van Gijtenbeek Lieke A, Singer Quinn, Steffensen Louise E, Neuens Shannon, Guldager Helle S, Bidstrup Susanne, Høgholm Tina, Madsen Mikkel G, Glass Kathleen, Siedler Solvej
Chr. Hansen A/S, Bøge Alle 10-12, DK-2970 Hørsholm, Denmark.
Food Research Institute, University of Wisconsin-Madison, 1550 Linden Drive, Madison, WI 53706, USA.
Foods. 2021 Jun 11;10(6):1353. doi: 10.3390/foods10061353.
Acidification and nutrient depletion by dairy starter cultures is often sufficient to prevent outgrowth of pathogens during post-processing of cultured dairy products. In the case of cottage cheese, however, the addition of cream dressing to the curd and subsequent cooling procedures can create environments that may be hospitable for the growth of . We report on a non-bacterio-cinogenic strain that severely limits the growth potential of in creamed cottage cheese. The main mechanism underlying spp. inhibition was found to be caused by depletion of manganese (Mn), thus through competitive exclusion of a trace element essential for the growth of many microorganisms. Growth of and that constitute the starter culture, on the other hand, were not influenced by reduced Mn levels. Addition of with Mn-based bioprotective properties during cottage cheese production therefore offers a solution to inhibit undesired bacteria in a bacteriocin-independent fashion.
乳制品发酵剂培养物导致的酸化和营养物质消耗通常足以在发酵乳制品的后处理过程中防止病原体生长。然而，对于农家干酪而言，向凝乳中添加奶油调料以及随后的冷却程序可能会创造出有利于 生长的环境。我们报道了一种非产细菌素的 菌株，它能严重限制其在添加奶油的农家干酪中的生长潜力。发现抑制 属细菌的主要机制是由锰（Mn）的消耗引起的，即通过竞争性排除许多微生物生长所必需的一种微量元素。另一方面，构成发酵剂培养物的 和 的生长不受锰水平降低的影响。因此，在农家干酪生产过程中添加具有锰基生物保护特性的 可提供一种以不依赖细菌素的方式抑制有害细菌的解决方案。
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