Inhibitory activity of a nisin-producing starter culture on Listeria innocua in raw ewes milk Manchego cheese

被引：32

作者：

Rodriguez, E ^{[1
]}

Gaya, P ^{[1
]}

Nunez, M ^{[1
]}

Medina, M ^{[1
]}

机构：

[1] INIA, CIT, Dept Tecnol Alimentos, Madrid 28040, Spain

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1998年 / 39卷 / 1-2期

关键词：

Listeria; nisin; bacteriocin; starter cultures; Lactococcus; cheese;

D O I：

10.1016/S0168-1605(97)00117-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The inhibitory activity of nisin-producing Lactococcus lactis subsp. lactis ESI 515 on the survival of Listeria innocua during ripening of raw ewes milk Manchego cheese was investigated. After 60 days of ripening, counts of L. innocua in cheese were 4.08 log units lower than the control when Lc. lactis subsp. lactis ESI 515 was used as a single-strain starter. Nisin activity was detected in cheeses manufactured with Lc. lactis subsp. lactis ESI 515 throughout the ripening period. Published by Elsevier Science B.V.

引用

页码：129 / 132

页数：4

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