Enviar artigo via e-mail Nisin reduces the Staphylococcus aureus count without changing the characteristics of artisanal Minas cheese from Araxá
Resumo
O queijo tradicional de Araxá é produzido com leite cru, o que representa um risco para a saúde dos consumidores. A ação da nisina (100 UI/g e 400 UI/g) contra Staphylococcus aureus durante a maturação de Queijos Minas Artesanais de Araxá foi avaliada e a nisina reduziu a contagem de S. aureus para menos de 1 log UFC/g do começo ao fim da maturação. A nisina aumentou ligeiramente o pH e o teor de umidade e diminuiu o teor de gordura do Queijo Minas Artesanal de Araxá; no entanto, com a menor concentração de bacteriocina, essas mudanças não alteraram os índices de maturação, cor ou textura do queijo, que variaram apenas em função da maturação. A nisina tem o potencial de limitar o crescimento de S. aureus em Queijo Minas Artesanal de Araxá, sem alterar as características essenciais deste produto artesanal.
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DOI: https://doi.org/10.14295/2238-6416.v74i1.729
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