Biocontrol of L. monocytogenes with Selected Autochthonous Lactic Acid Bacteria in Raw Milk Soft-Ripened Cheese under Different Water Activity Conditions

被引:3
作者
Martin-Miguelez, Jose M. [1 ]
Robledo, Jurgen [2 ]
Martin, Irene [1 ]
Castano, Cristina [1 ]
Delgado, Josue [1 ]
Cordoba, Juan J. [1 ]
机构
[1] Univ Extremadura, Inst Univ Invest Carne & Prod Carn IProCar, Fac Vet, Higiene & Segur Alimentaria, Caceres 10003, Spain
[2] Lab Hidromante SL, C Isaac Peral,15 Pol Ind Sepes, Plasencia 10600, Spain
关键词
Lacticaseibacillus casei; L. monocytogenes control; cheeses; LISTERIA-MONOCYTOGENES; PERSISTENCE; QUALITY; SAFETY;
D O I
10.3390/foods13010172
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The effect of selected autochthonous Lactic Acid Bacteria (LAB) against Listeria monocytogenes was evaluated in two elaborations of soft-ripened cheese performed under high and low relative humidity (RH) elaborations, to achieve a(w) ranging from 0.97 to 0.94 in ripened cheeses. Two selected autochthonous strains of Lacticaseibacillus casei 31 and 116 were used. In each elaboration, 8 batches were physicochemically and microbiologically evaluated throughout the ripening process. The a(w) and pH decreased during ripening to final values ranging from 0.944 to 0.972 a(w) and 5.0 to 5.3 pH, respectively. LAB was the only microbial group that increased throughout the ripening in high and low RH elaborations. In batches that were uninoculated with LAB strains, L. monocytogenes was either maintained at the initial inoculation level or showed a slight reduction by the end of the ripening process. However, in LAB-inoculated batches in the two elaborations, steady decreases of L. monocytogenes were observed throughout maturation. L. casei 31 alone or in combination with strain 116 provoked reductions of 2 to 4 log CFU/g in L. monocytogenes over 60 days of ripening, which could be enough as a strategy for biocontrol to deal with the usual contamination by L. monocytogenes during cheese processing.
引用
收藏
页数:14
相关论文
共 40 条
[1]   Sustainable preservation of cheese: Advanced technologies, physicochemical properties and sensory attributes [J].
Ali, Ali Muhammed Moula ;
Sant'Ana, Anderson S. ;
Bavisetty, Sri Charan Bindu .
TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2022, 129 :306-326
[2]  
[Anonymous], 2000, Official Methods of Analysis
[3]  
[Anonymous], European Commission: Economic and Financial Affairs: The Euro
[4]  
[Anonymous], 2007, Microbiology of Food and Animal Feeding StuffsGeneral Requirements and Guidance for Microbiological Examinations
[5]   Application of natural antimicrobials in food preservation: Recent views [J].
Batiha, Gaber El-Saber ;
Hussein, Diaa E. ;
Algammal, Abdelazeem M. ;
George, Toyosi T. ;
Jeandet, Philippe ;
Al-Snafi, Ali Esmail ;
Tiwari, Achyut ;
Pagnossa, Jorge Pamplona ;
Lima, Clara Mariana ;
Thorat, Nanasaheb D. ;
Zahoor, Muhammad ;
El-Esawi, Mohamed ;
Dey, Abhijit ;
Alghamdi, Saad ;
Hetta, Helal F. ;
Cruz-Martins, Natalia .
FOOD CONTROL, 2021, 126
[6]   Resistance of Listeria monocytogenes to Stress Conditions Encountered in Food and Food Processing Environments [J].
Bucur, Florentina Ionela ;
Grigore-Gurgu, Leontina ;
Crauwels, Peter ;
Riedel, Christian U. ;
Nicolau, Anca Ioana .
FRONTIERS IN MICROBIOLOGY, 2018, 9
[7]   Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses [J].
Campagnollo, Fernanda B. ;
Margalho, Larissa P. ;
Kamimura, Bruna A. ;
Feliciano, Marcelo D. ;
Freire, Luisa ;
Lopes, Leticia S. ;
Alvarenga, Veronica O. ;
Cadavez, Vasco A. P. ;
Gonzales-Barron, Ursula ;
Schaffner, Donald W. ;
Sant'Ana, Anderson S. .
FOOD MICROBIOLOGY, 2018, 73 :288-297
[8]   Microbial communities and volatile profile of Queijo de Azeitao PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal [J].
Cardinali, Federica ;
Ferrocino, Ilario ;
Milanovic, Vesna ;
Belleggia, Luca ;
Corvaglia, Maria Rita ;
Garofalo, Cristiana ;
Foligni, Roberta ;
Mannozzi, Cinzia ;
Mozzon, Massimo ;
Cocolin, Luca ;
Osimani, Andrea ;
Aquilanti, Lucia .
FOOD RESEARCH INTERNATIONAL, 2021, 147
[9]   Review - Persistence of Listeria monocytogenes in food industry equipment and premises [J].
Carpentier, Brigitte ;
Cerf, Olivier .
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2011, 145 (01) :1-8
[10]   Comparing the susceptibility to sanitizers, biofilm-forming ability, and biofilm resistance to quaternary ammonium and chlorine dioxide of 43 Salmonella enterica and Listeria monocytogenes strains [J].
Chaves, Rafael D. ;
Kumazawa, Samuel H. ;
Khaneghah, Amin Mousavi ;
Alvarenga, Veronica O. ;
Hungaro, Humberto M. ;
Sant'Ana, Anderson S. .
FOOD MICROBIOLOGY, 2024, 117