Biocontrol of Processed Cheese by Incorporation of Probiotic
Bacteria and its Metabolites

Sadek, Zeinab I.; Refaat, B. M.; El-Shakour, E. H. A.; Mehanna, Nayra; Hassan, Mahmoud S.

doi:10.3923/ijds.2017.93.104

Cited by 8 publications

(4 citation statements)

References 31 publications

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“…Isolation of LAB strains with antimicrobial activity against pathogens is common, as demonstrated for S. aureus in milk [ 88 ], L. monocytogenes [ 89 , 90 ], Bacillus cereus , and Clostridium perfringens [ 91 ] in cheeses. In general, the presence of LAB accelerates pH decline in cheeses during fermentation, which negatively affects the growth potential of microbial pathogens.…”

Section: Main Factors Governing Microbial Fate In Cheesesmentioning

confidence: 99%

From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models

Possas

Bonilla-Luque

Valero

2021

Foods

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Cheeses are traditional products widely consumed throughout the world that have been frequently implicated in foodborne outbreaks. Predictive microbiology models are relevant tools to estimate microbial behavior in these products. The objective of this study was to conduct a review on the available modeling approaches developed in cheeses, and to identify the main microbial targets of concern and the factors affecting microbial behavior in these products. Listeria monocytogenes has been identified as the main hazard evaluated in modelling studies. The pH, aw, lactic acid concentration and temperature have been the main factors contemplated as independent variables in models. Other aspects such as the use of raw or pasteurized milk, starter cultures, and factors inherent to the contaminating pathogen have also been evaluated. In general, depending on the production process, storage conditions, and physicochemical characteristics, microorganisms can grow or die-off in cheeses. The classical two-step modeling has been the most common approach performed to develop predictive models. Other modeling approaches, including microbial interaction, growth boundary, response surface methodology, and neural networks, have also been performed. Validated models have been integrated into user-friendly software tools to be used to obtain estimates of microbial behavior in a quick and easy manner. Future studies should investigate the fate of other target bacterial pathogens, such as spore-forming bacteria, and the dynamic character of the production process of cheeses, among other aspects. The information compiled in this study helps to deepen the knowledge on the predictive microbiology field in the context of cheese production and storage.

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Section: Main Factors Governing Microbial Fate In Cheesesmentioning

confidence: 99%

From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models

Possas

Bonilla-Luque

Valero

2021

Foods

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“…As most processed cheeses are manufactured at approximately 90 o C, most probiotic bacteria are denatured at these high temperatures and thus do not contribute to an overall increase in gut health upon consumption. To overcome the issue of heat stability, addition of probiotics to the processed cheese upon cooling has been reported (Sadek, Refaat, Abd El-Shakour, Mehanna, & Hassan, 2017). The mixed lactobacillus culture showed enhanced antimicrobial activity against undesirable microorganisms in the cheese (Sadek et al, 2017), however product inoculation after manufacture may not be viable during large-scale manufacturing.…”

Section: Probiotic Inclusionmentioning

confidence: 99%

“…To overcome the issue of heat stability, addition of probiotics to the processed cheese upon cooling has been reported (Sadek, Refaat, Abd El-Shakour, Mehanna, & Hassan, 2017). The mixed lactobacillus culture showed enhanced antimicrobial activity against undesirable microorganisms in the cheese (Sadek et al, 2017), however product inoculation after manufacture may not be viable during large-scale manufacturing. Other issues posed are the lengthy storage times and high salt concentrations often found in processed cheese products.…”

Section: Probiotic Inclusionmentioning

confidence: 99%

A review on technological parameters and recent advances in the fortification of processed cheese

Talbot-Walsh

Kannar

Selomulya

2018

Trends in Food Science & Technology

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“…-Excess salting, the severe heat treatment and subnormal amount of rennet retard the coagulation time and give inferior quality for cheese. and Hassan (1953) found that the addition of an adequate amount of salt to DC milk inhibited the gassiness due to presence of coliforms.…”

Section: Introductionmentioning

confidence: 99%

Research Memory on Domiati Cheese (1947 - 1977)

Mehanna

2022

Egyptian Journal of Dairy Science

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The current review describes the earlier studies done on Domiati cheese taking into consideration cheese milk, the manufacture, yield, composition and quality of such unique pickled soft cheese originated in Egypt and well-known in most of the Arab countries. Moreover, Domiati cheese is regard as one of the major Egyptian dairy product in terms of its enonomic value, volume of production and contribution towards nutrition of the Egyptians.

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Biocontrol of Processed Cheese by Incorporation of Probiotic Bacteria and its Metabolites

Cited by 8 publications

References 31 publications

From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models

From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models

A review on technological parameters and recent advances in the fortification of processed cheese

Research Memory on Domiati Cheese (1947 - 1977)

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