Nisin reduces the Staphylococcus aureus count without changing the characteristics of artisanal Minas cheese from Araxá

Nisin reduces the Staphylococcus aureus count without changing the characteristics of artisanal Minas cheese from Araxá

Traditional Araxá cheese is produced with raw milk, which represents a risk to consumers’ health. The action of nisin (100 IU/g and 400 IU/g) against Staphylococcus aureus during the ripening of Artisanal Minas Cheeses from Araxá was evaluated, and nisin reduced the S. aureus count to less than 1 lo...

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Bibliographic Details
Main Authors: Denise Sobral, Maximiliano Soares Pinto, Vanessa Aglaê Martins Teodoro, Renata Golin Bueno Costa, Junio Cesar Jacinto de Paula, Antônio Fernandes de Carvalho, Gisela de Magalhães Machado Moreira
Format: Article
Language:English
Published: Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) 2019-11-01
Series:Revista do Instituto de Latícinios Cândido Tostes
Subjects:
: raw milk cheese
bacteriocin
pathogen
ripening
texture profile
Online Access:https://www.revistadoilct.com.br/rilct/article/view/729

Internet

https://www.revistadoilct.com.br/rilct/article/view/729

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