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Efficacy of bovicin HC 5 and nisin combination against Listeria monocytogenes and Staphylococcus aureus in fresh cheese
Author(s) -
PimentelFilho Natan de J.,
Mantovani Hilário C.,
Carvalho Antônio F.,
Dias Ricardo S.,
Vanetti Maria Cristina D.
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12316
Subject(s) - nisin , bacteriocin , listeria monocytogenes , staphylococcus aureus , food science , biopreservation , population , microbiology and biotechnology , biology , preservative , listeria , food microbiology , bacteria , antimicrobial , medicine , genetics , environmental health
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 HC 5 and nisin on Listeria monocytogenes and Staphylococcus aureus in Minas Frescal cheese, a traditional Brazilian fresh product. The cheese was inoculated with 10 4 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 HC 5 and nisin in controlling the pathogens growth assessed in Minas Frescal cheese.
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