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

Author(s):Show less -

Campagnollo, Fernanda B. ^[1] ; Margalho, Larissa P. ^[1] ; Kamimura, Bruna A. ^[1] ; Feliciano, Marcelo D. ^[1] ; Freire, Luisa ^[1] ; Lopes, Leticia S. ^[1] ; Alvarenga, Veronica O. ^[1] ; Cadavez, Vasco A. P. ^[2] ; Gonzales-Barron, Ursula ^[2] ; Schaffner, Donald W. ^[3] ; Sant'Ana, Anderson S. ^[1]

Affiliation

^[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Sci, Campinas, SP - Brazil

^[2] Polytech Inst Braganza, Sch Agr, CIMO Mt Res Ctr, Braganza - Portugal

^[3] Rutgers State Univ, Sch Environm & Biol Sci, Dept Food Sci, New Brunswick, NJ - USA

• Document type: Journal article
• Source: FOOD MICROBIOLOGY; v. 73, p. 288-297, AUG 2018.
• Web of Science Citations: 9

Abstract

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 degrees C and 7 degrees 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 degrees C, 48.1% of LAB isolates showed anti-listerial capacity and 77.5% maintained activity at 7 degrees 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. (c) 2018 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 14/14891-7 - Modelling the inhibition of Listeria monocytogenes by lactic acid bacteria (LAB) in traditional Minas cheeses
• Grantee: Fernanda Bovo Campagnollo
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• FAPESP's process: 13/20456-9 - A Metagenomic and Predictive Modeling Approach to the Study the Microbial Ecology and Safety of Brazilian Artisanal Cheeses
• Grantee: Bruna Akie Kamimura Nascimento
• Support Opportunities: Scholarships in Brazil - Doctorate
• FAPESP's process: 16/12406-0 - "Microbial diversity of Brazilian artisanal cheeses by using a culture-independent amplicon sequencing approach"
• Grantee: Bruna Akie Kamimura Nascimento
• Support Opportunities: Scholarships abroad - Research Internship - Doctorate
• FAPESP's process: 15/25641-4 - Lactic acid bacteria in Brazilian artisanal cheeses: application of Evolutionary Engineering for culture improvement aiming at accelerating cheese ripening
• Grantee: Larissa Pereira Margalho
• Support Opportunities: Scholarships in Brazil - Doctorate (Direct)
• FAPESP's process: 16/21041-5 - Fungi and modified mycotoxins in grapes and wines: modeling the variability of formation, stability during the processing and health effects
• Grantee: Luisa Freire Colombo
• Support Opportunities: Scholarships in Brazil - Doctorate
• FAPESP's process: 16/09346-5 - Modeling the inhibition of Listeria monocytogenes by lactic acid bacteria during ripening of Brazilian artisanal cheeses and the impacts of microbial interaction on cheese safety
• Grantee: Fernanda Bovo Campagnollo
• Support Opportunities: Scholarships abroad - Research Internship - Post-doctor