Antagonistic effect of enterocin CCM 4231 from Enterococcus faecium on “bryndza”, a traditional Slovak dairy product from sheep milk

摘要: Summary “Bryndza” is a traditional Slovak dairy product (type of soft cheese) made from sheep cheese which was ripened for 14 days. Because its manufacture, transporting and/or storing represent conditions facilitate contamination, the effect enterocin CCM4231 in “bryndza” investigated with aim to reduce contaminant agents. divided into equal portions (50 g). The experimental sample (ES) as well control one (C1) were inoculated Listeria innocua Li1 strain. other samples C2 and C3 without selected reference control. ES treated purified concentration 6400 AU/ml. Before inoculation, checked presence experiment lasted 1 week stored refrigerator at 4 °C. Sampling performed on day 1, 7. only then after week. following agents detected before inoculation L. strain: Escherichia coli amount 10 3 cfu/ml/g, Staphylococcus aureus (10 2 cfu/ml/g) enterococci cfu/ml/g). In C2, number E. reduced cfu/ml/g. Enterococci staphylococci totally eliminated there. Concerning control, natural decrease bacteria found their unchanged counts. value pH (5) stable during whole experiment. strain, counts decreased immediately addition approximately by order magnitude. This inhibitory also detectable difference magnitude between C1. On 7, cfu/ml/g strain both (ES, C1). indicated, an “bryndza”. However, bacteriocin activity not determined laboratory analyses.