The effects of nisin on Staphylococcus aureus count and the physicochemical properties of Traditional Minas Serro cheese

Abstract

a b s t r a c tThis study reports the effect of different concentrations of nisin (0, 100 and 500 IU mL À1 ) against Staphylococcus aureus in Minas Traditional Serro cheese manufactured with raw milk. We also evaluated the influence of nisin on the physicochemical properties, mechanical characteristics and colour of the cheese over 60 days of ripening. Nisin was effective in reducing S. aureus count in Serro cheese; a reduction of 1.2 and 2.0 log cycles in S. aureus count was observed from the 7th day of ripening for cheese containing 100 IU mL À1 and 500 IU mL À1 of nisin, respectively, compared with the control sample. The major changes in physicochemical properties, mechanical characteristics and colour were associated with cheese ripening, except for the index of ripening, which was lower in the presence of nisin. The addition of nisin is a powerful tool to contribute to the safety of traditional cheese produced with raw milk.

Effects of Nisin and Lysozyme on Growth Inhibition and Biofilm Formation Capacity of Staphylococcus aureus Strains Isolated from Raw Milk and Cheese Samples

“…In fact, nisin and lysozyme are currently used effectively in cheeses as an alternative to nitrates to prevent late blowing caused by Clostridium tyrobutyricum (8,38). Nisin is also used in various cheese and milk products to inhibit gram-positive pathogenic bacteria, including Clostridium botulinum, Listeria monocytogenes, and Staphylococcus aureus (13,31,35,37).…”

“…aureus is a common cause of confirmed food poisoning and gastroenteritis resulting from the consumption of contaminated food (24). The poisoning caused by this bacterium is frequently associated with raw milk and traditional cheeses made from unpasteurized milk, since the breasts of dairy cows can be a reservoir of enterotoxigenic S. aureus strains, a significant cause of mastitis (18,29,31). One problem in controlling risks caused by S. aureus comes from its capacity to produce biofilms formed by an extracellular polysaccharide matrix and biofilm-associated proteins (BAPs) (11).…”

Preparation, storage and microbiological quality of ready-to-serve low cholesterol masala paneer

“…The spoilage in paneer occurs mainly due to the growth of microorganisms like yeasts and molds which bring about various physiochemical changes leading to the development of off-flavour in the product. Unhygienic paneer can also be a potential source of pathogens like [2,3] spp., and [4,5]. These pathogens find their way into food products through various sources and become potential threat to public health.…”

Inactivation of Escherichia coli and Staphyloccocus aureus in Litchi Juice by Dimethyl Dicarbonate (DMDC) Combined With Nisin

“…lactis (De Vuyst, 1994), and it is the only bacteriocin recognized as safe for the food industry by the World Health Organization (Cao-Hoang et al, 2010). Nisin exhibits antimicrobial activity toward a wide range of Gram-positive bacteria (Brewer et al, 2002;Cabo et al, 2009;Pinto et al, 2011). In normal circumstances, nisin does not significantly inhibit yeasts, molds, or Gram-negative bacteria (Pinto et al, 2011).…”

“…Nisin exhibits antimicrobial activity toward a wide range of Gram-positive bacteria (Brewer et al, 2002;Cabo et al, 2009;Pinto et al, 2011). In normal circumstances, nisin does not significantly inhibit yeasts, molds, or Gram-negative bacteria (Pinto et al, 2011). The effectiveness of nisin depends on growth and exposure conditions, such as temperature and pH, and nisin is more active at lower pH values (pH < 4.0), whereas the influence of temperature on its effectiveness is controversial (De Arauz et al, 2009;Antolinos et al, 2011).…”