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Camembert cheeses were made at 3 different times with milk containing initially 10', 103 or 105 Listeria monocytogeneslml. A nisin-producing starter composed of a pair of isogenic protease positive and protease negative strains of Lactococcus lactis subsp lactis was used to inhibit L monocytogenes. Nisin concentration in curd and in cheese paralleled the growth of lactococci. Maximum nisin concentration of ca 700 IU/g was obtained in curd at 9 h, then nisin concentrations decreased slowly during 9-24 h and dramatically during ripening. In the presence of nisin, the numbers of L monocytogenes decreased rapidly from 6 h to 24 h. This inhibitory effect continued until the end of the second week of ripening in the core of Camembert cheeses, leading to a reduction of 3.3 log Listerialg (average from 3 experiments) compared to the initial level in cheese milk. Thereafter, regrowth occurred in Camembert cheeses, sooner on the surface than in the interior. However, a difference of 2.4 log CFU/g between numbers of Listeria in cheese made with Nis+ and Nisstarter cultures was maintained throughout ripening (6 weeks). Nisin was particularly effective when milk contained 101 or 103 L monocytogeneslml.

Inhibition of Listeria monocytogenes in Camembert cheese made with a nisin-producing starter