Bacteriocin Produced from Lactobacillus plantarum ATM11: Kinetic and Thermodynamic Studies
-
A. Thirumurugan
,
S. Ramachandran
Abstract
In the present study, the effect of heat treatment on the activity of bacteriocin from Lactobacillus plantarum ATM11 was studied. The kinetic and thermodynamic parameters were calculated for the thermal inactivation of the bacteriocin over a time–temperature combinations in the range of 30, 45, 60 and 90 min and 60, 65, 70, 75 and 80 °C. Understanding the thermal inactivation of biopreservatives in a food matrix is essential to allow their proper utilization in food industry, enabling the reduction of heating times and optimization of heating temperature. The results indicate the different thermal stabilities with k-values between 0.0159 and 0.0225 min−1. D-values decreased with increase in temperature, indicating faster inactivation of the bacteriocin at higher temperatures. These results suggest that bacteriocin is relatively heat stable with a z-value of 22.85 °C.
Acknowledgments
The authors thank the management for their encouragement and support throughout the research.
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Articles in the same Issue
- Frontmatter
- Research Articles
- Kinetic Modeling and Optimization of Milk Coagulation Affected by Several Prevalent Cheesemaking Factors and Essence Addition
- Juglone Thermosensitive Liposomes: Preparation, Characterization, in vitro Release and Hyperthermia Cell Evaluation
- Effects of Ultrasound on the Physicochemical Properties and Antioxidant Activities of Chestnut Polysaccharide
- Effect of Spray Drying Temperature and Agave Fructans Concentration as Carrier Agent on the Quality Properties of Blackberry Powder
- Development of dcELISA Method for Rapid Detection of β-conglycinin in Soybean
- Characteristics of Dynamics Sorption Isotherms of Date Flesh Powder Rich in Fiber
- Modelling Effective Moisture Diffusivity of Pumpkin (Cucurbita moschata) Slices under Convective Hot Air Drying Condition
- Quality Retention Enhancement in Canned Potato and Radish Using Reciprocating Agitation Thermal Processing
- Bacteriocin Produced from Lactobacillus plantarum ATM11: Kinetic and Thermodynamic Studies
- Optimization of Storage Conditions of Malta (Citrus sinensis) Using Response Surface Methodology
Articles in the same Issue
- Frontmatter
- Research Articles
- Kinetic Modeling and Optimization of Milk Coagulation Affected by Several Prevalent Cheesemaking Factors and Essence Addition
- Juglone Thermosensitive Liposomes: Preparation, Characterization, in vitro Release and Hyperthermia Cell Evaluation
- Effects of Ultrasound on the Physicochemical Properties and Antioxidant Activities of Chestnut Polysaccharide
- Effect of Spray Drying Temperature and Agave Fructans Concentration as Carrier Agent on the Quality Properties of Blackberry Powder
- Development of dcELISA Method for Rapid Detection of β-conglycinin in Soybean
- Characteristics of Dynamics Sorption Isotherms of Date Flesh Powder Rich in Fiber
- Modelling Effective Moisture Diffusivity of Pumpkin (Cucurbita moschata) Slices under Convective Hot Air Drying Condition
- Quality Retention Enhancement in Canned Potato and Radish Using Reciprocating Agitation Thermal Processing
- Bacteriocin Produced from Lactobacillus plantarum ATM11: Kinetic and Thermodynamic Studies
- Optimization of Storage Conditions of Malta (Citrus sinensis) Using Response Surface Methodology
