This study aimed to evaluate the possible inhibitory effect of natural lactic acid bacteria on the growth of 2 Bacillus cereus strains. First, we evaluated the behavior of spores of B. cereus GPe2 and D43 when inoculated before cheesemaking using pasteurized or raw milk; no statistical differences were observed between cheese produced with the 2 types of milk. Then, lactic acid bacteria (LAB) were isolated from cheese at the last sampling time, identified, and tested in vitro for their antagonistic activity and organic acid production by using an HPLC method, showing antimicrobial potential. The LAB that produced larger inhibition halos (>9 mm) against B. cereus strains (LAB 3, 6, 9, 10: Lactococcus lactis ssp. lactis; LAB 7: Lactococcus lactis ssp. cremoris) were selected to produce a LAB mixture for subsequent tests. Spores of B. cereus GPe2 and D43 were inoculated in pasteurized milk before cheesemaking with or without addition of the LAB mixture at a high dosage. Bacillus cereus grew more slowly when LAB were added to the dairy matrix (with differences from 2.36 to 2.66 log cfu/g in B. cereus GPe2 and D43 growth).
Biopreservation as a potential hurdle for Bacillus cereus growth in fresh cheese / E. Tirloni, C. Bernardi, E. Ghelardi, F. Celandroni, C. Andrighetto, N. Rota, S. Stella. - In: JOURNAL OF DAIRY SCIENCE. - ISSN 0022-0302. - 103:1(2020 Jan 01), pp. 150-160.
|Titolo:||Biopreservation as a potential hurdle for Bacillus cereus growth in fresh cheese|
TIRLONI, ERICA (Primo) (Corresponding)
BERNARDI, CRISTIAN EDOARDO MARIA (Secondo)
STELLA, SIMONE (Ultimo)
|Parole Chiave:||bacillus cereus; competition; fresh cheese; lactic acid bacteria; organic acids|
|Settore Scientifico Disciplinare:||Settore VET/04 - Ispezione degli Alimenti di Origine Animale|
|Data di pubblicazione:||1-gen-2020|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.3168/jds.2019-16739|
|Appare nelle tipologie:||01 - Articolo su periodico|