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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 $isin on Staphylococcusaureus !ount and The 'hysicochemical
'roperties oTraditional Minas Serro !heese
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ra ona nas erro!heeseTraditional cheese minas serro made with resh mil
without pasteuriation* that+s cause in mil stillcontained pathogenic micro,es
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!raditi"nal #heese MinasSer" Pr"du$ti"n Meth"ds
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!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
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SA%T %&6&% "7 MI$AS S&RR"!0&&S&
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p0 6alue o Minas Serro !heese
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8ecimal %ogarithms o L. innocuain Minas Serro !heese
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Methods o $issin &fect
Grown inBHI
medium,temperature-80C
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%ig& ' Sh"ws !he S. aureus#"unts (etermined in #heeses Ri)ened in !heAsen$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 $urd was"tained
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!ale 1 sh"ws in !he #hanges !he Ph/si$"$hemi$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.
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%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
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!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
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%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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