Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05

摘要: Minas cheese is a popular dairy product in Brazil that traditionally produced using raw or pasteurized cow milk. This study proposed an alternative production of goat milk added nisin producer Lactococcus lactis subsp. GLc05. An situ investigation was carried on to evaluate the interactions between L. GLc05 and autochthonous microbiota during ripening; biogenic amines (BAs) assessed as safety aspect. two treatments (A, by adding GLc05, B, without this strain), three independent repetitions (R1, R2, R3). Culture dependent (direct plating) (rep-PCR PCR-DGGE) methods were employed characterize assess possible interferences caused BA amounts measured HPLC. A significant decrease coagulase-positive cocci observed cheeses (cheese A). The rep-PCR PCR-DGGE highlighted differences both cheeses, separating them into different clusters. sp. found main microorganism presented higher number species. High concentrations tyramine and, at specific ripening times, B significantly than (p<0.05). interaction demonstrated situ, demonstration its influence complex naturally present controlling growth cocci. influenced also determining their maintained acceptable levels for human consumption.