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Summary Fresh and soft cheeses provide a suitable medium for the growth of many microorganisms and have been frequently associated with foodborne diseases. This study aimed to evaluate the effects of the bacteriocins bovicin HC 5 and nisin on Listeria monocytogenes and Staphylococcus aureus in Minas Frescal cheese, a traditional Brazilian fresh product. The cheese was inoculated with 10 4 CFU g −1 of both pathogens, and the bacteriocins were added at 600 AU g −1 of each one. After 9 days of storage at 4 °C, L. monocytogenes Scott A were not detected in 25 g samples. Although the bacteriocins reduced the population of S. aureus ATCC 6538, increasing numbers were detected after 15 days of storage at 4 °C. Staphylococcal enterotoxin C was detected in cheeses added of bacteriocins and stored under abusive temperature of 15 °C. The results demonstrate the potential application of combination of bovicin HC 5 and nisin in controlling the pathogens growth assessed in Minas Frescal cheese.
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Pìmentel-Filho et al. (2013) studied this question.
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