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Applicability of bacteriocin‐producing Lactobacillus plantarum , Enterococcus faecium and Lactococcus lactis ssp. lactis as adjunct starter in Minas Frescal cheesemaking
Author(s) -
NASCIMENTO MARISTELA S.,
MORENO IZILDINHA,
KUAYE ARNALDO Y.
Publication year - 2008
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2008.00426.x
Subject(s) - lactococcus lactis , enterococcus faecium , lactobacillus plantarum , listeria monocytogenes , food science , bacteriocin , starter , cheesemaking , biopreservation , microbiology and biotechnology , nisin , probiotic , biology , bacillus cereus , enterococcus , lactococcus , fermentation starter , cheese ripening , antimicrobial , lactic acid , bacteria , ripening , antibiotics , genetics
The antimicrobial and technological characteristics of three bacteriocinogenic cultures used as adjunct starters in Minas Frescal cheese were investigated. The cheeses were manufactured with 1% commercial lactic starter and 0.5% Lactococcus lactis ssp. lactis ATCC 11454, Lactobacillus plantarum ALC 01 or Enterococcus faecium FAIR‐E 198. The cheeses were then artificially inoculated with Listeria monocytogenes Scott A , Staphylococcus aureus ATCC 27154 and Bacillus cereus K1‐B041 and stored for 21 days at 8°C. The results show that there was no significant difference in the counts of L. monocytogenes and S. aureus between the cheeses made with added bacteriocinogenic cultures and the control cheese. On the other hand, B. cereus exhibited susceptibility to Lb. plantarum ALC 01 and E. faecium FAIR‐E 198 from the seventh day of storage. However, these cultures increased the proteolysis of the Minas Frescal cheese.