TABLE 1.
Cheese treatments made in the studya
| Cheese (code) | Additionsb
|
||
|---|---|---|---|
| Lactococcus lactis subsp. lactis biovar diacetylactis UL719c | L. innocua | Encap- sulated nisin Zd | |
| Nisin-free cheese (NF) | − | − | − |
| In situ nisin-containing cheese (ISN) | + | − | − |
| L. innocua-containing nisin-free cheese (LNF) | − | + | − |
| L. innocua- and in situ nisin-containing cheese (LISN) | + | + | − |
| L. innocua- and liposome nisin-containing cheese (LLN) | − | + | + |
a
All cheeses were made using a 1:1 (vol/vol) mixed starter culture of Lactococcus lactis subsp. lactis (KB) and Lactococcus lactis subsp. cremoris (KB).
b
−, absent; +, present.
c
Nisin Z-producing strain.
d
Liposomes with encapsulated nisin were produced by diluting 5 g of pro-lipo H with 5 ml of a nisin Z aqueous solution (5 mg/ml). Following separation of liposomes, the resulting vesicles were added to 10 liters of cheese milk for a final concentration of 300 IU/g of cheese.