Nisin reduces the Staphylococcus aureus count without changing the characteristics of artisanal Minas cheese from Araxá

• Autor(a) principal: Sobral, Denise
• Data de Publicação: 2019
• Outros Autores: Pinto, Maximiliano Soares, Teodoro, Vanessa Aglaê Martins, Costa, Renata Golin Bueno, de Paula, Junio Cesar Jacinto, de Carvalho, Antônio Fernandes, Moreira, Gisela de Magalhães Machado
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
• Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/729
• topic: : raw milk cheese; bacteriocin; pathogen; ripening; texture profile; queijo de leite cru; bacteriocina; patógeno; maturação; perfil de textura.

Traditional Araxá cheese is produced with raw milk, which represents a risk to consumers’ health. The action of nisin (100 IU/g and 400 IU/g) 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 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.