Nisin extraction from model cheese slices

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Table of contents

1. Diffusion of solutes in cheese
1.1. State of the art: Determination of the diffusion coefficients of small solutes in cheese: A review (article)
1.2. Solutes diffusion and cheese macro-and microstructure
2. Nisin: a biological tool for food bio- preservation
2.1. Nisin, a bacteriocin of lactic acid bacteria
2.2. Nisin chemical properties
2.3. Nisin mode of action
2.4. Nisin applications
2.5. Nisin in situ activity and quantification
2.6. Factors affecting nisin efficiency as a food preservative
3. Diffusion of nisin in a solid matrix
3.1. In agarose gel and food-like matrix
Different factors may affect nisin diffusion
i. Temperature
ii. Agarose content%
iii. Fat and NaCl contents
3.2. In packaging films
Chapter 1: Nisin diffusion in UF model cheese
Nisin quantification by ELISA allows the modeling of its apparent diffusion coefficient in model cheeses (article)
Chapter 2: Nisin efficacy in UF model cheese
The concentration of active nisin does not allow the prediction of its in situ efficiency in model cheese (article)
General conclusion and perspectives
References