Control of Listeria monocytogenes in fresh cheese using protective lactic acid bacteria

Coelho, M.C.; Silva, CC; Ribeiro, Susana C.; Dapkevicius, Maria de Lurdes Enes; Rosa, H.J.D.

doi:10.1016/j.ijfoodmicro.2014.08.029

Cited by 93 publications

(63 citation statements)

References 29 publications

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“…This inhibition of L. monocytogenes growth in the biopreservation system evaluated probably occurred because of the production of bacteriocins by L. lactis QMF 11, since the non bacteriocinogenic strain L. sakei ATCC 15521, although presenting similar development to that demonstrated by L. lactis QMF 11 in pasteurized milk stored under refrigeration, allowed the significant increase (> 5 log CFU ml −1 ) ( p < .05) of the pathogen, under the same conditions. These results agree with several studies that demonstrated the antagonistic activity of autochthonous bacteriocinogenic cultures from dairy products against L. monocytogenes (Coelho et al, ; Dal Bello et al, ; Perin et al, ). The significant growth inhibition of the pathogen in refrigerated pasteurized milk in the presence of L. lactis QMF 11, isolated from a typical Brazilian cheese is very interesting since L. monocytogenes is a foodborne pathogen important in dairy food (Centers for Disease Control and Prevention, ; Fretz et al, ).…”

Section: Discussionsupporting

confidence: 93%

Antilisterial and antistaphylococcal activity of a Lactococcus lactis strain isolated from Brazilian fresh Minas cheese

Costa

Pereira

Silva

et al. 2018

Journal of Food Safety

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Lactococcus lactis QMF 11, isolated from Brazilian fresh cheese, produces bacteriocin like inhibitory substances (bac+). To evaluate L. lactis QMF11 possible application on biopreservation systems of dairy food, co‐inoculation studies were performed in pasteurized milk (8 °C, 10 days) targeting the inhibition of Listeria monocytogenes ATCC 7644 or Staphylococcus aureus ATCC 25923. Lactobacillus sakei ATCC 15521 was used as a negative control for bacteriocin production (bac−). L. monocytogenes and S. aureus reached 8 log CFU ml−1 and 5.4 log CFU ml−1 in monoculture, respectively, compared to <2.3 log CFU ml−1 and 4.7 log CFU ml−1 in co‐culture with L. lactis QMF 11. Instead, in the presence of the bac−, L. monocytogenes population reached 7.3 log CFU ml−1 and S. aureus populations 5.5 log CFU ml−1. These results indicate that L. lactis QMF11 may have potential for be use as biopreservative culture in dairy products, mainly because of its antilisterial activity. Practical applications There is a renewed interest in the use protective bacterial cultures or their metabolites to guarantee the microbiological safety and to extend the shelf life of dairy products, in a process called biopreservation. The research in this area has been leveraged by consumers demand for naturally preserved foods. Dairy products are natural niches for Lactococcus lactis strains, and these bacteria have been associated with food production and preservation since ancient times. As a dominant species in dairy ecosystems, L. lactis strains are very interesting because they are not likely to require regulatory approval for practical application as bioprotective cultures.

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Section: Discussionsupporting

confidence: 93%

Antilisterial and antistaphylococcal activity of a Lactococcus lactis strain isolated from Brazilian fresh Minas cheese

Costa

Pereira

Silva

et al. 2018

Journal of Food Safety

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“…Addition of 2,000 IU/g of nisin to cottage cheese of pH 4.6-4.7 also increased the rate of inactivation of L. monocytogenes by 3 log units within 3 days (Ferreira & Lund, 1996). Major in situ efficiencies against L. monocytogenes (3 to 4 log reductions) were also noted in cottage and another fresh cheese processed with a lacticin 3147-producing L. lactis starter strain or Ent1 Enterococcus protective strains, respectively (Coelho et al, 2014;McAuliffe et al, 1999). Major decreases (2 to 5 log units depending on artificial contamination level) in the viability of L. monocytogenes were also noted in fresh commercial, industrial or artisan-type,…”

Section: Discussionmentioning

confidence: 85%

“…Also, in situ efficiency of Bac+ L. lactis and Ent+ Enterococcus spp. depends on the specific characteristics of each producer strain (Coelho, Silva, Ribeiro, Dapkevicius, & Rosa, ; Dal Bello et al, ).…”

Section: Discussionmentioning

confidence: 99%

“…cremoris have been extensively used as natural or commercial starter, costarter or flavoring adjunct cultures in cheese and other fermented milk products (Cavanagh et al, 2015). Also, selected Bac1 L. lactis strains are applied as bioprotective cultures to inhibit growth of L. monocytogenes and other harmful pathogenic or spoilage bacteria, or bacterial spore germination, in cheese and other dairy products (Ayad, Verheul, Wouters, & Smit, 2001;Balciunas et al, 2013;Beresford, Fitzsimons, Brennan, & Cogan, 2001;Coelho et al, 2014;Dal Bello et al, 2012). An excessive number of either indigenous or industrial L. lactis strains are reported in the literature, including numerous commercial starter or protective adjunct strains of the subspecies lactis which produce nisin A (NisA1), nisin Z (NisZ1) or lacticins (Cavanagh et al, 2015;Fernandez, Alegria, Delgado, Cruz Martin, & Mayo, 2011).…”

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confidence: 99%

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Behavior of artificial listerial contamination in model Greek Graviera cheeses manufactured with the indigenous nisin A‐producing strain Lactococcus lactis subsp. cremoris M104 as costarter culture

Samelis

Giannou

Pappa

et al. 2016

Journal of Food Safety

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Growth of Listeria monocytogenes during processing of traditional Greek Graviera cheese is inhibited, but the pathogen may survive ripening. Therefore, this study used Lactococcus lactis subsp. cremoris M104, a nisin A‐producing (NisA+) raw milk isolate, to enhance inactivation of a nonpathogenic Listeria cocktail contaminated in model Graviera mini cheeses. Cheeses were manufactured from thermized milk with a commercial starter culture (CSC) or the CSC plus strain M104 (CSC + M104), ripened at 18 °C and 90% RH for 20 days and stored at 4 °C in vacuum for 60 days. Listeria populations declined 10‐fold in all fermenting cheeses but then survived with little death during ripening and storage. NisA+ M104 colonies were prevalent and the nisA gene was detected, but nisin activity was weak to undetectable, in all CSC + M104 cheeses. Thus, Graviera cheese processing should be optimized to ensure nisA gene expression by strain M104 at levels sufficient to increase inactivation of L. monocytogenes. Practical applications This study provided important preliminary evidence that the in situ NisA+ antilisterial activity of L. lactis subsp. cremoris M104 during Graviera cheese fermentation increased by reducing the curd cooking temperature from 48 °C to 42 °C. This indicated the feasibility to increase nisin production and activity by suitably modifying selected technological factors during traditional cooked hard cheese processing. Apart from its bioprotective potential, this NisA+ L. lactis subsp. cremoris genotype (represented by the indigenous strains M104 and M78) possesses desirable sugar fermentation capabilities and enzymatic activities similar to those of the best performing industrial L. lactis or L. cremoris strains in commercial starters (Parapouli et al., ). Since 2015 this novel lactococcal genotype has been applied as hand‐made, costarter culture for the production of commercial Greek Graviera cheeses characterized by specific flavor characteristics and improved textural properties than counterpart cheeses produced with CSCs only (Pappas Bros. collaborating cheese plant, Epirus; private communication).

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“…and Enterobacteriaceae) are the main spoiling agents of burrata cheeses (4,9,10). One of the approaches used to prevent the growth of undesirable microorganisms and prolong the shelf life of fresh cheese is the application of biopreservatives (i.e., nisin or protective cultures) (11)(12)(13)(14)(15)(16). Protective cultures are live microorganisms that are deliberately added to food items to inhibit the growth of undesired (spoiling and/or pathogenic) microorganisms, without negatively affecting the sensorial quality of food (11).…”

mentioning

confidence: 99%

Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome

Minervini

Conte

Nobile

et al. 2017

Appl Environ Microbiol

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This study was aimed at improving the functional attributes and shelf life of burrata cheese by using protective lactobacilli (Lactobacillus plantarum LPAL and Lactobacillus rhamnosus LRB), fructooligosaccharides, and inulin. Six burrata cheeses were made using (i) the traditional protocol (control), (ii) the addition of 0.5% fructooligosaccharides and inulin (DF cheese), (iii) protective lactobacilli in milk alone (PL cheese), (iv) protective lactobacilli in milk and governing liquid (2PL cheese), (v) protective lactobacilli in milk and dietary fibers (DF_PL cheese), and (vi) protective lactobacilli in milk and governing liquid and dietary fibers (DF_2PL cheese). As expected, DF, DF_PL, and DF_2PL cheeses showed 1.5% of total fibers. Burrata cheeses produced by adding protective lactobacilli only in milk (PL and DF_PL cheeses) showed the lowest acidification during cheese making and storage. Lactic and acetic acids and ethanol were found at the lowest concentrations in these samples. Analyses of cultivable microbiota and the microbiome showed that protective lactobacilli reduced the house microbiota components (e.g., Streptococcus thermophilus, Lactococcus lactis, and Leuconostoc lactis) during cheese making and storage. Protective lactobacilli slowed the growth of staphylococci, coliforms, and Pseudomonas spp., especially in early storage. According to the different microbiome assemblies, burrata samples differed in peptide profiles and the levels of free amino acids. As shown by a sensory analysis, the addition of protective lactobacilli in milk improved the flavor and increased the shelf life of burrata cheese. In comparison to cheeses made using protective cultures only in milk, the shelf lives of those containing cultures also in the governing liquid were not further prolonged and they received lower acceptability scores by the panelists.IMPORTANCE This study provides more in-depth knowledge of the microbiome of burrata cheese and the set-up for a novel biotechnology using prebiotic dietary fibers and protective probiotic Lactobacillus plantarum LPAL and Lactobacillus rhamnosus LRB in milk. The biotechnology proposed in this study should be considered a useful tool to improve the functional value of burrata cheese. The use of protective lactobacilli in milk enhanced the flavor formation and shelf life of burrata cheese.

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Control of Listeria monocytogenes in fresh cheese using protective lactic acid bacteria

Cited by 93 publications

References 29 publications

Antilisterial and antistaphylococcal activity of a Lactococcus lactis strain isolated from Brazilian fresh Minas cheese

Antilisterial and antistaphylococcal activity of a Lactococcus lactis strain isolated from Brazilian fresh Minas cheese

Behavior of artificial listerial contamination in model Greek Graviera cheeses manufactured with the indigenous nisin A‐producing strain Lactococcus lactis subsp. cremoris M104 as costarter culture

Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome

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