Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses

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dc.creatorFernanda Bovo Campagnollo
dc.creatorLarissa Pereira Margalho
dc.creatorBruna Akie Kamimura
dc.creatorMarcelo D'Elia Feliciano
dc.creatorLuisa Freire
dc.creatorLetícia dos Santos Lopes
dc.creatorVerônica Ortiz Alvarenga
dc.creatorVasco Augusto Pilão Cadavez
dc.creatorUrsula Gonzales-Barron
dc.creatorDonald William Schaffner
dc.creatorAnderson de Souza Sant'Ana
dc.date.accessioned2022-04-07T22:08:44Z
dc.date.accessioned2025-09-08T23:52:25Z
dc.date.available2022-04-07T22:08:44Z
dc.date.issued2018-08
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.description.sponsorshipFAPESP - Fundação de Amparo à Pesquisa do Estado de São Paulo
dc.description.sponsorshipOutra Agência
dc.format.mimetypepdf
dc.identifier.doi10.1016/j.fm.2018.02.006
dc.identifier.issn0740-0020
dc.identifier.urihttps://hdl.handle.net/1843/40904
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Microbiology
dc.rightsAcesso Aberto
dc.subjectTecnologia de alimentos
dc.subjectQueijos
dc.subjectBactérias lácticas
dc.subject.otherAntimicrobial capacity
dc.subject.otherArtisanal cheese
dc.subject.otherRaw milk cheese
dc.subject.otherModeling
dc.subject.otherPredictive microbiology
dc.titleSelection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses
dc.typeArtigo de periódico
local.citation.epage297
local.citation.spage288
local.citation.volume73
local.description.resumoArtisanal raw milk cheeses are highly appreciated dairy products in Brazil and ensuring their microbiological safety has been a great need. This study reports the isolation and characterization of lactic acid bacteria (LAB) strains with anti-listerial activity, and their effects on Listeria monocytogenes during refrigerated shelf-life of soft Minas cheese and ripening of semi-hard Minas cheese. LAB strains (n = 891) isolated from Minas artisanal cheeses (n = 244) were assessed for anti-listerial activity by deferred antagonism assay at 37 °C and 7 °C. The treatments comprised the production of soft or semi-hard Minas cheeses using raw or pasteurized milk, and including the addition of selected LAB only [Lactobacillus brevis 2-392, Lactobacillus plantarum 1-399 and 4 Enterococcus faecalis (1-37, 2-49, 2-388 and 1-400)], L. monocytogenes only, selected LAB co-inoculated with L. monocytogenes, or without any added cultures. At 37 °C, 48.1% of LAB isolates showed anti-listerial capacity and 77.5% maintained activity at 7 °C. Selected LAB strains presented a bacteriostatic effect on L. monocytogenes in soft cheese. L. monocytogenes was inactivated during the ripening of semi-hard cheeses by the mix of LAB added. Times to attain a 4 log-reduction of L. monocytogenes were 15 and 21 days for semi-hard cheeses produced with raw and pasteurized milk, respectively. LAB with anti-listerial activity isolated from artisanal Minas cheeses can comprise an additional barrier to L. monocytogenes growth during the refrigerated storage of soft cheese and help shorten the ripening period of semi-hard cheeses aged at ambient temperature.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0740002017310717

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