Detection of specific and unspecific antagonistic activity of naturally occurring lactic acid bacteria in raw milk and raw milk cheese

MARIA BEATRIZ ORTOLANI; GABRIELA VIÇOSA; ANDERSON YAMAZI; PAULA MORAES; KATIA GIANNI DE CARVALHO LIMA; LUIS AUGUSTO NERO

Aberdeen

Congreso; Food Micro, 2008; 2008

Lactic acid bacteria (LAB) is a group of microorganisms naturally occurring in dairy products, mainly responsible for the spoilage of these products (de Martinis et al., 2003). However, they are also well known as producers of antimicrobial substances, such as organic acids, hydrogen peroxide and bacteriocins (Ross et al., 2002). LAB are being pointed out as a plausible reason for the low frequency of foodborne pathogens observed in some foods (Nero et al., 2004). The objective of this study was to detect the antagonistic activity of LAB strains isolated from raw milk and raw milk cheese previously identified as negative for Listeria monocytogenes and Salmonella spp., and with low levels of coagulase positive 3 Staphylococcus (< 10 CFU/mL or gr.).