物作为对照的基础，来补偿对平板测定的影响。建立了一种不需预扩散、用M。描述了作为测试生物体的黄曲霉。对于半定量估计，或用于分选目的，基于B的简单反相纸片测定技术。嗜热脂肪芽孢杆菌孢子，并在55°过夜孵育。
Methods for the estimation of nisin in solution and in foods are described and the nisin unit is redefined. The presence of interfering substances in certain food extracts has been demonstrated. In the foods examined compensation for the effect on the plate assay could be made by inactivating the nisin by an alkali treatment, and using these treated extracts as a basis for controls. For quantitative determination of suspensions of nisin alone and in food extracts, a large plate diffusion method requiring no prediffusion and using M. flavus as test organism is described. For semi-quantitative estimations, or for sorting purposes, a simple reverse-phase disk assay technique based on B. stearothermophilus spores, with overnight incubation at 55°, is proposed.