Effect of nisin‐producing <i>Lactococcus lactis</i> starter cultures on the inhibition of two pathogens in ripened cheeses

Bello, Barbara Dal; Zeppa, Giuseppe; Bianchi, Daniela Manila; Decastelli, Lucia; Traversa, Amaranta; Gallina, Silvia; Coı̈sson, Jean Daniel; Locatelli, Monica; Travaglia, Fabiano; Cocolin, Luca Simone

doi:10.1111/1471-0307.12064

Cited by 11 publications

(6 citation statements)

References 40 publications

(74 reference statements)

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“…; Bello et al . ). It seems that the pH decline was the major reason for the reduction of S. aureus load during ripening.…”

Section: Resultsmentioning

confidence: 97%

“…; Bello et al . ); however, there is a lack of knowledge concerning the behaviour of S. aureus in UF cheeses. Therefore, this study aimed to determine the growth and enterotoxin production of S. aureus during the manufacture, ripening and storage of IUFWC with special reference to the effect of starter culture, initial inoculation level as well as storage temperature.…”

Section: Introductionmentioning

confidence: 99%

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Growth and enterotoxin production of Staphylococcus aureus in Iranian ultra‐filtered white cheese

Mohammadi

Hanifian

2014

Int J of Dairy Tech

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This study aimed to investigate the growth and enterotoxin production of Staphylococcus aureus during the ripening and storage of Iranian ultra-filtered white cheese (IUFWC). According to the results, the addition of starter culture had significant inhibitory effects on the growth and enterotoxin production of S. aureus. Moreover, prolong survival and enterotoxin production were observed in the samples with the highest inoculum (5 log CFU/g) of S. aureus. It was concluded that proper activity of the starter culture together with the refrigeration storage of IUFWC was the key element in inhibiting the growth and enterotoxin production of S. aureus.

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“…; Bello et al . ). It seems that the pH decline was the major reason for the reduction of S. aureus load during ripening.…”

Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Growth and enterotoxin production of Staphylococcus aureus in Iranian ultra‐filtered white cheese

Mohammadi

Hanifian

2014

Int J of Dairy Tech

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“…Reduction of S. aureus was only achieved in bacteriocin producer Lc. lactis strains [ 134 ]. However, other reports suggest that the presence of S. aureus in raw milk is inhibited at different stages of ripening [ 135 ].…”

Section: Use Of Starter Cultures To Improve the Safety In Dairy Prmentioning

confidence: 99%

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

García‐Díez

Saraiva

2021

IJERPH

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Starter cultures can be defined as preparations with a large number of cells that include a single type or a mixture of two or more microorganisms that are added to foods in order to take advantage of the compounds or products derived from their metabolism or enzymatic activity. In foods from animal origin, starter cultures are widely used in the dairy industry for cheese, yogurt and other fermented dairy products, in the meat industry, mainly for sausage manufacture, and in the fishery industry for fermented fish products. Usually, microorganisms selected as starter culture are isolated from the native microbiota of traditional products since they are well adapted to the environmental conditions of food processing and are responsible to confer specific appearance, texture, aroma and flavour characteristics. The main function of starter cultures used in food from animal origin, mainly represented by lactic acid bacteria, consists in the rapid production of lactic acid, which causes a reduction in pH, inhibiting the growth of pathogenic and spoilage microorganisms, increasing the shelf-life of fermented foods. Also, production of other metabolites (e.g., lactic acid, acetic acid, propionic acid, benzoic acid, hydrogen peroxide or bacteriocins) improves the safety of foods. Since starter cultures have become the predominant microbiota, it allows food processors to control the fermentation processes, excluding the undesirable flora and decreasing hygienic and manufacturing risks due to deficiencies of microbial origin. Also, stater cultures play an important role in the chemical safety of fermented foods by reduction of biogenic amine and polycyclic aromatic hydrocarbons contents. The present review discusses how starter cultures contribute to improve the microbiological and chemical safety in products of animal origin, namely meat, dairy and fishery products.

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“…Many recent studies have shown the effect of nisin against S. aureus and other Grampositive bacteria (Mitra et al, 2010). In addition, the previous studies showed the effect of nisin on different types of cheeses such as Cuajada (Arqués et al, 2008), Traditional Minas Serro cheese (Pinto et al, 2011), Minas Frescal cheese (Pimentel-Filho et al, 2014), ripened cheese (Dal Bello et al, 2013), Cheddar cheese (Zottola et al, 1994) and Damietta cheese (Amer and Ewina, 2003), but at present a few studies that worked on skimmed milk that used in manufacture of kareish cheese such as (Sobrino-López and Martín-Belloso, 2006). So our study was undertaken to throw light on the effect of nisin on the viability of S. aureus in kareish cheese.…”

Section: Introductionmentioning

confidence: 99%

Effect of nisin on the viability of Staphylococcus aureus in kareish cheese

Meshref

Hassan

Riad³

et al. 2019

Journal of Veterinary Medical Research

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ARTICLE INFO Staphylococcus aureus is a common cause of food-borne disease worldwide and food poisoning. This study reports the effect of nisin (0, 10 and 12.5 ppm) against Staphylococcus aureus in manufactured kareish cheese. Nisin was effective in reducing S. aureus count in cheese; a reduction of S. aureus count was observed from the 2nd day of storage period. S. aureus in kareish cheese decreased gradually from 4x10 8 to (8×10 7 , 6.5×10 7 , 5.8×10 7 CFU/gm.) in the 1 st week till reached at the end of storage period of the 4 th week to (4 ×10 4 , 1.1×10 3 , 1×10 2 CFU/gm.) for cheese containing (0, 10 and 12.5 ppm) of nisin, respectively during manufacture and storage for a month in the refrigerator at 4 ˚C. The data obtained in this study suggested that the use of nisin-containing cheese can be an effective method of controlling the growth and multiplication of S. aureus in cheese.

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Effect of nisin‐producing Lactococcus lactis starter cultures on the inhibition of two pathogens in ripened cheeses

Cited by 11 publications

References 40 publications

Growth and enterotoxin production of Staphylococcus aureus in Iranian ultra‐filtered white cheese

Growth and enterotoxin production of Staphylococcus aureus in Iranian ultra‐filtered white cheese

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

Effect of nisin on the viability of Staphylococcus aureus in kareish cheese

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