Efecto de la adición de nisina en queso fresco "telita" sobre la supervivencia de Staphylococcus aureus

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Abstract

En este estudio se determinó el efecto inhibitorio de dos concentraciones de nisina (16,7 y 10,0 mg/kg) sobre la población de Staphylococcus aureus presente en el queso blanco fresco tipo "telita" almacenado en refrigeración (8 ± 2ºC) durante 4 semanas. El queso "telita" sin nisina fue utilizado como control. Se analizaron muestras a las semanas 0, 1, 2, 3 y 4 de su almacenamiento, se les determinó la población de S. aureus, la actividad de agua y el pH siguiendo la metodología oficial... Los recuentos de S. aureus en el queso recién elaborado (tiempo cero) fueron significativamente diferentes eentre los lotes. Se observó un incremento de la población de microorganismo con el tiempo de almacenamiento en las muestras control. La nisina redujo significativamente (p<0,05) el número de células viables a las 2 semanas de almacenamiento, la disminución fue 0,77; 0,56; 0,82 y 0,59 unidades logarítmicas en los lotes AIII, BI, BII y BIII, respectivamente. El efecto inhibitorio de la nisina sobre el S. aureus fue dependiente de la cantidad de nisina agregada y de la carga microbiana inicial del microorganismo presente en el queso. Se concluye que la adición de nisina al queso "telita" disminuye la supervivencia de S. aureus por lo cual podría ser utilizado como un agente antimicrobiano de origen natural que mejoraría la calidad microbiológica del queso blanco fresco elaborado siguiendo las buenas practicas de manufactura (BPM).

Translated abstract

In this study, the inhibiting effect of two concentrations (16.7 and 10.0 mg/kg) of nisin on the population of Staphylococcus aureus present on fresh "telita" cheese stored at 8 ± 2ºC for one month was determined. "Telita" cheese without nisin was used as control. Using the official methodology, the population of S. aureus, the water activity, and the pH were determined to the samples taken at weeks 0, 1, 2, 3 and 4 of storage. Nisin significantly decreased (p<0.05) the number of viables cel at 2 weeks storage time, the decrease was 0.77; 0.56; 0.82 y 0.59 log units in AIII, BI, BII y BIII, respectively. An increase in the population of the microorganism with storage time was observed in the control samples. The inhibiting effect of nisin on S. aureus depended on the amount of nisin added to the product and of the initial microbial load of the microorganism originally present in the cheese. It is concluded that the addition of nisin to the "telita" cheese decreases the survival of S. aureus, and therefore it could be used as an antimicrobial agent of natural origin that would improve the microbiological quality of fresh cheese made following good manufacturing practices (GMP).

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Biopreservation in modified atmosphere stored mungbean sprouts: the use of vegetable-associated bacteriocinogenic lactic acid bacteria to control the growth of Listeria monocytogenes.

M Bennik, W. Van Den Wollenberg, Geert Smid … (1999)

Two bacteriocinogenic strains of Pediococcus parvulus and one bacteriocinogenic Enterococcus mundtii strain were evaluated for their potential to control the growth of Listeria monocytogenes on refrigerated, modified atmosphere (MA) stored mungbean sprouts. These three strains, which were isolated from minimally-processed vegetables, were shown to grow in culture broth at 4, 8, 15 and 30 degrees C. However, only Ent. mundtii was capable of bacteriocin production at 4-8 degrees C. Examination of the growth of these strains on agar under 1.5% O2 in combination with 0, 5, 20 or 50% CO2 revealed significantly higher maximum specific growth rates for Ent. mundtii than for Pediococcus parvulus at CO2 concentrations below 20%, which are relevant for MA-storage of vegetables. Enterococcus mundtii was subsequently evaluated for its ability to control the growth of L. monocytogenes on vegetable agar and fresh mungbean sprouts under 1.5% O2/20% CO2/78.5% N2 at 8 degrees C. The growth of L. monocytogenes was inhibited by bacteriocinogenic Ent. mundtii on sterile vegetable-medium but not on fresh produce. However, mundticin, the bacteriocin produced by Ent. mundtii, was found to have potential as a biopreservative agent for MA-stored mungbean sprouts when used in a washing step or a coating procedure.