Effect of nisin in Lactococcus and Lactobacillus counts in artisanal Minas cheese of Araxá region - Minas Gerais state - Brazil
DOI:
https://doi.org/10.5935/2238-6416.20130014Keywords:
microbiology, bacteriocin, ripening.Abstract
The Minas artisanal cheeses from Araxá region are produced in Araxá, Campos Altos, Ibiá, Pedrinópolis, Perdizes, Sacramento, Santa Juliana, Uberaba, Conquista, Pratinha e Tapira cities. These cheeses are made from raw milk and they are fairly handled, so they can carry pathogenic micro-organisms, from the milk itself and also from the hygienic and sanitary conditions to which they are subjected. Nisin can adjuvant to reduce the contamination of these cheeses, combined with good manufacturing practices to getting the milk and is a product easy to use. Nisin acts against Gram positive bacteria, some of which are pathogenic, such as Staphylococcus aureus. However, nisin can also inhibit the lactic acid bacteria, depending on the dose used in cheese manufacture and can consequently affect the desired sensory characteristics of the cheese artisan. Therefore, the objective of this study was to evaluate the effect of adding different concentrations of nisin on the behavior of two groups of lactic acid bacteria, Lactobacillus and Lactococcus, in Minas artisanal cheese from Araxá region, during the 60 days of ripening. The search result was satisfactory because it was found that nisin not interfere with the multiplication of Lactobacillus and Lactococcus along the cheese ripening of Minas artisanal from Araxá regionDownloads
Issue
Section
License
Term of Responsibility and Transference of Author Rights
The undersigned authors of the article entitled "INSERT TITLE" declare to have read and approved all the manuscript. The authors agree to submit it to the Journal of Candido Tostes Dairy Institute for evaluation and possible publication as true, authentic, and original results. This statement implies that the manuscript, regardless of language, was not submitted to other journals with the same purpose. The authors acknowledge that will be required to provide retractions or corrections of errors related to the article, if necessary. The authors are aware of the guidelines and editorial policy of the Journal and assign copyright to the Journal of Candido Tostes Dairy Institute with the exclusive right to print, publish and sell the product worldwide, in all languages and media. Therefore, it is forbidden to authors reproduce wholly or partially the submitted manuscript in any other part or media, print or electronic. Thus, the authors declare that accepts to transfer the rights of graphic reproduction to the Journal of Candido Tostes Dairy Institute in the case of the article with the above title (or title that later come to be adopted, to meet the suggestions of the editors and reviewers) will be published in the Journal of Candido Tostes Dairy Institute. In addition, the authors agree to appoint _(name)___________ as the corresponding author.
This term should be signed by all authors in the order of authorship, stating:
Date;
Authors name without abbreviation;
Document number;
Title/position of each author;
e-mail; and
the area for evaluation of the paper.
