Lactic acid bacteria isolated from traditional Italian dairy products: activity against Listeria monocytogenes and modelling of microbial competition in soft cheese

Panebianco, Felice; Giarratana, Filippo; Caridi, Andrea; Sidari, Rossana; Bruno, Alessandra De; Giuffrida, Alessandro

doi:10.1016/j.lwt.2020.110446

Cited by 31 publications

(21 citation statements)

References 40 publications

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“…The formation of acids inhibiting pathogenic growth is associated with bacterial growth. Panebianco et al [ 46 ] applied a predictive model based on the Lotka–Volterra equations to select and characterize LAB isolated from traditional dairy products produced in Calabria that are potentially usable as an adjunct culture against L. monocytogenes in cheese and to study their anti-Listeria activity in soft cheese during chilled storage. The model included the counts of LAB and L. monocytogenes at time t, the maximum growth rates, the maximum population densities, the interspecific competition parameters of LAB on L. monocytogenes and vice versa, and the physiological states of two populations.…”

Section: Discussionmentioning

confidence: 99%

A Study on the Synbiotic Composition of Bifidobacterium bifidum and Fructans from Arctium lappa Roots and Helianthus tuberosus Tubers against Staphylococcus aureus

et al. 2021

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A number of mechanisms have been proposed explaining probiotics and prebiotics benefit human health, in particular, probiotics have a suppression effect on pathogen growth that can be enhanced with the introduction of prebiotics. In vitro models enhanced with computational biology can be useful for selecting a composition with prebiotics from new plant sources with the greatest synergism. Water extracts from burdock root and Jerusalem artichoke tubers were purified by ultrafiltration and activated charcoal and concentrated on a rotary evaporator. Fructans were precipitated with various concentrations of ethanol. Bifidobacterium bifidum 8 VKPM AC−2136 and Staphylococcus aureus ATCC 43300 strains were applied to estimate the synbiotic effect. The growth of bifidobacteria and staphylococci in monocultures and cocultures in broths with glucose, commercial prebiotics, as well as isolated fructans were studied. The minimum inhibitory concentrations (MICs) of lactic and acetic acids for the Staphylococcus strain were determined. A quantitative model joining the formation of organic acids by probiotics as antagonism factors and the MICs of pathogens (as the measure of their inhibition) was tested in cocultures and showed a high predictive value (R2 ≥ 0.86). The synbiotic factor obtained from the model was calculated based on the experimental data and obtained constants. Fructans precipitated with 20% ethanol and Bifidobacterium bifidum have the greater synergism against Staphylococcus.

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Section: Discussionmentioning

confidence: 99%

A Study on the Synbiotic Composition of Bifidobacterium bifidum and Fructans from Arctium lappa Roots and Helianthus tuberosus Tubers against Staphylococcus aureus

et al. 2021

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“…With increased moisture retention observed in inulinsupplemented cheeses and availability of a hexose substrate from FOS, these NSLAB would be able to persist longer throughout aging. Selected NSLAB may also have a competitive inhibition ability to pathogens potentially present in cheese, such as Listeria monocytogenes, through production of bacteriocins (Panebianco et al, 2021).…”

Section: Discussionmentioning

confidence: 99%

Microbial and chemical composition of Cheddar cheese supplemented with prebiotics from pasteurized milk to aging

Hanlon¹,

Choi²,

Meunier-Goddik

et al. 2022

Journal of Dairy Science

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Microbial and chemical properties of cheese is crucial in the dairy industry to understand their effects on cheese quality. Microorganisms within this fat, protein, and water matrix are largely responsible for physiochemical characteristics and associated quality. Prebiotics can be used as an energy source for lactic acid bacteria in cheese by altering the microbial community and provide the potential for value-added foods, with a more stable probiotic population. This research focuses on the addition of fructooligosaccharides (FOS) or inulin to the Cheddar cheese-making process to evaluate the effects on microbial and physicochemical composition changes. Laboratory-scale Cheddar cheese produced in 2 replicates was supplemented with 0 (control), 0.5, 1.0, and 2.0% (wt/wt) of FOS or inulin using 18 L of commercially pasteurized milk. A total of 210 samples (15 samples per replicate of each treatment) were collected from cheese-making procedure and aging period. Analysis for each sample were performed for quantitative analysis of chemical and microbial composition. The prevalence of lactic acid bacteria (log cfu/g) in Cheddar cheese supplemented with FOS (6.34 ± 0.11 and 8.99 ± 0.46; ± standard deviation) or inulin (6.02 ± 0.79 and 9.08 ± 1.00) was significantly higher than the control (5.84 ± 0.27 and 8.48 ± 0.06) in whey and curd, respectively. Fructooligosaccharides supplemented cheeses showed similar chemical properties to the control cheese, whereas inulin-supplemented cheeses exhibited a significantly higher moisture content than FOS and the control groups. Streptococcus and Lactococcus were predominant in all cheeses and 2% inulin and 2% FOS-supplemented cheeses possessed significant amounts of nonstarter lactic acid bacteria found to be an unidentified group of Lactobacillaceae, which emerged after 90 d of aging. In conclusion, this study demonstrates that prebiotic supplementation of Cheddar cheese results in differing microbial and chemical characteristics.

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“…The Calabrian (Italy) artisanal cheese lactic acid bacteria possess antibacterial effect. This group of bacteria contributed to the growth reduction of L. monocytogenes in vitro conditions [42].…”

Section: Microbiota and Characteristics Of Traditionally Processed Cheesesmentioning

confidence: 97%

Microbial Diversity of Traditionally Processed Cheese from Northeastern Region of Transylvania (Romania)

György¹,

Laslo²

2021

Fermentation - Processes, Benefits and Risks

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The composition and production technology of the cheese are extremely diverse. There are a wide variety of microbial species on their surface, with a much smaller number inside of the product. The microbiota of the cheese may be composed of beneficial microorganisms, spoilage and foodborne pathogens. Identification and characterization of the microorganisms present in these products are important nutrition, food safety and technological aspects. During our work we evaluated the prevalence of allochthonous bacteria and microscopic fungi in traditionally processed cheeses from northeastern region of Transylvania, with classical microbiological culture methods. Based on the results the microbiota of the analysed cheeses was highly diversified. The identified bacteria with the highest prevalence from different selective media, were as follows: Escherichia coli, Enterococcus durans, Enterococcus faecalis, Shigella flexnerii, Proteus vulgaris, Stenotrophomonas maltophilia, Staphylococcus equorum subsp. equorum, Staphylococcus equorum subsp. linens, Halomonas alkaliphila, Kocuria rhizophila, Hafnia paralvei, Bacillus licheniformis and Klebsiella michiganensis.

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Lactic acid bacteria isolated from traditional Italian dairy products: activity against Listeria monocytogenes and modelling of microbial competition in soft cheese

Cited by 31 publications

References 40 publications

A Study on the Synbiotic Composition of Bifidobacterium bifidum and Fructans from Arctium lappa Roots and Helianthus tuberosus Tubers against Staphylococcus aureus

A Study on the Synbiotic Composition of Bifidobacterium bifidum and Fructans from Arctium lappa Roots and Helianthus tuberosus Tubers against Staphylococcus aureus

Microbial and chemical composition of Cheddar cheese supplemented with prebiotics from pasteurized milk to aging

Microbial Diversity of Traditionally Processed Cheese from Northeastern Region of Transylvania (Romania)

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