Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2005
Volume 8
Issue 4
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Modzelewska-Kapituła M. , Marin-Iniesta F. 2005. THE POSSIBILITY OF USING Lactobacillus fermentum STRAINS OF HUMAN ORIGIN AS PROTECTIVE CULTURES IN SOFT CHEESE, EJPAU 8(4), #14.
Available Online: http://www.ejpau.media.pl/volume8/issue4/abs-14.html

THE POSSIBILITY OF USING LACTOBACILLUS FERMENTUM STRAINS OF HUMAN ORIGIN AS PROTECTIVE CULTURES IN SOFT CHEESE

Monika Modzelewska-Kapituła1, Fulgencio Marin-Iniesta2
1 Chair of Industrial and Food Microbiology, Faculty of Food Science, University of Warmia and Mazury, Poland
2 Faculty of Veterinary Medicine, University of Murcia, Spain

 

ABSTRACT



A possibility to use lactose-negative Lactobacillus fermentum strains, isolated from GI-tract of infants, as protective cultures in soft cheese was studied. The aim of the study was to evaluate if these lactic bacteria strains are capable to inhibit growth of Escherichia coli NCTC 12900 and Listeria monocytogenes LM82 in the environment of soft Spanish cheese. The study demonstrated that all strains of LAB used in the study were able to survive and grow in the environment of the cheese, achieving a population of 105-107 cfu/g. Strains of Lbc. fermentum exhibited some inhibition of Listeria monocytogenes and Escherichia coli growth in a model system of the cheese. After 15 days of incubation at 7°C number of E. coli and L. monocytogenes in cheese samples containing lactic acid bacteria strains were statistically lower (p<0.05) than in control samples with pathogen strains alone. The highest number of cfu for L. monocytogenes (7.94 log10 cfu/g) was observed in a cheese sample without any addition of LAB culture, whereas in cheese samples with Lbc. fermentum 11b, Lbc. fermentum 18b, Lbc. fermentum 22c the population of L. monocytogenes was lower (7.57 log10 cfu/g, 7.37 log10 cfu/g and 7.44 log10 cfu/g respectively). Also the highest number of E. coli was detected in a control sample (7.99 log10 cfu/g). In experimental samples number of E. coli was 7.33 log10 cfu/g in cheese with Lbc. fermentum 11b, 7.36 log10 cfu/g in cheese with Lbc. fermentum 18b and 7.17 log10 cfu/g in cheese with Lbc. fermentum 22c. The low degree of inhibition might be caused by a few factors such as: high inocula of pathogens, lack of acid production by Lbc. fermentum strains, low different from optimal for the LAB temperature of incubation or slower growth rate of lactobacilli in comparison to growth rates of pathogen strains.

Key words: protective cultures, Lactobacillus fermentum, Escherichia coli, Listeria monocytogenes, soft cheese.

Monika Modzelewska-Kapituła
Chair of Industrial and Food Microbiology,
Faculty of Food Science,
University of Warmia and Mazury, Poland
Plac Cieszynski 1, 10-957 Olsztyn, Poland
email: monikamodz@tlen.pl

Fulgencio Marin-Iniesta
Faculty of Veterinary Medicine, University of Murcia, Spain
University of Murcia, Spain

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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