Efficacy of bovicin HC5 and nisin combination againstListeria monocytogenesandStaphylococcus aureusin fresh cheese
| Autor: | Hilário Cuquetto Mantovani, Antônio Fernandes de Carvalho, Maria Cristina Dantas Vanetti, Natan de Jesus Pimentel-Filho, Ricardo S. Dias |
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| Rok vydání: | 2013 |
| Předmět: |
education.field_of_study
Microorganism Population Staphylococcal enterotoxin C Biology medicine.disease_cause Industrial and Manufacturing Engineering Microbiology chemistry.chemical_compound Bacteriocin chemistry Listeria monocytogenes Staphylococcus aureus medicine bacteria Food microbiology Food science education Nisin Food Science |
| Zdroj: | International Journal of Food Science & Technology. 49:416-422 |
| ISSN: | 0950-5423 |
| DOI: | 10.1111/ijfs.12316 |
| Popis: | Summary Fresh and soft cheeses provide a suitable medium for the growth of many microorganisms and have been frequently associated with foodborne diseases. This study aimed to evaluate the effects of the bacteriocins bovicin HC5 and nisin on Listeria monocytogenes and Staphylococcus aureus in Minas Frescal cheese, a traditional Brazilian fresh product. The cheese was inoculated with 104 CFU g−1 of both pathogens, and the bacteriocins were added at 600 AU g−1 of each one. After 9 days of storage at 4 °C, L. monocytogenes Scott A were not detected in 25 g samples. Although the bacteriocins reduced the population of S. aureus ATCC 6538, increasing numbers were detected after 15 days of storage at 4 °C. Staphylococcal enterotoxin C was detected in cheeses added of bacteriocins and stored under abusive temperature of 15 °C. The results demonstrate the potential application of combination of bovicin HC5 and nisin in controlling the pathogens growth assessed in Minas Frescal cheese. |
| Databáze: | OpenAIRE |
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