The use of the bacteriocin, nisin, as a preservative in ricotta-type cheeses to control the food-borne pathogen Listeria monocytogenes.

@article{Davies1997TheUO,
  title={The use of the bacteriocin, nisin, as a preservative in ricotta-type cheeses to control the food-borne pathogen Listeria monocytogenes.},
  author={E Alison Davies and Helen E Bevis and Joss Delves-Broughton},
  journal={Letters in applied microbiology},
  year={1997},
  volume={24 5},
  pages={343-6}
}
The efficacy of nisin to control the food-borne pathogen Listeria monocytogenes in ricotta-type cheeses over long storage (70 d) at 6-8 degrees C was determined. Cheeses were prepared from unpasteurized milk by direct acidification with acetic acid (final pH 5.9) and/or calcium chloride addition during heat treatment. Nisin was added in the commercial form of Nisaplin pre-production to the milk. Each batch of cheese was inoculated with 10(2)-10(3) cfu g-1 of a five-strain cocktail of L… CONTINUE READING

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