Department Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Ex-Hacienda Santa Catarina Mártir S/N, San Andrés Cholula 72810, Puebla, Mexico.
Int J Environ Res Public Health. 2024 Apr 28;21(5):560. doi: 10.3390/ijerph21050560.
Using whey, a by-product of the cheese-making process, is important for maximizing resource efficiency and promoting sustainable practices in the food industry. Reusing whey can help minimize environmental impact and produce bio-preservatives for foods with high bacterial loads, such as Mexican-style fresh cheeses. This research aims to evaluate the antimicrobial and physicochemical effect of CFS from 21/1 produced in a conventional culture medium (MRS broth) and another medium using whey (WB medium) when applied in Mexican-style fresh cheese inoculated with several indicator bacteria (, serovar Typhimurium, , and ). The CFSs (MRS or WB) were characterized for organic acids concentration, pH, and titratable acidity. By surface spreading, CFSs were tested on indicator bacteria inoculated in fresh cheese. Microbial counts were performed on inoculated cheeses during and after seven days of storage at 4 ± 1.0 °C. Moreover, pH and color were determined in cheeses with CFS treatment. Lactic and acetic acid were identified as the primary antimicrobial metabolites produced by the 21/1 fermentation in the food application. A longer storage time (7 days) led to significant reductions ( < 0.05) in the microbial population of the indicator bacteria inoculated in the cheese when it was treated with the CFSs (MRS or WB). serovar Typhimurium was the most sensitive bacteria, decreasing 1.60 ± 0.04 log CFU/g with MRS-CFS, whereas WB-CFS reduced the microbial population of to 1.67 log CFU/g. and were the most resistant at the end of storage. The cheese's pH with CFSs (MRS or WB) showed a significant reduction ( < 0.05) after CFS treatment, while the application of WB-CFS did not show greater differences in color (ΔE) compared with MRS-CFS. This study highlights the potential of CFS from 21/1 in the WB medium as an ecological bio-preservative for Mexican-style fresh cheese, aligning with the objectives of sustainable food production and guaranteeing food safety.
利用乳清——奶酪制作过程中的一种副产物——对于提高资源效率和促进食品工业的可持续发展至关重要。再利用乳清可以帮助最小化环境影响，并为高细菌负荷的食品（如墨西哥新鲜奶酪）生产生物防腐剂。本研究旨在评估在常规培养基（MRS 肉汤）和使用乳清的另一种培养基（WB 培养基）中培养的 21/1 产生的 CFS 的抗菌和理化效果，当应用于接种了几种指示菌（ 、鼠伤寒血清型 Typhimurium、 、和 ）的墨西哥新鲜奶酪时。对 CFS（MRS 或 WB）的有机酸浓度、pH 值和滴定酸度进行了表征。通过表面扩散，在新鲜奶酪中接种指示菌后对 CFS 进行了测试。在 4±1.0°C 下储存 7 天期间和之后，对接种奶酪进行了微生物计数。在 CFS 处理的奶酪中测定了 pH 值和颜色。在食品应用中，21/1 发酵产生的乳酸和乙酸被鉴定为主要的抗菌代谢产物。较长的储存时间（7 天）导致接种在奶酪中的指示菌的微生物种群显著减少（ < 0.05），当用 CFS（MRS 或 WB）处理时。鼠伤寒血清型 Typhimurium 是最敏感的细菌，用 MRS-CFS 减少 1.60±0.04 log CFU/g，而 WB-CFS 减少 至 1.67 log CFU/g。在储存结束时， 和 是最具抗性的。用 CFS（MRS 或 WB）处理后的奶酪 pH 值显著降低（ < 0.05），而与 MRS-CFS 相比，WB-CFS 的应用在颜色（ΔE）上没有更大的差异。本研究强调了 21/1 在 WB 培养基中的 CFS 作为墨西哥新鲜奶酪生态生物防腐剂的潜力，符合可持续食品生产的目标，并保证了食品安全。
