<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-1124</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias pecuarias]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. mex. de cienc. pecuarias]]></abbrev-journal-title>
<issn>2007-1124</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-11242022000100272</article-id>
<article-id pub-id-type="doi">10.22319/rmcp.v13i1.5741</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto de la nisina en la inhibición del crecimiento de Staphylococcus areus y en las propiedades sensoriales del queso costeño]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of nisin on the inhibition of the growth of Staphylococcus areus and on the sensory properties of coastal cheese]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Alvarez Badel]]></surname>
<given-names><![CDATA[Beatriz]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Doria Espitia]]></surname>
<given-names><![CDATA[Maria Alejandra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hodeg Peña]]></surname>
<given-names><![CDATA[Vanesa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Simanca Sotelo]]></surname>
<given-names><![CDATA[Mónica María]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pastrana Puche]]></surname>
<given-names><![CDATA[Yenis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Paula]]></surname>
<given-names><![CDATA[Claudia Denise De]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Córdoba Departamento de Ingeniería de alimentos ]]></institution>
<addr-line><![CDATA[ Córdoba]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2022</year>
</pub-date>
<volume>13</volume>
<numero>1</numero>
<fpage>272</fpage>
<lpage>286</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-11242022000100272&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-11242022000100272&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-11242022000100272&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Se evaluó el efecto de la adición de nisina en queso costeño obtenido en la ciudad de Montería - Córdoba, Colombia, sobre la inhibición del crecimiento de Staphylococcus aureus y sobre las características sensoriales del queso. Se obtuvieron muestras de queso costeño en 9 comercializadoras de la ciudad y se aisló S. aureus, se determinó la concentración mínima inhibitoria (CMI) con nisina; se elaboró queso costeño con la adición de nisina a 0, 500 y 625 UI/kg. Se realizó el recuento de S. aureus, a las 0 y 24 h de almacenamiento; se estableció un diseño completamente al azar con 57 unidades experimentales. Se realizó una prueba triangular con panel de 40 catadores para determinar diferencias sensoriales entre el queso costeño tradicional y con adición de nisina. Se determinó que el queso costeño presentó contaminación por S. aureus; dichas cepas fueron inhibidas con una CMI de nisina de 500 UI/ml. Los recuentos de S. aureus en queso costeño adicionado con nisina presentaron diferencias significativas (P&#8804;0.05) con el testigo; se observó que después de 24 h la nisina redujo de 2.3 ciclos logarítmicos para concentración de 500 UI/kg y 1.9 ciclos logarítmicos para 625 UI/kg. El queso costeño adicionado con 500 UI de nisina/kg no presentó diferencias (P&#8805;0.05) en las propiedades sensoriales con relación al testigo. Se concluye que la nisina a 500 UI/ml inhibe al S. aureus aislado del queso costeño comercializado en la ciudad de Montería- Córdoba.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Staphylococcus aureus is a common cause of food poisoning in humans. It is very common in dairy products made with raw milk, such as costeño cheese, an artisanal cheese common on Colombia&#8217;s Caribbean coast. Costeño cheeses from Montería, Colombia, were analyzed to quantify their S. aureus load, the effect of added nisin in inhibiting S. aureus growth in this matrix and on product sensory characteristics. Staphylococcus aureus was isolated from commercial costeña cheeses and the minimum inhibitory concentration (MIC) of nisin versus this microbe quantified. Costeña cheese was made containing 0, 500 and 625 IU/kg added nisin, S. aureus counts done at 0 and 24 h storage, and the results analyzed using a random design with 57 experimental units. Sensory evaluation was done with a triangular test involving a panel of 40 tasters to identify any differences in the sensory characteristics of costeño cheese with and without 500 IU/kg added nisin. All the commercial costeño cheeses were contaminated with S. aureus, but all identified strains were inhibited by 500 IU/ml nisin (MIC). Addition of nisin during cheese production reduced (P&#8804;0.05) S. aureus counts compared to a nisin-free control; at 24 h, nisin lowered S. aureus counts 2.3 log cycles in the 500 IU/kg nisin treatment and 1.9 log cycles in the 625 IU/kg treatment. Sensory characteristics did not differ (P&#8805;0.05) between costeño cheese containing 500 IU nisin/kg and a nisin-free control. Addition of 500 IU/ml nisin to costeño cheese can inhibit S. aureus growth without affecting sensory characteristics.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Bacteriocinas]]></kwd>
<kwd lng="es"><![CDATA[Concentración mínima inhibitoria]]></kwd>
<kwd lng="es"><![CDATA[S. aureus]]></kwd>
<kwd lng="en"><![CDATA[Bactericides]]></kwd>
<kwd lng="en"><![CDATA[Minimum inhibitory concentration]]></kwd>
<kwd lng="en"><![CDATA[S. aureus]]></kwd>
</kwd-group>
</article-meta>
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