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Application of Autochthonous Lactobacillus Strains as Biopreservatives to Control Fungal Spoilage in Caciotta Cheese
المؤلفون المشاركون
Cosentino, Sofia
Deplano, Maura
Fadda, Maria Elisabetta
Pisano, Maria Barbara
Viale, Silvia
المصدر
العدد
المجلد 2018، العدد 2018 (31 ديسمبر/كانون الأول 2018)، ص ص. 1-10، 10ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2018-07-16
دولة النشر
مصر
عدد الصفحات
10
التخصصات الرئيسية
الملخص EN
Fungal spoilage is one of the main causes of economic losses worldwide in the food industry.
In the last years, consumer’s demands for preservative-free processed foods have increased as a result of growing awareness about the health hazards associated with chemicals.
Lactic acid bacteria have been extensively studied for their antibacterial and antifungal potential in order to be used as biopreservatives.
The first objective of this study was to investigate in vitro the antifungal activity of autochthonous Lactobacillus strains against moulds commonly associated with cheese spoilage.
Then, the Lactobacillus strains with the highest inhibitory effect and broadest spectrum were tested in single or mixed cultures against Penicillium chrysogenum ATCC 9179 and Aspergillus flavus ATCC 46283 on miniature Caciotta cheese produced at laboratory scale to evaluate in situ their ability to prevent mould growth and to determine their impact on cheese organoleptic properties and starter culture activity.
The growth of the starter lactococcal population exhibited similar trend and values during ripening, suggesting that the addition of lactobacilli did not influence its growth and survival.
Inhibition of P.
chrysogenum inoculated in the milk was determined in cheeses produced with single or mixed Lactobacillus adjuncts as compared to cheeses without adjunct.
The mixed adjunct cultures resulted in more effective, significantly reducing mould counts of more than 2 log units at the end of ripening.
The application of the adjunct cultures resulted in a delay in mycelial growth of P.
chrysogenum and A.
flavus inoculated on the cheese surface as well.
Finally, we found no significant differences among samples for the sensory parameters evaluated that received similar ratings.
Our results indicate that the selected Lactobacillus strains may have a potential effect in controlling mould contamination on cheeses.
Further studies are currently being carried out to identify the molecules responsible for the antifungal activity.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Cosentino, Sofia& Viale, Silvia& Deplano, Maura& Fadda, Maria Elisabetta& Pisano, Maria Barbara. 2018. Application of Autochthonous Lactobacillus Strains as Biopreservatives to Control Fungal Spoilage in Caciotta Cheese. BioMed Research International،Vol. 2018, no. 2018, pp.1-10.
https://search.emarefa.net/detail/BIM-1126217
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Cosentino, Sofia…[et al.]. Application of Autochthonous Lactobacillus Strains as Biopreservatives to Control Fungal Spoilage in Caciotta Cheese. BioMed Research International No. 2018 (2018), pp.1-10.
https://search.emarefa.net/detail/BIM-1126217
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Cosentino, Sofia& Viale, Silvia& Deplano, Maura& Fadda, Maria Elisabetta& Pisano, Maria Barbara. Application of Autochthonous Lactobacillus Strains as Biopreservatives to Control Fungal Spoilage in Caciotta Cheese. BioMed Research International. 2018. Vol. 2018, no. 2018, pp.1-10.
https://search.emarefa.net/detail/BIM-1126217
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1126217
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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