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Cited by 101Probiotics and Fermented FoodsListeria monocytogenes in Food SafetyEssential Oils and Antimicrobial Activity

Control of Listeria monocytogenes in fresh cheese using protective lactic acid bacteria

Coelho, M.C., Silva, C.C.G., Ribeiro, S.C., Dapkevicius, M.L.N.E., Rosa, H.J.D.·2014·International Journal of Food Microbiology
DOI 10.1016/j.ijfoodmicro.2014.08.029
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Abstract

In the past years, there has been a particular focus on the application of bacteriocins produced by lactic acid bacteria (LAB) in controlling the growth of pathogenic bacteria in foods. The aim of this study was to select LAB strains with antimicrobial activity, previously isolated from a traditional Azorean artisanal cheese (Pico cheese), in order to identify those with the greatest potential in reducing Listeria monocytogenes in fresh cheese. Eight bacteriocin producer strains identified as Lactococcus lactis (1) and Enterococcus faecalis (7) were tested. In general, the bacteriocin-producing strains presented a moderate growth in fresh cheese at refrigeration temperatures (4 °C), increasing one log count in three days. They exhibited slow acidification capacity, despite the increased production of lactic acid displayed by some strains after 24h. Bacteriocin activity was only detected in the whey of fresh cheese inoculated with two Enterococcus strains, but all cheeses made with bacteriocin-producing strains inhibited L. monocytogenes growth in the agar diffusion bioassay. No significant differences were found in overall sensory evaluation made by a non-trained panel of 50-52 tasters using the isolates as adjunct culture in fresh cheese, with the exception of one Enterococcus strain. To test the effect of in situ bacteriocin production against L. monocytogenes, fresh cheese was made from pasteurized cows' milk inoculated with bacteriocin-producing LAB and artificially contaminated with approximately 10(6) CFU/mL of L. monocytogenes. The numbers of L. monocytogenes were monitored during storage of fresh cheese at refrigeration temperature (4 °C) for up to 15 days. All strains controlled the growth of L. monocytogenes, although some Enterococcus were more effective in reducing the pathogen counts. After 7 days, this reduction was of approximately 4 log units compared to the positive control. In comparison, an increase of 4 log CFU/mL in pathogen numbers was detected over the same period, in the absence of bacteriocin-producing LAB. The combination of two bacteriocin producing Enterococcus sp. optimized the reduction of L. monocytogenes counts in fresh cheese, reducing by approximately 5 log units after 7 days. The present work demonstrates that using bacteriocin-producing strains in the manufacture of fresh cheese might contribute to preventing the growth of undesirable pathogenic bacteria such as L. monocytogenes. A blend of two strains demonstrated great potential as a protective culture for the cheese making process.

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  • Traditional cheeses are useful for isolating LAB strains capable of producing bacteriocins, which reduce the risk of pathogen growth and survival.

    “Traditional cheeses are also useful in the isolation of LAB strains capable of producing bacteriocins, which reduce the risk of pathogen growth and survival [17].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [17]

  • Several other studies have shown a reduction in L. monocytogenes in various cheeses by using Lc. lactis strains that produce bacteriocins.

    “Several other studies have also shown a reduction in L. monocytogenes in various cheeses by using Lc. lactis strains that produce bacteriocins [17,142].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [17]

  • Bacteriocin-producing LAB species such as L. plantarum, Streptococcus spp. and Enterococcus spp. have been shown to reduce L. monocytogenes and S. aureus contamination in various dairy products.

    “Such bacteriocin-producing LAB species as L. plantarum, Streptococcus spp. and Enterococcus spp. have been shown to reduce L. monocytogenes and S. aureus contamination in various dairy products [17,128,143,144,145,146].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [17]

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Authors
Coelho, M. C., Silva, C. C. G., Ribeiro, S. C., Dapkevicius, M. L. N. E., & Rosa, H. J. D.
Affiliations
Universidade dos Açores (PT)
Corresponding author
Silva, C.C.G.
ORCID
Venue
International Journal of Food Microbiology
Publisher
Elsevier BV
Published
2014-11
Volume
191
Pages
53-59
ISSN
0168-1605 (ISSN-L)
DOI
10.1016/j.ijfoodmicro.2014.08.029
OpenAlex
W2040374230
Cited by
101
References
38
Citations by year
2026: 1 · 2025: 5 · 2024: 8 · 2023: 10 · 2022: 15 · 2021: 10 · 2020: 5 · 2019: 7 · 2018: 11 · 2017: 11 · 2016: 12 · 2015: 6
FWCI
13.85
Type
journal article
Language
en
Open access
closed
Licence
Locations
  • International Journal of Food Microbiology (publishedVersion)
  • PubMed (publishedVersion)
Funders
FCT (PTDC/AGR-ALI/104385/2008)
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 › Essential Oils and Antimicrobial Activity
Keywords
Listeria monocytogenes, fresh cheese, bacteriocins, lactic acid bacteria, Enterococcus faecalis, Lactococcus lactis, protective cultures, pathogen control, sensory evaluation, cold storage, antimicrobial activity, adjunct cultures, acidification capacity
MeSH terms
Antibiosis, Bacteriocins, Cheese, Food Microbiology, Listeria monocytogenes, Enterococcus faecalis, Lactococcus lactis

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