Pisano Maria Barbara, Fadda Maria Elisabetta, Viale Silvia, Deplano Maura, Mereu Federica, Blažić Marijana, Cosentino Sofia
Department of Medical Sciences and Public Health, University of Cagliari, Cittadella Universitaria, SS 554, Km 4,500, 09042 Monserrato, Italy.
Department of Food Technology, Karlovac University of Applied Sciences, Trg J.J.Strossmayera 9, 47000 Karlovac, Croatia.
Foods. 2022 Feb 28;11(5):715. doi: 10.3390/foods11050715.
In the present study, six and seven strains isolated from artisanal Sardinian dairy products were evaluated for their efficacy in controlling the growth of during the storage of miniature fresh cheese manufactured on a laboratory scale to exploit their possible use as biopreservatives. The strains were tested for antimicrobial activity and some technological characteristics before using them in miniature fresh cheese to evaluate their in situ antilisterial effect. Our results showed that five strains ( 16FS16-9/20234-11FS16 and 1/14537-4A/20045) could be considered suitable candidates for use as protective cultures in fresh cheese manufacture since they significantly lowered the pathogen counts by 3-4 log units compared to the control; however, all strains tested were capable of decreasing numbers. Our results suggest that the single and combined action of the acidifying power and the production of bacteriocin of these strains was capable of controlling and/or reducing the growth of . Considering their technological characteristics, they might be used as starter/adjunct cultures to increase the safety of the products, perhaps in association with other antimicrobial hurdles.
在本研究中，对从撒丁岛手工乳制品中分离出的6株和7株菌株进行了评估，以考察它们在实验室规模生产的微型新鲜奶酪储存期间控制单核细胞增生李斯特菌生长的效果，从而探索其作为生物防腐剂的潜在用途。在将这些菌株用于微型新鲜奶酪之前，对其抗菌活性和一些工艺特性进行了测试，以评估它们在原位的抗李斯特菌效果。我们的结果表明，5株菌株（16FS16 - 9/20234 - 11FS16和1/14537 - 4A/20045）可被视为适合用于新鲜奶酪生产的保护性培养物候选菌株，因为与对照相比，它们能将病原体数量显著降低3 - 4个对数单位；然而，所有测试菌株都能够减少李斯特菌数量。我们的结果表明，这些菌株的酸化能力和细菌素产生的单一及联合作用能够控制和/或减少单核细胞增生李斯特菌的生长。考虑到它们的工艺特性，它们或许可以用作发酵剂/辅助发酵剂来提高产品安全性，可能与其他抗菌屏障联合使用。
