Abstract Safety in raw milk cheeses being a major public health issue, the aim of this study was to validate a new bio preservation strategy by evaluating the efficacy of an inhibitory bacterial consortium (Hafnia alvei, Lactobacillus plantarum and Lactococcus lactis) on the growth of E. coli O26:H11 in uncooked pressed cheeses manufactured with different raw milk batches (6 farms, 3 periods). The pathogen was inoculated at very low concentrations (0.5 and 0.05 cfu mL−1), close to reality. The inhibitory power of the consortium was determined by culture analyses, and 16S rDNA sequencing of milk batches and cheeses was performed to evaluate the impact of milk microbial composition on the consortium's inhibition capacities. Raw milk batches differed in their fat and protein contents, microbial counts and diversity indices. The consortium's strong inhibitory power and adaptability were confirmed by a reduction of STEC levels (average of 2.8 log cfu g−1) in all cheeses, whatever the level of STEC inoculated into the milk. Differences in the growth and inhibition of E. coli in the cheeses depended on the microbial composition of the raw milk batches. Further research using a transcriptomic approach will help to improve understanding of the interactions between the strains.

中文翻译：

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生乳奶酪中对大肠杆菌 O26:H11 的抑制性联合体的稳健性和有效性

摘要 生乳奶酪的安全性是一个主要的公共卫生问题，本研究的目的是通过评估抑制性细菌聚生体（Hafnia alvei、植物乳杆菌和乳酸乳球菌）对大肠杆菌生长的功效来验证新的生物保存策略。 . 用不同批次的原料奶（6 个农场，3 个时期）生产的未煮过的压榨奶酪中的大肠杆菌 O26:H11。病原体以非常低的浓度（0.5 和 0.05 cfu mL-1）接种，接近现实。该联合体的抑制能力通过培养分析确定，并进行了牛奶批次和奶酪的 16S rDNA 测序，以评估牛奶微生物组成对联合体抑制能力的影响。不同批次的原料奶在脂肪和蛋白质含量、微生物数量和多样性指数方面存在差异。财团' 无论接种到牛奶中的 STEC 水平如何，所有奶酪中 STEC 水平（平均为 2.8 log cfu g-1）的降低都证实了其强大的抑制能力和适应性。奶酪中大肠杆菌生长和抑制的差异取决于原料奶批次的微生物组成。使用转录组学方法的进一步研究将有助于提高对菌株之间相互作用的理解。