کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5767309 | 1628380 | 2018 | 26 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Protective effect of reuterin-producing Lactobacillus reuteri against Listeria monocytogenes and Escherichia coli O157:H7 in semi-hard cheese
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Bioprotective effect of reuterin-producing Lactobacillus reuteri INIA P572 was assessed in cheeses artificially contaminated with Listeria monocytogenes and Escherichia coli O157:H7 and ripened for 30 days. Reuterin production in cheese made with L. reuteri INIA P572 supplemented with 100 mM glycerol was confirmed up to 7 d of ripening with a maximum of 5.2 μmol/g at 1 day. L. reuteri was able to survive up to 5.37 log cfu/g in 30 d control cheese, although it was reduced to 2.59 log cfu/g when added simultaneously with glycerol. L. monocytogenes counts in control cheese were 4.31 log cfu/g after 30 days of ripening, whereas in cheese made with L. reuteri INIA P572 and 100 mM glycerol, this pathogen was only detectable by enrichment of 25 g samples from day 7 onwards. This antimicrobial strategy also diminished E. coli O157:H7 counts on day 1 by 5.53 log units with respect to control cheese. After 30 d, E. coli O157:H7 counts were 0.85 log cfu/g in control cheese, but the pathogen was not detected in 25 g cheese made with L. reuteri and 100 mM glycerol from day 7 onwards. Reuterin production in situ might be a feasible alternative to improve cheese safety that could also be exploited in the control of other undesirable microorganisms.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 84, February 2018, Pages 284-289
Journal: Food Control - Volume 84, February 2018, Pages 284-289
نویسندگان
Susana Langa, Izaskun MartÃn-Cabrejas, Raquel Montiel, Ángela Peirotén, Juan L. Arqués, Margarita Medina,