Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria
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Six strains of non-starter lactic acid bacteria (NSLAB) were used to extend the shelf-life of the fresh cheese Tosèla manufactured with pasteurised cows' milk. The acidification kinetics of three Lactobacillus paracasei, one Lactobacillus rhamnosus and two Streptococcus macedonicus were studied in synthetic milk medium. Lb. paracasei NdP78 and NdP88 and S. macedonicus NdP1 and PB14-1 showed an interesting acidifying capacity and were further characterised for growth in UHT milk and production of antimicrobial compounds. Lb. paracasei NdP78 and S. macedonicus NdP1 grew more than 2 log cycles in 6 h. Lb. paracasei NdP78 was also found to produce a bacteriocin-like inhibitory substance (BLIS) active against Listeria monocytogenes. The four NSLAB strains (singly or in combination) were used to produce experimental pilot-scale cheeses which were compared by a panel. The cheese manufactured with the mixed culture Lb. paracasei NdP78 - S. macedonicus NdP1 was the most appreciated for its sensory properties. The cheeses produced at factory-scale showed higher concentrations of lactobacilli (7.90 log CFU/g) and streptococci (6.10 log CFU/g), but a lower development of coliforms (3.10 log CFU/g) and staphylococci (2.78 log CFU/g) than control cheese (4.86, 4.89, 4.93 and 5.00 log CFU/g of lactobacilli, streptococci, coliforms and staphylococci, respectively) processed without NSLAB addition. The food pathogens Salmonella spp. and Listeria monocytogenes were never detected. The dominance of the species inoculated was demonstrated by denaturing gradient gel electrophoresis (DGGE), whereas strain recognition was evaluated by randomly amplified polymorphic DNA (RAPD)-PCR. From the results obtained, Lb. paracasei NdP78 and S. macedonicus NdP1 were able to persist during the storage of Tosèla cheese and their combination influenced positively the sensory characteristics and shelf-life of the final product.
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Most LAB have Generally Regarded as Safe (GRAS) status due to their wide use in fermented products and long history of safe human consumption.
“Due to their wide use in fermented products and a long history of safe human consumption, most LAB have Generally Regarded as Safe (GRAS) status, meaning that they are generally considered safe and have accordingly been approved by the U.S. Food and Drug Agency (FDA) [47,49,50,51].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [47]
The Introduction says several LAB have GRAS status because they have been used to produce foods for millennia without safety problems. It does not establish the claim’s stronger quantifier, “most.” (LLM, conf=0.88)
Experimental — accuracy not yet measuredLAB can be used as protective cultures to control contaminating or pathogenic microorganisms.
“Therefore, LAB can be used as a bioprotective culture to increase microbiological safety, extend shelf life, improve texture, and contribute to a pleasant sensory profile of the final product [42,43,47].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [47]
Some LAB produce antifungal compounds and bacteriocins with potential to inhibit various types of microorganisms.
“Some LAB are also capable of producing metabolites with specific antagonistic and antibacterial activities, such as antifungal compounds and bacteriocins, which hold an enormous potential to inhibit various types of microorganisms [47].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [47]
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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022) · Foods · doi:10.3390/foods11152276 · Cited by 276 · see citing works
“Some LAB are also capable of producing metabolites with specific antagonistic and antibacterial activities, such as antifungal compounds and bacteriocins, which hold an enormous potential to inhibit various types of microorganisms [47].”
BackgroundVera Pingitore, E., Todorov, S. D., Sesma, F., & Gombossy de Melo Franco, B. D. (2012) · Food Microbiology · doi:10.1016/j.fm.2012.04.005 · Cited by 115 · see citing works
Sedaghat, H., Eskandari, M. H., Moosavi-Nasab, M., & Shekarforoush, S. S. (2016) · International Dairy Journal · doi:10.1016/j.idairyj.2016.01.006 · Cited by 27 · see citing works
- Authors
- Settanni, L., Franciosi, E., Cavazza, A., Cocconcelli, P. S., & Poznanski, E.
- Affiliations
- University of Palermo (IT)
- Fondazione Edmund Mach (IT)
- Università Cattolica del Sacro Cuore (IT)
- Corresponding author
- Franciosi, Elena
- Venue
- Food Microbiology
- Publisher
- Elsevier BV
- Published
- 2011-08
- Volume
- 28
- Issue
- 5
- Pages
- 883-890
- ISSN
- 0740-0020 (ISSN-L)
- OpenAlex
- W2010341296
- Cited by
- 33
- References
- 51
- Citations by year
- 2026: 1 · 2024: 4 · 2023: 2 · 2022: 1 · 2021: 2 · 2020: 1 · 2019: 1 · 2018: 4 · 2017: 1 · 2016: 2 · 2015: 2 · 2014: 4 · 2013: 4 · 2012: 3
- FWCI
- 3.92
- Type
- journal article
- Language
- en
- Open access
- green
- hdl.handle.net
- Licence
- Locations
- Food Microbiology (publishedVersion)
- PubMed (publishedVersion)
- IRIS UniPA (University of Palermo) (submittedVersion, other-oa)
- CINECA IRIS Institutional Research Information System (Fondazione Edmund Mach) (submittedVersion)
- Funders
- National University of Ireland
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Listeria monocytogenes in Food Safety
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- non-starter lactic acid bacteria, Lactobacillus paracasei, Streptococcus macedonicus, Lactobacillus rhamnosus, acidification kinetics, bacteriocin-like inhibitory substances, Listeria monocytogenes inhibition, UHT milk, sensory properties, food safety, mixed culture
- MeSH terms
- Animals, Cattle, Cheese, Fermentation, Food Handling, Humans, Industrial Microbiology, Lactobacillus, Milk, Streptococcus, Taste, Lactic Acid
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