Effect of Lactobacillus rhamnosus on growth of Listeria monocytogenes and Staphylococcus aureus in a probiotic Minas Frescal cheese

Prezzi, Lígia Eleonor; Lee, Sarah H.I.; Nunes, Valéria M.R.; Corassin, Carlos Humberto; Pimentel, Tatiana Colombo; Rocha, Ramon S.; Ramos, Gustavo Luís de Paiva Anciens; Guimarães, Jonas T.; Balthazar, Celso F.; Duarte, Maria Carmela K.H.; Freitas, Mônica Q.; Esmerino, Erick A.; Silva, Márcia C.; Cruz, Adriano G.; Oliveira, Carlos Augusto Fernandes de

doi:10.1016/j.fm.2020.103557

Cited by 35 publications

(23 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It has been observed that S. aureus survives in 60-day ripened white cheese made with commercial starter, although combination with probiotic [136] L. rhamnosus and Lactobacillus casei Shirota displayed an inhibitory effect up to 5 Log cfu/g, probably associated with the increased effect of bacteriocins arising during the ripening period. In contrast, use of starter L. rhamnosus did not display an inhibitory effect against S. aureus in Brazilian minas frescal cheese [137]. Survival of S. aureus in Jben, a Moroccan fresh cheese, was also reported [138], but addition of nisin-producer starter Lactococcus lactis subsp.…”

Section: Use Of Starter Cultures To Improve the Safety In Dairy Produmentioning

confidence: 89%

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

García‐Díez

Saraiva

2021

IJERPH

View full text Add to dashboard Cite

Starter cultures can be defined as preparations with a large number of cells that include a single type or a mixture of two or more microorganisms that are added to foods in order to take advantage of the compounds or products derived from their metabolism or enzymatic activity. In foods from animal origin, starter cultures are widely used in the dairy industry for cheese, yogurt and other fermented dairy products, in the meat industry, mainly for sausage manufacture, and in the fishery industry for fermented fish products. Usually, microorganisms selected as starter culture are isolated from the native microbiota of traditional products since they are well adapted to the environmental conditions of food processing and are responsible to confer specific appearance, texture, aroma and flavour characteristics. The main function of starter cultures used in food from animal origin, mainly represented by lactic acid bacteria, consists in the rapid production of lactic acid, which causes a reduction in pH, inhibiting the growth of pathogenic and spoilage microorganisms, increasing the shelf-life of fermented foods. Also, production of other metabolites (e.g., lactic acid, acetic acid, propionic acid, benzoic acid, hydrogen peroxide or bacteriocins) improves the safety of foods. Since starter cultures have become the predominant microbiota, it allows food processors to control the fermentation processes, excluding the undesirable flora and decreasing hygienic and manufacturing risks due to deficiencies of microbial origin. Also, stater cultures play an important role in the chemical safety of fermented foods by reduction of biogenic amine and polycyclic aromatic hydrocarbons contents. The present review discusses how starter cultures contribute to improve the microbiological and chemical safety in products of animal origin, namely meat, dairy and fishery products.

show abstract

Section: Use Of Starter Cultures To Improve the Safety In Dairy Produmentioning

confidence: 89%

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

García‐Díez

Saraiva

2021

IJERPH

View full text Add to dashboard Cite

show abstract

“…Cheese is one of the best carriers for probiotics (Pivetta et al, 2020). The development of probiotic cheeses can be very strain-dependent as many of the probiotic strains showed insufficient performance in the cheese environment (Shori et al, 2018;Silva et al, 2018;Prezzi et al, 2020). Several studies have reported the applications of Bifidobacterium spp.…”

Section: In Cheesementioning

confidence: 99%

Application of Bifidobacterium spp in beverages and dairy food products: an overview of survival during refrigerated storage

Shori

2022

Food Sci. Technol

View full text Add to dashboard Cite

Probiotics can be defined as " [...] live microbial, dietary supplements or food ingredients that have a beneficial effect on the host by influencing the composition and or metabolic activity of the flora of the gastrointestinal tract [...]" (Fuller, 1989, p.366). Probiotics are present in fermented food products and known as lactic acid bacteria (LAB). These bacteria consist of several genera including Lactobacillus, Bifidobacterium, Streptococcus, and Enterococcus which have different beneficial effects on the host and has been used for decades in the food and natural sources to promote good health of human (Shori & Baba, 2013;Shori et al., 2020a, b). Characteristics of Bifidobacterium spp as probioticsBifidobacteria are probiotic commonly found throughout the colon of both humans and animals which are considered normal residents of the gastrointestinal tract (Nielsen et al., 2003). They are once classified under the genus lactobacillus but they are found phylogenetically distinct from LAB and classified under phylum Actinobacteria. Out of 25 species, only ten are commercially used in conjunction with L. acidophilus as probiotics. For example, B. bifidum, B. infants, and B. lactis. Bifidobacteria usually appear in pairs with a V or Y-like shaped. These microbes are anaerobic, non-pathogenic, gram-positive, non-spore forming,

show abstract

“…Determination of Salmonella sp., Listeria monocytogenes, thermotolerant coliforms and coagulase positive staphylococci in Minas Frescal cheese were performed on days 2 and 30 after the use of BAL and S. cerevisiae as a biological method to reduce AFM 1 in Minas Frescal cheese had no negative effect on the shelf-life of this cheese, which is generally 21 days. The shelf-life of Minas Frescal cheese is also related to the raw material used, the production process and the initial quantity of microorganism present (Prezzi et al, 2020).…”

Section: Microbiological Assaymentioning

confidence: 99%

“…This is a fresh soft white cheese, slightly salted, with a slight lactic acid taste. It is produced by the enzymatic coagulation of pasteurized milk with rennet or other appropriate coagulating enzymes (Prezzi et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Use of scanning electron microscopy and high-performance liquid chromatography to assess the ability of microorganisms to bind aflatoxin M1 in Minas Frescal cheese

et al. 2022

Self Cite

View full text Add to dashboard Cite

The aim of this study was to evaluate the capacity of two strains of lactic acid bacteria (LAB), Lactobacillus rhamnosus and Lactococcus lactis, and a yeast strain, Saccharomyces cerevisiae, inactivated by heat (121 °C, 10 min), from binding to aflatoxin M 1 (AFM 1 ), as well as the interaction between these microorganisms, aflatoxin M 1 and the Minas Frescal cheese matrix after 2 and 30 days of storage. The ability of LABs and S. cerevisiae to bind AFM 1 to Minas Frescal cheese was evaluated by high performance liquid chromatography (HPLC) composed of a fluorescence detector. The interaction between these microorganisms and AFM 1 was evaluated using a scanning electron microscope composed of a backscattered electron detector with a voltage of 15 kV and magnifications of 1000 ×, 5000 × and 8000 ×. The use of microorganisms as a biological method is efficient in reducing AFM 1 in Minas Frescal cheese and does not affect the microbiological parameters. AFM 1 reduction varied according to the microorganism used in the treatments. S cerevisiae showed greater capacity to bind AFM 1 over time, compared to LABs. Scanning electron microscopy was especially useful, confirming that lactic acid bacteria and S. cerevisae were able to bind AFM 1 particles in Minas Frescal cheese.

show abstract

Effect of Lactobacillus rhamnosus on growth of Listeria monocytogenes and Staphylococcus aureus in a probiotic Minas Frescal cheese

Cited by 35 publications

References 35 publications

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

Application of Bifidobacterium spp in beverages and dairy food products: an overview of survival during refrigerated storage

Use of scanning electron microscopy and high-performance liquid chromatography to assess the ability of microorganisms to bind aflatoxin M1 in Minas Frescal cheese

Contact Info

Product

Resources

About