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Consumer demand for natural food additives has increased and, as a consequence, the use of natural antimicrobials like natamycin and nisin is being investigated. In the case of cheese, surface colonization by microorganisms constitutes a significant risk to consumer's health. In this study, the effectiveness of natamycin and nisin supported in tapioca starch films against Saccharomyces cerevisiae...
The effectiveness of natamycin and nisin supported in edible films (NANI) was evaluated, at 7 ± 1 °C, in relation to the improvement of the microbiological stability of Port Salut cheese. This film inhibited the growth of yeasts and moulds and controlled the growth of psychrotrophic bacteria originally present in the Port Salut cheese stored at refrigeration temperature. It also inhibited the development...
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