Lactic Acid Bacteria Adjunct Cultures Exert a Mitigation Effect against Spoilage Microbiota in Fresh Cheese

Microorganisms

Eleonora Sattin¹  Simona Gazzola²  PierSandro Cocconcelli²  Daniela Bassi²  Barbara Simionati³  Fabio Dal Bello⁴ 

[1] BMR Genomics, srl, 35131 Padova, Italy;Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile (DISTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy;EuBiome Srl, 35129 Padova, Italy;Sacco s.r.l., 22071 Cadorago, Italy;

关键词: lactic acid bacteria;    adjunct cultures;    cheese;    spoilage;    Gram-negative bacteria;    mitigation;   

DOI  :  10.3390/microorganisms8081199

来源: DOAJ

【 摘 要 】

Lactic acid bacteria (LAB) have a strong mitigation potential as adjunct cultures to inhibit undesirable bacteria in fermented foods. In fresh cheese with low salt concentration, spoilage and pathogenic bacteria can affect the shelf life with smear on the surface and packaging blowing. In this work, we studied the spoilage microbiota of an Italian fresh cheese to find tailor-made protective cultures for its shelf life improvement. On 14-tested LAB, three of them, namely Lacticaseibacillus rhamnosus LRH05, Latilactobacillus sakei LSK04, and Carnobacterium maltaromaticum CNB06 were the most effective in inhibiting Gram-negative bacteria. These cultures were assessed by the cultivation-dependent and DNA metabarcoding approach using in vitro experiments and industrial trials. Soft cheese with and without adjunct cultures were prepared and stored at 8 and 14 °C until the end of the shelf life in modified atmosphere packaging. Data demonstrated that the use of adjunct cultures reduce and/or modulate the growth of spoilage microbiota at both temperatures. Particularly, during industrial experiments, C. maltaromaticum CNB06 and Lcb. rhamnosus RH05 lowered psychrotrophic bacteria of almost 3 Log CFU/g in a 5-week stored cheese. On the contrary, Llb. sakei LSK04 was able to colonize the cheese but it was not a good candidate for its inhibition capacity. The combined approach applied in this work allowed to evaluate the protective potential of LAB strains against Gram-negative communities.

【 授权许可】

Unknown