Abstract
The number of enterococci was monitored in smear-ripened cheeses stored under different temperature regimes. Sampling and subsequent analyses were performed on the day of manufacture (A/0 = B/0 = C/0), at the end of BBD (A/35, B/35, C/35), two weeks after BBD (A/49, B/49), and eight weeks after BBD (C/91). No statistical difference (p >0.05) was found in the numbers of enterococci in cheeses stored under different temperature regimes until the Best-Before date or at the end of monitoring after 49 and 91 days respectively. At the beginning of storage (A/0, B/0, C/0), the numbers of enterococci in cheeses were 2.3 log CFU.g-1. The highest number of enterococci was recorded after 49 days of storage at 6 °C at 5.4 log CFU.g-1. During storage, there was an increase (p <0.05) in the numbers of enterococci in all types of temperature regimes. Enterococci content was influenced (p <0.05) by both the storage period and storage method (temperature regime).
Highlights
Enterococcus sp. is a gram-positive bacterium found in various places: it is a commensal living in the digestive tract of animals, insects and humans (Li et al, 2017), often found in fermented foods such as fermented dairy and meat products, in soil, water and plants (Lebreton et al, 2014; Fuka et al, 2017)
No statistical difference (p >0.05) was found in the numbers of enterococci in cheeses stored under different temperature regimes until the Best-Before date or at the end of monitoring after 49 and 91 days respectively
No statistical difference (p >0.05) was found in the number of enterococci in cheeses stored under different temperature regimes until the Best-Before date or at the end of monitoring after 49 and 91 days (Figure 3) respectively
Summary
Enterococcus sp. is a gram-positive bacterium found in various places: it is a commensal living in the digestive tract of animals, insects and humans (Li et al, 2017), often found in fermented foods such as fermented dairy and meat products, in soil, water and plants (Lebreton et al, 2014; Fuka et al, 2017). ABSTRACT The number of enterococci was monitored in smear-ripened cheeses stored under different temperature regimes.
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