Efecto de la nisina como conservante natural en el queso fresco.

Abstract

The objective of this research project was to gather information on the effect of nisin as a natural preservative in fresh cheese. The properties of nisin as a preservative, the microorganisms that alter cheese quality and the effect of nisin on pathogenic microorganisms were described. The methodology used was based on the review of national and international bibliographic sources related to the use of nisin as a preservative in food. The selection criterium was the year of publication finding a wide range of information from scientific articles, degree works and doctoral theses from different digital platforms such as Google Scholar, ScienceDirect and digital repositories. The property presented by nisin is to inhibit pathogenic bacteria in cheese. With the addition of 200 mg/kg, the bacterial load of Staphylococcus aureus was reduced, and the physicochemical characteristics were improved with the use of 0.4% nisin. It showed a higher protein content (17.77%) and total solids (4.22%); in the sensory properties there are no significant differences between samples; and the shelf life is extended to 12 days. The quality of the fresh cheese is affected by pathogenic bacteria such as Enterobacteriaceae, Staphylococcus aureus, Escherichia coli and total coliforms, microbial counts that exceed those established by NTE INEN 1528:2012 and COVENIN 3821, 2003. It is concluded that nisin is effective in food preservation, by reducing the bacterial load of pathogenic microorganisms, having better physicochemical characteristics, without altering its sensory quality, with longer shelf life and no toxicity. The use of nisin is recommended because of its great benefits as a preservative in fresh cheese.