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Behavior of Listeria monocytogenes in the presence or not of intentionally-added lactic acid bacteria during ripening of artisanal Minas semi-hard cheese

2020Journal article Open access
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dc.contributor.authorGonzales-Barron, Ursula
dc.contributor.authorCampagnollo, Fernanda B.
dc.contributor.authorSchaffner, Donald W.
dc.contributor.authorSant'Ana, Anderson S.
dc.contributor.authorCadavez, Vasco
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-06-22T10:18:35Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-06-22T10:18:35Z
dc.date.issued2020
dc.description.abstractThe fate of Listeria monocytogenes during ripening of artisanal Minas semi-hard cheese, as influenced by cheese intrinsic properties and by autochthonous (naturally present) or intentionally-added anti-listerial lactic acid bacteria (LAB) was modeled. Selected LAB strains with anti-listerial capacity were added or not to raw or pasteurized milk to prepare 4 cheese treatments. Counts of LAB and L. monocytogenes, pH, temperature and water activity were determined throughout cheese ripening (22 days, 22±1ᵒC). Different approaches were adopted to model the effect of LAB on L. monocytogenes: an independent approach using the Huang primary model to describe LAB growth and the linear decay model to describe pathogen inactivation; the Huang-Cardinal [pH] model using the effect of pH variation in a dynamic tertiary approach; and the Jameson-effect with Nmax tot model which simultaneously describes L. monocytogenes and LAB fate. L. monocytogenes inactivation occurred in both treatments with added LAB and inactivation was faster in raw milk cheese (−0.0260 h−1) vs. pasteurized milk cheese (−0.0182 h−1), as estimated by the linear decay model. Better goodness-of-fit was achieved for the cheeses without added LAB when the Huang primary model was used. A faster and great pH decline was detected for cheeses with added LAB, and the Huang-Cardinal [pH] model predicted higher pathogen growth rate in cheese produced with raw milk, but greater L. monocytogenes final concentration in pasteurized milk cheese. The Jameson-effect model with Nmax tot predicted that LAB suppressed pathogen growth in all treatments, except in the treatment with pasteurized milk and no LAB addition. The Huang-Cardinal [pH] model was more accurate in modeling L. monocytogenes kinetics as a function of pH changes than was the Jameson-effect model with Nmax tot as a function of LAB inhibitory effect based on the goodness-of-fit measures. The Jameson-effect model may however be a better competition model since it can more easily represent L. monocytogenes growth and death. This study presents crucial kinetic data on L. monocytogenes behavior in the presence of competing microbiota in Minas semi-hard cheese under dynamic conditions.
dc.description.sponsorshipThis work was supported by The São Paulo Research Foundation – FAPESP [grant numbers 2014/14891–7 and 2016/09346–5]; CNPq - The National Council for Scientific and Technological Development [grant numbers 302763/2014–7 and 305804/2017–0]; and CAPES –Coordination for the Improvement of Higher Education Personnel [Finance Code 001].
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationGonzales-Barron, Ursula; Campagnollo, Fernanda B.; Schaffner, Donald W.; Sant'Ana, Anderson S.; Cadavez, Vasco A.P. (2020). Behavior of Listeria monocytogenes in the presence or not of intentionally-added lactic acid bacteria during ripening of artisanal Minas semi-hard cheese. Food Microbiology. ISSN 0740-0020. 91, p. 1-11en_EN
dc.identifier.doi10.1016/j.fm.2020.103545en_EN
dc.identifier.issn0740-0020
dc.identifier.urihttp://hdl.handle.net/10198/21104
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relation305804/2017–0
dc.subjectAntagonismen_EN
dc.subjectDairy productsen_EN
dc.subjectFood safetyen_EN
dc.subjectLocal foodsen_EN
dc.subjectMicrobial competitionen_EN
dc.subjectPredictive microbiologyen_EN
dc.titleBehavior of Listeria monocytogenes in the presence or not of intentionally-added lactic acid bacteria during ripening of artisanal Minas semi-hard cheeseen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNameGonzales-Barron
person.familyNameCadavez
person.givenNameUrsula
person.givenNameVasco
person.identifierR-000-HDG
person.identifier.ciencia-id0813-C319-B62A
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.orcid0000-0002-8462-9775
person.identifier.orcid0000-0002-3077-7414
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id9435483700
person.identifier.scopus-author-id9039121900
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication17c6b98f-4fb5-41d3-839a-6f77ec70021a
relation.isAuthorOfPublication57b410e9-f6b7-42ff-ab3d-b526278715eb
relation.isAuthorOfPublication.latestForDiscovery17c6b98f-4fb5-41d3-839a-6f77ec70021a

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