Use of surface-smear bacteria for inhibition ofListeria monocytogeneson the rind of smear cheese

Carminati, Domenico; Neviani, Erasmo; Ottogalli, G.; Giraffa, Giorgio

doi:10.1006/fmic.1998.0215

Cited by 19 publications

(8 citation statements)

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“…Our observations are in agreement with previously published papers (Carminati, Neviani, Ottogalli, & Giraffa, 1999;Carminati et al, 2000) reporting that the presence of abundant and complex microbial flora on a cheese surface might help to control L. monocytogenes contamination of the cheese.…”

Section: Native Wooden Shelvessupporting

confidence: 95%

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Inhibition of Listeria monocytogenes by resident biofilms present on wooden shelves used for cheese ripening

et al. 2011

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Section: Native Wooden Shelvessupporting

confidence: 95%

“…Differences between different steps before and after cleaning-drying were also observed during the study by Carminati et al (1999). Indeed, authors tested the impact on L. monocytogenes of two bacterial mixtures used as a surface-smear starter at three cheese ripening steps.…”

Section: Native Wooden Shelvesmentioning

confidence: 92%

Inhibition of Listeria monocytogenes by resident biofilms present on wooden shelves used for cheese ripening

et al. 2011

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“…Hence, intensive research efforts have been directed towards controlling the occurrence and survival of L. monocytogenes in these products. Bacteriocins and bacteriocinogenic LAB have proved to be effective against this pathogen in different food products 6,13 …”

Section: Introductionmentioning

confidence: 99%

Biocontrol of Listeria monocytogenes in a model cultured milk (lben) by in situ bacteriocin production from Lactococcus lactis ssp. lactis

Benkerroum

Ghouati

Ghalfi

et al. 2002

Int J of Dairy Tech

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Bacteriocin‐producing (Bac+) Lactococcus lactis ssp. lactis CCMM/IAV/BK1 isolated from traditional lben was used in the preparation of lben from pasteurized milk to assess its potential inhibitory activity against Listeria monocytogenes ATCC 7644. Production of bacteriocin (arbitrary units, AU) in MRS broth fortified with yeast extract (MRSY) in a fermentor under controlled and uncontrolled pH conditions was also investigated. This Bac+ strain yielded about 35 times more bacteriocin when the pH was maintained constant at 6.5 than under varying pH conditions. To test the effect of in situ bacteriocin production against L. monocytogenes, lben was made from cow's milk artificially contaminated with approximately 107 cfu/mL and fermented with a mixed mesophilic starter culture consisting of the lactococcal Bac+ organism and Lc. lactis ssp. lactis biovar diacetylactis 66, a diacetyl‐producing strain, in a ratio of 1 : 1. Numbers of L. monocytogenes were monitored during fermentation and storage of lben at refrigeration temperature (c. 7°C) for up to 6 days. Performances of the Bac+ starter were compared to those of an isogenic Bac− derivative strain obtained from the Bac+ starter by curing with ethidium bromide. The results showed that the amount of L. monocytogenes decreased to below the detectable level in a 1‐mL sample within 24 h of storage at 7°C in lben fermented with the Bac+ starter culture. On the contrary, L. monocytogenes survived for 6 days of storage at 7°C in lben made with the Bac− starter. The Bac+ wild strain of the starter studied could be adequately used to produce lben or similar indigenous fermented milks of improved hygienic quality on an industrial scale. Alternatively, it could be used as an adjunct in minimally processed products or in products obtained from raw milk to add a safety factor.

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“…Often, single bacterial strains were isolated from red-smear cheese surface floras and evaluated for their antilisterial activity in vitro (11,31,35). Furthermore, in situ evaluation of the antilisterial activity of complex bacterial surface floras and single strains derived from red-smear cheeses has been performed (9,12,16).To date, however, nothing is known about the stability of the composition of such consortia at the species level over time, and no information is available on the stability over time of the antilisterial activity which is associated with some of these complex ripening cultures. The aim of this study was to examine and compare these characteristics of two surface floras of German red-smear soft cheeses.…”

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confidence: 99%

Temporal Stability and Biodiversity of Two Complex Antilisterial Cheese-Ripening Microbial Consortia

Maoz

Mayr

Scherer

2003

Appl Environ Microbiol

106

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The temporal stability and diversity of bacterial species composition as well as the antilisterial potential of two different, complex, and undefined microbial consortia from red-smear soft cheeses were investigated. Samples were collected twice, at 6-month intervals, from each of two food producers, and a total of 400 bacterial isolates were identified by Fourier-transform infrared spectroscopy and 16S ribosomal DNA sequence analysis. Coryneform bacteria represented the majority of the isolates, with certain species being predominant. In addition, Marinolactobacillus psychrotolerans, Halomonas venusta, Halomonas variabilis, Halomonas sp. (10 6 to 10 7 CFU per g of smear), and an unknown, gram-positive bacterium (10 7 to 10 8 CFU per g of smear) are described for the first time in such a consortium. The species composition of one consortium was quite stable over 6 months, but the other consortium revealed less diversity of coryneform species as well as less stability. While the first consortium had a stable, extraordinarily high antilisterial potential in situ, the antilisterial activity of the second consortium was lower and decreased with time. The cause for the antilisterial activity of the two consortia remained unknown but is not due to the secretion of soluble, inhibitory substances by the individual components of the consortium. Our data indicate that the stability over time and a potential antilisterial activity are individual characteristics of the ripening consortia which can be monitored and used for safe food production without artificial preservatives.Traditional production of various foodstuffs such as kefir, sourdough, and red-smear cheeses includes the transfer of complex undefined microbial consortia from mature products to freshly prepared matrices. As of now it is not known whether the repeated transfer to fresh substrates, or their indigenous microflora, influences the composition of the respective consortia over time. In the case of red-smear cheeses, the microbial succession during surface ripening starts with the growth of yeasts, which metabolize the lactic acid present and raise the pH on the cheese surface from about 5.0 to about 6.0. When the pH is about 6.0, a salt-tolerant, usually very complex and undefined bacterial consortium begins to develop (8,13,29) and eventually covers the entire surface of the cheese. Despite their complex and undefined composition, analysis of bacterial surface-ripening floras of 19 different smeared cheeses yielded no indication that nonculturable bacteria contribute significantly to these floras (11). Bacterial surface floras consist mainly of a large number of coryneform species (3,4,14,33,37). Identification of coryneform bacteria usually is performed on the basis of physiological, phenotypic, and biochemical characteristics (18,19,24,32,33). These methods, however, do not always provide satisfactory results (5, 27), and they are both too laborious and too time-consuming to be performed on a routine basis. In contrast, molecular methods such as analysi...

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Use of surface-smear bacteria for inhibition ofListeria monocytogeneson the rind of smear cheese

Cited by 19 publications

References 0 publications

Inhibition of Listeria monocytogenes by resident biofilms present on wooden shelves used for cheese ripening

Inhibition of Listeria monocytogenes by resident biofilms present on wooden shelves used for cheese ripening

Biocontrol of Listeria monocytogenes in a model cultured milk (lben) by in situ bacteriocin production from Lactococcus lactis ssp. lactis

Temporal Stability and Biodiversity of Two Complex Antilisterial Cheese-Ripening Microbial Consortia

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