| Autor: |
Georgescu, Mara, Dobrea, Mimi, Georgescu, Dragos |
| Zdroj: |
Agriculture & Agricultural Science Procedia; 2015, Vol. 6, p324-331, 8p |
| Abstrakt: |
A massive Lactococcus lactis ssp.lactis c2 and e72 phage contamination of raw milk burduf cheese was revealed in all analyzed samples. Contamination with c2 phage specific for Lactococcus lactis ssp.lactis C2 is lower than the contamination induced by e72 phage. The contamination level with E.coli and coliforms in the core of burduf cheese was initially high, while the initial Staphylococcus spp. contamination was not high enough to pose a threat through toxin production. During the ripening period of the analyzed cheese, there was a high statistical significant decrease in E. coli, coliforms and staphylococci counts. This decrease was highly unexpected according to the scientific literature that indicates low lactococcal counts and low microbiological quality in bacteriophage contamination cases. The presence of wild bacteriophages, known to reduce the number of lactic acid bacteria, preventing the inhibition effect of the latter on contaminating bacteria growth, was proven not to induce a poor hygiene level of the raw milk burduf cheese, even if the initial contamination was considered to be high. This study is an example of natural, persistent and statistical significant lactococcal resistance to contaminating bacteriophages. The results are also scientifically significant due to the atypical time resistance of the microbiological balance between the contaminating bacteriophages and cheese bacterial microflora with positive consequences over cheese quality. [ABSTRACT FROM AUTHOR] |
| Databáze: |
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