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首页> 外文期刊>Food microbiology >How we can improve the antimicrobial performances of lactic acid bacteria? A new strategy to control Listeria monocytogenes in Gorgonzola cheese
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How we can improve the antimicrobial performances of lactic acid bacteria? A new strategy to control Listeria monocytogenes in Gorgonzola cheese

机译：我们如何改善乳酸菌的抗微生物性能？控制戈贡佐拉奶酪中李斯特菌单核细胞增生的新策略

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摘要

This study was aimed to evaluate the effectiveness of two lactic acid bacteria (LAB) cultures (Lactococcus lactis FT27 and Carnobacteroim divergens SCA), lactic acid/sodium lactate (LASL - L-lactic acid 61% (w/w) and L-sodium lactate 21% (w/w)) and their combination against four Listeria monocytogenes biotypes isolated from Gorgonzola cheese. In vitro antilisterial activity showed that the sensitivity to antimicrobials was strain-dependent. Antimicrobial challenge testing was performed on Gorgonzola rinds simulating contamination occurring at the beginning (6 days) and at the end (55 days) of the ripening period, to assess the antilisterial activity of LAB strains and LASL during the subsequent 60 days at 4 °C. LASL showed a higher antilisterial activity than LAB, maintaining the pathogen content below the EC limit (＜ 2.0 log_(10) CFU/g) for 60 days. A strong listericidal effect was observed combining LAB with LASL (2,8 μL/cm~2) Lc. lactis in combination with LASL completely inhibited the two L. monocytogenes strains in the first 50 days, while LASL with C. divergens was more effective in the second part of ripening when the pH raised. Data obtained encourage the use of LASL along with antimicrobial LAB rotation schemes during cheese ripening for the prevention and/or control of the I. monocytogenes on cheese surface.
机译：本研究旨在评估两种乳酸菌（实验室）培养物（Lactocccus Lactis FT27和Carnobacteroim Divergens SCA）的有效性，乳酸/乳酸钠（Lasl - L-乳酸61％（w / w）和l-钠乳酸乳酸乳酸21％（w / w））及其针对四个李斯特菌单核细胞增生的组合从Gorgonzola奶酪中分离出来的生物型。体外止血活动表明对抗微生物的敏感性是应变依赖性的。对在升高（6天）和成熟时期的末端（55天）的凝聚粒子上进行抗菌挑战检测，以评估在4°C的后续60天内的实验室菌株和LASL的止绕活动。 LASL显示比实验室更高的止血活动，将病原体含量保持在EC极限下（<2.0 log_（10）CFU / g）60天。将LASL（2,8μL/ cm〜2）LC与LASL（2,8μL/ cm〜2）结合实验室，观察到强大的储存效果。乳酸结合Lasl完全抑制了在前50天中的两个L.单核细胞增生菌株，而当pH升高时，偶转次数在逐渐变成的第二部分中，偶转率更有效。在奶酪成熟中，获得了使用LASL以及抗菌实验室旋转方案的使用，用于预防和/或控制奶酪表面上的单核细胞增生。

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  • 来源
    《Food microbiology》 |2020年第9期|103488.1-103488.9|共9页
  • 作者

    Stefano Morandi; Tiziana Silvetti; Vito Vezzini; Elena Morozzo; Milena Brasca;

  • 作者单位

    Institute of Sciences of Food Production (ISPA) National Research Council (CNR) Via Celoria 2 20133 Milan Italy;

    Institute of Sciences of Food Production (ISPA) National Research Council (CNR) Via Celoria 2 20133 Milan Italy;

    Quality & Food Safety Department Gennaro Auricchio SpA Via Dante 27 26100 Cremona Italy;

    Quality & Food Safety Department Gennaro Auricchio SpA Via Dante 27 26100 Cremona Italy;

    Institute of Sciences of Food Production (ISPA) National Research Council (CNR) Via Celoria 2 20133 Milan Italy;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Listeria monocytogenes; Bioprotection; Safety; Lactic acid bacteria; Lactic acid; Blue-cheese;

    机译：李斯特菌;生物保护;安全;乳酸菌;乳酸;蓝乳酪;

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