Testing commercial biopreservative against spoilage microorganisms in MAP packed Ricotta fresca cheese

Spanu, Carlo; Scarano, Christian; Piras, Francesca; Spanu, Vincenzo; Pala, Carlo; Casti, Daniele; Lamon, Sonia; Cossu, F; Ibba, Michela; Nieddu, Gavino; Santis, E.P.L. De

doi:10.1016/j.fm.2017.04.008

Cited by 25 publications

(31 citation statements)

References 14 publications

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“…increased in all the cheeses after 8 days of storage. Partial inhibition of Pseudomonas species by protective bacteria was also described for ricotta fresca (11). Previously, P. fragi and Pseudomonas spp.…”

Section: Discussionmentioning

confidence: 86%

“…FOS and inulin drive both the gut microbiota composition and the related metabolome, including the synthesis of short-chain fatty acids (SCFA), whose positive effects on human health are well known (24). Using approaches similar to those previously described for other cheeses (11,14,33,34), protective probiotic L. plantarum LPAL and L. rhamnosus LRB (35,36) were applied to inhibit undesired bacteria with or without the addition of FOS and inulin. Overall, the addition of inulin and FOS and the use of protective strains modified the microbiome assembly of burrata cheese.…”

Section: Discussionmentioning

confidence: 99%

“…One of the approaches used to prevent the growth of undesirable microorganisms and prolong the shelf life of fresh cheese is the application of biopreservatives (i.e., nisin or protective cultures) (11)(12)(13)(14)(15)(16). Protective cultures are live microorganisms that are deliberately added to food items to inhibit the growth of undesired (spoiling and/or pathogenic) microorganisms, without negatively affecting the sensorial quality of food (11). To date, no studies have reported the use of protective cultures for increasing the shelf life of burrata cheese.…”

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confidence: 99%

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Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome

Minervini

Conte

Nobile

et al. 2017

Appl Environ Microbiol

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This study was aimed at improving the functional attributes and shelf life of burrata cheese by using protective lactobacilli (Lactobacillus plantarum LPAL and Lactobacillus rhamnosus LRB), fructooligosaccharides, and inulin. Six burrata cheeses were made using (i) the traditional protocol (control), (ii) the addition of 0.5% fructooligosaccharides and inulin (DF cheese), (iii) protective lactobacilli in milk alone (PL cheese), (iv) protective lactobacilli in milk and governing liquid (2PL cheese), (v) protective lactobacilli in milk and dietary fibers (DF_PL cheese), and (vi) protective lactobacilli in milk and governing liquid and dietary fibers (DF_2PL cheese). As expected, DF, DF_PL, and DF_2PL cheeses showed 1.5% of total fibers. Burrata cheeses produced by adding protective lactobacilli only in milk (PL and DF_PL cheeses) showed the lowest acidification during cheese making and storage. Lactic and acetic acids and ethanol were found at the lowest concentrations in these samples. Analyses of cultivable microbiota and the microbiome showed that protective lactobacilli reduced the house microbiota components (e.g., Streptococcus thermophilus, Lactococcus lactis, and Leuconostoc lactis) during cheese making and storage. Protective lactobacilli slowed the growth of staphylococci, coliforms, and Pseudomonas spp., especially in early storage. According to the different microbiome assemblies, burrata samples differed in peptide profiles and the levels of free amino acids. As shown by a sensory analysis, the addition of protective lactobacilli in milk improved the flavor and increased the shelf life of burrata cheese. In comparison to cheeses made using protective cultures only in milk, the shelf lives of those containing cultures also in the governing liquid were not further prolonged and they received lower acceptability scores by the panelists.IMPORTANCE This study provides more in-depth knowledge of the microbiome of burrata cheese and the set-up for a novel biotechnology using prebiotic dietary fibers and protective probiotic Lactobacillus plantarum LPAL and Lactobacillus rhamnosus LRB in milk. The biotechnology proposed in this study should be considered a useful tool to improve the functional value of burrata cheese. The use of protective lactobacilli in milk enhanced the flavor formation and shelf life of burrata cheese.

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Section: Discussionmentioning

confidence: 86%

Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

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Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome

Minervini

Conte

Nobile

et al. 2017

Appl Environ Microbiol

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“…Values similar to these were obtained by Sousa et al (2014) ranging from 0.911 to 0.963 for rennet cheese. Spanu et al (2017) observed values for Aw between 0.990 (T0) and 0.997 (T21) in samples of ricotta under refrigeration.…”

Section: Resultsmentioning

confidence: 79%

“…In accordance to Pinto, Souza, Saling, and Moura (2011), for Minas frescal cheese, the highest values for molds and yeasts were obtained for samples of artisanal cheeses reaching values of up to 6.70 log 10 while for the samples inspected, the values were only 2.70 log 10 . Spanu et al (2017) tested commercial biopreservatives (Enterococcus, Lactobacillus and Carnobacterium) against spoilage microorganisms, and reported that yeast and molds were occasionally reported, with maximum values around 4.0 log 10 at 21 days storage and total bacterial count in control samples at time 0 was < 3.0 log 10 and at 21 days, under refrigeration, above 7.0 log 10 , while lactic bacteria were below the detection limit (≥ 10 CFU g -1 ) and reached 5.0 log 10 values at 21 days.…”

Section: Resultsmentioning

confidence: 99%

Application of functional edible films in ricotta cheese

et al. 2019

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The use of edible film can improve the quality and increase the shelf life of food. The objective of this study was to evaluate the application of films containing acacia gum and different percentages of lactic acid in ricotta cheese. Samples were coated with the film-forming solution (T2 containing 15 mL lactic acid and T3 containing 30 mL lactic acid in the film-forming solution) and uncoated samples (T1 control samples) were stored for 5 days under refrigeration. The water activity (Aw), pH, titratable acidity and counts of aerobic mesophilic bacteria and fungi were evaluated at 0, 2 and 4 days. There was a significant difference for Aw between the evaluated times (p < 0.05), with higher Aw values at two days of storage. The titratable acidity was significant for treatment (p < 0.05), with treatments T1 and T2 being the most effective and for the time, there was a decrease in values over the evaluated period. The microbiological evaluation of mesophilic aerobes and fungi was significant for the evaluated times (p < 0.05). Therefore, the proposal to develop an edible film resulted in similarity in microbiological efficiency in relation to the control treatment.

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Role of Microbes in Sustainable Food Preservation

Öztürk,

Ozturkoglu-Budak

2023

Food Microbial Sustainability

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Testing commercial biopreservative against spoilage microorganisms in MAP packed Ricotta fresca cheese

Cited by 25 publications

References 14 publications

Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome

Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome

Application of functional edible films in ricotta cheese

Role of Microbes in Sustainable Food Preservation

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