Effect of nisin‐producing Lactococcus lactis starter cultures on the inhibition of two pathogens in ripened cheeses. (20th May 2013)

• Record Type: Journal Article
• Authors: Bello, Barbara Dal; Zeppa, Giuseppe; Bianchi, Daniela M; Decastelli, Lucia; Traversa, Amaranta; Gallina, Silvia; Coisson, Jean Daniel; Locatelli, Monica; Travaglia, Fabiano; Cocolin, luca
• Is Part Of: International journal of dairy technology. Volume 66:Number 4(2013:Nov.)
• Page Start: 468
• Page End: 477
• Publication Date: 2013-05-20
• Subjects: Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12064
• Languages: English
• ISSNs: 1364-727X

Abstract

<abstract abstract-type="main" xml:lang="en" id="idt12064-abs-0001"> <title> <x xml:space="preserve">Abstract</x> </title> <p>The effect of <italic>Lactococcus lactis</italic> nisin‐producing strains, isolated from Italian fermented foods, on the survival of two foodborne pathogens namely <italic>Listeria monocytogenes</italic> and <italic>Staphylococcus aureus</italic> was investigated in experimental cheese production. One of the three <italic>Lactobacillus lactis</italic> nisin innoculated as starters, <italic>Lactobacillus lactis</italic> 41FL1 lowered <italic>S. aureus</italic> count by 1.73 log colony‐forming units (cfu)/g within the first 3 days, reaching the highest reduction, 3.54 log cfu/g, by the end of ripening period of 60 days. There was no effect on <italic>L. monocytogenes</italic>. The application of <italic>L. lactis</italic> 41FL1 as bioprotective culture in controlling <italic>S. aureus</italic> shows considerable promise.</p> </abstract>