In Situ Interaction of Enterocin A/P with <i>Staphylococcus</i><i>aureus</i> SA5 in Goat Milk Lump Cheese

Abstract

In Slovakia, goat milk is used for the production of traditional/local products, for example goat milk lump cheese. Healthy and safe dairy products are one of the major objectives for producers and consumers. Staphylococci are found in frequent contaminants of raw milk and dairy products. A promising approach of how to prevent/eliminate them is represented by bacteriocins. The aim of this study was testing in situ the anti-staphylococcal effect of Enterocin A/P, characterized in our laboratory and produced by the non-autochthonous strain Enterococcus faecium EK13 = CCM7419 against the contaminant strain Staphylococcus aureus SA5 experimentally inoculated in a goat milk vat during processing of goat milk lump cheese to show the application potential of Enterocin A/P. In addition, the parameters influencing the ripening of the cheese (lactic acid-LA), the acidity °SH and the pH were also checked. The 2.5 log cycle difference was found in the EV comparing to the CV at day 168 (1 week), which indicates a reduction of SA5 cells due to Ent A/P. The acidity value (pH and °SH) and LA were not negatively influenced. These preliminary results indicate that Enterocin A/P seems to be a promising additive for dairy products. Moreover, this is the first study showing in situ (in goat milk cheese) the anti-staphylococcal effect of Ent A/P.

Keywords

• enterocin
• cheese
• goat milk
• safety
• quality
• prevention