Bacterial diversity in organic and conventional Minas Frescal cheese production using targeted 16S rRNA sequencing

Abreu, Anderson Clayton da Silva; Carazzolle, Marcelo Falsarella; Crippa, Bruna Lourenço; Barboza, Giovana Rueda; Rall, Vera Lúcia Mores; Rocha, Liliana de Oliveira; Silva, Nathália Cristina Cirone

doi:10.1016/j.idairyj.2021.105139

Cited by 5 publications

(1 citation statement)

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“…In contrast, high levels of psychrotrophic fermentative enterobacteria, mainly H. alvei and S. liquefaciens, likely enhanced growth and survival of L. monocytogenes in batch C and in the CN samples of batches A and B. H. alvei and S. liquefaciens probably managed a fast lactose uptake and thus exerted increased competitive 'early' growth effects against LAB at 4 • C under vacuum. Overall, Pseudomonas putida, other Pseudomonas spp., S. liquefaciens and mainly Hafnia-Obesumbacterium have been genotyped within the most prevalent members of the very diverse non-LAB communities in various fresh cheese products [51,[56][57][58]. Moreover, the above primary Gram-negative genera along with Shewanella spp.…”

Section: Discussionmentioning

confidence: 99%

Growth and Biocontrol of Listeria monocytogenes in Greek Anthotyros Whey Cheese without or with a Crude Enterocin A-B-P Extract: Interactive Effects of the Native Spoilage Microbiota during Vacuum-Packed Storage at 4 °C

Sameli¹,

Samelis²

2022

Foods

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Effective biopreservation measures are needed to control the growth of postprocess Listeria monocytogenes contamination in fresh whey cheeses stored under refrigeration. This study assessed growth and biocontrol of inoculated (3 log10 CFU/g) L. monocytogenes in vacuum-packed, fresh (1-day-old) or ‘aged’ (15-day-old) Anthotyros whey cheeses, without or with 5% of a crude enterocin A-B-P extract (CEntE), during storage at 4 °C. Regardless of CEntE addition, the pathogen increased by an average of 2.0 log10 CFU/g in fresh cheeses on day 15. Gram-negative spoilage bacteria also increased by an average of 2.5 log10 CFU/g. However, from day 15 to the sell-by date (days 35–40), L. monocytogenes growth ceased, and progressively, the populations of the pathogen declined in most cheeses. This was due to an unmonitored, batch-dependent natural acidification by spoilage lactic acid bacteria, predominantly Leuconostoc mesenteroides, which reduced the cheese pH to 5.5, and finally to ≤5.0. The pH reductions and associated declines in pathogen viability were greater in the CEntE-treated samples within each batch. L. monocytogenes failed to grow in cheeses previously ‘aged’ in retail for 15 days. Overall, high population levels (>7.5 log10 CFU/g) of lactose-fermenting Enterobacteriaceae, particularly Hafnia alvei, were associated with an extended growth and increased survival of L. monocytogenes during storage.

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Section: Discussionmentioning

confidence: 99%