Effect of nisin in Lactococcus and Lactobacillus counts in artisanal Minas cheese of Araxá region - Minas Gerais state - Brazil
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Publication Date: | 2013 |
Other Authors: | , , , , |
Format: | Article |
Language: | por |
Source: | Revista do Instituto de Laticínios Cândido Tostes |
Download full: | https://www.revistadoilct.com.br/rilct/article/view/15 |
Summary: | The Minas artisanal cheeses from Araxá region are produced in Araxá, Campos Altos, Ibiá, Pedrinópolis, Perdizes, Sacramento, Santa Juliana, Uberaba, Conquista, Pratinha e Tapira cities. These cheeses are made from raw milk and they are fairly handled, so they can carry pathogenic micro-organisms, from the milk itself and also from the hygienic and sanitary conditions to which they are subjected. Nisin can adjuvant to reduce the contamination of these cheeses, combined with good manufacturing practices to getting the milk and is a product easy to use. Nisin acts against Gram positive bacteria, some of which are pathogenic, such as Staphylococcus aureus. However, nisin can also inhibit the lactic acid bacteria, depending on the dose used in cheese manufacture and can consequently affect the desired sensory characteristics of the cheese artisan. Therefore, the objective of this study was to evaluate the effect of adding different concentrations of nisin on the behavior of two groups of lactic acid bacteria, Lactobacillus and Lactococcus, in Minas artisanal cheese from Araxá region, during the 60 days of ripening. The search result was satisfactory because it was found that nisin not interfere with the multiplication of Lactobacillus and Lactococcus along the cheese ripening of Minas artisanal from Araxá region |
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Effect of nisin in Lactococcus and Lactobacillus counts in artisanal Minas cheese of Araxá region - Minas Gerais state - BrazilEfeito da nisina na contagem de Lactococcus e Lactobacillus em queijo Minas artesanal da região de Araxá - MGmicrobiology; bacteriocin; ripening.Ciência e Tecnologiamicrobiologia; bacteriocina; maturação.The Minas artisanal cheeses from Araxá region are produced in Araxá, Campos Altos, Ibiá, Pedrinópolis, Perdizes, Sacramento, Santa Juliana, Uberaba, Conquista, Pratinha e Tapira cities. These cheeses are made from raw milk and they are fairly handled, so they can carry pathogenic micro-organisms, from the milk itself and also from the hygienic and sanitary conditions to which they are subjected. Nisin can adjuvant to reduce the contamination of these cheeses, combined with good manufacturing practices to getting the milk and is a product easy to use. Nisin acts against Gram positive bacteria, some of which are pathogenic, such as Staphylococcus aureus. However, nisin can also inhibit the lactic acid bacteria, depending on the dose used in cheese manufacture and can consequently affect the desired sensory characteristics of the cheese artisan. Therefore, the objective of this study was to evaluate the effect of adding different concentrations of nisin on the behavior of two groups of lactic acid bacteria, Lactobacillus and Lactococcus, in Minas artisanal cheese from Araxá region, during the 60 days of ripening. The search result was satisfactory because it was found that nisin not interfere with the multiplication of Lactobacillus and Lactococcus along the cheese ripening of Minas artisanal from Araxá regionOs queijos Minas artesanais da região de Araxá são produzidos nos municípios de Araxá, Campos Altos, Ibiá, Pedrinópolis, Perdizes, Sacramento, Santa Juliana, Uberaba, Conquista, Pratinha e Tapira. Estes queijos, por serem fabricados com leite cru e serem bastante manipulados, podem veicular micro-organismos patogênicos, provenientes do próprio leite e também das condições higiênico-sanitárias às quais são submetidos. A nisina pode auxiliar na redução da contaminação destes queijos, aliada às boas práticas de fabricação e de obtenção do leite e é um produto de fácil utilização. A bacteriocina atua contra bactérias Gram positivas, sendo algumas delas patogênicas, como o Staphylococcus aureus. No entanto, a nisina também pode inibir as bactérias láticas, dependendo da dose utilizada na fabricação de queijos e, consequentemente, pode prejudicar as características sensoriais desejadas no queijo artesanal. Sendo assim, o objetivo deste trabalho foi avaliar o efeito da adição de diferentes concentrações de nisina sobre o comportamento de dois grupos de bactérias láticas, Lactococcus e Lactobacillus, em queijo Minas artesanal da região de Araxá, durante o período de 60 dias de maturação. O resultado da pesquisa foi satisfatório, pois se verificou que a nisina não interferiu na multiplicação destes micro-organismos ao longo da maturação dos queijos Minas artesanais da região de Araxá.ILCTSobral, DeniseTeodoro, Vanessa Aglaê MartinsPinto, Maximiliano SoaresMachado, Gisela de MagalhãesCosta, Renata Golin BuenoCarvalho, Antônio Fernandes de2013-12-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/1510.5935/2238-6416.20130014Journal of Candido Tostes Dairy Institute; v. 68, n. 391 (2013); 5-10Revista do Instituto de Laticínios Cândido Tostes; v. 68, n. 391 (2013); 5-102238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/15/15Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2013-12-17T20:48:56Zoai:oai.rilct.emnuvens.com.br:article/15Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2013-12-17T20:48:56Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
Effect of nisin in Lactococcus and Lactobacillus counts in artisanal Minas cheese of Araxá region - Minas Gerais state - Brazil Efeito da nisina na contagem de Lactococcus e Lactobacillus em queijo Minas artesanal da região de Araxá - MG |
title |
Effect of nisin in Lactococcus and Lactobacillus counts in artisanal Minas cheese of Araxá region - Minas Gerais state - Brazil |
spellingShingle |
Effect of nisin in Lactococcus and Lactobacillus counts in artisanal Minas cheese of Araxá region - Minas Gerais state - Brazil Sobral, Denise microbiology; bacteriocin; ripening. Ciência e Tecnologia microbiologia; bacteriocina; maturação. |
title_short |
Effect of nisin in Lactococcus and Lactobacillus counts in artisanal Minas cheese of Araxá region - Minas Gerais state - Brazil |
title_full |
Effect of nisin in Lactococcus and Lactobacillus counts in artisanal Minas cheese of Araxá region - Minas Gerais state - Brazil |
title_fullStr |
Effect of nisin in Lactococcus and Lactobacillus counts in artisanal Minas cheese of Araxá region - Minas Gerais state - Brazil |
title_full_unstemmed |
Effect of nisin in Lactococcus and Lactobacillus counts in artisanal Minas cheese of Araxá region - Minas Gerais state - Brazil |
title_sort |
Effect of nisin in Lactococcus and Lactobacillus counts in artisanal Minas cheese of Araxá region - Minas Gerais state - Brazil |
author |
Sobral, Denise |
author_facet |
Sobral, Denise Teodoro, Vanessa Aglaê Martins Pinto, Maximiliano Soares Machado, Gisela de Magalhães Costa, Renata Golin Bueno Carvalho, Antônio Fernandes de |
author_role |
author |
author2 |
Teodoro, Vanessa Aglaê Martins Pinto, Maximiliano Soares Machado, Gisela de Magalhães Costa, Renata Golin Bueno Carvalho, Antônio Fernandes de |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Sobral, Denise Teodoro, Vanessa Aglaê Martins Pinto, Maximiliano Soares Machado, Gisela de Magalhães Costa, Renata Golin Bueno Carvalho, Antônio Fernandes de |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
microbiology; bacteriocin; ripening. Ciência e Tecnologia microbiologia; bacteriocina; maturação. |
topic |
microbiology; bacteriocin; ripening. Ciência e Tecnologia microbiologia; bacteriocina; maturação. |
description |
The Minas artisanal cheeses from Araxá region are produced in Araxá, Campos Altos, Ibiá, Pedrinópolis, Perdizes, Sacramento, Santa Juliana, Uberaba, Conquista, Pratinha e Tapira cities. These cheeses are made from raw milk and they are fairly handled, so they can carry pathogenic micro-organisms, from the milk itself and also from the hygienic and sanitary conditions to which they are subjected. Nisin can adjuvant to reduce the contamination of these cheeses, combined with good manufacturing practices to getting the milk and is a product easy to use. Nisin acts against Gram positive bacteria, some of which are pathogenic, such as Staphylococcus aureus. However, nisin can also inhibit the lactic acid bacteria, depending on the dose used in cheese manufacture and can consequently affect the desired sensory characteristics of the cheese artisan. Therefore, the objective of this study was to evaluate the effect of adding different concentrations of nisin on the behavior of two groups of lactic acid bacteria, Lactobacillus and Lactococcus, in Minas artisanal cheese from Araxá region, during the 60 days of ripening. The search result was satisfactory because it was found that nisin not interfere with the multiplication of Lactobacillus and Lactococcus along the cheese ripening of Minas artisanal from Araxá region |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12-17 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/15 10.5935/2238-6416.20130014 |
url |
https://www.revistadoilct.com.br/rilct/article/view/15 |
identifier_str_mv |
10.5935/2238-6416.20130014 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/15/15 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
ILCT |
publisher.none.fl_str_mv |
ILCT |
dc.source.none.fl_str_mv |
Journal of Candido Tostes Dairy Institute; v. 68, n. 391 (2013); 5-10 Revista do Instituto de Laticínios Cândido Tostes; v. 68, n. 391 (2013); 5-10 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
instacron_str |
EPAMIG |
institution |
EPAMIG |
reponame_str |
Revista do Instituto de Laticínios Cândido Tostes |
collection |
Revista do Instituto de Laticínios Cândido Tostes |
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Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
repository.mail.fl_str_mv |
||revistadoilct@epamig.br|| revistadoilct@oi.com.br |
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1809738127937372160 |