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Antimicrobial action of lactoferrin on Staphylococcus aureus inoculated in Minas frescal cheese
Alisson Santana Da Silva1, Edson Renato Honjoya, Sibele Camilo Cardoso
1Universidade Norte do Paraná, UNOPAR, PR, Brasil.
Abstract:
The effect of the addition of lactoferrin on Staphylococcus aureus to Minas frescal cheese was evaluated. Three cheeses were made: control (S. aureus), Lf-2% (2% lactoferrin + S. aureus) and Lf-4% (4% lactoferrin + S. aureus). Cheeses were packaged and S. aureus populations were determined on days 1, 8, 15, 22 and 29 of storage at 6 degrees C. The experiment was repeated three times. S. aureus population increased 1.3 logarithmic cycles in the control cheese during storage, while it decreased to numbers below the detection limit in cheeses containing lactoferrin, over the same period. Moreover, antimicrobial effect showed to be dose-dependent.
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