Use of nisin and other bacteriocins for preservation of dairy products

Sobrino-López, Ángel; Martı́n-Belloso, Olga

doi:10.1016/j.idairyj.2007.11.009

Cited by 234 publications

(116 citation statements)

References 98 publications

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“…However, encapsulation of purified nisin into liposomes allowed the retention of 90% of initial nisin activity and thereby, resulted in an improved control of Listeria innocua populations in artificially contaminated cheese during ripening [8]. However, until now only few applications of nisin in the cheese industry have emerged, as summarized in recent reviews [21,55,130].…”

Section: The "Classical" Bacteriocins For Cheesementioning

confidence: 99%

Recent developments in cheese cultures with protective and probiotic functionalities

Grattepanche

Miescher-Schwenninger

Meile

et al. 2008

Dairy Sci. Technol.

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-Microorganisms play essential roles in the manufacture and ripening of cheese, largely contributing to the development of organoleptic properties by their metabolism and varied enzymatic activities, and to microbiological safety through barrier effects of complex microflora and production of several low-molecular-weight antimicrobial compounds. Although extensive research has been done on bacteriocins of cheese bacteria for controlling pathogens in cheese, until now only few applications have emerged. The control of spoilage yeasts and moulds has been traditionally done by chemical additives, but the application of new antifungal protective cultures is very promising, especially for the cheese industry. It has also been recently shown that naturally established cheese microflora can efficiently prevent the growth of pathogenic or spoilage microorganisms. Cheese is also a very suitable but underused carrier for the delivery of probiotic bacteria, conferring health benefits on the host, with specific advantages compared with fermented milks and yoghurts such as high cell viability. This review addresses the latest developments in applications of protective cultures (with bacteriocin and antifungal activities) or microflora with barrier effects, and probiotic cultures for the production of high quality, safe and "healthy" cheese, as well as emphasizing some of the underlying challenges and possible solutions. Furthermore, new safety criteria for food cultures relating to the presence and transferability of antibiotic resistance genes are discussed. Résumé -Avancées des connaissances sur les cultures à activité protectrice et probiotique pour des applications fromagères.Les microorganismes jouent un rôle essentiel dans la prépara-tion et l'affinage des fromages en contribuant de façon importante au développement des propriétés organoleptiques par leur métabolisme et la grande variété de leurs activités enzymatiques, et à la sécurité microbiologique du produit à travers les effets barrières des microflores complexes et/ou la production de composés antimicrobiens de faibles poids moléculaires. De nombreux travaux de recherche ont été réalisés sur les bactériocines produites par des bactéries isolées de fromages pour contrôler le développement de microorganismes pathogènes. Cependant, très peu d'applications sont issues de ces travaux. Le développement des levures et moisissures nuisibles à la qualité des fromages est traditionnellement contrôlé par des additifs chimiques mais leur remplacement par des cultures protectrices antifongiques semble prometteur. Des études ont récemment rapporté le potentiel de flores naturellement établies sur des fromages pour le contrôle de flores pathogènes et de dégradation. Les fromages constituent également un vecteur adéquat, mais sous-exploité, pour les bactéries probiotiques conférant un bénéfice santé pour le consommateur. Les fromages permettent notamment de maintenir un meilleur taux de viabilité de ces bactéries comparativement à d'autres matrices telles que les yogh...

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Section: The "Classical" Bacteriocins For Cheesementioning

confidence: 99%

Recent developments in cheese cultures with protective and probiotic functionalities

Grattepanche

Miescher-Schwenninger

Meile

et al. 2008

Dairy Sci. Technol.

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“…Nisin has therefore been widely used in cheese manufacturing to control food-borne pathogens and spoilage bacteria (Sobrino-Lopez and Martin-Belloso 2008). It may also be naturally produced in cheese during fermentation (European Parliament and Council 2008).…”

Section: Introductionmentioning

confidence: 99%

Improved Pretreatment Method for Determination of Nisins A and Z and Monitoring in Cheese Using Liquid Chromatrography-Tandem Mass Spectrometry

Ko¹,

Park²,

Lim³

et al. 2015

Food Anal. Methods

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The peptide nisin produced by Lactococcus lactis subsp. lactis is known to be one of the natural preservatives that are used in various foods including cheese products. This study optimized and validated a liquid chromatographytandem mass spectrometry method for determining nisin A and nisin Z in cheese. Processed and natural cheeses were used for method validation. In addition, this study investigated the content of nisin A and nisin Z in 140 cheese samples comprised of imported and domestic cheese. The nisin A and nisin Z contents of 140 cheese samples were determined. An extraction solution consisting of 0.1 M acetate buffer containing 1 M NaCl (pH 2.0) and methanol (NaCl/MeOH, 1:1v/ v) was the optimal solution for nisin extraction from cheese. The limits of quantification of nisin A and nisin Z were approximately 10.2 and 12.6 μg/kg, respectively. For processed cheese and natural cheese, the recoveries were 80.1-107.3 % for nisin A and 74.4-113.9 % for nisin Z and low coefficients of variation. In monitoring study, nisins A and Z were detected in only three soft processed cheese out of 140 samples. The proposed analysis procedure can be used as an efficient tool for determination of nisin A and nisin Z in cheese using liquid chromatography-tandem mass spectrometry (LC-MS/MS).

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“…and Enterobacteriaceae) are the main spoiling agents of burrata cheeses (4,9,10). 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).…”

mentioning

confidence: 99%

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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Use of nisin and other bacteriocins for preservation of dairy products

Cited by 234 publications

References 98 publications

Recent developments in cheese cultures with protective and probiotic functionalities

Recent developments in cheese cultures with protective and probiotic functionalities

Improved Pretreatment Method for Determination of Nisins A and Z and Monitoring in Cheese Using Liquid Chromatrography-Tandem Mass Spectrometry

Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome

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