Use of bacteriocin producing starters advantageously in dairy industry

摘要: Firstly, the technological interest drawn from determination of MICs (Minimum Inhibitory Concentrations) is discussed along with results demonstrating efficacy bacteriocins in different food products. Then, a reference study on anti-listerial activity low concentrations nisin are presented, using culture medium as model and non-pathogenic test organism, Listeria innocua. Addition to caused rapid drop cell viability followed by regrowth survivors at same rate control culture. The total decrease population was used combined effect pH temperature nisin. It also observed that had increased resistance not only this bacteriocin but towards two other quite their molecular structure. Finally, inhibition monocytogenes Camembert cheese made nisin-positive starter compared nisin-negative starter. shown unlike under study, limited narrow range milk pH. Inhibition can be considerably improved both adding small amounts compound when most appropriate for bactericidal activity. Also, heating sublethal temperatures listeria increase Thus, use these improvements may lead complete eradication soft surface-ripened cheeses if raw produced good hygienic conditions.