Starch edible film supporting natamycin and nisin for improving microbiological stability off refrigerated argentinian Port Salut cheese

CAROLINA OLLE RESA; LIA NOEMI GERSCHENSON; ROSA JAGUS

FOOD CONTROL

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2016 vol. 59 p. 737 - 742

0956-7135

The effectiveness ofnatamycin and nisin supported in edible films (NANI) was evaluated, at 7ºC, inrelation to the improvement of the microbiological stability of Por Salutcheese. Thisfilm inhibited the growth of yeasts and moulds and controlled the growth ofpsychrotrophic bacteria originally present in the Por Salut cheese stored atrefrigeration temperature. It also inhibited the development of a mixed culture(Saccharomyces cerevisiae and Listeria innocua) present in the cheese due to asuperficial contamination, throughout the entire storage. Controlfilm (CNANI), commercial film (CF) used for comparison purposes and filmcontaining nisin and natamycin (NANI), acted as barriers to postprocessingmixed culture contamination of the cheese. Theseresults are demonstrating that the film NANI is an extremely effective methodto control the population of microorganisms present in both the cheese and thefilm, enabling to offer the consumer a safer product.