Selection and identification of protective culture for controlling <i>Staphylococcus aureus</i> in fresh Domiati like cheese

Ibrahim, Amel; Awad, Sameh

doi:10.1111/jfs.12418

Cited by 11 publications

(4 citation statements)

References 15 publications

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“…This may indicate the ability of both protective cultures to control the growth of S. aureus in Domiati‐like cheese. Similarly, Ibrahim and Awad (2017) reported that three strains of Lactobacillus rhamnosus could suppress the growth of S. aureus in Domiati‐like cheese. S. aureus has a high incidence in Egyptian dairy products particularly in cheeses made from raw milk such as Domiati cheese.…”

Section: Resultsmentioning

confidence: 88%

“…To circumvent this problem few attempts were directed towards the development of protective culture to improve safety and control S. aureus in Domiati cheese. It has been reported that L. acidophilus La‐5 (El‐Kholy et al, 2014), L. rahmnosus 131RZFAUU (Ibrahim & Awad, 2017), and L. helveticus CNRZ32 (Al‐Gamal et al, 2019) could be successfully used as protective cultures to control the growth of S. aureus in Domiati cheese. Also, application of 1% Lb.…”

Section: Introductionmentioning

confidence: 99%

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Lactobacillus plantarumprotective cultures to improve safety and quality of wheyless Domiati‐like cheese

Khalil

Kheadr

El-Ziney

et al. 2022

Food Processing Preservation

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This study aimed to isolate some lactic acid bacteria (LAB) with potential antimicrobial activity against Staphylococcus aureus (S. aureus) to be used as a protective culture for the manufacture of Domiati‐like cheese. Eight isolates with anti‐staphylococcal activity were identified as Lactobacillus plantarum (L. plantarum FFNL739 and FFNL1810) and one as Enterococcus faecium (E. farcium). Strains FFNL739 and FFNL1810 and their mixture were used as protective cultures to control S. aureus in Domiati like‐cheese. The impact of both strains and their mixture on some ripening indices and sensory attributes of cheese was assessed during 8 weeks of refrigerated storage at 6±1°C. The inclusion of L. plantarum could suppress the growth of S. aureus and improve the overall acceptability, proteolysis, and lipolysis. Thus, it could be recommended to use the mixed culture of strains FFNL739 and FFNL1810 to improve the safety and quality of Domiati cheese. Practical applications There is a growing demand among consumers for chemical‐free products especially those used as preservatives. Lactic acid bacteria can produce a wide variety of antimicrobial molecules, particularly bacteriocins. These natural antimicrobials are secure and could consider a good alternative to chemical preservatives. The application of bacteriocin‐producing lactic acid bacteria is the main strategy of food bio‐preservation. This approach is applicable, cheap, and efficient to extend the shelf‐life of minimally processed and ready‐to‐eat products. Also, biopreservation proves to be able to improve quality, hygienic status, and improved safety of foods.

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Section: Resultsmentioning

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Lactobacillus plantarumprotective cultures to improve safety and quality of wheyless Domiati‐like cheese

Khalil

Kheadr

El-Ziney

et al. 2022

Food Processing Preservation

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“…Over the past years, several authors have performed challenge studies of foodborne pathogens inoculated in milk or cheese to assess the antimicrobial capacity of functional starter cultures or selected LAB (Ibrahim and Awad, 2018;Campagnollo et al, 2018;Atanasova et al, 2014) and plant-based antimicrobials (Artiga-Artigas et al, 2017;Wahba et al, 2010;Menon and Garg, 2001;Tehrani and Sadeghi, 2015;Dannenberg et al, 2016). Thus, a meta-analysis of the published results on the effect of antimicrobial biopreservatives will help evaluate their usefulness to control foodborne pathogens in cheeses (Xavier et al, 2014); and more specifically, compare the effectiveness of the different biopreservatives and modes of application.…”

Section: Introductionmentioning

confidence: 99%

Meta-Regression models describing the effects of essential oils and added lactic acid bacteria on pathogen inactivation in cheese

Silva

Cadavez

Teixeira

et al. 2021

Microbial Risk Analysis

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Biopreservatives such as plant-based antimicrobials and bacteriocinogenic starter cultures have been proposed as hurdles to increase microbiological safety of a variety of products, including cheese, and numerous studies have reported their pathogen inhibitory properties. For that reason, the objective of this meta-analysis was to summarise the inactivation of Listeria monocytogenes (LM), Staphylococcus aureus (SA) and Salmonella spp. (SS) in cheese attained by added lactic acid bacteria (LAB) and essential oils (EOs); and to compare the inhibitory effectiveness by application mode and specific antimicrobial. After systematic review, 1810 observations on log reduction data and study characteristics were extracted from 53 studies. Comparing among the factual methods of application of antimicrobials (in milk, cheese surface and incorporated in films), meta-regression models pointed out that addition of EOs to milk renders, as a whole, the lowest inhibitory effect against LM, SA and SS in the finished product; whereas for added LAB, incorporation in milk prompts a faster inactivation of LM than onto cheese surface. Lemon balm, sage and basil EOs showed the best inhibitory outcomes against LM and SA; whereas clove, oregano and bay EOs presented the highest bactericidal effect against SS. For a given increase in EO concentration, the application on cheese surface provides the greatest inhibitory effect against LM and SS, while EO-embedded films lead to a more rapid inactivation during maturation/storage. The experimental practice of inoculating the antimicrobial in cheese mixture should no longer be employed in challenge studies, since the meta-regression models have demonstrated that this application method biases the results, overestimating or underestimating the inhibitory effects of EOs or added LAB, respectively. This meta-analysis has also emphasised the need to further investigate the relationship between pathogen's inoculum size and their concentrations in time.

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“…These interactions may have a neutral, positive or negative impact on the activity of the strains performing the fermentation (Arioli et al, 2016). Protective cultures have strong antagonistic activity against food-spoilage and pathogenic aerobic spore-forming bacteria as a result of the production of bacteriocins, inhibitory enzymes, organic acids and hydrogen peroxide (Ibrahim and Awad, 2018). Consumers have an increasing knowledge of health risks caused by the usage of chemical preservatives.…”

Section: Introductionmentioning

confidence: 99%

Application of Natural Antimicrobial Additives and Protective Culture to Control Aerobic Spore Forming Bacteria in Low Salt Soft Cheese

Shaala¹,

Awad²,

Nazem³

2020

WVJ

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There is an increasing interest in the application of natural antimicrobials instead of chemical ones to enhance the microbiological quality of dairy products. The objective of this study was to assess the effect of some natural antimicrobial additives and protective culture for reducing the usage of chemical preservatives, shelf-life extension, retarding microbial spoilage in low-salt soft cheese. The antimicrobial agents (protective culture, nisin, lysozyme, and natamycin) were studied on the activity of 28 isolates of spore-forming bacteria. Inhibitory effect of different natural antimicrobial additives as protective culture (Lactobacillus rhamnosus, 40 mg kg -1), nisin (25 mg kg -1), lysozyme (100 mg kg -1), combination of nisin and lysozyme (25 mg kg -1/100 mg kg -1), and combination of protective culture and natamycin (40 mg kg -1/25 mg kg -1) were studied on the growth of aerobic spore-forming bacteria in low-salt soft cheese during the storage period (30 days) at 4±1°C. The results revealed that the addition of different natural antibacterial additives with various concentrations had a significant effect on aerobic spore-forming bacteria, compared to other treatments and control. The growth pattern of aerobic spore-forming bacteria gradually decreased in all treatments along the storage period with variable reduction percentages in comparison with control cheese which was in continuous increment. The application of a combination of nisin and lysozyme had the most significant reduction of aerobic spore-forming bacteria, compared to control and other treatments.

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Selection and identification of protective culture for controlling Staphylococcus aureus in fresh Domiati like cheese

Cited by 11 publications

References 15 publications

Lactobacillus plantarumprotective cultures to improve safety and quality of wheyless Domiati‐like cheese

Lactobacillus plantarumprotective cultures to improve safety and quality of wheyless Domiati‐like cheese

Meta-Regression models describing the effects of essential oils and added lactic acid bacteria on pathogen inactivation in cheese

Application of Natural Antimicrobial Additives and Protective Culture to Control Aerobic Spore Forming Bacteria in Low Salt Soft Cheese

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