Application of Lactobacillus amylovorus as an antifungal adjunct to extend the shelf-life of Cheddar cheese |
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| Affiliation: | 1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland;2. Department of Biological Sciences, Cork Institute of Technology, Cork, Ireland;3. Mass Spectrometry Research Centre (MSRC), Department of Chemistry, Cork Institute of Technology, Cork, Ireland;1. Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, China;2. State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy and Food Co., Ltd., 200436 Shanghai, China;1. School of Food and Nutritional Sciences, National University of Ireland, University College Cork, College Road, Cork, Ireland;2. Forschungszentrum Weihenstephan für Brau-und Lebensmittelqualität, Technische Universität München, Alte Akademie 3, 85354 Freising-Weihenstephan, Germany;1. Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, GR-45110, Ioannina, Greece;2. Laboratory of Molecular Biology, Department of Biological Applications and Technologies, University of Ioannina, GR-45110, Ioannina, Greece;1. Departamento de Microbiología y Ecología, Universitat de València (UVEG), Av. Dr. Moliner 50, 46100, Burjassot, Valencia, Spain;2. Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, Universitat de València, (UVEG), Av. Vicent Andrés Estellés s/n, 46100, Burjassot, Spain;3. Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, 4000, Tucumán, Argentina;4. Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Calle Agustín Escardino 7, 46980, Paterna, Valencia, Spain;5. Colección Española de Cultivos Tipo, Universitat de València, Calle Agustín Escardino 9, 46980, Paterna, Valencia, Spain;1. Mass Spectrometry Research Centre (MSRC) & Team Elucidate, Department of Chemistry, Cork Institute of Technology, Bishopstown, Cork, Ireland;2. Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland;3. Department of Food and Nutritional Sciences, University College, Cork, Ireland;1. School of Agriculture and Food Sciences, University of Queensland, Brisbane, Australia;2. Department of Human Nutrition, Faculty of Food Science and Technology, Nong Lam University, Ho Chi Minh City, Viet Nam;3. Department of Food Safety and Quality Assurance, Faculty of Food Technology, Ho Chi Minh City University of Food Industry, Ho Chi Minh City, Viet Nam;4. Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Brisbane, Australia |
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| Abstract: | Lactobacillus amylovorus DSM 19280 is an antifungal strain that is inhibitory to a range of fungi including Penicillium expansum, Penicillium roqueforti, Aspergillus niger, Aspergillus fumigatus and Fusarium culmorum. In this study, the strain was used as an adjunct culture in a Cheddar cheese model system. During the ripening period, P. expansum spores were applied to the cheese surface to mimic fungal contamination. The presence of the antifungal L. amylovorus adjunct resulted in a four-day delay in appearance of Penicillium growth on the cheese in comparison to the adjunct-free control. When cheeses were exposed to natural airborne fungi, the presence of the adjunct resulted in a six-day delay in the appearance of mycelia on the cheese surface. Significantly, its presence had no detectable negative impact on cheese quality. The results indicate that the strain could have an application for extending the shelf-life of cheeses which are prone to fungal spoilage. |
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