Ivanovic Marina, Mirkovic Nemanja, Mirkovic Milica, Miocinovic Jelena, Radulovic Ana, Solevic Knudsen Tatjana, Radulovic Zorica
Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia.
Institute of Chemistry, Technology and Metallurgy, University of Belgrade, 11000 Belgrade, Serbia.
Foods. 2021 Jun 22;10(7):1448. doi: 10.3390/foods10071448.
Nowadays, consumers are interested in cheese produced without chemical additives or high-temperature treatments, among which, protective lactic acid bacteria (LAB) cultures could play a major role. In this study, the aims were to isolate, identify and characterize antilisterial LAB from traditionally produced cheese, and utilize suitable LAB in cheese production. Among 200 isolated LAB colonies, isolate PFMI565, with the strongest antilisterial activity, was identified as . PFMI565 was sensitive to clinically important antibiotics (erytromicin, tetracycline, kanamycin, penicillin, vancomycin) and had low acidifying activity in milk. PFMI565 and the previously isolated bacteriocin producer, subsp. BGBU1-4, were tested for their capability to control in experimentally contaminated ultrafiltered (UF) cheeses during 35 days of storage at 4 °C. The greatest reductions of numbers were achieved in UF cheese made with subsp. BGBU1-4 or with the combination of subsp. BGBU1-4 and PFMI565. This study underlines the potential application of PFMI565 and subsp. BGBU1-4 in bio-control of in UF cheese.
如今，消费者对不添加化学添加剂或未经高温处理的奶酪感兴趣，其中，保护性乳酸菌（LAB）培养物可能发挥主要作用。在本研究中，目的是从传统生产的奶酪中分离、鉴定和表征抗李斯特菌的LAB，并在奶酪生产中利用合适的LAB。在200个分离的LAB菌落中，抗李斯特菌活性最强的分离株PFMI565被鉴定为 。PFMI565对临床重要抗生素（红霉素、四环素、卡那霉素、青霉素、万古霉素）敏感，在牛奶中的酸化活性较低。在4℃储存35天期间，测试了PFMI565和先前分离的细菌素产生菌 亚种BGBU1-4在实验污染的超滤（UF）奶酪中控制 的能力。在用亚种BGBU1-4或亚种BGBU1-4与PFMI565组合制成的UF奶酪中， 数量减少最多。本研究强调了PFMI565和亚种BGBU1-4在UF奶酪中生物控制 方面的潜在应用。
Zotero 插件
