Inhibition of listeria monocytogenes in minas frescal cheese by free and nanovesicle-encapsulated nisin

Brazilian Journal of Microbiology

Patrícia Da Silva Malheiros¹  Daniel Joner Daroit¹  Adriano Brandelli¹ 

[1] ,Universidade Federal do Rio Grande do Sul Departamento de Ciência de Alimentos Laboratório de Bioquímica e Microbiologia AplicadaPorto Alegre RS ,Brasil

关键词: nisin;    liposome;    encapsulation;    cheese;    Listeria monocytogenes;   

DOI  :  10.1590/S1517-83822012000400024

来源: SciELO

【 摘 要 】

The effectiveness of free and nanovesicle-encapsulated nisin to control Listeria monocytogenes in Minas Frescal cheese was investigated. Commercial nisin was encapsulated into liposomes of partially purified soy lecithin. Free (0.1 mg/mL and 0.25 mg/mL) and nanovesicle-encapsulated nisin (0.25 mg/mL) were applied onto the surface of cheese samples, and L. monocytogenes was inoculated before incubation at 6-8°C for 28 days. A bactericidal effect was observed with 0.25 mg/mL free nisin; a bacteriostatic effect was observed for liposome-encapsulated nisin and 0.1 mg/mL free nisin. Free nisin was more efficient than nisin-loaded liposomes in controlling L. monocytogenes. Possible reasons for this behavior, and also the significance of nisin to soft cheeses are discussed. Nisin acted as a suitable barrier within hurdle technology, potentially extending the shelf-life and safety of fresh cheeses.

【 授权许可】

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