Prevalence of Clostridium spp., in Kashar cheese and efficiency of Lactiplantibacillus plantarum and Lactococcus lactis subsp. lactis mix as a biocontrol agents for Clostridium spp.
Prevalence of Clostridium spp., in Kashar cheese and efficiency of Lactiplantibacillus plantarum and Lactococcus lactis subsp. lactis mix as a biocontrol agents for Clostridium spp.
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DOI：
10.1016/j.fbio.2022.101581
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发表时间：
2022-02-03
期刊：
影响因子：
5.2
通讯作者：
Arici, Muhammet
中科院分区：
文献类型：
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作者：
Demirbas, Fatmanur;Dertli, Enes;Arici, Muhammet
在具有晚吹特性的传统卡沙尔干酪样品中检测到产孢梭菌和暗褐色梭菌菌株。为了控制梭菌属，在Kashar干酪中，在体外条件下和在Kashar生产过程中测试源自乳制品的乳酸菌（LAB）菌株。两株乳酸植物芽孢杆菌（Lactiplantibacillus plantarum）和乳酸乳球菌（Lactococcus lactis subsp.）乳酸菌在体外表现出抗芽孢杆菌活性，并在Kashar干酪生产的挑战试验中测试了这两种菌株（10（7）cfu g（-1））的共接种物，其中Cl.应用孢子发生菌。在40天的储存期内，将Kashar样品储存在4 ℃和25 ℃下，并在此期间测定Kashar样品的微生物和理化性质。在Cl.在用Lb的共接种物产生的Kashar样品中观察到生孢子数。plantarum和L. lactis subsp.但对于储存在25 ℃的Kashar样品，情况并非如此。这项研究揭示了不同的LAB菌株控制Cl的潜力。产孢菌孢子在半硬干酪样品中作为生物控制剂在4 ℃储存。
Clostridium sporogenes and Clostridium tepidium strains were detected in traditional Kashar cheese samples with late blowing characteristics. To control Clostridium spp., in Kashar cheese, dairy originated Lactic Acid Bacteria (LAB) strains were tested under in vitro conditions and during Kashar production. Two strains, Lactiplantibacillus plantarum and Lactococcus lactis subsp. lactis demonstrated anticlostridial activity in vitro and the co-inoculum of these two strains (10(7) cfu g(-1)) were tested during the challenge test on Kashar cheese production in which a contamination ratio of 10(4) cfu g(-1) with spores of Cl. sporogenes were applied. Kashar samples were stored at 4 & DEG;C and 25 & DEG;C during 40 days of storage period and microbiological and physicochemical properties of Kashar samples were determined during this period. A decrement of nearly 1 log cfu g(-1) in Cl. sporogenes numbers was observed in Kashar samples produced with co-inoculum of Lb. plantarum and L. lactis subsp. lactis stored at 4 & DEG;C but this was not the case for the Kashar samples stored at 25 & DEG;C. This study revealed the potential of distinct LAB strains to control Cl. sporogenes spores in semi-hard cheese samples as biocontrol agents at 4 & DEG;C storage.