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Application of bacteriocins of lactic acid bacteria to control Listeria monocytogenes in Minas Frescal cheese processed by the method of direct acidification Among the five bacteriocin-producing lactic bacteria strains tested, only Lactococcus lactis subsp. cremoris CTC 204 presented suitable sensory and technological properties for Minas Frescal cheesemaking process. However, because of the low yield of bacteriocin production in milk (3.0x10 AU.mL), its use as biopreservative for in situ production in cheese was impractical. We carried out experiments to obtain a bioingredient. Bacteriocin activity was higher in milk supplemented with glycose and yeast extract (1.3x10 AU.mL) compared to probiotics (fructooligosaccharides and inulin). Spray drying fermented milk originated a bioingredient presenting activity of 1.3x10 AU.mL. Population count of Listeria monocytogenes ATCC 7644, inoculated (4.0 Log CFU.mL) in cheese produced by direct acidification of pasteurized microfiltered milk, reached 6.2 Log CFU.g and 2.0 Log CFU.g at day 15 of storage at 6±1°C, in cheese without and with addition of 10% of bioingredient, respectively, therefore presenting pathogen inhibition of 4.2 Log CFU.g 1 at day 15 of storage.

Aplicação de bacteriocinas de bactérias lácticas para controle de Listeria monocytogenes em queijo Minas Frescal processado pelo método de acidificação direta