Effect of nisin on the viability of Staphylococcus aureus in kareish cheese

Abstract

ARTICLE INFO Staphylococcus aureus is a common cause of food-borne disease worldwide and food poisoning. This study reports the effect of nisin (0, 10 and 12.5 ppm) against Staphylococcus aureus in manufactured kareish cheese. Nisin was effective in reducing S. aureus count in cheese; a reduction of S. aureus count was observed from the 2nd day of storage period. S. aureus in kareish cheese decreased gradually from 4x10 8 to (8×10 7 , 6.5×10 7 , 5.8×10 7 CFU/gm.) in the 1 st week till reached at the end of storage period of the 4 th week to (4 ×10 4 , 1.1×10 3 , 1×10 2 CFU/gm.) for cheese containing (0, 10 and 12.5 ppm) of nisin, respectively during manufacture and storage for a month in the refrigerator at 4 ˚C. The data obtained in this study suggested that the use of nisin-containing cheese can be an effective method of controlling the growth and multiplication of S. aureus in cheese.

Prevalence, characterization, and control of S. aureus isolated from raw milk and Egyptian soft cheese

“…The presence of S. aureus of up to 10 5 CFU/g or more is dangerous due to the potential for secretion of toxins (Hennekinne et al, 2012). Parallel findings were described by Meshref et al, (2019) who were able to detect the viability of S. aureus in white soft Kareish cheese for up to 30 days. The ability of S. aureus to survive in cheese all this period with such huge number in addition to the antibiotic microbial resistance and the urgent need for products free of antibiotics have arisen the need to explore for alternative natural materials to combat foodborne pathogens.…”

Natural Antimicrobials in Dairy Products: Benefits, Challenges, and Future Trends

“…Ning et al [36] investigated the antibacterial activity of nisin synergistically with sucralose laurate (SL) in dairy beverages. Through alkaline phosphatase and peptidoglycan assays, fluorescence spectroscopy, and flow cytometry analysis, the authors observed that these associated compounds block the synthesis of peptidoglycan, damaging the integrity of the cell wall of S. aureus, and inhibiting the activities of Na-ATPase in the cell membrane.…”

“…NisinDairy beverage 3 MIC's Associated with lactose laurate, it inhibited the growth of S. aureaus for[36] Preprints.org (www.preprints.org) | NOT PEER-REVIEWED | Posted:…”