Growth potential of Listeria monocytogenes in probiotic cottage cheese formulations with reduced sodium content

Autor(es)

Jesus, Ana Laura T. ^[1] ; Fernandes, Meg S. ^[1] ; Kamimura, Bruna A. ^[2] ; Prado-Silva, Leonardo ^[2] ; Silva, Ramon ^[3] ; Esmerino, Erick A. ^[4] ; Cruz, Adriano G. ^[3] ; Sant'Ana, Anderson S. ^[2]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Technol, Campinas, SP - Brazil

^[2] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Campinas, SP - Brazil

^[3] Fed Inst Sci & Technol Rio de Janeiro, Rio De Janeiro, RJ - Brazil

^[4] Univ Estadual Campinas, Fac Food Engn, Dept Food & Nutr, Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 81, p. 180-187, MAR 2016.
• Citações Web of Science: 16

Resumo

In this study the growth potential (delta) of Listeria monocytogenes in six formulations of probiotic (Lactobacillus acidophilus and Bifidobacterium lactis) reduced-sodium cottage cheese containing or not NaCl, combined with KCl and/or MgCl2 stored under different temperature conditions was assessed. Reduced-sodium cottage cheeses were inoculated with L. monocytogenes (approximately 10(3) CFU/g) and then stored at 4 degrees C (I), 30% of the shelf life at 4 degrees C and the remaining 70% at 12 degrees C (II) and 12 degrees C (III) for 28 days. A growth potential (delta) above 0.5 log CFU/g indicated that the formulation was capable of supporting the growth of L. monocytogenes. The growth potential (delta) of L. monocytogenes at 4 degrees C (I) was between 0.5 and 0.8 log CFU/g. Higher growth potentials (1.1-1.6 log CFU/g) were observed when the cottage cheeses were stored for 30% of the shelf life at 4 degrees C followed by storage for 70% at 12 degrees C (II). In the scenario III (28 days at 12 degrees C), L monocytogenes was only able to grow in the formulation with 100% NaCl and no probiotics (F1), while in F2-F6 (probiotic formulations with different combinations of NaCl, KCl, MgCl2) the populations of this bacterium were below the quantification level (<1 log CFU/g). Independent of the storage scenarios studied, strict conditions of hygiene during processing and use of raw materials of excellent microbiological quality are key-factors for ensuring the safety of this product as L monocytogenes will be able to grow at low storage temperature. (C) 2015 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 13/20456-9 - Uma Abordagem Metagenômica e de Modelagem Preditiva para o Estudo da Ecologia Microbiana e Segurança Microbiológica de Queijos Artesanais Brasileiros
• Beneficiário: Bruna Akie Kamimura Nascimento
• Modalidade de apoio: Bolsas no Brasil - Doutorado