Hostname: page-component-cd9895bd7-fscjk Total loading time: 0 Render date: 2025-01-04T01:53:39.538Z Has data issue: false hasContentIssue false
  • English
  • Français

Inhibitory activity of Lactobacillus plantarum TF711 against Clostridium sporogenes when used as adjunct culture in cheese manufacture

Published online by Cambridge University Press:  23 February 2015

Lorena González  and
Victoria Zárate
Lorena González
Affiliation:
Departamento de Bioquímica, Microbiología, Biología Celular y Genética, Universidad de La Laguna, 38206 La Laguna, Tenerife, Spain
Victoria Zárate*
Affiliation:
Departamento de Bioquímica, Microbiología, Biología Celular y Genética, Universidad de La Laguna, 38206 La Laguna, Tenerife, Spain
*
*For correspondence; e-mail: vzarate@ull.es
Get access Rights & Permissions [Opens in a new window]

Abstract

Bacteriocins produced by lactic acid bacteria are of great interest to the food-processing industry as natural preservatives. This work aimed to investigate the efficacy of bacteriocin-producing Lactobacillus plantarum TF711, isolated from artisanal Tenerife cheese, in controlling Clostridium sporogenes during cheese ripening. Cheeses were made from pasteurised milk artificially contaminated with 104 spores m/l C. sporogenes. Experimental cheeses were manufactured with Lb. plantarum TF711 added at 1% as adjunct to commercial starter culture. Cheeses made under the same conditions but without Lb. plantarum TF711 served as controls. Evolution of microbiological parameters, pH and NaCl content, as well as bacteriocin production was studied throughout 45 d of ripening. Addition of Lb. plantarum TF711 did not bring about any significant change in starter culture counts, NaCl content and pH, compared with control cheese. In contrast, clostridial spore count in experimental cheeses were significantly lower than in control cheeses from 7 d onwards, reaching a maximum reduction of 2·2 log units on day 21. Inhibition of clostridia found in experimental cheeses was mainly attributed to plantaricin activity, which in fact was recovered from these cheeses.

Keywords

Biopreservationplantaricin TF711Clostridium sporogenesbacteriocincheese
Type
Research Article
Information
Journal of Dairy Research , Volume 82 , Issue 2 , May 2015 , pp. 236 - 241
Copyright
Copyright © Proprietors of Journal of Dairy Research 2015 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Anastasiou, R, Georgalaki, M, Manolopoulou, E, Kandarakis, I, De Vuyst, L & Tsakalidou, E 2007 The performance of Streptococcus macedonicus ACA-DC 198 as starter culture in Kasseri cheese production. International Dairy Journal 17 208–217Google Scholar
Benech, R–O, Kheadr, EE, Laridi, R, Lacroix, C & Fliss, I 2002 Inhibition of Listeria innocua in cheddar cheese by addition of nisin Z in liposomes or by in situ production in mixed culture. Applied and Environmental Microbiology 68 3683–3690CrossRefGoogle ScholarPubMed
Bergére, JL & Lenoir, J 2000 Cheese manufacturing accidents and cheese defects. In Cheesemaking: From Science to Quality Assurance, pp. 477–518 (Eds Eck, A & Gillis, JC). London: Intercept LtdGoogle Scholar
Bogovič Matijašić, B, Koman Rajšp, M, Perko, B & Rogelj, I 2007 Inhibition of Clostridium tyrobutyricum in cheese by Lactobacillus gasseri. International Dairy Journal 17 157–166Google Scholar
Bover-Cid, S & Holzapfel, WH 1999 Improved screening procedure for biogenic amine production by lactic acid bacteria. International Journal of Food Microbiology 53 33–41Google Scholar
Bradley, RL Jr, Arnold, E, Barbano, DM, Semerad, RG, Smith, DE & Vines, BK 1993 Chemical and physical methods. In Standard Methods for the Examination of Dairy Products, pp. 433–529 (Ed. Marshall, RT). Washington, DC: American Public Health AssociationGoogle Scholar
Carminati, D, Perrone, A & Neviani, E 2001 Inhibition of Clostridium sporogenes growth in mascarpone cheese by co-inoculation with Streptococcus thermophilus under conditions of temperature abuse. Food Microbiology 18 571–579Google Scholar
Dal Bello, B, Cocolin, L, Zeppa, G, Field, D, Cotter, PD & Hill, C 2012 Technological characterization of bacteriocin producing Lactococcus lactis strains employed to control Listeria monocytogenes in Cottage cheese. International Journal of Food Microbiology 153 58–65CrossRefGoogle ScholarPubMed
Deegan, LH, Cotter, PD, Hill, C & Ross, P 2006 Bacteriocins: biological tools for bio-preservation and shelf-life extension. International Dairy Journal 16 1058–1071Google Scholar
Farías, ME, Nuñez de Kairuz, M, Sesma, F, Palacios, J, de Ruíz Holgado, AP & Oliver, G 1999 Inhibition of Listeria monocytogenes by the bacteriocin enterocin CRL35 during goat cheese making. Milchwissenschaft 54 30–32Google Scholar
Foulquié Moreno, MR, Rea, MC, Cogan, TM & de Vuyst, L 2003 Applicability of a bacteriocin-producing Enterococcus faecium as a co-culture in Cheddar cheese manufacture. International Journal of Food Microbiology 81 73–84Google Scholar
Gálvez, A, Abriouel, H, López, RL & Ben Omar, N 2007 Bacteriocins based strategies for food biopreservation. International Journal of Food Microbiology 120 51–70Google Scholar
Garde, S, Ávila, M, Arias, P & Núñez, M 2011 Outgrowth inhibition of Clostridium beijerinckii spores by a bacteriocin-producing lactic culture in ovine milk cheese. International Journal of Food Microbiology 150 59–65Google Scholar
Garde, S, Ávila, M, Gómez, N & Núñez, M 2013 Clostridium in late blowing defect of cheese: detection, prevalence, effects and control strategies. In Cheese: Production, Chemistry and Sensory Properties, pp. 503–518 (Eds Castelli, H & du Vale, L). New York: Nova Science PublishersGoogle Scholar
Garde, S, Gómez-Torres, N, Hernández, M & Ávila, M 2014 Susceptibility of Clostridium perfringens to antimicrobials produced by lactic acid bacteria: reuterin and nisisn. Food Control 44 22–25Google Scholar
González, L & Zárate, V 2012 Influence of an autochthonous starter culture and a commercial starter on the characteristics of Tenerife pasteurized goats’ milk cheese. International Journal of Dairy Technology 65 542–547Google Scholar
Hernández, D, Cardell, E & Zárate, V 2005 Antimicrobial activity of lactic acid bacteria isolated from Tenerife cheese: initial characterization of plantaricin TF711, a bacteriocin-like substance produced by Lactobacillus plantarum TF711. Journal of Applied Microbiology 99 77–84Google Scholar
Hatheway, CL 1993 Clostridium botulinum and other clostridia that produce botulinum neurotoxin. In Clostridium botulinum: Ecology and Control in Foods, pp. 3–20 (Eds Hauschild, AHW & Dodds, KL). New York: Marcel Dekker IncGoogle Scholar
Izquierdo, E, Marchioni, E, Aloude-Werner, D, Hasselmann, C & Ennahar, S 2009 Smearing of soft cheeses with Enterococcus faecium WHE 81, a multi-bacteriocin producer, against Listeria monocyogenes. Food Microbiology 26 16–20Google Scholar
Klaenhammer, TR 1988 Bacteriocins of lactic acid bacteria. Biochimie 70 337–349Google Scholar
Leroy, F & De Vuyst, L 2004 Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends in Food Science and Technology 15 67–78Google Scholar
Martínez-Cuesta, MC, Bengoechea, J, Bustos, I, Rodríguez, B, Requena, T & Peláez, C 2010 Control of late blowing in cheese by adding lacticin 3147-producing Lactococcus lactis IFPL 3593 to the starter. International Dairy Journal 20 18–24Google Scholar
McSweeney, PLH, Fox, PF, Lucey, JA, Jordan, KN & Cogan, TM 1994 Contribution of indigenous microflora in the maturation of Cheddar cheese under controlled bacteriological conditions and the effect of adjunct lactobacilli on cheese quality. Irish Journal of Agricultural and Food Research 33 183–192Google Scholar
Naim, F, Zareifard, MR, Zhu, S, Hauizing, RH, Grabowski, S & Marcotte, M 2008. Combined effect of heat, nisin and acidification on the inactivation of Clostridium sporogenes spores in carrot-alginate particles: from kinetics to process validation. Food Microbiology 25 936–941Google Scholar
Ortigosa, M, Arizcun, C, Irigoyen, A, Oneca, M & Torre, P 2006 Effect of lactobacillus adjunct cultures on the microbiological and physicochemical characteristics of Roncal-type ewes'-milk cheese. Food Microbiology 23 591–598Google Scholar
O'Sullivan, L, Ross, RP & Hill, C (2002) Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality. Biochimie 84 593–604Google Scholar
Rilla, N, Martínez, B, Delgado, T & Rodríguez, A 2003 Inhibition of Clostridium tyrobutyricum in Vidiago cheese by Lactococcus lactis ssp. lactis IPLA 729, a nisin Z producer. International Journal of Food Microbiology 85 23–33CrossRefGoogle ScholarPubMed
Rodríguez, E, Calzada, J, Arqués, JL, Rodríguez, JM, Nuñez, M & Medina, M 2005 Antimicrobial activity of pediocin-producing Lactococcus lactis on Listeria monocytogenes, Staphylococcus aureus and Escherichia coli O157:H7 in cheese. International Dairy Journal 15 51–57Google Scholar
Ross, RP, Morgan, S & Hill, C 2002 Preservation and fermentation: past, present and future. International Journal of Food Microbiology 79 3–16Google Scholar
Vera Pingitore, E, Todorov, SD, Sesma, F & Gambossy de Melo Franco, BD 2012 Application of bacteriocinogenic Enterococcus mundtii CRL35 and Enterococcus faecium ST88Ch in the control of Listeria monocytogenes in fresh Minas cheese. Food Microbiology 32 38–47Google Scholar