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- Title
NISIN REDUCES THE STAPHYLOCOCCUS AUREUS COUNT WITHOUT CHANGING THE CHARACTERISTICS OF ARTISANAL MINAS CHEESE FROM ARAXÁ.
- Authors
Sobral, Denise; Soares Pinto, Maximiliano; Martins Teodoro, Vanessa Aglaê; Bueno Costa, Renata Golin; Jacinto de Paula, Junio Cesar; Fernandes de Carvalho, Antônio; de Magalhães Machado Moreira, Gisela
- Abstract
Traditional Araxá cheese is produced with raw milk, which represents a risk to consumers' health. The action of nisin (100 IU g-1 and 400 IU g-1) against Staphylococcus aureus during the ripening of Artisanal Minas Cheeses from Araxá was evaluated, and nisin reduced the S. aureus count to less than 1 log CFU g-1 from the beginning to the end of ripening. Nisin slightly increased the pH and moisture content and decreased the fat content of Artisanal Minas Cheese from Araxá; however, with the lower bacteriocin concentration, these changes did not alter the ripening indexes, color, or texture parameters of the cheese, which changed only as a function of ripening. Nisin has the potential to limit the S. aureus growth in Artisanal Minas Cheese from Araxá, without changing the essential characteristics of this artisanal product.
- Subjects
STAPHYLOCOCCUS aureus; CHEESE; BACTERIOCINS; RAW milk cheese; CONSUMERS
- Publication
Revista do Instituto de Laticínios Cândido Tostes, 2019, Vol 74, Issue 1, p185
- ISSN
0100-3674
- Publication type
Article
- DOI
10.14295/2238-6416.v74i1.729