In order to improve the microbiological stability of Argentinian Port Salut cheese stored at 12°C, starch‐based edible films and coatings reinforced with rice bran and added with natamycin and nisin (NANI) were evaluated against a surface contamination of Saccharomyces cerevisiae and Listeria innocua (mixed culture). Films with or without antimicrobials and a commercial film prevented the microorganism passage on cheese. However, only films containing NANI (0.0068 g and 0.027 g /100 g slurry, respectively) and coatings formulated with natamycin (0.0204 g /100 g slurry) and nisin (0.081g /100 g slurry) properly reduced the inoculated spoilage on coverings. Besides, NANI films allowed the antimicrobial diffusion to the cheese surface. For all mentioned NANI systems, yeast population was below 2 log (CFU/mL) after 48 hr and bacterial count was at least 2 log cycles lower than other films along the storage. These results show that coverings supporting NANI effectively reduced the microbiological contamination offering a safer product.

中文翻译：

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通过使用米糠增强的，含有天然抗菌剂的淀粉基薄膜和涂层，改善阿根廷Port Salut奶酪的微生物质量

为了提高在12°C下储存的阿根廷Port Salut奶酪的微生物学稳定性，对淀粉基可食膜和米糠增强涂层以及纳他霉素和乳链菌肽（NANI）进行了评估，以防止啤酒酵母和无毒李斯特菌的表面污染。（混养）。具有或不具有抗微生物剂的薄膜和商业薄膜可防止微生物通过干酪。但是，只有含有NANI（分别为0.0068 g和0.027 g / 100 g浆料）的薄膜以及用纳他霉素（0.0204 g / 100 g浆料）和乳链菌肽（0.081g / 100 g浆料）配制的涂料才能适当减少覆盖物上的接种变质。此外，NANI膜还可以使抗菌剂扩散到奶酪表面。对于所有提到的NANI系统，在48小时后，酵母种群均低于2 log（CFU / mL），并且细菌计数比沿储存库的其他薄膜低至少2 log循环。这些结果表明，支持NANI的覆盖物可有效减少微生物污染，从而提供更安全的产品。