Growth Potential Of Listeria Monocytogenes In Probiotic Cottage Cheese Formulations With Reduced Sodium Content

dc.creatorJesus
dc.creatorALT; Fernandes
dc.creatorMS; Kamimura
dc.creatorBA; Prado-Silva
dc.creatorL; Silva
dc.creatorR; Esmerino
dc.creatorEA; Cruz
dc.creatorAG; Sant'Ana
dc.creatorAS
dc.date2016
dc.date2016-12-06T18:30:55Z
dc.date2016-12-06T18:30:55Z
dc.date.accessioned2018-03-29T02:03:31Z
dc.date.available2018-03-29T02:03:31Z
dc.identifier1873-7145
dc.identifierFood Research International. ELSEVIER SCIENCE BV, n. 81, p. 180 - 187.
dc.identifier0963-9969
dc.identifierWOS:000371377600022
dc.identifier10.1016/j.foodres.2015.12.030
dc.identifierhttp://www-sciencedirect-com.ez88.periodicos.capes.gov.br/science/article/pii/S0963996915302970
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/320164
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1310930
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionIn this study the growth potential (delta) of Listeria monocytogenes in six formulations of probiotic (Lactobacillus acidophilus and Bifidobacterium lactis) reduced-sodium cottage cheese containing or not NaCl, combined with KCl and/or MgCl2 stored under different temperature conditions was assessed. Reduced-sodium cottage cheeses were inoculated with L. monocytogenes (approximately 10(3) CFU/g) and then stored at 4 degrees C (I), 30% of the shelf life at 4 degrees C and the remaining 70% at 12 degrees C (II) and 12 degrees C (III) for 28 days. A growth potential (delta) above 0.5 log CFU/g indicated that the formulation was capable of supporting the growth of L. monocytogenes. The growth potential (delta) of L. monocytogenes at 4 degrees C (I) was between 0.5 and 0.8 log CFU/g. Higher growth potentials (1.1-1.6 log CFU/g) were observed when the cottage cheeses were stored for 30% of the shelf life at 4 degrees C followed by storage for 70% at 12 degrees C (II). In the scenario III (28 days at 12 degrees C), L monocytogenes was only able to grow in the formulation with 100% NaCl and no probiotics (F1), while in F2-F6 (probiotic formulations with different combinations of NaCl, KCl, MgCl2) the populations of this bacterium were below the quantification level (<1 log CFU/g). Independent of the storage scenarios studied, strict conditions of hygiene during processing and use of raw materials of excellent microbiological quality are key-factors for ensuring the safety of this product as L monocytogenes will be able to grow at low storage temperature. (C) 2015 Elsevier Ltd. All rights reserved.
dc.description81
dc.description
dc.description180
dc.description187
dc.descriptionConselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq) [302763/2014-7]
dc.descriptionCoordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES)
dc.descriptionFundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [13/20456-9]
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description
dc.description
dc.description
dc.languageEnglish
dc.publisherELSEVIER SCIENCE BV
dc.publisherAMSTERDAM
dc.relationFood Research International
dc.rightsfechado
dc.sourceWOS
dc.subjectCottage Cheese
dc.subjectMicrobiological Safety
dc.subjectFoodbome Pathogens
dc.subjectSalt Reduction
dc.subjectShelf-life
dc.subjectReformulation
dc.titleGrowth Potential Of Listeria Monocytogenes In Probiotic Cottage Cheese Formulations With Reduced Sodium Content
dc.typeArtículos de revistas


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