Antimicrobial action of lactoferrin on Staphylococcus aureus inoculated in Minas frescal cheese

Antimicrobial action of lactoferrin on Staphylococcus aureus inoculated in Minas frescal cheese

The effect of the addition of lactoferrin on Staphylococcus aureus to Minas frescal cheese was evaluated. Three cheeses were made: control (S. aureus), Lf-2% (2% lactoferrin + S. aureus) and Lf-4% (4% lactoferrin + S. aureus). Cheeses were packaged and S. aureus populations were determined on days 1, 8, 15, 22 and 29 of storage at 6°C. The experiment was repeated three times. S. aureus population increased 1.3 logarithmic cycles in the control cheese during storage, while it decreased to numbers below the detection limit in cheeses containing lactoferrin, over the same period. Moreover, antimicrobial effect showed to be dose-dependent.

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Main Authors: Santana Da Silva,Alisson, Honjoya,Edson Renato, Cardoso,Sibele Camilo, Batista De Souza,Cínthia Hoch, De Rezende Costa,Marcela, Walter De Santana,Elsa Helena, Aragon-Alegro,Lina Casale
Format: Digital revista
Language:English
Published: Sociedad Latinoamericana de Nutrición 2012
Online Access:http://ve.scielo.org/scielo.php?script=sci_arttext&pid=S0004-06222012000100010
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spelling oai:scielo:S0004-062220120001000102014-07-23Antimicrobial action of lactoferrin on Staphylococcus aureus inoculated in Minas frescal cheeseSantana Da Silva,AlissonHonjoya,Edson RenatoCardoso,Sibele CamiloBatista De Souza,Cínthia HochDe Rezende Costa,MarcelaWalter De Santana,Elsa HelenaAragon-Alegro,Lina Casale Pathogenic microorganisms antimicrobial activity bioactive compounds The effect of the addition of lactoferrin on Staphylococcus aureus to Minas frescal cheese was evaluated. Three cheeses were made: control (S. aureus), Lf-2% (2% lactoferrin + S. aureus) and Lf-4% (4% lactoferrin + S. aureus). Cheeses were packaged and S. aureus populations were determined on days 1, 8, 15, 22 and 29 of storage at 6°C. The experiment was repeated three times. S. aureus population increased 1.3 logarithmic cycles in the control cheese during storage, while it decreased to numbers below the detection limit in cheeses containing lactoferrin, over the same period. Moreover, antimicrobial effect showed to be dose-dependent.info:eu-repo/semantics/openAccessSociedad Latinoamericana de NutriciónArchivos Latinoamericanos de Nutrición v.62 n.1 20122012-03-01info:eu-repo/semantics/articletext/htmlhttp://ve.scielo.org/scielo.php?script=sci_arttext&pid=S0004-06222012000100010en
institution SCIELO
collection OJS
country Venezuela
countrycode VE
component Revista
access En linea
databasecode rev-scielo-ve
tag revista
region America del Sur
libraryname SciELO
language English
format Digital
author Santana Da Silva,Alisson
Honjoya,Edson Renato
Cardoso,Sibele Camilo
Batista De Souza,Cínthia Hoch
De Rezende Costa,Marcela
Walter De Santana,Elsa Helena
Aragon-Alegro,Lina Casale
spellingShingle Santana Da Silva,Alisson
Honjoya,Edson Renato
Cardoso,Sibele Camilo
Batista De Souza,Cínthia Hoch
De Rezende Costa,Marcela
Walter De Santana,Elsa Helena
Aragon-Alegro,Lina Casale
Antimicrobial action of lactoferrin on Staphylococcus aureus inoculated in Minas frescal cheese
author_facet Santana Da Silva,Alisson
Honjoya,Edson Renato
Cardoso,Sibele Camilo
Batista De Souza,Cínthia Hoch
De Rezende Costa,Marcela
Walter De Santana,Elsa Helena
Aragon-Alegro,Lina Casale
author_sort Santana Da Silva,Alisson
title Antimicrobial action of lactoferrin on Staphylococcus aureus inoculated in Minas frescal cheese
title_short Antimicrobial action of lactoferrin on Staphylococcus aureus inoculated in Minas frescal cheese
title_full Antimicrobial action of lactoferrin on Staphylococcus aureus inoculated in Minas frescal cheese
title_fullStr Antimicrobial action of lactoferrin on Staphylococcus aureus inoculated in Minas frescal cheese
title_full_unstemmed Antimicrobial action of lactoferrin on Staphylococcus aureus inoculated in Minas frescal cheese
title_sort antimicrobial action of lactoferrin on staphylococcus aureus inoculated in minas frescal cheese
description The effect of the addition of lactoferrin on Staphylococcus aureus to Minas frescal cheese was evaluated. Three cheeses were made: control (S. aureus), Lf-2% (2% lactoferrin + S. aureus) and Lf-4% (4% lactoferrin + S. aureus). Cheeses were packaged and S. aureus populations were determined on days 1, 8, 15, 22 and 29 of storage at 6°C. The experiment was repeated three times. S. aureus population increased 1.3 logarithmic cycles in the control cheese during storage, while it decreased to numbers below the detection limit in cheeses containing lactoferrin, over the same period. Moreover, antimicrobial effect showed to be dose-dependent.
publisher Sociedad Latinoamericana de Nutrición
publishDate 2012
url http://ve.scielo.org/scielo.php?script=sci_arttext&pid=S0004-06222012000100010
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