Characterization of Carnobacterium maltaromaticum LMA 28 for its positive technological role in soft cheese making |
| |
Authors: | Muhammad Inam Afzal Citlalli Celeste Gonzalez Ariceaga Emilie Lhomme Nehal Kamel Ali Sophie Payot Jennifer Burgain Claire Gaiani Frédéric Borges Anne-Marie Revol-Junelles Stéphane Delaunay Catherine Cailliez-Grimal |
| |
Affiliation: | 1. Université de Lorraine, Laboratoire d''Ingénierie des Biomolécules, 2 Avenue de la Forêt de Haye, TSA 40602 54518 – Vandoeuvre Cedex, France;2. Université de Lorraine, INRA, UMR1128 DynAMic, F-54506 Vandoeuvre-lès-Nancy, France;3. Université de Lorraine, CNRS, Laboratoire réactions et génie des procédés, UPR 3349, Vandoeuvre-lès-Nancy F-54505, France |
| |
Abstract: | Carnobacterium maltaromaticum is a lactic acid bacterium isolated from soft cheese. The objective of this work was to study its potential positive impact when used in cheese technology. Phenotypic and genotypic characterization of six strains of C. maltaromaticum showed that they belong to different phylogenetic groups. Although these strains lacked the ability to coagulate milk quickly, they were acidotolerant. They did not affect the coagulation capacity of starter lactic acid bacteria, Lactococcus lactis and Streptococcus thermophilus, used in dairy industry. The impact of C. maltaromaticum LMA 28 on bacterial flora of cheese revealed a significant decrease of Psychrobacter sp. concentration, which might be responsible for cheese aging phenomena. An experimental plan was carried out to unravel the mechanism of inhibition of Psychrobacter sp. and Listeria monocytogenes and possible interaction between various factors (cell concentration, NaCl, pH and incubation time). Cellular concentration of C. maltaromaticum LMA 28 was found to be the main factor involved in the inhibition of Psychrobacter sp. and L. monocytogenes. |
| |
Keywords: | Carnobacterium maltaromaticum Soft cheese Bacterial interaction Psychrobacter Listeria monocytogenes |
本文献已被 ScienceDirect 等数据库收录! |
|