Evaluation of the efficacy of commercial protective cultures to inhibit mold and yeast in cottage cheese

Makki, Ghadeer M.; Kozak, Sarah M.; Jencarelli, Katharine G.; Alcaine, Samuel D.

doi:10.3168/jds.2020-19136

Cited by 8 publications

(5 citation statements)

References 16 publications

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“…The yeasts were at levels ranging from 4.3 to 5.12 for F, from 5.03 to 4.99 log CFU/g for FFC, and from 5.17 to 3.71 log CFU/g for FITRC, with fluctuations during storage. Yeasts are generally recognized as contaminants in the production of cheeses and white brined cheeses [20,43]. Although their spoilage potential varies for both species and strain levels, yeasts do present a microbiological hazard and thus can affect cheese quality in case of excessive growth.…”

Section: Microbiological Analysis Of White Brined Cheesesmentioning

confidence: 99%

White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain

et al. 2021

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The aim of the present study is the evaluation of a novel potentially probiotic Lactobacillus paracasei SP5, previously isolated from dairy products, as a starter culture of white brined cheese production, either free or immobilized on a traditional food, “trahanas”, in order to provide protection to the starter culture and a prebiotic effect. All produced cheeses were compared with cheese manufactured by renin enzyme. Several parameters that affect the acceptability, quality, and shelf life of white brined cheese were investigated, including microbial populations, physicochemical characteristics, and cheese volatiles through 70 days of ripening and storage. White brined cheese production by free or immobilized L. paracasei SP5 resulted in significantly higher acidity (over 0.8 g of lactic acid/100 g of cheese at the 70th day of ripening) and significantly reduced counts (around 50%) of coliforms, yeasts, and fungi compared to cheese produced with no starter culture. The use of the freeze-dried novel starter culture, either free or immobilized, improved the aromatic profile of cheeses as was proven through a GC-MS analysis. In addition, it should be underlined that the application of the novel strain led to white brined cheese with improved overall quality and sensory characteristics. The results indicate the potential industrial use of freeze-dried L. paracasei SP5 as a starter culture for the production of good-quality functional white brined cheeses.

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Section: Microbiological Analysis Of White Brined Cheesesmentioning

confidence: 99%

White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain

et al. 2021

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“…Some other LAB species, for e.g., Lactobacillus acidophilus and Limosilactobacillus reuteri , also show the capacity to inhibit yeasts producing metabolites with antifungal activity [ 116 ]. In a study conducted by Makki et al [ 140 ], a protective culture combining a mixture of Lacticaseibacillus spp. and Lactiplantibacillus spp.…”

Section: Pathogenic Yeasts In Ripened Foods and Biocontrol Strategiesmentioning

confidence: 99%

Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin

et al. 2023

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Ripened foods of animal origin comprise meat products and dairy products, being transformed by the wild microbiota which populates the raw materials, generating highly appreciated products over the world. Together with this beneficial microbiota, both pathogenic and toxigenic microorganisms such as Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus, Clostridium botulinum, Escherichia coli, Candida spp., Penicillium spp. and Aspergillus spp., can contaminate these products and pose a risk for the consumers. Thus, effective strategies to hamper these hazards are required. Additionally, consumer demand for clean label products is increasing. Therefore, the manufacturing sector is seeking new efficient, natural, low-environmental impact and easy to apply strategies to counteract these microorganisms. This review gathers different approaches to maximize food safety and discusses the possibility of their being applied or the necessity of new evidence, mainly for validation in the manufacturing product and its sensory impact, before being implemented as preventative measures in the Hazard Analysis and Critical Control Point programs.

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“…Cottage cheese [50] Lactobacillus reuteri R29 Fusarium culmorum Bread system [51] Pediococcus acidilactici CRL 1753…”

Section: Debaryomyces Hansenii Torulaspora Delbrueckii Meyerozyma Gui...mentioning

confidence: 99%

Antifungal Metabolites as Food Bio-Preservative: Innovation, Outlook, and Challenges

Mishra

Kumar

et al. 2021

Metabolites

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Perishable food spoilage caused by fungi is a major cause of discomfort for food producers. Food sensory abnormalities range from aesthetic degeneration to significant aroma, color, or consistency alterations due to this spoilage. Bio-preservation is the use of natural or controlled bacteria or antimicrobials to enhance the quality and safety of food. It has the ability to harmonize and rationalize the required safety requirements with conventional preservation methods and food production safety and quality demands. Even though synthetic preservatives could fix such issues, there is indeed a significant social need for “clean label” foods. As a result, consumers are now seeking foods that are healthier, less processed, and safer. The implementation of antifungal compounds has gotten a lot of attention in recent decades. As a result, the identification and characterization of such antifungal agents has made promising advances. The present state of information on antifungal molecules, their modes of activity, connections with specific target fungi varieties, and uses in food production systems are summarized in this review.

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Evaluation of the efficacy of commercial protective cultures to inhibit mold and yeast in cottage cheese

Cited by 8 publications

References 16 publications

White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain

White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain

Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin

Antifungal Metabolites as Food Bio-Preservative: Innovation, Outlook, and Challenges

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