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产乳链菌肽的发酵剂对生羊乳曼彻格奶酪中无害李斯特菌的抑制活性

Inhibitory activity of a nisin-producing starter culture on Listeria innocua in raw ewes milk Manchego cheese.

作者信息

Rodríguez E, Gaya P, Nuñez M, Medina M

机构信息

Departamento de Tecnología de Alimentos, CIT-INIA, Madrid, Spain.

出版信息

Int J Food Microbiol. 1998 Jan 6;39(1-2):129-32. doi: 10.1016/s0168-1605(97)00117-7.

DOI:10.1016/s0168-1605(97)00117-7
PMID:9580244
Abstract

The inhibitory activity of nisin-producing Lactococcus lactis subsp. lactis ESI 515 on the survival of Listeria innocua during ripening of raw ewes milk Manchego cheese was investigated. After 60 days of ripening, counts of L. innocua in cheese were 4.08 log units lower than the control when Lc. lactis subsp. lactis ESI 515 was used as a single-strain starter. Nisin activity was detected in cheeses manufactured with Lc. lactis subsp. lactis ESI 515 throughout the ripening period.

摘要

研究了产乳链菌肽的乳酸乳球菌乳亚种ESI 515对生羊乳曼彻格奶酪成熟过程中无害李斯特菌存活的抑制活性。成熟60天后，当使用乳酸乳球菌乳亚种ESI 515作为单一菌株发酵剂时，奶酪中无害李斯特菌的数量比对照低4.08个对数单位。在整个成熟期间，用乳酸乳球菌乳亚种ESI 515生产的奶酪中均检测到了乳链菌肽活性。

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