Using the same methodology as applied by Olle Resa et al. (2014a), the cheese diffusion test was used to determine the antimicrobial effect of films in Port Salut cheese. Briefly, pieces of cheese (2.5 2.5 0.5 cm; 5 ± 0.3 g) were cut with a sterile knife and placed on sterile Petri dishes. Afterwards, 20 ml of the mixed culture of S. cereviseae and L. innocua containing 1 104 CFU/ml each, were spread on the surface of the cheeses. Film squares (5 cm by side) of the different films (CF, CNANI and NANI) were placed on the cheeses previously inoculated. Also, a direct application (DA) was tested. The samples were incubated at 7 ± 1 C for 192 h.