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Dynamic modelling to describe the effect of plant extracts and customised starter culture on Staphylococcus aureus survival in goat's raw milk soft cheese

2023Journal article Open access
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dc.contributor.authorSilva, Beatriz Nunes
dc.contributor.authorCoelho-Fernandes, Sara
dc.contributor.authorTeixeira, José António
dc.contributor.authorCadavez, Vasco
dc.contributor.authorGonzales-Barron, Ursula
dc.date.accessioned2011-06-22T12:19:22Z
dc.date.available2011-06-22T12:19:22Z
dc.date.issued2023
dc.description.abstractThis study characterises the effect of a customised starter culture (CSC) and plant extracts (lemon balm, sage, and spearmint) on Staphylococcus aureus (SA) and lactic acid bacteria (LAB) kinetics in goat's raw milk soft cheeses. Raw milk cheeses were produced with and without the CSC and plant extracts, and analysed for pH, SA, and LAB counts throughout ripening. The pH change over maturation was described by an empirical decay function. To assess the effect of each bio-preservative on SA, dynamic Bigelow-type models were adjusted, while their effect on LAB was evaluated by classical Huang models and dynamic Huang-Cardinal models. The models showed that the bio-preservatives decreased the time necessary for a one-log reduction but generally affected the cheese pH drop and SA decay rates (logD(ref) = 0.621-1.190 days; controls: 0.796-0.996 days). Spearmint and sage extracts affected the LAB specific growth rate (0.503 and 1.749 ln CFU/g day(-1); corresponding controls: 1.421 and 0.806 ln CFU/g day(-1)), while lemon balm showed no impact (p > 0.05). The Huang-Cardinal models uncovered different optimum specific growth rates of indigenous LAB (1.560-1.705 ln CFU/g day(-1)) and LAB of cheeses with CSC (0.979-1.198 ln CFU/g day(-1)). The models produced validate the potential of the tested bio-preservatives to reduce SA, while identifying the impact of such strategies on the fermentation process.por
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2020). They are also grateful to the EU PRIMA program and FCT for funding the ArtiSaneFood project (PRIMA/0001/2018). This study was supported by FCT under the scope of the strategic funding of the UIDB/04469/2020 unit and the BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020—Programa Operacional Regional do Norte. B.N. Silva acknowledges the financial support provided by FCT through the Ph.D. grant SFRH/BD/137801/2018.
dc.identifier.citationSilva, Beatriz Nunes; Coelho-Fernandes, Sara; Teixeira, José António; Cadavez, Vasco; Gonzales-Barron, Ursula (2023). Dynamic modelling to describe the effect of plant extracts and customised starter culture on Staphylococcus aureus survival in goat's raw milk soft cheese. Foods. eISSN 2304-8158. 12:14, p. 1-20por
dc.identifier.doi10.3390/foods12142683
dc.identifier.eissn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/5331
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherMDPIpor
dc.subjectPredictive microbiologypor
dc.subjectLactic acid bacteriapor
dc.subjectAntagonismpor
dc.subjectDairypor
dc.subjectArtisanal cheese
dc.subjectpH
dc.subjectLemon balm
dc.subjectSage
dc.subjectSpearmint
dc.titleDynamic modelling to describe the effect of plant extracts and customised starter culture on Staphylococcus aureus survival in goat's raw milk soft cheesepor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFoodspor
person.familyNameSilva
person.familyNameCadavez
person.familyNameGonzales-Barron
person.givenNameBeatriz Nunes
person.givenNameVasco
person.givenNameUrsula
person.identifierR-000-HDG
person.identifier.ciencia-id3A1B-9D91-31B4
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.ciencia-id0813-C319-B62A
person.identifier.orcid0000-0002-7571-031X
person.identifier.orcid0000-0002-3077-7414
person.identifier.orcid0000-0002-8462-9775
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id57207937268
person.identifier.scopus-author-id9039121900
person.identifier.scopus-author-id9435483700
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicationc12f920a-966a-4627-b302-c91870f850ca
relation.isAuthorOfPublication57b410e9-f6b7-42ff-ab3d-b526278715eb
relation.isAuthorOfPublication17c6b98f-4fb5-41d3-839a-6f77ec70021a
relation.isAuthorOfPublication.latestForDiscovery57b410e9-f6b7-42ff-ab3d-b526278715eb

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