Influence of milk microbiota on Listeria monocytogenes survival during cheese ripening
| Autor: | Jimyeong Ha, Joohyun Kang, Yeongeun Seo, Yewon Lee, Yukyung Choi, Jeeyeon Lee, Hyemin Oh, Yujin Kim, Yohan Yoon, Eun Young Park, Sejeong Kim |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
pasteurized milk cheese
raw milk cheese Listeria monocytogenes survival microbiota food.ingredient Pasteurization lcsh:TX341-641 Cheese ripening Biology medicine.disease_cause law.invention 03 medical and health sciences food fluids and secretions law Lactobacillus medicine Food science 030304 developmental biology Original Research 0303 health sciences 030306 microbiology Food additive food and beverages Ripening Raw milk biology.organism_classification lcsh:Nutrition. Foods and food supply Bacteria Food Science |
| Zdroj: | Food Science & Nutrition Food Science & Nutrition, Vol 8, Iss 9, Pp 5071-5076 (2020) Food Science & Nutrition, 8(9):5071-5076 |
| ISSN: | 2048-7177 |
| Popis: | This study aimed to compare the three strains of Listeria monocytogenes survival in raw milk cheese and pasteurized milk cheese and to suggest the effect of milk microbiota on survival. L. monocytogenes cell counts decreased in all cheese as ripening time increased, and the survival rate was different for the strains of L. monocytogenes. Furthermore, L. monocytogenes survived longer in raw milk cheese than in pasteurized milk cheese. The difference of bacterial survival in each cheese was independent of Aw or the Lactobacillus spp. populations in cheeses; there was no difference in Aw or Lactobacillus spp. populations in all cheeses. The richness of microbiota in raw milk was little higher than in pasteurized milk, and five phyla (Chloroflexi, Cyanobacteria, Deinococcus–Thermus, Lentisphaerae, and Verrucomicrobia) were present only in raw milk. Also, organic acid‐producing bacteria were presented more in pasteurized milk compared with raw milk; thus, the growth of L. monocytogenes was slower in pasteurized milk. In conclusion, differences in the microbial community of milk can affect the growth of L. monocytogenes. Making cheese using raw milk is a risk of L. monocytogenes infection; thus, efforts to prevent growth of L. monocytogenes such as the use of appropriate food additives are required. Cell counts of L. monocytogenes in all cheese samples were decreased as ripening time increased. Five phyla (Chloroflexi, Cyanobacteria, Deinococcus–Thermus, Lentisphaerae, and Verrucomicrobia) were only existed in raw milk; therefore, the different composition of microbiome between raw milk and pasteurized milk could be affected to the L. monocytogenes survival. |
| Databáze: | OpenAIRE |
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