Influence of probiotic (Lactobacillus acidophilusNCFM,L. paracaseiLPC37, andL. rhamnosusHN001) strains on starter cultures and secondary microflora in Swiss- and Dutch-type cheeses

Abstract

The aim of this study was to determine the influence of three probiotic strains on microbial quality of industrially produced Swiss‐ and Dutch‐type cheeses. The levels of starter cultures were higher in Swiss‐type cheeses containing L. paracasei LPC37 and L. rhamnosus HN001. Mesophilic citrate‐fermenting bacteria were more abundant in cheeses containing L. acidophilus NCFM. The greatest reduction in Propionibacterium sp. counts was observed in cheeses produced with the addition of L. paracasei LPC37. All adjunct Lactobacillus sp. cultures stimulated changes in Enterococcus sp. counts and significantly influenced the counts of yeasts and molds in cheeses. Populations of coliform bacteria were lower in experimental cheeses than in control cheeses. The counts of butyric acid bacteria and anaerobic sulfite‐reducing bacteria were reduced in experimental Swiss‐type cheeses. Lactobacillus sp. used in the study are characterized by good viability and have no negative influence on starter cultures in cheese production. Practical applications Effect of three Lactobacillus sp. strains on technologically harmful microflora in cheeses. The protective (antibacterial) effect of bacteria depends on the type of cheese, temperature of ripening and storage, and the applied strain.

The Microbiota of Edam Cheeses Determined by Cultivation and High-Throughput Sequencing of the 16S rRNA Amplicon

“…The average counts of Enterococcus and Enterobacteriaceae reached 3.63 and 2.50 cfu/g, respectively, and were higher (log 0.50 and log 0.86 cfu/g, respectively) in cheeses produced in spring. Enterococcus counts were similar to those reported by other authors in Swiss-type cheese (2-3 cfu/g) [29], but they were significantly lower than in Spanish cheese (6-8 log cfu/g) [33]. The low Enterobacteriaceae counts could probably be attributed to the fermenting activity of Lactic Acid Bacteria (LAB) and the synthesis of antibacterial compounds (bacteriocins, organic acids, ethanol, and H 2 O 2 ) that reduce microbial counts by increasing the permeability of bacterial cell walls [29,30].…”

“…Enterococcus counts were similar to those reported by other authors in Swiss-type cheese (2-3 cfu/g) [29], but they were significantly lower than in Spanish cheese (6-8 log cfu/g) [33]. The low Enterobacteriaceae counts could probably be attributed to the fermenting activity of Lactic Acid Bacteria (LAB) and the synthesis of antibacterial compounds (bacteriocins, organic acids, ethanol, and H 2 O 2 ) that reduce microbial counts by increasing the permeability of bacterial cell walls [29,30]. The lower counts of Enterococcus and Enterobacteriaceae in autumn cheeses could also indicate that hygiene standards are strictly observed by dairy employees.…”

“…In turn, high Lactococcus counts in mature cheeses were attributed to the availability of suitable carbon and nitrogen energy sources, including bacterial metabolites (low-molecular-weight peptides, free amino acids, citrate, RNA (ribose), and DNA (deoxyribose) produced during starter lactic acid bacteria (SLAB) lysis. Similar results have been reported by other authors [29][30][31]. Season had no significant effect on Leuconostoc and Propionibacterium counts, which were determined at 4.43 and 5.75 cfu/g on average, respectively (Table 3).…”

“…Yeast counts were below log 2 cfu/g in spring cheeses, and they were significantly lower in autumn cheeses (log 2.82 cfu/g). The observed yeast counts were below the values given by other authors in Swiss-type cheese (3.48 cfu/g) [29], Gouda-type cheese (3.22-50 cfu/g) [29,31], Chihuahua cheese (5 cfu/g) [34], and Serrano cheese (4-4.5 cfu/g) [30]. Similar results were reported by Sánchez-Gamboa et al [34]; in their study, yeast counts were 50% higher in cheeses produced in autumn.…”

Lactic Acid Bacteria and Their Bacteriocins: Classification, Biosynthesis and Applications against Uropathogens: A Mini-Review

“…A recent study has established that the use of heterofermentative Lactobacillus spp. in the production of Dutch-type cheese products reduces the populations of technologically harmful microorganisms that negatively affect the quality, safety and shelf life of the finished products [ 28 ], and may be explored to control human pathogens.…”