Correa Frederico Teixeira, de Souza Angélica Cristina, de Souza Júnior Ernani Augusto, Isidoro Silas Rodrigo, Piccoli Roberta Hilsdorf, Dias Disney Ribeiro, de Abreu Luiz Ronaldo
1Departament of Food Science, Federal University of Lavras, Campus Universitário, 3037, Lavras, MG 37200-000 Brazil.
2Departament of Biology, Federal University of Lavras, Campus Universitário, 3037, Lavras, MG 37200-000 Brazil.
J Food Sci Technol. 2019 Apr;56(4):1978-1987. doi: 10.1007/s13197-019-03664-2. Epub 2019 Mar 11.
Blue cheeses are susceptible to yeast and bacterial growth on their surface, which causes spoilage during ripening process and the formation of slime. The dairy industry frequently control the proliferation of undesirable microorganisms with natamycin and high salt concentration. The green propolis is a complex of substances that presents antimicrobial properties with great potential as preservative in the food industry. The aims of the present study were to identify the mesophilic aerobic microorganisms present on the surface of Gorgonzola-type cheese, evaluate the antifungal and antibacterial effects of the ethanol extract of green propolis (EEP) on the development of those microorganisms and verify the effects of EEP on the sensory quality of cheese. Ten yeast species belonging to genera and were identified, as well as seven species of bacteria belonging to genera and . The EEP showed minimum biocide concentration (MBC), between 0.3% (weight/weight) and 5% for and , respectively. was the most sensitive species (MBC of 0.63%) and the most resistant one (MBC of 5%). In the sensory analysis, the cheeses involved with EEP at 5% concentration did not differ from the control, while at 10%, there was a slight decrease in acceptance. The EEP has potential and feasibility to be used in Gorgonzola-type cheese, inhibiting the main bacteria and yeasts without affecting largely the sensory characteristics of the product.
蓝纹奶酪在其表面易受酵母和细菌生长的影响，这会在成熟过程中导致变质并形成黏液。乳制品行业经常使用纳他霉素和高盐浓度来控制不良微生物的增殖。绿色蜂胶是一种物质复合物，具有抗菌特性，在食品工业中作为防腐剂具有很大潜力。本研究的目的是鉴定戈贡佐拉型奶酪表面存在的嗜温需氧微生物，评估绿色蜂胶乙醇提取物（EEP）对这些微生物生长的抗真菌和抗菌作用，并验证EEP对奶酪感官品质的影响。鉴定出了属于 属和 属的10种酵母，以及属于 属和 属的7种细菌。EEP对 和 的最低杀菌浓度（MBC）分别在0.3%（重量/重量）和5%之间。 是最敏感的物种（MBC为0.63%），而 是最具抗性的物种（MBC为5%）。在感官分析中，浓度为5%的EEP处理的奶酪与对照没有差异，而浓度为10%时，接受度略有下降。EEP有潜力且可行用于戈贡佐拉型奶酪，抑制主要的细菌和酵母，而在很大程度上不影响产品的感官特性。
