mikro in action-des 2014 (newest)

8/9/2019 Mikro in Action-Des 2014 (Newest)

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Review Jurnal

The efects o nisin onStaphylococcus aureus count and

the physicochemical

properties o Traditional MinasSerro cheese (II)

And

Survival o Listeria innocua in

Minas Traditional Serro cheeseduring ripening (I)

Oleh :

Niken Prawesti 146100100111006Irene Ratri Andia Sasmita

146100100111008


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ASTRA!T J"#R$A%

Survival o Listeria innocua in MinasTraditional Serro !heese during Ripening


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ASTRA!T J"#R$A%The &fects o $isin on Staphylococcusaureus !ount and The 'hysicochemical

'roperties oTraditional Minas Serro !heese


4/21

ra ona nas erro!heeseTraditional cheese minas serro made with resh mil

without pasteuriation* that+s cause in mil stillcontained pathogenic micro,es


5/21

!raditi"nal #heese MinasSer" Pr"du$ti"n Meth"ds


6/21

!heese Manuacturing with inoculation%- innocua


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Listeria innocua

,elonging to the genus Listeria- ound in the environment (such

as soil) and ood sources- It can survive in e/treme p0 and

temperature* and high saltconcentration

operating at an optimaltemperature range o 12314degrees !elsius-

Listeria innocuais important,ecause it is very similar to theood3,orne pathogen L.monocytogenes,ut non3pathogenic in character-

Thus its genome was se5uencedin order to compare it to thegenome o L. monocytogenestolearn what maes the latter

pathogenic-


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Material and Methods


9/21

SA%T %&6&% "7 MI$AS S&RR"!0&&S&


10/21

p0 6alue o Minas Serro !heese


11/21

8ecimal %ogarithms o L. innocuain Minas Serro !heese


12/21

Methods o $issin &fect

Grown inBHI

medium,temperature-80C


13/21

%ig& ' Sh"ws !he S. aureus#"unts (etermined in #heeses Ri)ened in !heAsen$e and in !hePresen$e "* (i+erent ,e-els "* Nisin!ime and nisin $"n$entrati"nsigni.$antl/ inuen$ed theeha-i"ur "* S. aureus inSerr" $heeseAn in$rease in S& aureus)")ulati"n

le-els "-er the .rst 14 da/swas "ser-ed

Nisin was $"nsidered t" ethe

"nl/ *a$t"r res)"nsile *"rredu$ing the S& aureus $"unt"* the milke*"re the $urd was"tained


14/21

!ale 1 sh"ws in !he #hanges !he Ph/si$"$hemi$al#hara$teristi$s "* Serr" #heese (uring !heRi)ening Peri"d as %un$ti"n "* Nissin#"n$entrati"n

The water activity (aw) was reduced during

ripening in all samples and aw values were notaffected by nisin treatment.


15/21

%ig& 2 and %ig&4 Sh"ws 3eha-i"ur "* Inde and(e)th5 Res)e$ti-el/5 "* Ri)ening *"r !he!hree !reatments

!he l"wer inde "* ri)ening

in the nisintreated $heese$"m)ared with $"ntr"lsam)les $an e e)lained /the a$ti"n "* thea$teri"$in&


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!his damages the memranes

"* 7ram)"siti-ea$teria5 there/ redu$ing thenumer "* a$teria whi$h areres)"nsile *"r the )r"te"l/sisduring the ri)ening

%ig& 2 and %ig&4 Sh"ws 3eha-i"ur "* Inde and(e)th5 Res)e$ti-el/5 "* Ri)ening *"r !he!hree !reatments

i h * i


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%ig& Sh"ws An In$rease "* %irmness5%ra$turailit/5 7umminess and #hewiness

A$$"rding t" #reamer and

Ols"n 9186;5 (imitreli and!h"mareis 9'00


18/21

!hese )arameters )r"al/ in$reased due t" thede$rease in $heese m"isture during the ri)ening)r"$ess 9(imitreli > !h"mareis5 '00


19/21

%ig& 6 Sh"ws !he ,ength "* !he Ri)ening Peri"d9#"l"r #hanging;

A de$rease in

the ,? -alue is $learl/ "ser-ed"-er the $"urse "* ri)ening5indi$atingthat the lightness "* the sam)lede$reased during ri)ening5

Agerelated$hanges in $heese $"l"ur ha-e)re-i"usl/ een attriuted t"$hanges in )r"tein h/drati"nduring ri)ening5 whi$h alters theam"unt "* *ree m"isture andthus the lights$attering)r")erties "*the $heese matri 9Pauls"n5M$Mah"n5 > Oerg5 18;&

%i 6 Sh !h , th * !h Ri i P i d


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An in$rease in a? and ? )arametersdem"nstrates the de-el")ment"* red and /ell"w $"l"ur5res)e$ti-el/5 as the $heese aged&

%ig& 6 Sh"ws !he ,ength "* !he Ri)ening Peri"d9#"l"r #hanging;


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