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Inhibition of Listeria monocytogenes in Fresh Cheese Using Chitosan-Grafted Lactic Acid Packaging

Laboratory of Biopolymers and Pilot Plant of Bioprocessing of Agro-Industrial and Food By-Products, Biotechnology Department, Universidad Autónoma Metropolitana, Av. San Rafael Atlixco No. 186. Col. Vicentina, C.P., 09340 Mexico City, Mexico
Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, 04510 Mexico City, Mexico
Author to whom correspondence should be addressed.
Academic Editor: Massimiliano Fenice
Molecules 2016, 21(4), 469;
Received: 13 February 2016 / Revised: 29 March 2016 / Accepted: 29 March 2016 / Published: 8 April 2016
(This article belongs to the Special Issue Chitin, Chitosan and Related Enzymes)
A chitosan from biologically obtained chitin was successfully grafted with d,l-lactic acid (LA) in aqueous media using p-toluenesulfonic acid as catalyst to obtain a non-toxic, biodegradable packaging material that was characterized using scanning electron microscopy, water vapor permeability, and relative humidity (RH) losses. Additionally, the grafting in chitosan with LA produced films with improved mechanical properties. This material successfully extended the shelf life of fresh cheese and inhibited the growth of Listeria monocytogenes during 14 days at 4 °C and 22% RH, whereby inoculated samples with chitosan-g-LA packaging presented full bacterial inhibition. The results were compared to control samples and commercial low-density polyethylene packaging. View Full-Text
Keywords: fresh cheese; Listeria monocytogenes; chitosan; grafting; lactic acid fresh cheese; Listeria monocytogenes; chitosan; grafting; lactic acid
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MDPI and ACS Style

Sandoval, L.N.; López, M.; Montes-Díaz, E.; Espadín, A.; Tecante, A.; Gimeno, M.; Shirai, K. Inhibition of Listeria monocytogenes in Fresh Cheese Using Chitosan-Grafted Lactic Acid Packaging. Molecules 2016, 21, 469.

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