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

• Autor(a) principal: Denise Sobral
• Data de Publicação: 2019
• Outros Autores: Maximiliano Soares Pinto, Vanessa Aglaê Martins Teodoro, Renata Golin Bueno Costa, Junio César Jacinto de Paula, Antônio Fernandes de Carvalho, Gisela de Magalhães Machado Moreira
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFMG
• Texto Completo: https://doi.org/10.14295/2238-6416.v74i1.729; http://hdl.handle.net/1843/40804
• topic: Queijo-de-minas; Segurança alimentar

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.