
The effect of the addition of lactoferrin on Staphylococcus aureus to Minas frescal cheese was evaluated. Three cheeses were made: control (S. aureus), Lf-2% (2% lactoferrin + S. aureus) and Lf-4% (4% lactoferrin + S. aureus). Cheeses were packaged and S. aureus populations were determined on days 1, 8, 15, 22 and 29 of storage at 6 degrees C. The experiment was repeated three times. S. aureus population increased 1.3 logarithmic cycles in the control cheese during storage, while it decreased to numbers below the detection limit in cheeses containing lactoferrin, over the same period. Moreover, antimicrobial effect showed to be dose-dependent.
atividade antimicrobiana, Staphylococcus aureus, Microrganismos patogênicos, antimicrobial activity, bioactive compounds, Nutrition. Foods and food supply, QH301-705.5, Food Handling, Microbial Sensitivity Tests, compostos bioativos, Lactoferrin, Anti-Infective Agents, Pathogenic microorganisms, Cheese, TX341-641, Biology (General), pathogenic microorganisms
atividade antimicrobiana, Staphylococcus aureus, Microrganismos patogênicos, antimicrobial activity, bioactive compounds, Nutrition. Foods and food supply, QH301-705.5, Food Handling, Microbial Sensitivity Tests, compostos bioativos, Lactoferrin, Anti-Infective Agents, Pathogenic microorganisms, Cheese, TX341-641, Biology (General), pathogenic microorganisms
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