title: Influence of lactic starter inoculation, curd heating and ripening temperature on Staphylococcus aureus behaviour in Manchego cheese.
abstract: Growth and survival of Staphylococcus aureus were investigated in 52 lots of raw ewe's milk Manchego cheese manufactured and ripened under different conditions. A 5.8-fold reduction in S. aureus counts after 60 days of ripening was obtained by inoculating milk with 1% Streptococcus lactis culture, and a further 2.0-fold reduction could be achieved by adding 0.1% Lactobacillus plantarum culture. Curd heating temperature had a significant effect on S. aureus survival, with counts 4-5 times lower in cheese from 30 degrees C curd than in cheese from curd heated at 36-40 degrees C. Ripening temperature was the parameter with the greatest influence on S. aureus counts, which reached in cheese cured at 10 degrees C or 20 degrees C for 60 days levels 10 and 100 times lower, respectively, than in cheese held at 5 degrees C.
authors.affiliation: Departamento de Bioquímica y Microbiología Instituto Nacional de Investigaciones Agrarias, Madrid, Spain.
authors.forename: P
authors.initials: P
authors.lastname: Gaya
authors.forename: M
authors.initials: M
authors.lastname: Medina
authors.forename: L
authors.initials: L
authors.lastname: Bautista
authors.forename: M
authors.initials: M
authors.lastname: Nuñez
mesh_terms: D002611:Cheese; D015169:Colony Count, Microbial; D003470:Culture Media; D005285:Fermentation; D005516:Food Microbiology; D006358:Hot Temperature; D007778:Lactobacillus / Q000502:physiology*; D013294:Lactococcus lactis / Q000502:physiology*; D013211:Staphylococcus aureus / Q000254:growth & development*
chemical_list: D003470:Culture Media