Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses.

Autor: Campagnollo FB; Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil., Margalho LP; Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil., Kamimura BA; Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil., Feliciano MD; Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil., Freire L; Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil., Lopes LS; Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil., Alvarenga VO; Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil., Cadavez VAP; CIMO Mountain Research Center, School of Agriculture, Polytechnic Institute of Braganza, Braganza, Portugal., Gonzales-Barron U; CIMO Mountain Research Center, School of Agriculture, Polytechnic Institute of Braganza, Braganza, Portugal., Schaffner DW; Department of Food Science, School of Environmental and Biological Sciences, Rutgers - The State University of New Jersey, New Brunswick, NJ, USA., Sant'Ana AS; Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil. Electronic address: and@unicamp.br.
Jazyk: angličtina
Zdroj: Food microbiology [Food Microbiol] 2018 Aug; Vol. 73, pp. 288-297. Date of Electronic Publication: 2018 Feb 12.
DOI: 10.1016/j.fm.2018.02.006
Abstrakt: Artisanal raw milk cheeses are highly appreciated dairy products in Brazil and ensuring their microbiological safety has been a great need. This study reports the isolation and characterization of lactic acid bacteria (LAB) strains with anti-listerial activity, and their effects on Listeria monocytogenes during refrigerated shelf-life of soft Minas cheese and ripening of semi-hard Minas cheese. LAB strains (n = 891) isolated from Minas artisanal cheeses (n = 244) were assessed for anti-listerial activity by deferred antagonism assay at 37 °C and 7 °C. The treatments comprised the production of soft or semi-hard Minas cheeses using raw or pasteurized milk, and including the addition of selected LAB only [Lactobacillus brevis 2-392, Lactobacillus plantarum 1-399 and 4 Enterococcus faecalis (1-37, 2-49, 2-388 and 1-400)], L. monocytogenes only, selected LAB co-inoculated with L. monocytogenes, or without any added cultures. At 37 °C, 48.1% of LAB isolates showed anti-listerial capacity and 77.5% maintained activity at 7 °C. Selected LAB strains presented a bacteriostatic effect on L. monocytogenes in soft cheese. L. monocytogenes was inactivated during the ripening of semi-hard cheeses by the mix of LAB added. Times to attain a 4 log-reduction of L. monocytogenes were 15 and 21 days for semi-hard cheeses produced with raw and pasteurized milk, respectively. LAB with anti-listerial activity isolated from artisanal Minas cheeses can comprise an additional barrier to L. monocytogenes growth during the refrigerated storage of soft cheese and help shorten the ripening period of semi-hard cheeses aged at ambient temperature.
(Copyright © 2018 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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