naa a22 4500 510724140 CHVBK 20180411082929.0 cr unu---uuuuu 180411e20130101xx s 000 0 eng 10.1007/s11947-011-0653-0 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0653-0 Counteracting Recontamination of Pasteurized Milk by Methylated Soybean Protein [Elektronische Daten] [Samir Mahgoub, Mahmoud Sitohy, Ali Osman] Methylated soy protein (MSP) was evaluated as an antimicrobial agent that can counteract the potential post-pasteurization contamination of milk during a 30-day cold storage (4°C) or 24-h room temperature storage (25°C) as compared to its native form (SP). SP and MSP were added to buffalo milk at 0.5% (w/v) after pasteurization and before storage. Milk microbiological and chemical analyses were carried out either directly to follow the spontaneous microbial contamination or after artificial contamination with three pathogens (Escherichia coli O157:H7, Listeria monocytogenes Scott A, and Salmonella enterica subsp. enterica serovar Enteritidis PT4). Supplementation of milk samples with MSP (0.5%) significantly (p < 0.05) and considerably inhibited the levels of the spontaneously proliferating bacterial counts, i.e., total viable and Enterobacteriaceae counts were inhibited by about 2.5log CFUmL−1, while psychrotrophic and pseudomonads counts were inhibited by 1.8 and 1.6log CFUmL−1, respectively, after 16days of preservation at 4°C. Similar trend of effects were also produced after 12-18h of milk storage at 25°C. MSP (0.5%) nearly hindered the proliferation of the three inoculated pathogens in pasteurized milk during 16days of storage at 4°C or 12-18-h storage at 25°C. Based on milk acidity, SDS-PAGE pattern, and microbiological analysis, it is concluded that supplementation with MSP (0.5%) can prolong the shelf life of pasteurized milk from 6 to 16days when stored under cold conditions and from 8 to 18h under room temperature conditions. Springer Science+Business Media, LLC, 2011 Esterified protein nationallicence Milk preservation nationallicence Pasteurization nationallicence Post-pasteurization contamination nationallicence Bacterial pathogens nationallicence Mahgoub Samir Microbiology Department, Faculty of Agriculture, Zagazig University, 44511, Zagazig, Egypt aut Sitohy Mahmoud Biochemistry Department, Faculty of Agriculture, Zagazig University, 44511, Zagazig, Egypt aut Osman Ali Biochemistry Department, Faculty of Agriculture, Zagazig University, 44511, Zagazig, Egypt aut Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 101-109 1935-5130 6:1<101 2013 6 11947 https://doi.org/10.1007/s11947-011-0653-0 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0653-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Mahgoub Samir Microbiology Department, Faculty of Agriculture, Zagazig University, 44511, Zagazig, Egypt aut NATIONALLICENCE 700 1- Sitohy Mahmoud Biochemistry Department, Faculty of Agriculture, Zagazig University, 44511, Zagazig, Egypt aut NATIONALLICENCE 700 1- Osman Ali Biochemistry Department, Faculty of Agriculture, Zagazig University, 44511, Zagazig, Egypt aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 101-109 1935-5130 6:1<101 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer