Inhibition of Listeria monocytogenes by nisin during manufacture of white pickled cheese

Akturkoglu E., Erol I.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, vol.23, pp.785-792, 1999 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 23
  • Publication Date: 1999
  • Journal Name: TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.785-792
  • Keywords: white pickled cheese, L-monocytogenes, nisin, starter culture, inhibition, MPN, LACTIC-ACID BACTERIA, CAMEMBERT CHEESE, SCOTT-A, BEHAVIOR, SURVIVAL, MILK, REFRIGERATION, TEMPERATURES, RESISTANCE, STARTER
  • Ankara University Affiliated: No

Abstract

This study based on the effect of nisin on Listeria monocytogenes in white pickled cheese made from pasterurized milk during the ripening and storage period for 60 days. For this purpose, four groups of cheese were produced. All groups were inoculated with the L. monocytogenes 1/2a test strain at the levels of 10(4)-10(5) cfu/ml. Group I was remained as a control group (contained no starter culture and nisin). Group II was added a mixture culture of the commercial starter culture Lactococcus lactis and Lactococcus cremoris in a proportion of 2 %,while in group lit was added the same starter culture with 30 mu g/ml nisin, and group IV contained only 30 mu g/ml of nisin. In this way, 3 productions were realized. FDA suggested method was used for the isolation of L. monocytogenes and the development of L. monocytogenes during this period was determined using Most Probable Number (MPN) technic.