Application of selected lactic-acid bacteria to control Listeria monocytogenes in soft-ripened “Torta del Casar” cheese

Martín, Irene; Rodríguez, Alicia; Córdoba, Juan J.

doi:10.1016/j.lwt.2022.113873

Cited by 8 publications

(16 citation statements)

References 34 publications

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“…The pH decreased during the first 30 days of ripening in the two maturations followed by values that ranged between 4.82 and 5.36 but, in any case, reached values ≤4.4, which are reported as being able to inhibit L. monocytogenes by themselves [ 27 ]. From day 30 until day 60 of ripening, pH increased slightly until reaching final values of 5.0–5.3 in the two elaborations, probably due to the accumulation of products derived from the proteolysis [ 17 ]. The final pH values cannot control L. monocytogenes but, in combination with a w (a w ≤ 0.94 and pH ≤ 5.4), would inhibit this pathogenic bacterium [ 27 ], although these conditions were not found in any of the elaborations and batches analyzed.…”

Section: Discussionmentioning

confidence: 99%

“…The elaborated fresh cheeses were transported on the same day of production to the Faculty of Veterinary of the University of Extremadura under refrigeration conditions (3 °C ± 0.5) for inoculation with L. monocytogenes and further ripening. Cheeses from every batch were inoculated the same day in a laminar flow cabinet (Azbil Telstar Technologies S.L.U., Barcelona, Spain) with a 4 log CFU/mL PBS concentration of L. monocytogenes in the center of the product (in a cube of 16 cm 2 of surface and 6 cm deep [the entire volume of fresh cheese], and ≈100 g of weight) according to Martín et al [ 17 ]. A concentration of 4–5 log CFU/g was intended to be achieved on the initial day of ripening.…”

Section: Methodsmentioning

confidence: 99%

“…These differences can be critical for the persistence and even growth of L. monocytogenes . Biocontrol with selected protective cultures of lactic acid bacteria (LAB) has been shown to be an effective method for reducing this pathogenic bacterium in “Torta del Casar” soft-ripened cheese [ 17 ]. In other P.D.O.…”

Section: Introductionmentioning

confidence: 99%

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

Martín-Miguélez,

Robledo,

Martín

et al. 2024

Foods

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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 aw 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 aw and pH decreased during ripening to final values ranging from 0.944 to 0.972 aw 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.

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Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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

Martín-Miguélez,

Robledo,

Martín

et al. 2024

Foods

Self Cite

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“…Still, it is often reported to be part of the microflora of several kinds of artisanal raw milk cheeses and a beneficial role in making the final products has also been reported (Martín et al . 2022).…”

Section: Discussionmentioning

confidence: 99%

Artisanal cheeses relying on spontaneous fermentation as sources of unusual microbiota – The example of the Bulgarian ‘mehovo sirene’ skin bag cheese

Dimov,

Posheva,

Georgieva‐Miteva

et al. 2023

Int J of Dairy Tech

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The Bulgarian ‘mehovo sirene’ cheese is a type of regional artisanal cheese prepared from raw ewe milk in a skin bag relying on spontaneous fermentation. A metagenomics study revealed an unusual microbiome comprising beneficial bacteria such as Staphylococcus equorum, Lactococcus lactis, Streptococcus thermophilus, Lactobacillus delbrueckii, Lactobacillus kefiranofaciens, Lactococcus raffinolactis, Lactiplantibacillus plantarum, Limosilactobacillus fermentum and Loigolactobacillus coryniformis. Our findings suggest that ‘mehovo sirene’ could have some functional food properties and is a source of beneficial microorganisms.

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“…Indeed, LAB can inhibit the growth of pathogens in FFs by competing for nutrients (Ibrahim et al, 2021;Vieco-Saiz et al, 2019). For example, Martín et al (2022) showed that the addition of strains of Lacticaseibacillus casei and Lactococcus garvieae during the production of a Spanish cheese effectively inhibited the growth of Listeria monocytogenes, while Siedler et al (2020) showed that LAB species may counteract the growth of pathogens and spoilage microbes by depriving them of manganese.…”

Section: Fermentation As a Sustainable Tool To Ensure Qualit Y And Sa...mentioning

confidence: 99%

Fermented foods, their microbiome and its potential in boosting human health

Valentino,

Magliulo,

Farsi

et al. 2024

Microbial Biotechnology

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Fermented foods (FFs) are part of the cultural heritage of several populations, and their production dates back 8000 years. Over the last ~150 years, the microbial consortia of many of the most widespread FFs have been characterised, leading in some instances to the standardisation of their production. Nevertheless, limited knowledge exists about the microbial communities of local and traditional FFs and their possible effects on human health. Recent findings suggest they might be a valuable source of novel probiotic strains, enriched in nutrients and highly sustainable for the environment. Despite the increasing number of observational studies and randomised controlled trials, it still remains unclear whether and how regular FF consumption is linked with health outcomes and enrichment of the gut microbiome in health‐associated species. This review aims to sum up the knowledge about traditional FFs and their associated microbiomes, outlining the role of fermentation with respect to boosting nutritional profiles and attempting to establish a link between FF consumption and health‐beneficial outcomes.

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Application of selected lactic-acid bacteria to control Listeria monocytogenes in soft-ripened “Torta del Casar” cheese

Cited by 8 publications

References 34 publications

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

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

Artisanal cheeses relying on spontaneous fermentation as sources of unusual microbiota – The example of the Bulgarian ‘mehovo sirene’ skin bag cheese

Fermented foods, their microbiome and its potential in boosting human health

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