Effects of treatment with nisin on the microbial flora and sensory properties of a Greek soft acid-curd cheese stored aerobically at 4 degrees C
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Date
Authors
Kykkidou, S.
Pournis, N.
Kostoula, O. K.
Savvaidis, I. N.
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Elsevier
Abstract
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peer reviewed
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International Dairy Journal
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Description
The present study evaluated the use of nisin as an antimicrobial treatment for shelf-life extension of Galotyri, a Greek soft acid-curd cheese, stored aerobically under refrigeration for a period of 42 days. Three different treatments were tested: N0, control sample with no nisin added; N1, 50IU g(-1) nisin; and N2, 150 IU g(-1) nisin, the latter two treatments added post-production to the Galotyri cheese. Of all microorganisms enumerated, lactobacilli, lactococci and yeasts were the groups that prevailed in cheese samples, irrespective of antimicrobial treatment. Based primarily on sensory evaluation (appearance and taste) and a microbiological acceptability limit for yeasts (5 log cfu g(-1)), the use of nisin treatments extended the shelf-life of fresh Galotyri cheese stored at 4 degrees C by ca. 7 days (N1) and 21 days (N2) with cheese maintaining good sensory characteristics. (c) 2007 Elsevier Ltd. All rights reserved.
Description
Keywords
microflora, natural antimicrobials, nisaplin, soft acid-curd cheese, greek cheese, quality, listeria-monocytogenes, shelf-life, 12-degrees-c, bacteriocin, survival, galotyri
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<Go to ISI>://000249159400015
http://ac.els-cdn.com/S095869460700043X/1-s2.0-S095869460700043X-main.pdf?_tid=2dd044e452c99ff860ff159e59734063&acdnat=1333040000_10fada433c48212f4fb08db76a5f2a39
http://ac.els-cdn.com/S095869460700043X/1-s2.0-S095869460700043X-main.pdf?_tid=2dd044e452c99ff860ff159e59734063&acdnat=1333040000_10fada433c48212f4fb08db76a5f2a39
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en
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Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας