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Biokonservierung von Lebensmitteln durch Zusatz von Lysozym aus Hühnereiweiß

Biopreservation of foodstuffs by application of lysozyme from hen-eggwhite

	ZFL. Internationale Zeitschrift für Lebensmittel-Technik, Marketing, Verpackung und Analytik 42 (1991), No.12, pp.EFS65-EFS67 : Abb.,Lit. ISSN: 0341-2938 ISSN: 0722-5733

	German
	Journal Article
	Fraunhofer ILV ( IVV) ()
	bacterial spore; Bakterienspore; enzymatic preservation; enzymatische Konservierung; foodstuff preservation; heat resistance; Hitzeresistenz; Lebensmittelkonservierung; Lysozym; lysozyme

Abstract
Investigations were done on the influence of Lysozyme from hen-eggwhite on the heat resistance of bacterial spores in foodstuffs and the shelflife of various products e.g. rissole. The decrease of the heat resistance of bacterial spores is dependent on the bacterial species itself and the environment of the spores (buffer, pH, foodstuff etc.). Therefore this effect could not be utilized in all foodstuffs. The prolonging of shelflife was possible in combination with a cold-storage at 6xC.

: http://publica.fraunhofer.de/documents/PX-6711.html