Behaviour of Staphylococcus aureus in semi-hard cheese made from raw milk with nisin-producing starter cultures
Two nisin-producing strains of lactococci were used as lactic starter cultures in the manufacture of semi-hard cheese from raw milk inoculated with Staphylococcus (S.) aureus. Lactococcus (L.) lactis subsp. lactis TAB 50 and its Lac-, Prt- mutant strain TAB 50-M4 reduced the growth of S. aureus in cheese during the first 24 h and resulted in lower levels of this microorganism during ripening. Bacteriocin activity was detected in cheeses made from milk inoculated with nisin-producing cultures throughout the ripening period, indicating the ability of both nisin-producing strains to grow during cheese manufacture in competition with the native microflora present in milk. L. lactis subsp. lactis TAB 50 and its mutant strain TAB 50-M4 could be useful as starter cultures or as adjuncts to compatible starter cultures in cheese manufacture from raw or pasteurized milk, providing protection against an eventual contamination of milk or curd with Staph. aureus. 56 Semi-hard cheese (Staphylococcus aureus) 56 Schnittkäse (Staphylococcus aureus).
| Main Authors: | , , , , , |
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| Format: | journal article biblioteca |
| Language: | English |
| Published: |
AVA Agrar-Verlag Allgäu
2000
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| Online Access: | http://hdl.handle.net/20.500.12792/5425 http://hdl.handle.net/10261/293830 |
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