Abstract
This study aimed to determine the growth potential (δ) of L. monocytogenes (CLIST 3974, CLIST 3969, and CLIST 4162) and S. enterica [S. Typhimurium (ATCC SM 14028), S. Enteritidis (SM 64), and S. Montevideo (SM 129)] in the presence of a pool of lactic acid bacteria (LAB) with antimicrobial activity in Frescal and semi-hard Minas microcheeses. The δ was determined after storing Frescal cheese at 4 and 7 °C for 15 days and the and semi-hard Minas cheese during ripening (22 °C for 22 days). The δ of L. monocytogenes was significantly higher in Frescal Minas cheese with no added LAB (p > 0.05). On the other hand, in semi-hard cheese inoculated with LAB, inactivation of L. monocytogenes was observed. No significant differences were found in the δ of S. enterica in Frescal Minas cheese inoculated with LAB at 4 and 7 °C. S. enterica SM 14028 and SM 129 could grow in semi-hard cheeses non-inoculated with LAB, while when LAB was inoculated, S. enterica was inactivated. The findings of this study indicated that the δ of L. monocytogenes strains was more affected in cheeses inoculated with LAB than the δ of S. enterica.
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