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Can lactic acid bacteria be an efficient tool for controlling Listeria monocytogenes contamination on cheese surface? The case of Gorgonzola cheese
Food Control ( IF 6 ) Pub Date : 2019-02-01 , DOI: 10.1016/j.foodcont.2018.10.012
Stefano Morandi , Tiziana Silvetti , Giovanna Battelli , Milena Brasca

Abstract Gorgonzola is an Italian blue-veined, mould-ripened PDO cheese obtained using pasteurised cow's milk. Like other mould cheeses, Gorgonzola rind represents a suitable substrate for the growth of Listeria. In this study, we proposed the use of lactic acid bacteria (LAB) to limit the growth of L. monocytogenes on Gorgonzola surface during ripening process. A total of 23 LAB strains were screened by agar disk diffusion test and microplate turbidometric growth inhibition assays for their antimicrobial activity against two L. monocytogenes and two L. innocua biotypes isolated from Gorgonzola rinds. The anti-Listeria activity differed among the LAB strains and it was Listeria biotype-dependent. Amongst them, Carnobacterium SCA, SCB, Lactobacillus plantarum NA18, Lb. sakei SCC, Lactococcus lactis FT27, N16 and SV77 were selected for their marked anti-Listeria activity and a challenge test was performed to evaluate their effect on the development of L. monocytogenes and L. innocua artificially inoculated on Gorgonzola rinds at 6 and 55 days of ripening and maintained at 4 and 8 °C. Five strains (Carnobacterium SCB, Lb. sakei SCC, Lc. lactis FT27, N16 and SV77) showed notable inhibition when low level of Listeria contamination (102 CFU/g) occurred during the first stage of ripening (6 days) and L. monocytogenes cells were maintained below the EC limit (

中文翻译:

乳酸菌能否成为控制奶酪表面单核细胞增生李斯特菌污染的有效工具?戈贡佐拉奶酪的案例

摘要 Gorgonzola 是一种意大利蓝纹、霉菌成熟的 PDO 奶酪,使用巴氏杀菌牛奶获得。与其他霉菌干酪一样,戈贡佐拉奶酪外皮是适合李斯特菌生长的基质。在这项研究中,我们建议使用乳酸菌 (LAB) 来限制成熟过程中单核细胞增生李斯特菌在戈贡佐拉表面上的生长。通过琼脂圆盘扩散试验和微孔板比浊法生长抑制试验筛选了总共 23 株 LAB 菌株,以确定它们对两种单核细胞增生李斯特菌和两种从戈贡佐拉果皮中分离的 L. innocua 生物型的抗菌活性。LAB 菌株的抗李斯特菌活性不同,并且是李斯特菌生物型依赖性的。其中,肉芽孢杆菌 SCA、SCB、植物乳杆菌 NA18、Lb。清酒 SCC、乳酸乳球菌 FT27、选择 N16 和 SV77 是因为它们具有显着的抗李斯特菌活性,并进行了挑战测试以评估它们对人工接种在戈贡佐拉果皮上的单核细胞增生李斯特菌和无害李斯特菌在成熟第 6 天和第 55 天并保持在第 4 天和第 55 天的生长的影响。 8℃。当在成熟的第一阶段(6 天)和单核细胞增生李斯特菌的低水平李斯特菌污染(102 CFU/g)发生时,五种菌株(肉毒杆菌属 SCB、Lb.sakei SCC、Lc.lactis FT27、N16 和 SV77)显示出显着的抑制作用细胞保持在 EC 限值以下(
更新日期:2019-02-01
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