Nisin reduces the Staphylococcus aureus count without changing the characteristics of artisanal Minas cheese from Araxá
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , |
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 |
Resumo: | 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. |
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Nisin reduces the Staphylococcus aureus count without changing the characteristics of artisanal Minas cheese from AraxáNisin reduces the Staphylococcus aureus count without changing the characteristics of artisanal Minas cheese from Araxá: raw milk cheese; bacteriocin; pathogen; ripening; texture profilequeijo 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. O queijo tradicional de Araxá é produzido com leite cru, o que representa um risco para a saúde dos consumidores. A ação da nisina (100 UI/g e 400 UI/g) contra Staphylococcus aureus durante a maturação de Queijos Minas Artesanais de Araxá foi avaliada e a nisina reduziu a contagem de S. aureus para menos de 1 log UFC/g do começo ao fim da maturação. A nisina aumentou ligeiramente o pH e o teor de umidade e diminuiu o teor de gordura do Queijo Minas Artesanal de Araxá; no entanto, com a menor concentração de bacteriocina, essas mudanças não alteraram os índices de maturação, cor ou textura do queijo, que variaram apenas em função da maturação. A nisina tem o potencial de limitar o crescimento de S. aureus em Queijo Minas Artesanal de Araxá, sem alterar as características essenciais deste produto artesanal. ILCTSobral, DenisePinto, Maximiliano SoaresTeodoro, Vanessa Aglaê MartinsCosta, Renata Golin Buenode Paula, Junio Cesar Jacintode Carvalho, Antônio FernandesMoreira, Gisela de Magalhães Machado2019-11-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/72910.14295/2238-6416.v74i1.729Journal of Candido Tostes Dairy Institute; v. 74, n. 1 (2019); 1-12Revista do Instituto de Laticínios Cândido Tostes; v. 74, n. 1 (2019); 1-122238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGenghttps://www.revistadoilct.com.br/rilct/article/view/729/497https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/729/288https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/729/289https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/729/290https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/729/291Direitos autorais 2019 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2020-02-14T20:44:13Zoai:oai.rilct.emnuvens.com.br:article/729Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2020-02-14T20:44:13Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
Nisin reduces the Staphylococcus aureus count without changing the characteristics of artisanal Minas cheese from Araxá Nisin reduces the Staphylococcus aureus count without changing the characteristics of artisanal Minas cheese from Araxá |
title |
Nisin reduces the Staphylococcus aureus count without changing the characteristics of artisanal Minas cheese from Araxá |
spellingShingle |
Nisin reduces the Staphylococcus aureus count without changing the characteristics of artisanal Minas cheese from Araxá Sobral, Denise : raw milk cheese; bacteriocin; pathogen; ripening; texture profile queijo de leite cru; bacteriocina; patógeno; maturação; perfil de textura. |
title_short |
Nisin reduces the Staphylococcus aureus count without changing the characteristics of artisanal Minas cheese from Araxá |
title_full |
Nisin reduces the Staphylococcus aureus count without changing the characteristics of artisanal Minas cheese from Araxá |
title_fullStr |
Nisin reduces the Staphylococcus aureus count without changing the characteristics of artisanal Minas cheese from Araxá |
title_full_unstemmed |
Nisin reduces the Staphylococcus aureus count without changing the characteristics of artisanal Minas cheese from Araxá |
title_sort |
Nisin reduces the Staphylococcus aureus count without changing the characteristics of artisanal Minas cheese from Araxá |
author |
Sobral, Denise |
author_facet |
Sobral, Denise 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 |
author_role |
author |
author2 |
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 |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Sobral, Denise 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 |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
: raw milk cheese; bacteriocin; pathogen; ripening; texture profile queijo de leite cru; bacteriocina; patógeno; maturação; perfil de textura. |
topic |
: raw milk cheese; bacteriocin; pathogen; ripening; texture profile queijo de leite cru; bacteriocina; patógeno; maturação; perfil de textura. |
description |
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. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-11-01 |
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/729 10.14295/2238-6416.v74i1.729 |
url |
https://www.revistadoilct.com.br/rilct/article/view/729 |
identifier_str_mv |
10.14295/2238-6416.v74i1.729 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/729/497 https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/729/288 https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/729/289 https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/729/290 https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/729/291 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2019 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2019 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 |
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. 74, n. 1 (2019); 1-12 Revista do Instituto de Laticínios Cândido Tostes; v. 74, n. 1 (2019); 1-12 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 |
repository.name.fl_str_mv |
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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1809738131510919168 |