High pressure processing (HPP) and in-situ nisin biosynthesis by lactococcus lactis: A hurdle approach to improve listeria spp. Inactivation in bovine milk Combinación de alta presión hidrostática (APH) y nisina sintetizada in-situ por lactococcus lactis: Tecnología de obstáculos para la inactivación de listeria spp. En leche de vaca
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© 2018, Universidad Autonoma Metropolitana Iztapalapa. All rights reserved. Cold pasteurization of raw milk may be achieved by combining high pressure processing (HPP) with other (a)biotic factors. In this study, a combined approach involving HPP and biopreservation by in-situ nisin synthesis was evaluated. UHT and raw bovine milk were inoculated with Listeria innocua and treated with HPP (350-600 MPa), or HPP+nisin synthesized in-situ by Lactococcus lactis Rif L+ (LUQ2). HPP treatments of commercial UHT milk yielded two decimal reductions (S VHPP = 2 log10 reductions) of L. innocua with 550 MPa/3min, while the HPP+nisin approach yielded <10 cfu ml¿1 under the same pressure-time conditions. Native Listeria monocytogenes was found in raw milk (~102 cfu ml¿1) and the total Listeria spp. counts increased to ~109 cfu ml¿1 with the L. innocua inoculum. HPP milk pasteurization (SVHPP > 5 log10, aerobic plate count; <1 cfu ml¿1, Listeria spp.) was viable by using 600 MPa/12 min, whereas HPP+nisin resulted in milk pasteurization at holding times between 6 and 9 min for the same pressure level. Furthermore, LUQ2 synthesized 9.75±0.54 IU ml¿1 of nisin, which is below the FAO/WHO limit (500 IU g¿1) suggesting that the promising HPP+nisin approach could be optimized to pasteurize milk at lower pressure levels and/or shorter pressure holding times.