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Impact of Nisin and Nisin-Producing <i>Lactococcus lactis</i> ssp. <i>lactis</i> on <i>Clostridium tyrobutyricum</i> and Bacterial Ecosystem of Cheese Matrices

<i>Clostridium tyrobutyricum</i> spores survive milk pasteurization and cause late blowing of cheeses and significant economic loss. The effectiveness of nisin-producing <i>Lactococcus lactis</i> ssp. <i>lactis</i> 32 as a protective strain for control the <i>C. tyrobutyricum</i> growth in Cheddar c...

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Main Authors: Hebatoallah Hassan, Daniel St-Gelais, Ahmed Gomaa, Ismail Fliss
Format: Artigo
Language:Inglês
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
Nisin
protective starter
antimicrobial peptides
Cheddar cheese slurry
<i>Clostridium tyrobutyricum</i>
<i>Lactococcus lactis</i>
Online Access:https://www.mdpi.com/2304-8158/10/4/898
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