Survival of Listeria innocua in Minas Traditional Serro cheese during ripening
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | https://doi.org/10.1016/j.foodcont.2009.02.007 http://www.locus.ufv.br/handle/123456789/22523 |
Resumo: | Cheese produced with raw milk can be a risk to consumer health. It is known that lactic acid bacteria present in raw milk and in natural starters can produce antimicrobial compounds against some foodborne bacteria. This work aimed to evaluate the survival of Listeria innocua in Minas Traditional Serro cheese during cheese ripening. The cheeses were inoculated with 101, 102 or 103 CFU mL−1 of the bacterium and were analyzed for 60 days of ripening at 30 °C. It was observed that the time and the dose of bacteria inoculated affected (p < 0.05) the survival of L. innocua. Even when the lowest dose was inoculated, at the end of the 60 days, approximately 102 CFU mL−1 of L. innocua was detected in the cheese. The lactic acid bacteria present in the milk and in the natural starter were not sufficient to guarantee the absence of L. innocua in Minas Traditional Serro cheese even after 60 days of storage, as is required by Brazilian legislation. |
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Carvalho, Antônio Fernandes dePires, Ana Clarissa dos SantosPinto, Maximiliano SoaresPaula, Junio Cesar Jacinto deSobral, DeniseMagalhães, Fernando Antônio Resplande2018-11-09T19:50:38Z2018-11-09T19:50:38Z2009-120956-7135https://doi.org/10.1016/j.foodcont.2009.02.007http://www.locus.ufv.br/handle/123456789/22523Cheese produced with raw milk can be a risk to consumer health. It is known that lactic acid bacteria present in raw milk and in natural starters can produce antimicrobial compounds against some foodborne bacteria. This work aimed to evaluate the survival of Listeria innocua in Minas Traditional Serro cheese during cheese ripening. The cheeses were inoculated with 101, 102 or 103 CFU mL−1 of the bacterium and were analyzed for 60 days of ripening at 30 °C. It was observed that the time and the dose of bacteria inoculated affected (p < 0.05) the survival of L. innocua. Even when the lowest dose was inoculated, at the end of the 60 days, approximately 102 CFU mL−1 of L. innocua was detected in the cheese. The lactic acid bacteria present in the milk and in the natural starter were not sufficient to guarantee the absence of L. innocua in Minas Traditional Serro cheese even after 60 days of storage, as is required by Brazilian legislation.engFood ControlVolume 20, Issue 12, Pages 1167- 1170, December 20092009 Elsevier Ltd. All rights reserved.info:eu-repo/semantics/openAccessMinas Traditional Serro cheeseListeria innocuaLactic acid bacteriaSurvival of Listeria innocua in Minas Traditional Serro cheese during ripeninginfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdfTexto completoapplication/pdf271688https://locus.ufv.br//bitstream/123456789/22523/1/artigo.pdfc86617dda7503bbad3046ce8af1c1c9eMD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/22523/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52123456789/225232018-11-09 16:54:01.688oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452018-11-09T19:54:01LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.en.fl_str_mv |
Survival of Listeria innocua in Minas Traditional Serro cheese during ripening |
title |
Survival of Listeria innocua in Minas Traditional Serro cheese during ripening |
spellingShingle |
Survival of Listeria innocua in Minas Traditional Serro cheese during ripening Carvalho, Antônio Fernandes de Minas Traditional Serro cheese Listeria innocua Lactic acid bacteria |
title_short |
Survival of Listeria innocua in Minas Traditional Serro cheese during ripening |
title_full |
Survival of Listeria innocua in Minas Traditional Serro cheese during ripening |
title_fullStr |
Survival of Listeria innocua in Minas Traditional Serro cheese during ripening |
title_full_unstemmed |
Survival of Listeria innocua in Minas Traditional Serro cheese during ripening |
title_sort |
Survival of Listeria innocua in Minas Traditional Serro cheese during ripening |
author |
Carvalho, Antônio Fernandes de |
author_facet |
Carvalho, Antônio Fernandes de Pires, Ana Clarissa dos Santos Pinto, Maximiliano Soares Paula, Junio Cesar Jacinto de Sobral, Denise Magalhães, Fernando Antônio Resplande |
author_role |
author |
author2 |
Pires, Ana Clarissa dos Santos Pinto, Maximiliano Soares Paula, Junio Cesar Jacinto de Sobral, Denise Magalhães, Fernando Antônio Resplande |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Carvalho, Antônio Fernandes de Pires, Ana Clarissa dos Santos Pinto, Maximiliano Soares Paula, Junio Cesar Jacinto de Sobral, Denise Magalhães, Fernando Antônio Resplande |
dc.subject.pt-BR.fl_str_mv |
Minas Traditional Serro cheese Listeria innocua Lactic acid bacteria |
topic |
Minas Traditional Serro cheese Listeria innocua Lactic acid bacteria |
description |
Cheese produced with raw milk can be a risk to consumer health. It is known that lactic acid bacteria present in raw milk and in natural starters can produce antimicrobial compounds against some foodborne bacteria. This work aimed to evaluate the survival of Listeria innocua in Minas Traditional Serro cheese during cheese ripening. The cheeses were inoculated with 101, 102 or 103 CFU mL−1 of the bacterium and were analyzed for 60 days of ripening at 30 °C. It was observed that the time and the dose of bacteria inoculated affected (p < 0.05) the survival of L. innocua. Even when the lowest dose was inoculated, at the end of the 60 days, approximately 102 CFU mL−1 of L. innocua was detected in the cheese. The lactic acid bacteria present in the milk and in the natural starter were not sufficient to guarantee the absence of L. innocua in Minas Traditional Serro cheese even after 60 days of storage, as is required by Brazilian legislation. |
publishDate |
2009 |
dc.date.issued.fl_str_mv |
2009-12 |
dc.date.accessioned.fl_str_mv |
2018-11-09T19:50:38Z |
dc.date.available.fl_str_mv |
2018-11-09T19:50:38Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://doi.org/10.1016/j.foodcont.2009.02.007 http://www.locus.ufv.br/handle/123456789/22523 |
dc.identifier.issn.none.fl_str_mv |
0956-7135 |
identifier_str_mv |
0956-7135 |
url |
https://doi.org/10.1016/j.foodcont.2009.02.007 http://www.locus.ufv.br/handle/123456789/22523 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartofseries.pt-BR.fl_str_mv |
Volume 20, Issue 12, Pages 1167- 1170, December 2009 |
dc.rights.driver.fl_str_mv |
2009 Elsevier Ltd. All rights reserved. info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
2009 Elsevier Ltd. All rights reserved. |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Food Control |
publisher.none.fl_str_mv |
Food Control |
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reponame:LOCUS Repositório Institucional da UFV instname:Universidade Federal de Viçosa (UFV) instacron:UFV |
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Universidade Federal de Viçosa (UFV) |
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UFV |
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UFV |
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LOCUS Repositório Institucional da UFV |
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LOCUS Repositório Institucional da UFV |
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