TY  - JOUR
  - O'Mahony, T and Rekhif, N and Cavadini, C and Fitzgerald, GF
  - 2001
  - Journal of Applied Microbiology
  - The application of a fermented food ingredient containing `variacin', a novel antimicrobial produced by Kocuria varians, to control the growth of Bacillus cereus in chilled dairy products
  - Validated
  - ()
  - 90
  - 1
  - 106
  - 114
  - Aims: The feasibility of applying variacin, a lantibiotic produced by Kocuria varians in the form of a spray-dried fermented ingredient to control the growth of psychrotrophic Bacillus cereus strains in chilled dairy foods, was evaluated. Methods and Results: ri range of chilled dairy food formulations modelling commercially-available products were fabricated, to which were added varying amounts of active ingredient. These were subsequently challenged with a B. cereus spore cocktail over a range of abuse temperatures. This work was validated by the inclusion of the fermented ingredient to commercial products. Conclusions: Results demonstrate the functionality of the bacteriocin at refrigeration abuse temperatures, and indicate the robust nature of the proteinaceous antimicrobial agent with regard to processing. Significance and Impact of the Study: This study indicates the applicability of fermented food ingredients containing naturally-occurring antimicrobials as additional hurdles in food preservation.
DA  - 2001/NaN
ER  - 

@article{V62527431,
   = {O'Mahony, T and Rekhif, N and Cavadini, C and Fitzgerald, GF},
   = {2001},
   = {Journal of Applied Microbiology},
   = {The application of a fermented food ingredient containing `variacin', a novel antimicrobial produced by Kocuria varians, to control the growth of Bacillus cereus in chilled dairy products},
   = {Validated},
   = {()},
   = {90},
   = {1},
  pages = {106--114},
   = {{Aims: The feasibility of applying variacin, a lantibiotic produced by Kocuria varians in the form of a spray-dried fermented ingredient to control the growth of psychrotrophic Bacillus cereus strains in chilled dairy foods, was evaluated. Methods and Results: ri range of chilled dairy food formulations modelling commercially-available products were fabricated, to which were added varying amounts of active ingredient. These were subsequently challenged with a B. cereus spore cocktail over a range of abuse temperatures. This work was validated by the inclusion of the fermented ingredient to commercial products. Conclusions: Results demonstrate the functionality of the bacteriocin at refrigeration abuse temperatures, and indicate the robust nature of the proteinaceous antimicrobial agent with regard to processing. Significance and Impact of the Study: This study indicates the applicability of fermented food ingredients containing naturally-occurring antimicrobials as additional hurdles in food preservation.}},
  source = {IRIS}
}