121853 20241125101125.0 doi 10.3390/foods12030570 sideral 132247 ART-2023-132247 eng Lenaerts, Lowieze Hurdle Technology Approach to Control Listeria monocytogenes Using Rhamnolipid Biosurfactant 2023 Access copy available to the general public Unrestricted This study evaluates the combination of mild heat with a natural surfactant for the inactivation of L. monocytogenes Scott A in low-water-activity (aw) model systems. Glycerol or NaCl was used to reduce the aw to 0.92, and different concentrations of rhamnolipid (RL) biosurfactant were added before heat treatment (60 °C, 5 min). Using glycerol, RL treatment (50–250 µg/mL) reduced bacterial population by less than 0.2 log and heat treatment up to 1.5 log, while the combination of both hurdles reached around 5.0 log reduction. In the NaCl medium, RL treatment displayed higher inactivation than in the glycerol medium at the same aw level and a larger synergistic lethal effect when combined with heat, achieving ≥ 6.0 log reduction at 10–250 µg/mL RL concentrations. The growth inhibition activity of RL was enhanced by the presence of the monovalent salts NaCl and KCl, reducing MIC values from >2500 µg/mL (without salt) to 39 µg/mL (with 7.5% salt). The enhanced antimicrobial activity of RL promoted by the presence of salts was shown to be pH-dependent and more effective under neutral conditions. Overall, results demonstrate that RL can be exploited to design novel strategies based on hurdle approaches aiming to control L. monocytogenes. info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ 4.7 2023 FOOD SCIENCE & TECHNOLOGY 38 / 173 = 0.22 2023 Q1 T1 0.87 2023 Food Science 2023 Q1 Health (social science) 2023 Q1 Plant Science 2023 Q1 Health Professions (miscellaneous) 2023 Q1 Microbiology 2023 Q2 7.4 2023 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Passos, Tathiane Ferroni Gayán, Elisa Universidad de Zaragoza (orcid)0000-0002-5895-2157 Michiels, Chris W. Nitschke, Marcia 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 12, 3 (2023), 570 [14 pp.] Foods Foods 2304-8158 2555709 http://zaguan.unizar.es/record/121853/files/texto_completo.pdf Versión publicada 2753531 http://zaguan.unizar.es/record/121853/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:121853 articulos driver 2024-11-22-11:57:33 ARTICLE