Evaluation of the use of  Lactobacillus plantarum and plantarsin in the preservation of lactic cheese

Mojgani, Nahid; Vaseji, Narges; Moteshafi, Hadis

doi:10.22092/asj.2022.356828.2195

Document Type : Research Paper

Authors

¹ Razi Vaccine and Serum Research Institute.Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran.

² member of scientific board of Animal Science Research Institute of Iran, Agricultural Research, Extension and Education Organization, Karaj, Iran

³ Assistant professor. Biotechnology Department. Animal Science Research Institute of Iran (ASRI), Agricultural Research, Education and Extension Organization(AREEO), Karaj. Iran

https://doi.org/10.22092/asj.2022.356828.2195

Abstract

In this study, the role of bacteriocin produced by Lactobacillus plantarum TA013 (Plantarsin which has the most effect against Listeria monocytogenes) in the persistence of lactic cheese (LCh) was investigated. Groups: 1) LCh without probiotic bacteria and bacteriocin as a control 2) Probiotic LCh containing L. plantarum 3) LCh containing Plantarsin and 4 (LCh containing Nisin were considered. Physicochemical and microbiological properties of cheese in each treatment were determined in terms of pH, dry matter, fat, protein, salt, aflatoxin M1, fatty acid profile, and the growth inhibition of L. monocytogenes during 60 days storage in the refrigerator. Statistical analysis of this design was performed in a completely randomized design. The results showed that the reduction of L. monocytogenes in the treatment of LCh containing nisin in comparison with the control group was 3.05 Log(CFU/g), which was significantly different from the control group. in other treatments containing probiotics and Plantarisin, the rate of reduction of this pathogen compared to the control treatment was 2.76 and 1.79 Log(CFU/g) respectively, but no significant difference was observed between the two samples. Also, the survival rate of probiotics at the end of storage was 107 CFU/ g in the refrigerator and only two Log(CFU/g) were reduced. The results showed that cheese containing probiotics had superior properties over other treatments. Therefore, environmental conditions such as pasteurization are not sufficient to completely eliminate L. monocytogenes in lactic cheese, and it is necessary to use natural additives to create favorable conditions in different stages of production and storage.

Keywords

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Research Journal of Livestock Science

Evaluation of the use of Lactobacillus plantarum and plantarsin in the preservation of lactic cheese

References

References

Nassar W.S,Elbarbary H.A, Ibrahim E, Mohammed H.A and Ibrahim M. I. (2018). A new trial in Egypt to detoxify AFM1 in UHT milk by lactobacilli and their bacteriocins. Alexandria Journal for Veterinary Sciences. 59(1):60-67.

Shakeel U.R, Drake M.A and Farkye N.Y. (2008). Differences Between Cheddar Cheese Manufactured by the Milled-Curd and Stirred-Curd Methods Using Different Commercial Starters. Journal of Dairy Science. 91(1):76-84.

Volume 35, Issue 137
March 2023
Pages 45-58

Evaluation of the use of Lactobacillus plantarum and plantarsin in the preservation of lactic cheese

References

References

Nassar W.S,Elbarbary H.A, Ibrahim E, Mohammed H.A and Ibrahim M. I. (2018). A new trial in Egypt to detoxify AFM1 in UHT milk by lactobacilli and their bacteriocins. Alexandria Journal for Veterinary Sciences. 59(1):60-67.

Shakeel U.R, Drake M.A and Farkye N.Y. (2008). Differences Between Cheddar Cheese Manufactured by the Milled-Curd and Stirred-Curd Methods Using Different Commercial Starters. Journal of Dairy Science. 91(1):76-84.

Volume 35, Issue 137March 2023Pages 45-58

Volume 35, Issue 137
March 2023
Pages 45-58