Growth Inhibition of Selected Microorganisms by an Association of Dairy Starter Cultures and Probiotics

Abstract

Several growth curves for selected pathogens and hygiene indicators alone and vs selected dairy starter cultures (LAB) and commercial probiotics have been performed. All strains for LAB and commercial probiotics were inoculated as pure cultures into skim milk to get an initial cocci:bacilli:enterocci ratio of 2:1:1 and a concentration of approx 10 7 cfu mL -1 until challenge vs selected pathogens and hygiene indicators. Selected pathogens came from the collection of the Laboratorio di Ispezione degli Alimenti di O.A. or were reference strains (Escherichia coli, CSH26 K12, Staphylococcus aureus, 27R, Salmonella Derby 27, Pseudomonas fluorescens ATCC 13525, Listeria innocua ATCC 33090). Each strain was inoculated into skim milk to get an initial concentration of approx 10 6 cfu mL -1 . Growth curves in skim milk for the following challenges were studied: i) sterility control; ii) association LAB; iii) association of LAB vs each selected pathogen or hygiene indicator; iv) selected pathogen or hygiene indicator alone. The challenges were carried out in BHI broth and in skim milk at 37°C. The highest reduction was observed in milk but in general the association of LAB and the probiotic was able to limit the growth of pathogens and hygiene indicators.

Inhibition ofListeria monocytogenesby a formulation of selected dairy starter cultures and probiotics in anin vitromodel

“…The characterisation and the acidifying activity of the formulation has been previously described by the authors (Cenci Goga et al 1995;Clementi et al 1998;Cenci-Goga et al 2015).…”

Effects of dietary supplementation of bacteriophage with or without zinc oxide on the performance and gut development of weanling pigs

“…In search for the better alternatives, organic acids, probiotics, antimicrobial peptides, etc. have tried to replace in-feed antibiotics with limited success (Simon 2005;Cenci-Goga et al 2015).…”

Evaluation of a nitrite-free commercial preparation in the production of swine and roe deer (Capreolus capreolus) salami

“…The starter culture (SC) of choice is a formulation already successfully used by the authors (Cenci-Goga et al 2012) in the production of swine and venison salami (Dama dama) for its mild fermentation and the ability to mitigate the distinct taste of venison. (Cenci-Goga et al 1995;Clementi et al 1998;Cenci-Goga et al 2015;Cenci-Goga et al 2016) The tested formulation (Naturmix Salagione 1500, Mec import, Rome, Italy, from now on «COMM») is a commercial formulation intended for the production of fermented products, such as salami, sausages and bacon, and replaces antioxidants and preservatives. It is advertised as a replacement of the E300 antioxidant family (vitamin C and its salts) and eliminates preservatives, for example, E250-E252 (nitrites), while giving to the final product its typical red colour.…”