The testing of protective strains against late blowing in cheeses

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F16%3AN0000058" target="_blank" >RIV/26722861:_____/16:N0000058 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

The testing of protective strains against late blowing in cheeses

Original language description

Our work was focused on the possibility of bacteriocin-producing strains usage as protective cultures against late blowing in cheeses. The selected strains were tested in the pilot plant production of semi hard-cheeses. For this purpose, Clostridium tyrobutyricum isolated from blown-cheese was used as an indicator gas-producing strain and two nisin-producing Lactococcus lactis ssp. lactis and one enterocin-producing Enterococcus faecium were used as tested strains. The tested strains were selected from the collection CCDM Laktoflora on the basis of their previous testing using an agar-well diffusion and a model cheese-slurry. In total, five series of pilot plant productions of semi-hard cheeses were undertaken. In one of the series, the tested strain Ent. faecium was applied together with a nisin preparation. The tested bacteriocin-producing strains were applied together with the mesophilic starter. During cheese manufacturing and ripening chosen parameters were determined. In cheeses with the addition of nisin-producing lactococci, the indicator strain C. tyrobutyricum did not grow and its counts were below the detection limit 101 CFU/g during the whole ripening period. Contrary, the control cheeses with the addition of C. tyrobutyricum alone were obviously blown already after 30 day ripening. The protective affect was found out in the combination of all three tested strains as well as in the combination of Ent. faecium and the nisin preparation instead of the nisin-producing strains. Both nisin-producing Lactococcus lactis ssp. lactis strains and their combinations should be tested against other microorganisms causing late blowing and then recommended as protective cultures for semi-hard cheeses.

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

EE - Microbiology, virology

OECD FORD branch

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Project

<a href="/en/project/QJ1210302" target="_blank" >QJ1210302: Technological processes and composition of dairy products enabling extension of shelf-life, enhancing of safety or enhancing of nutrition and health benefits by means of bioactive compounds naturally occurring in foods</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2016

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů