Biopreservatives

Elsser-Gravesen, Dieter; Elsser-Gravesen, Anne

doi:10.1007/10_2013_234

Cited by 35 publications

(22 citation statements)

References 82 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…and Enterobacteriaceae) are the main spoiling agents of burrata cheeses (4,9,10). One of the approaches used to prevent the growth of undesirable microorganisms and prolong the shelf life of fresh cheese is the application of biopreservatives (i.e., nisin or protective cultures) (11)(12)(13)(14)(15)(16). Protective cultures are live microorganisms that are deliberately added to food items to inhibit the growth of undesired (spoiling and/or pathogenic) microorganisms, without negatively affecting the sensorial quality of food (11).…”

mentioning

confidence: 99%

Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome

Minervini

Conte

Nobile

et al. 2017

Appl Environ Microbiol

View full text Add to dashboard Cite

This study was aimed at improving the functional attributes and shelf life of burrata cheese by using protective lactobacilli (Lactobacillus plantarum LPAL and Lactobacillus rhamnosus LRB), fructooligosaccharides, and inulin. Six burrata cheeses were made using (i) the traditional protocol (control), (ii) the addition of 0.5% fructooligosaccharides and inulin (DF cheese), (iii) protective lactobacilli in milk alone (PL cheese), (iv) protective lactobacilli in milk and governing liquid (2PL cheese), (v) protective lactobacilli in milk and dietary fibers (DF_PL cheese), and (vi) protective lactobacilli in milk and governing liquid and dietary fibers (DF_2PL cheese). As expected, DF, DF_PL, and DF_2PL cheeses showed 1.5% of total fibers. Burrata cheeses produced by adding protective lactobacilli only in milk (PL and DF_PL cheeses) showed the lowest acidification during cheese making and storage. Lactic and acetic acids and ethanol were found at the lowest concentrations in these samples. Analyses of cultivable microbiota and the microbiome showed that protective lactobacilli reduced the house microbiota components (e.g., Streptococcus thermophilus, Lactococcus lactis, and Leuconostoc lactis) during cheese making and storage. Protective lactobacilli slowed the growth of staphylococci, coliforms, and Pseudomonas spp., especially in early storage. According to the different microbiome assemblies, burrata samples differed in peptide profiles and the levels of free amino acids. As shown by a sensory analysis, the addition of protective lactobacilli in milk improved the flavor and increased the shelf life of burrata cheese. In comparison to cheeses made using protective cultures only in milk, the shelf lives of those containing cultures also in the governing liquid were not further prolonged and they received lower acceptability scores by the panelists.IMPORTANCE This study provides more in-depth knowledge of the microbiome of burrata cheese and the set-up for a novel biotechnology using prebiotic dietary fibers and protective probiotic Lactobacillus plantarum LPAL and Lactobacillus rhamnosus LRB in milk. The biotechnology proposed in this study should be considered a useful tool to improve the functional value of burrata cheese. The use of protective lactobacilli in milk enhanced the flavor formation and shelf life of burrata cheese.

show abstract

mentioning

confidence: 99%

Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome

Minervini

Conte

Nobile

et al. 2017

Appl Environ Microbiol

View full text Add to dashboard Cite

show abstract

“…MicroGARD ™ products have been approved by FDA for use in cottage cheese to control Listeria spp. (Elsser‐Gravesen and Elsser‐Gravesen ). Moreover, they were also demonstrated to retard the growth of Gram‐negative bacteria ( Pseudomonas, Salmonella and Yersinia spp.)…”

Section: Methods To Extend the Shelf‐life Of Cottage Cheesementioning

confidence: 99%

Methods to extend the shelf‐life of cottage cheese – a review

Howes

Bhandari

2016

Int J of Dairy Tech

View full text Add to dashboard Cite

Under typical refrigeration conditions (4–7 °C), unopened fresh cottage cheese only lasts for approximately 3 weeks unless preservatives are added. The spoilage of cottage cheese during storage is primarily due to the growth of Gram‐negative psychrotrophic bacteria, yeasts and moulds. To extend its shelf‐life, along with a strict sanitation practice throughout the manufacturing process, an appropriate preservation approach is generally applied. Many methods to preserve cottage cheese have been reported. These can be classified into three categories, namely food‐grade chemicals, heat treatment and modified atmosphere packaging. In this review, factors responsible for the spoilage of cottage cheese during storage and the methods to extend its shelf‐life are discussed.

show abstract

“…B. durch Verwendung antimikrobieller Peptide, Abhilfe schaffen. In den USA sind bereits Bakteriophagen im Einsatz, also Viren, die gezielt pathogene Mikroorganismen wie Listeria monocytogenes , Salmonellen oder E. coli befallen und eliminieren .…”

Section: Entwicklung Moderner Produktionsverfahrenunclassified

Insekten und Schimmelpilze als Bioressource

Rühl¹,

Pietzner²,

Vilcinskas³

et al. 2019

Chemie in nserer Zeit

View full text Add to dashboard Cite

Zusammenfassung Mikroorganismen werden seit Jahrtausenden zur Herstellung von Lebensmitteln genutzt. Mittlerweile sind diese biotechnologischen Verfahren nicht mehr auf die Verwendung einiger Organismen beschränkt. Die Möglichkeit, Enzyme unabhängig von ihrem Wirtsorganismus zu produzieren, erweiterte den Einsatzbereich dieser technischen Hilfsmittel ungemein. Seither werden vermehrt neue Bioressourcen erschlossen, um neuartige Enzyme und Peptide für die Lebensmittelproduktion verfügbar zu machen: Peptidasen aus Getreideschädlingen vermögen Gluten zu hydrolysieren und antimikrobiell wirksame Peptide aus Insekten könnten zur Haltbarmachung von Lebensmitteln eingesetzt werden. Aber wie findet man solche Katalysatoren? Beispiele aus eigenen Arbeiten zeigen es.

show abstract

Biopreservatives

Cited by 35 publications

References 82 publications

Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome

Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome

Methods to extend the shelf‐life of cottage cheese – a review

Insekten und Schimmelpilze als Bioressource

Contact Info

Product

Resources

About