Control of late blowing in cheese by adding lacticin 3147-producing Lactococcus lactis IFPL 3593 to the starter

Autor: Teresa Requena, Carmen Peláez, Beatriz Rodríguez, José Bengoechea, Irene Bustos, M. Carmen Martínez-Cuesta
Rok vydání: 2010
Předmět:
Zdroj: Digital.CSIC. Repositorio Institucional del CSIC
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ISSN: 0958-6946
Popis: 7 páginas, 5 figuras, 2 tablas.
Bacteriocins produced by lactic acid bacteria offer potential as tools for ensuring food safety and quality. Lacticin 3147 is a two-peptide lantibiotic previously shown to inhibit a broad range of food spoilage and pathogenic bacteria. Lacticin 3147-producing Lactococcus lactis IFPL 3593 was investigated for its ability to inhibit the growth of clostridia as a means to prevent late blowing in cheese. L. lactis IFPL 3593 was shown to inhibit germination of clostridia spores and prevent late blowing in semi-hard cheeses, with a 5 log g−1 reduction in the numbers of spores when compared to control cheeses. Furthermore, this bacteriocin-producing strain demonstrated considerable potential as a biopreservative agent against heterofermentative lactobacilli and their associated blowing defects. The use of this strain to prevent late blowing in cheese thereby represents a promising alternative to the addition of lysozyme particularly given the increasing concerns regarding the potential allergenicity of this additive.
This work was supported by the Research Project PTR 95-0949- OP supported by C.I.C.Y.T, and the Project AGL2006-12100 funded by the Spanish Ministerio de Ciencia e Innovación.
Databáze: OpenAIRE
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