Lactobacillus plantarumprotective cultures to improve safety and quality of wheyless Domiati‐like cheese

Abstract

This study aimed to isolate some lactic acid bacteria (LAB) with potential antimicrobial activity against Staphylococcus aureus (S. aureus) to be used as a protective culture for the manufacture of Domiati‐like cheese. Eight isolates with anti‐staphylococcal activity were identified as Lactobacillus plantarum (L. plantarum FFNL739 and FFNL1810) and one as Enterococcus faecium (E. farcium). Strains FFNL739 and FFNL1810 and their mixture were used as protective cultures to control S. aureus in Domiati like‐cheese. The impact of both strains and their mixture on some ripening indices and sensory attributes of cheese was assessed during 8 weeks of refrigerated storage at 6±1°C. The inclusion of L. plantarum could suppress the growth of S. aureus and improve the overall acceptability, proteolysis, and lipolysis. Thus, it could be recommended to use the mixed culture of strains FFNL739 and FFNL1810 to improve the safety and quality of Domiati cheese. Practical applications There is a growing demand among consumers for chemical‐free products especially those used as preservatives. Lactic acid bacteria can produce a wide variety of antimicrobial molecules, particularly bacteriocins. These natural antimicrobials are secure and could consider a good alternative to chemical preservatives. The application of bacteriocin‐producing lactic acid bacteria is the main strategy of food bio‐preservation. This approach is applicable, cheap, and efficient to extend the shelf‐life of minimally processed and ready‐to‐eat products. Also, biopreservation proves to be able to improve quality, hygienic status, and improved safety of foods.

Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

“…Lactobacilli have received increasing attention as probiotics and improvers of shelflife and sensorial properties [120][121][122]. Lactic acid bacteria (Lactobacillus plantarum and Enterococcus faecium) with antimicrobial activity against Staphylococcus aureus were effective in protecting Domiati cheese during 8 weeks of storage (at 6 • C) and improving the organoleptic properties, proteolysis, and lipolysis [123]. Darwish et al [124] isolated 268 lactic acid bacteria from native Egyptian camel, sheep, goat, buffalo, and cow milks.…”

Technological characterization and molecular identification of defined protective starter cultures for fermentation of traditional Rayeb made from camel's milk

“…This bacterial group has an important technological characteristic and certain strains of them have potential probiotic activity. In addition, LAB have been shown to produce a variety of antimicrobial agents, which may contribute to the safety and preservation of foods (Khalil et al, 2021(Khalil et al, , 2022Lozo et al, 2021;Reis et al, 2012). The majority of LAB species identified in camel milk samples from different countries belong to genera Enterococcus, Lactococcus, Leuconostoc, Streptococcus, Lactobacillus, Pediococcus, and Weissella (Abdel-Haleem et al, 2018;Akhmetsadykova et al, 2015;Rahmeh et al, 2019).…”

Microorganisms present in artisanal fermented food from South America

“…Cheeses investigated across studies are predominantly artisanally produced, with little consistency in methodologies (for example ripening times vary, when outlined, from 10 to 90 days), and so as such the microbial diversity observed here in species identified is expected, although some species including L. plantarum were found to be commonly identified within many cheeses which is in line with investigations of cheeses globally ( Xanthopoulos et al, 2000 ; Belicová et al, 2013 ; Fernandes et al, 2017 ). This species is well characterised with respect to its probiotic potential and importance in food safety, making it an important member of these cheeses ( Dinev et al, 2018 ; Khalil et al, 2022 ).…”