Isolation of lactic acid bacteria with antifungal activity against the common cheese spoilage mould Penicillium commune and their potential as biopreservatives in cheese

Cheong, Elsie Y.L.; Sandhu, Amrita; Jayabalan, Jayaram; Le, Thu Thi Kieu; Nhiep, Nguyen Thi Hanh; Ho, Huong Thi My; Zwielehner, Jutta; Bansal, Nidhi; Turner, Mark S.

doi:10.1016/j.foodcont.2014.05.011

Cited by 116 publications

(67 citation statements)

References 46 publications

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“…Moulds are the most common cheese spoilage organisms which can lead to economic loss as well as raising public health hazards such as Penicillium solitum, Aspergillus versicolor, Cladosporium herbarum, Mucor circinelloides and Geotrichum candidum (Cheong et al, 2014). Mould counts in cheese are used as an index of the proper sanitation and quality defects in soft cheese as rancidity, softness and color defects which arise mainly from contamination by mould.…”

Section: Resultsmentioning

confidence: 99%

Safety and Public Health Hazards Associated with Egyptian Soft Cheese Consumption

Kamal¹,

El-Makarem²,

Amer³

2017

AJVS

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Key words:white soft cheese, Coliforms, Staphylococcal enterotoxins, Aflatoxin M1 and M2White soft cheese is widely consumed by the Egyptian population and could be contaminated during manufacturing, handling and distribution. So, to assess safety and detect the public health hazards of traditional white soft cheese, one hundred samples represented as (40 Kareish cheese, 30 Damietta cheese and 30 Feta cheese) were collected randomly from supermarkets, and street-vendors at Alexandria Governorate. The results revealed that the incidence of Coliforms group were 75 and 20 % in the examined Kareish and Damietta cheeses, respectively with respective logarithmic (log) mean values were 5.49 ± 0.62 and 4.10 ± 0.15 cfu/g, on the other hand coliforms failed to be detected in Feta cheese samples. The incidence of Staphylococcus aureus were 55, 83.33 and 26.66% in Kareish, Damietta and Feta cheeses samples, respectively, with a log mean values 4.42 ± 0.89; 4.94 ± 0.61 and 2.70 ± 0.62 cfu/g. Staphylococcal enterotoxin A could be detected qualitatively by using ELISA in the examined Kareish and Damietta cheeses and Enterotoxin C could be detected only in Damietta cheese while, Enterotoxin D could be detected only in Feta cheese. Salmonella was failed to be detected in all examined samples. While, the incidence of mould were 35 , 46.67 and 10 % in Kareish, Damietta and Feta cheeses samples, respectively with the log mean values 4.49 ± 0.31, 4.26 ± 0.26 and 1.20 ±0.17cfu/g, respectively. The Aflatoxin M1 was detected in 40 and 53.33% of Kareish and Damietta cheeses samples, respectively. While, the Aflatoxin M 2 was detected only in 20% 0f examined Kareish samples but failed to be detected in Damietta cheese samples. Neither M1 nor M 2 were detected in Feta cheese. In conclusion, it was observed that the hygienic quality of white cheeses sold in dairy shops in Alexandria was low and does not have enough assurance in terms of public health. These results emphasize the need for applying more strict hygienic practices, efficient heat treatment, and applying HACCP system.

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Section: Resultsmentioning

confidence: 99%

Safety and Public Health Hazards Associated with Egyptian Soft Cheese Consumption

Kamal¹,

El-Makarem²,

Amer³

2017

AJVS

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“…Thus, visual observation of growth of microorganism was considered a better method to determine the growth of yeast and mold. This work followed similar approach taken previously by several other researchers (Cheong et al, ; Rouse, Harnett, Vaughan, & Sinderen, ).…”

Section: Introductionmentioning

confidence: 87%

“…The development of molds and yeasts were qualitatively determined by visual observation every day during storage (Cheong et al, ): (−) no mold and yeast growth, (+) small mold and yeast mold spots, (++) moderate sized mold and yeast spots or patches, and (+++) mostly or completely covered by mold and yeast. Images of samples were also taken at every week of storage.…”

Section: Methodsmentioning

confidence: 99%

An innovative approach to extend the shelf life of cottage cheese curds using food grade CO₂‐α‐cyclodextrin complex powder: A preliminary study

Howes

Bhandari

2017

J Food Process Preserv

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The use of CO2‐α‐cyclodextrin complex powder to hinder mold and yeast growth in cottage cheese was investigated. The powder was directly mixed into the curds before packaging to achieve different CO2 concentrations (300, 600, and 900 ppm, mg CO2/kg curd), followed by storing the samples at 7 and 25 °C for up to 6 weeks. The sample containers were opened to expose them to air for 15–20 min every week. The results showed the mold and yeast growth was significantly inhibited without affecting pH and moisture content of the curds. At 25 °C, mold and yeast growth occurred in the control samples (0 ppm CO2) at Day 5 while the samples with 300, 600, and 900 ppm CO2 were spoiled at Days 8, 9, and 10, respectively. At 7 °C, except for the control spoiled at Day 30, no mold and yeast were observed in other samples at the end of storage period. Practical applications This study provided an innovative and simple approach to introduce CO2 gas in the encapsulated powder form for modified atmosphere packaging of cottage cheese. This can simply be done by mixing CO2 powder into cottage cheese prior to packaging, by which CO2 gas will be distributed throughout the product. During storage, due to effects of water in cottage cheese, the complex releases CO2 slowly so that spoilage microorganisms especially mold and yeast growth, were significantly prohibited.

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“…LAB produces other compounds such as hydrogen peroxide, CO 2 , diacetyl, and bacteriocin that may also contribute to their preserving properties (6). Bacteriocin produced by LAB has been reported to have antibacterial and antifungal activity (7)(8)(9). LAB can produce many compounds with antifungal activity including organic acids, proteinaceous compounds, phenyllactic acid, reuterin, cyclic dipeptides, fatty acids, and their derivatives (10).…”

Section: Introductionmentioning

confidence: 99%

Acute and Subacute Oral Toxicity Evaluation of Crude Antifungal Compounds Produced by Lactobacillus plantarum HD1 in Rats

Son¹,

Chang²,

Lee³

2015

JFN

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ABSTRACT:The aim of this study was to investigate the acute and subacute oral toxicity of crude antifungal compounds produced by Lactobacillus plantarum HD1 in Sprague-Dawley rats. In the acute toxicity study, the crude antifungal compounds (0.625, 1.25, 2.5, and 5.0 g/kg) did not produce mortality, significant changes in general behavior, or changes in the gross appearance of the organs. In the subacute toxicity study, the crude antifungal compounds were administered orally to rats at doses of 0, 0.5, 1.0, and 2.0 g/kg daily for 28 days. There were no test article-related deaths, abnormal clinical signs, or body weight changes. The study also showed no significant differences between the control and treated groups in hematological and serum biochemical parameters, histopathological examination, or any other findings. These results suggest that acute or subacute oral administration of crude antifungal compounds from L. plantarum HD1 is not toxic in rats.

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Isolation of lactic acid bacteria with antifungal activity against the common cheese spoilage mould Penicillium commune and their potential as biopreservatives in cheese

Abstract: Isolation of lactic acid bacteria with antifungal activity against the common cheese spoilage mould Penicillium commune and their potential as biopreservatives in cheese,

Cited by 116 publications

References 46 publications

Safety and Public Health Hazards Associated with Egyptian Soft Cheese Consumption

Safety and Public Health Hazards Associated with Egyptian Soft Cheese Consumption

An innovative approach to extend the shelf life of cottage cheese curds using food grade CO₂‐α‐cyclodextrin complex powder: A preliminary study

Acute and Subacute Oral Toxicity Evaluation of Crude Antifungal Compounds Produced by Lactobacillus plantarum HD1 in Rats

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Isolation of lactic acid bacteria with antifungal activity against the common cheese spoilage mould Penicillium commune and their potential as biopreservatives in cheese

Abstract: Isolation of lactic acid bacteria with antifungal activity against the common cheese spoilage mould Penicillium commune and their potential as biopreservatives in cheese,

Cited by 116 publications

References 46 publications

Safety and Public Health Hazards Associated with Egyptian Soft Cheese Consumption

Safety and Public Health Hazards Associated with Egyptian Soft Cheese Consumption

An innovative approach to extend the shelf life of cottage cheese curds using food grade CO2‐α‐cyclodextrin complex powder: A preliminary study

Acute and Subacute Oral Toxicity Evaluation of Crude Antifungal Compounds Produced by Lactobacillus plantarum HD1 in Rats

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Product

Resources

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An innovative approach to extend the shelf life of cottage cheese curds using food grade CO₂‐α‐cyclodextrin complex powder: A preliminary study