EFFECT OF COMBINED NATURAL ANTIMICROBIALS ON SPOILAGE MICROORGANISMS AND Listeria innocua IN A WHEY CHEESE ?RICOTTA?

FERNANDEZ MV; JAGUS RJ; MUGLIAROLI SL

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

Lugar: Berlin; Año: 2013 vol. 7 p. 2528 - 2537

1935-5130

The effect of nisin alone and in combination with Microgard? on the natural microbial flora of ricotta cheese and in post-process contamination with Listeria innocua was studied. Microbial groups studied were mesophilic, psychrotrophic, proteolytic, lactic acid and coliform bacteria, and total molds and yeasts. Considering the evolution of all microbial groups and failure criteria adopted for mesophilic and coliform bacteria, this product reached the end of its shelf life before 5 days, which is insufficient time for product commercialization. The combined use of nisin and Microgard? proved to be more effective than the individual application on these microbial groups, resulting in a 13 days shelf life extension. Additionally, the combined treatment reduced the growth of L. innocua as a post-process contamination.