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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

2018Journal article Open access
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dc.contributor.authorCampagnollo, Fernanda B.
dc.contributor.authorMargalho, Larissa P.
dc.contributor.authorKamimura, Bruna A.
dc.contributor.authorFeliciano, Marcelo D.
dc.contributor.authorFreire, Luisa
dc.contributor.authorLopes, Letícia S.
dc.contributor.authorAlvarenga, Verônica O.
dc.contributor.authorCadavez, Vasco
dc.contributor.authorGonzales-Barron, Ursula
dc.contributor.authorSchaffner, Donald W.
dc.contributor.authorSant'Ana, Anderson S.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2018-07-31T15:22:49Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2018-07-31T15:22:49Z
dc.date.issued2018
dc.description.abstractArtisanal 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 ¼ 891) isolated from Minas artisanal cheeses (n ¼ 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.
dc.description.sponsorshipThe authors thank the Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) for financial support (Grants 13/ 20456-9, 14/14891-7, 15/25641-4, 16/21041-5, 16/12406-0 and 16/ 09346-5). Dr. Gonzales-Barron also acknowledges the financial support provided by the Portuguese Foundation for Science and Technology (FCT) through the award of an Investigator Fellowship (IF) in the mode of Development Grants (IF/00570). A.S. Sant'Ana acknowledges the financial support of “Conselho Nacional de Desenvolvimento Científico e Tecnológico” (CNPq) (Grant #302763/ 2014-7) and CAPES (Grant #33003017027P1).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationCampagnollo, Fernanda B.; Margalho, Larissa P.; Kamimura, Bruna A.; Feliciano, Marcelo D.; Freire, Luisa; Lopes, Letícia S.; Alvarenga, Verônica O.; Cadavez, Vasco A.P.; Gonzales-Barron, Ursula; Schaffner, Donald W.; Sant'Ana, Anderson S. (2018). 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. Food Microbiology. ISSN 0740-0020. 73, p. 288-297en_EN
dc.identifier.doi10.1016/j.fm.2018.02.006en_EN
dc.identifier.issn0740-0020
dc.identifier.urihttp://hdl.handle.net/10198/17077
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectAntimicrobial capacityen_EN
dc.subjectArtisanal cheeseen_EN
dc.subjectModelingen_EN
dc.subjectPredictive microbiologyen_EN
dc.subjectRaw milk cheeseen_EN
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 cheesesen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNameCadavez
person.familyNameGonzales-Barron
person.givenNameVasco
person.givenNameUrsula
person.identifierR-000-HDG
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.ciencia-id0813-C319-B62A
person.identifier.orcid0000-0002-3077-7414
person.identifier.orcid0000-0002-8462-9775
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id9039121900
person.identifier.scopus-author-id9435483700
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication57b410e9-f6b7-42ff-ab3d-b526278715eb
relation.isAuthorOfPublication17c6b98f-4fb5-41d3-839a-6f77ec70021a
relation.isAuthorOfPublication.latestForDiscovery57b410e9-f6b7-42ff-ab3d-b526278715eb

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