Scientific journal

50 2011

Journal of Food and Nutrition Research
Summary No. 4 / 2011

Study of the Fresco culture inhibitory effect against Staphylococcus aureus in milk and in lump cheeses
Journal of Food and Nutrition Research, 50, 2011, No. 4, s. 193-198

Alžbeta Medveďová, Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, SK – 81237, Bratislava, Slovakia. E-mail:

Summary: The effect of Fresco culture on the growth of Staphylococcus aureus in a model medium was studied. Staph. aureus 2064 and Fresco culture were co-cultured in ultra high temperature treated cows’ milk at 15, 18 and 21 °C. In consequence of rapid pH value decreasing down to 5.0, lactic acid bacteria (LAB) culture was able to inhibit the growth of Staph. aureus. The minimal Fresco culture concentration of 105 CFU•ml-1 was assumed to ensure minimal Staph. aureus net growth of about 1 log CFU•ml-1. The potential inhibitory effect of Fresco culture was subsequently tested in the laboratory-prepared ewes’ lump cheeses that were stored at 18 °C. LAB presence and their active metabolism led to a fast decrease in pH value down to 5.0 after five hours of cheese fermentation, which resulted in the inhibition of the growth of the undesirable microflora.

Keywords: lactic acid bacteria; Staphylococcus aureus; predictive microbiology

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