Aplicação de nisina como revestimento comestível em queijo coalho.

Abstract

The foods are rich in substances which favor microbial growth during food processing can contaminate these, so as food security is recommended these days. The rennet cheese is cheese obtained by coagulation of milk by rennet, complemented or not by the action of lactic acid bacteria, this type of cheese is responsible for about 10 million dollars in annual business in the Brazilian northeast region and its conservation supply chain is critical to the region. Currently, many researchers have studied mechanisms prevent microbial proliferation in the rennet cheese, the use of bacteriocins is one, are composed of protein nature that have bacteriostatic and bactericidal function. This paper aims to use nisin as a coating of cheese curds, aiming to reduce microbial proliferation cheese. The cheese was collected in cheese factories the region (2 Kg) was subsequently cut into pieces of 250 g and immersed in the coating solution (2% starch and 12.5 mg nisin/kg of cheese), after that, the cheeses were incubated with controlled cooling and subsequent microbiological analyzes to the times of 0, 10 and 20 days were done. The results demonstrated the efficiency of the coating nisin, which inhibited the growth of Staphylococcus coagulase positive, rather than the control cheese (uncoated).