Antibacterial activities of the surface microflora of Kefalograviera cheese |
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Authors: | Georgios Siafaras Magdalini Hatzikamari Evanthia Litopoulou-Tzanetaki Nikolaos Tzanetakis |
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Affiliation: | aLaboratory of Food Microbiology and Hygiene, Faculty of Agriculture, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece |
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Abstract: | The microflora developed on the surface of Kefalograviera, a hard cheese, during ripening in the warm room was studied. The microbial total counts and yeasts decreased (P < 0.05) and the same was observed with the pH on ripening for 15 days. Bacilli dominated at day 4 while at 15 days Micrococcaceae and enterococci occurred frequently. A great number (38 out of 56) of the isolates exhibited narrow spectrum of antibacterial activities against Gram-positive indicator strains, while ten of the Bacillus isolates (Bacillus pumilus) inhibited the growth of Listeria monocytogenes. The extracellular antilisterial substances were sensitive to proteinase K and heat labile (at 100 °C). |
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Keywords: | Surface microflora Kefalograviera cheese Antilisterial activity |
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