Avaliação da influência do uso de culturas láticas no controle de Escherichia coli em queijo minas frescal fabricados com leite cru

Abstract

Cheese is one of the main products, with Minas frescal cheese being the second type the most consumed cheese in the country. Microbial contamination of cheeses that using raw milk is a public health problem. In cheese making, One of the purposes of lactic culture is to control contamination by acidification of the medium. This research aimed to evaluate the influence of addition of two different lactic ferments to control Escherichia coli in Fresh Minas cheese produced from raw milk. The yeasts were used (Lactobacillus casei and Lactococcus lactis) inoculated in the production of Minas cheese fresh, in concentrations of 1%, 1.5% and 2%, analyzed during eight days of storage and subjected to microbiological evaluations of total and thermotolerant. A 49.48% reduction in the CFU/g of E.coli in relation to the control, in experiment 1, using yeast Lactobacillus casei at 1.5%%, as in experiment 2, where there was a reduction of 35.25% in relation to the control in the count of CFU/g of E.coli, with the use of Lactococcus lactis yeast at a concentration of 2% in relation to control. Considering the data obtained in the research, lactic ferments used showed that they are efficient in controlling E. coli, in cheeses from Minas Gerais fresh.