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Unravelling the Potential of Lactococcus Lactis Strains to be Used in Cheesemaking Production as Biocontrol Agents

Type de document
journalArticle
Langue source
Anglais
Titre français
Titre anglais
Unravelling the Potential of Lactococcus Lactis Strains to be Used in Cheesemaking Production as Biocontrol Agents
Auteur(s)
  • BUKVICKI Danka
  • SIROLI Lorenzo
  • D'ALESSANDRO Margherita
  • COSENTINO Sofia
  • FLISS Ismail
  • BEN SAID Laila
  • HASSAN Hebatoallah
  • LANCIOTTI Rosalba
  • PATRIGNANI Francesca
Editeur(s)
Autre(s)
Id
QMNXST4J
Version
2961
Url zotero
https://www.zotero.org/groups/2567444/items/QMNXST4J
Date ajout
5 janvier 2021 17:06
Date modification
5 janvier 2021 17:06
Résumé anglais
This research, developed within an exchange program between Italy and Canada, represents the first step of a three-year project intended to evaluate the potential of nisin-producing Lactococcus lactis strains isolated from Italian and Canadian dairy products to select a consortium of strains to be used as biocontrol agents in Crescenza and Cheddar cheese production. In this framework, the acidification and the production of nisin in milk, and the volatile molecule profiles of the fermented milk, were recorded. The strains were further tested for their anti-Listeria monocytogenes activity in milk. The data obtained highlighted good potential for some of the tested strains, which showed production of nisin beginning within 12 h after the inoculation and reaching maximum levels between 24 and 48 h. The highest inactivation levels of L. monocytogenes in milk was reached in the presence of the strains 101877/1, LBG2, 9FS16, 11FS16, 3LC39, FBG1P, UL36, UL720, UL35. The strains generated in milk-specific volatile profiles and differences in the presence of fundamental aromatic molecules of dairy products, such as 2-butanone and diacetyl. The results highlight the interesting potential of some L. lactis strains, the producer of nisin, to be further used as biocontrol agents, although the strains need to be tested for interaction with traditional thermophilic starters and tested in real cheesemaking conditions.
Note
None
CRAW tags
  • AB - Transversal
  • FREDO qualité des produits
  • FREDO transformation et valorisation
  • GEO Canada
  • GEO Global
  • GEO Italie
  • GEO Serbie
  • biocontrol
  • fromage
WEB tags
Titre de la publication
Foods
Volume
9
Pages
1815
Date caractères
December 7, 2020
Date publication
7 décembre 2020
Doi
10.3390/foods9121815 Le DOI est une URL unique de référencement d'une publication. Il est donc plus fiable et permanent qu'une URL classique