Antimicrobial action of lactoferrin on Staphylococcus aureus inoculated in Minas frescal cheese.

Abstract:

: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.

journal_name

Arch Latinoam Nutr

authors

Da Silva AS,Honjoya ER,Cardoso SC,De Souza CH,Costa Mde R,De Santana EH,Aragon-Alegro LC

subject

Has Abstract

pub_date

2012-03-01 00:00:00

pages

68-72

issue

1

eissn

0004-0622

issn

2309-5806

journal_volume

62

pub_type

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