Effect of nisin‐producing Lactococcus lactis starter cultures on the inhibition of two pathogens in ripened cheeses |
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| Authors: | Barbara Dal Bello Giuseppe Zeppa Daniela M Bianchi Lucia Decastelli Amaranta Traversa Silvia Gallina Jean Daniel Coisson Monica Locatelli Fabiano Travaglia luca Cocolin |
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| Affiliation: | 1. DIVAPRA, Agricultural Microbiology and Food Technology sector, University of Turin, , Grugliasco, Italy;2. Ist. Zooprofilattico Sperimentale Piemonte Liguria e Valle d'Aosta, , Turin, Italy;3. Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale “A. Avogadro”, , Novara, Italy |
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| Abstract: | The effect of Lactococcus lactis nisin‐producing strains, isolated from Italian fermented foods, on the survival of two foodborne pathogens namely Listeria monocytogenes and Staphylococcus aureus was investigated in experimental cheese production. One of the three Lactobacillus lactis nisin innoculated as starters, Lactobacillus lactis 41FL1 lowered S. aureus count by 1.73 log colony‐forming units (cfu)/g within the first 3 days, reaching the highest reduction, 3.54 log cfu/g, by the end of ripening period of 60 days. There was no effect on L. monocytogenes. The application of L. lactis 41FL1 as bioprotective culture in controlling S. aureus shows considerable promise. |
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| Keywords: |
Lactococcus lactis
nisin
Staphylococcus aureus
Listeria monocytogenes
Cheese |
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