The Effect of Nisin Producer Strain of L. lactis subsp. lactis LL27 on the Inhibition of Listeria monocytogenes in Beyaz Cheese

The persistence of Listeria monocytogenes in white brined cheese made using four three wild-type strains Lactococcus lactis subsp. lactis (namely LL2, LL9, LL23 and LL27) were monitored for a period of 90 days. No marginal difference was noted among the wild type strains in terms of total bacteria counts and pH development. However in the cheese made using L. lactis subsp. lactis LL9 the development of lactic acid was more limited compared to the other cheeses. On the other hand, it was determined that only the strain LL27 was inhibited Listeria monocytogenes in white-brined cheeses at the end of 90 days period.