Antibacterial activities of the surface microflora of Kefalograviera cheese

The microflora developed on the surface of Kefalograviera, a hard cheese, during ripening in the warm room was studied. The microbial total counts and yeasts decreased ( P < 0.05) and the same was observed with the pH on ripening for 15 days. Bacilli dominated at day 4 while at 15 days Micrococca...

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Bibliographic Details
Published in:Food control 2008-09, Vol.19 (9), p.898-905
Main Authors: Siafaras, Georgios, Hatzikamari, Magdalini, Litopoulou-Tzanetaki, Evanthia, Tzanetakis, Nikolaos
Format: Article
Language:English
Subjects:
aerobes
ambient temperature
antibacterial properties
Antilisterial activity
Bacillus
Bacillus pumilus
cheese ripening
Enterococcus
food pathogens
food surfaces
hard cheeses
indicator species
Kefalograviera cheese
lactic acid bacteria
Listeria monocytogenes
microbial contamination
Micrococcaceae
sodium chloride
storage time
Surface microflora
water activity
water content
yeasts
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Summary:The microflora developed on the surface of Kefalograviera, a hard cheese, during ripening in the warm room was studied. The microbial total counts and yeasts decreased ( P < 0.05) and the same was observed with the pH on ripening for 15 days. Bacilli dominated at day 4 while at 15 days Micrococcaceae and enterococci occurred frequently. A great number (38 out of 56) of the isolates exhibited narrow spectrum of antibacterial activities against Gram-positive indicator strains, while ten of the Bacillus isolates ( Bacillus pumilus) inhibited the growth of Listeria monocytogenes. The extracellular antilisterial substances were sensitive to proteinase K and heat labile (at 100 °C).
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2007.09.001