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

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°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.

Detalles Bibliográficos

Autores principales:	Santana Da Silva,Alisson, Honjoya,Edson Renato, Cardoso,Sibele Camilo, Batista De Souza,Cínthia Hoch, De Rezende Costa,Marcela, Walter De Santana,Elsa Helena, Aragon-Alegro,Lina Casale
Formato:	Digital revista
Idioma:	English
Publicado:	Sociedad Latinoamericana de Nutrición 2012
Acceso en línea:	http://ve.scielo.org/scielo.php?script=sci_arttext&pid=S0004-06222012000100010
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