Factors that inhibit growth of Listeria monocytogenes in nature-ripened Gouda cheese: A major role for undissociated lactic acid

Wemmenhove, E.; Valenberg, H.J.F. van; Hooijdonk, A.C.M. van; Wells-Bennik, M.H.J.; Zwietering, Marcel H.

doi:10.1016/j.foodcont.2017.08.028

Cited by 37 publications

(33 citation statements)

References 24 publications

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“…The pH drop caused the reduction of specific growth rate of L. monocytogenes for all cheese treatments (Fig. 1), which is consistent with the observations of Wemmenhove et al (2018), who noted that lower cheese pH values result in increased concentrations of undissociated acids which have L. monocytogenes growth-inhibiting effects. Ribeiro et al (2006) investigated the growth responses of persistent strains of L. monocytogenes isolated from cheeses to NaCl (5-10%) and pH (4.0-8.5) and also observed that higher specific growth rates were predicted for more alkaline pH values at relatively low salt concentrations.…”

Section: Discussionsupporting

confidence: 90%

A comparison of dynamic tertiary and competition models for describing the fate of Listeria monocytogenes in Minas fresh cheese during refrigerated storage

et al. 2019

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This study compares dynamic tertiary and competition models for L. monocytogenes growth as a function of intrinsic properties of a traditional Brazilian soft cheese and the inhibitory effect of lactic acid bacteria (LAB) during refrigerated storage. Cheeses were prepared from raw or pasteurized milk with or without the addition of selected LAB with known anti-listerial activity. Cheeses were analyzed for LAB and L. monocytogenes counts, pH and water activity (a w) throughout cold storage. Two approaches were used to describe the effect of LAB on L. monocytogenes: a Huang-Cardinal model that considers the effect of pH and a w variation in a dynamic kinetic analysis framework; and microbial competition models, including Lotka-Volterra and Jameson-effect variants, describing the simultaneous growth of L. monocytogenes and LAB. The Jameson-effect with γ and the Lotka-Volterra models produced models with statistically significant coefficients that characterized the inhibitory effect of selected LAB on L. monocytogenes in Minas fresh cheese. The Huang-Cardinal model [pH] outperformed both competition models. Taking a w change into account did not improve the fit quality of the Huang-Cardinal [pH] model. These models for Minas soft cheese should be valuable for future microbial risk assessments for this culturally important traditional cheese.

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Section: Discussionsupporting

confidence: 90%

A comparison of dynamic tertiary and competition models for describing the fate of Listeria monocytogenes in Minas fresh cheese during refrigerated storage

et al. 2019

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“…Cheeses without added LAB showed L. monocytogenes growth, and stationary phase was achieved before 72 h, while the pH of raw or pasteurized cheeses was still above 5.60. Wemmenhove et al (2018) reported that the presence of undissociated lactic acid is the key reason for inhibition of L. monocytogenes growth in Gouda cheese. Besides, these authors indicated that low water activity, as presented after prolonged ripening times, can also cause growth inhibition.…”

Section: Discussionmentioning

confidence: 99%

Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses

et al. 2018

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a b s t r a c tArtisanal raw milk cheeses are highly appreciated dairy products in Brazil and ensuring their microbiological safety has been a great need. This study reports the isolation and characterization of lactic acid bacteria (LAB) strains with anti-listerial activity, and their effects on Listeria monocytogenes during refrigerated shelf-life of soft Minas cheese and ripening of semi-hard Minas cheese. LAB strains (n ¼ 891) isolated from Minas artisanal cheeses (n ¼ 244) were assessed for anti-listerial activity by deferred antagonism assay at 37 C and 7 C. The treatments comprised the production of soft or semi-hard Minas cheeses using raw or pasteurized milk, and including the addition of selected LAB only [Lactobacillus brevis 2-392, Lactobacillus plantarum 1-399 and 4 Enterococcus faecalis (1-37, 2-49, 2-388 and 1-400)], L. monocytogenes only, selected LAB co-inoculated with L. monocytogenes, or without any added cultures. At 37 C, 48.1% of LAB isolates showed anti-listerial capacity and 77.5% maintained activity at 7 C. Selected LAB strains presented a bacteriostatic effect on L. monocytogenes in soft cheese. L. monocytogenes was inactivated during the ripening of semi-hard cheeses by the mix of LAB added. Times to attain a 4 log-reduction of L. monocytogenes were 15 and 21 days for semi-hard cheeses produced with raw and pasteurized milk, respectively. LAB with anti-listerial activity isolated from artisanal Minas cheeses can comprise an additional barrier to L. monocytogenes growth during the refrigerated storage of soft cheese and help shorten the ripening period of semi-hard cheeses aged at ambient temperature.

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“…Finally, according to Wemmenhove et al . (), the behaviour of L. monocytogenes in hard cheese could also be influenced by the concentration of undissociated lactic acid. They showed that L. monocytogenes was unable to grow in Gouda cheeses when undissociated lactic acid concentration is higher than 6.35 mM.…”

Section: Survival Of Listeria Monocytogenes In Cheesementioning

confidence: 99%

Prevalence and survival of Listeria monocytogenes in various types of cheese—A review

Gérard

El-Hajjaji

Niyonzima

et al. 2018

Int J of Dairy Tech

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Since the publication of Regulation (EC) N°2073/2005, ready-to-eat (RTE) food allowing the development of Listeria monocytogenes, including cheese, has to be free of this pathogen in 25 g of product. This review was carried out to gather studies on the prevalence of the pathogen in various types of cheese in Europe, while also including data from other continents. Given that Regulation (EC) N°2073/2005 distinguishes cheeses allowing or not the survival of L. monocytogenes based on the food's pH and water activity (a w ), the review also focuses on the determinants of this growth/no growth in the same types of cheese.

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Factors that inhibit growth of Listeria monocytogenes in nature-ripened Gouda cheese: A major role for undissociated lactic acid

Cited by 37 publications

References 24 publications

A comparison of dynamic tertiary and competition models for describing the fate of Listeria monocytogenes in Minas fresh cheese during refrigerated storage

A comparison of dynamic tertiary and competition models for describing the fate of Listeria monocytogenes in Minas fresh cheese during refrigerated storage

Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses

Prevalence and survival of Listeria monocytogenes in various types of cheese—A review

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