Effect of nisin-producing Lactococcus lactis starter cultures on the inhibition of two pathogens in ripened cheeses

Barbara Dal Bello, Giuseppe Zeppa, Daniela M. Bianchi, Lucia Decastelli, Amaranta Traversa, Silvia Gallina, Jean Daniel Coisson, Monica Locatelli, Fabiano Travaglia, luca Cocolin

Risultato della ricerca: Contributo su rivistaArticolo in rivistapeer review

Abstract

The effect of Lactococcus lactis nisin-producing strains, isolated from Italian fermented foods, on the survival of two foodborne pathogens namely Listeria monocytogenes and Staphylococcus aureus was investigated in experimental cheese production. One of the three Lactobacillus lactis nisin innoculated as starters, Lactobacillus lactis 41FL1 lowered S. aureus 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 L. monocytogenes. The application of L. lactis 41FL1 as bioprotective culture in controlling S. aureus shows considerable promise.

Lingua originaleInglese
pagine (da-a)468-477
Numero di pagine10
RivistaInternational Journal of Dairy Technology
Volume66
Numero di pubblicazione4
DOI
Stato di pubblicazionePubblicato - 2013

Fingerprint

Entra nei temi di ricerca di 'Effect of nisin-producing Lactococcus lactis starter cultures on the inhibition of two pathogens in ripened cheeses'. Insieme formano una fingerprint unica.

Cita questo